228 results on '"Fujii, Tateo"'
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2. PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation
3. ショクヒン キギョウ ノ ヒンシツ カンリ タントウシャ ガ ゴカイ シガチナ ショクヒン ビセイブツ ノ キソ チシキ
4. Risk of Listeria monocytogenes contamination of raw ready-to-eat seafood products available at retail outlets in Japan
5. タサイナル ギョカイ ノ ハッコウ チンミ ノ セカイ
6. Significant microorganisms that cause foodborne illness
7. ギョカイルイ デ オコル ショクチュウドク
8. Foodborne deseases caused by squid shiokara
9. Pyrosequencing analysis of the microbiota of kusaya gravy obtained from Izu Islands
10. Cloning and sequencing of the histidine decarboxylase genes of gram-negative, histamine-producing bacteria and their application in detection and identification of these organisms in fish
11. Importance of fundamental knowledge on microbes for food safety management
12. ショクヒン カコウ ニオケル ビセイブツ ケンサ ノ モクテキ ト モンダイテン
13. Essentials of the Inspection of Microbial Safety and Quality of Foods
14. ショクヒン セイゾウ チョウリ ノ ゲンバ ニ ノゾマレル ビセイブツ チシキ ノ フキュウ
15. Fermented Seafoods
16. ニホンガタ ショクセイカツ オ ソンゾク サセル ジュウナン ナ HACCP ノ ドウニュウ オ
17. スイサン ハッコウ ショクヒン ノ セイホウ ト ビセイブツ コウソ ノ ヤクワリ
18. Fermented Seafoods
19. Fermented Fish Products
20. Fermented Foods Made of Fishery Products
21. スイサンブツ ノ センド ト ガス チカン ホウソウ
22. Modified Atmosphere Storage of Seafooods
23. アスカ ニ ツタワル チョット カワッタ フシギ ナ ギョショウユ : ギョショウ ブンカ ノ サイコウ ニ ムケテ
24. Tetragenococcus
25. Marinospirillum
26. ガス チカン ホウソウ ニヨル スイサンブツ ノ チョゾウ
27. Memoires during My Research Life on Putrefaction and Fermentation of Seafood
28. Differences between Fermentation and Putrefaction
29. PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation
30. Fermented Seafoods and Food Hygiene
31. Real-time PCR and enrichment culture for sensitive detection and enumeration of Escherichia coli
32. Development of a Predictive Program for Vibrio parahaemolyticus Growth under Various Environmental Conditions
33. Difference of genotypic and phenotypic characteristics and pathogenicity potential of Photobacterium damselae subsp. damselae between clinical and environmental isolates from Japan
34. Development of a multilocus variable-number of tandem repeat typing method for Listeria monocytogenes serotype 4b strains
35. Use of Single-Strand Conformation Polymorphism of Amplified 16S rDNA for Grouping of Bacteria Isolated from Foods
36. Multiple-locus variable-number of tandem-repeats analysis distinguishes Vibrio parahaemolyticus pandemic O3:K6 strains
37. Growth and Toxin Production of Proteolytic Clostridium botulinum in Aseptically Steamed Rice Products at pH 4.6 to 6.8, Packed under Modified Atmosphere, Using a Deoxidant Pack
38. Development of multilocus single strand conformation polymorphism (MLSSCP) analysis of virulence genes of Listeria monocytogenes and comparison with existing DNA typing methods
39. Nonsense-mutated inlA and prfA not widely distributed in Listeria monocytogenes isolates from ready-to-eat seafood products in Japan
40. Evaluation of PCR–Single-Strand Conformational Polymorphism Analysis for Identification of Gram-Negative Histamine-Producing Bacteria Isolated from Fish
41. Quantitative Duplex PCR of Clostridium botulinum Types A and B Neurotoxin Genes
42. Development of a Predictive Program for Microbial Growth under Various Temperature Conditions
43. Japanese Journal of Food Microbiology
44. Growth and Toxin Production by Clostridium botulinum in Steamed Rice Aseptically Packed under Modified Atmosphere
45. Incidence of Listeria monocytogenes in Raw Seafood Products in Japanese Retail Stores
46. Growth Inhibition of Vibrio parahaemolyticus in Seafood by Tabletop Dry Ice Cooler
47. Direct Detection and Identification of Lactic Acid Bacteria in a Food Processing Plant and in Meat Products Using Denaturing Gradient Gel Electrophoresis
48. Mechanism of the Decrease of Tetrodotoxin Activity in Modified Seawater Medium
49. Detection of Leuconostoc Strains at a Meat Processing Plant Using Polymerase Chain Reaction
50. Possibility of toxin declination by microbiological metabolism during manufacture of puffer fish ovaries fermented with rice-bran
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