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Shozen, Kei-ichi
10
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1
Effects of Organic Acids, Sugars, and Oils on Histamine Pro..:
Harada, Yasuyuki
;
Shozen, Kei-Ichi
;
Yokoi, Ken-ji
.
Food Science and Technology Research. 23 (2017) 6 - p. 863-870 , 2017
Link:
https://doi.org/10.3136/..
?
2
Distribution of histamine-producing lactic acid bacteria in..:
Kobayashi, Takeshi
;
Wang, Xuguang
;
Shigeta, Naoki
...
Annals of Microbiology. 66 (2016) 3 - p. 1277-1284 , 2016
Link:
https://doi.org/10.1007/..
?
3
Analysis of plasmids encoding the tyrosine decarboxylase ge..:
Satomi, Masataka
;
Shozen, Kei-ichi
;
Furutani, Ayumi
...
Fisheries Science. 80 (2014) 4 - p. 849-858 , 2014
Link:
https://doi.org/10.1007/..
?
4
Purification and properties of a histidine decarboxylase fr..:
Furutani, Ayumi
;
Harada, Yasuyuki
;
Shozen, Kei-ichi
...
Fisheries Science. 80 (2013) 1 - p. 93-101 , 2013
Link:
https://doi.org/10.1007/..
?
5
Analysis of plasmids encoding the histidine decarboxylase g..:
Satomi, Masataka
;
Mori-Koyanagi, Mayumi
;
Shozen, Kei-ichi
...
Fisheries Science. 78 (2012) 4 - p. 935-945 , 2012
Link:
https://doi.org/10.1007/..
?
6
Bacterial communities in fish sauce mash using culture-depe..:
Fukui, Youhei
;
Yoshida, Mitsuhiro
;
Shozen, Kei-ichi
...
The Journal of General and Applied Microbiology. 58 (2012) 4 - p. 273-281 , 2012
Link:
https://doi.org/10.2323/..
?
7
Characterization of the histidine decarboxylase gene of Sta..:
Yokoi, Ken-ji
;
Harada, Yasuyuki
;
Shozen, Kei-Ichi
...
Gene. 477 (2011) 1-2 - p. 32-41 , 2011
Link:
https://doi.org/10.1016/..
?
8
Biochemical intervention of ergothioneine-rich edible mushr..:
Encarnacion, Angel B.
;
Fagutao, Fernand
;
Shozen, Kei-ichi
..
Food Chemistry. 127 (2011) 4 - p. 1594-1599 , 2011
Link:
https://doi.org/10.1016/..
?
9
Effects of Antioxidants and Packing on Cholesterol Oxidatio..:
Shozen, Kei-ichi
;
Ohshima, Toshiaki
;
Ushio, Hideki
..
LWT - Food Science and Technology. 30 (1997) 1 - p. 2-8 , 1997
Link:
https://doi.org/10.1006/..
?
10
Effects of Grilling on Formation of Cholesterol Oxides in S..:
Ohshima, Toshiaki
;
Shozen, Kei-ichi
;
Ushio, Heideki
.
LWT - Food Science and Technology. 29 (1996) 1-2 - p. 94-99 , 1996
Link:
https://doi.org/10.1006/..
1-10