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Shozen, Kei-ichi
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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