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Journal Article
MATEC Web of Conferences, ISSN 2261-236X, 06/2016, Volume 62, p. 3002
Aspergillus niger and Aspergillus oryzae are used as koji fungi in the spot of the brewing. Since koji-muro (room for making koji) was a low level of... 
Koji | Airtightness | Microorganisms | Fungicides | Fish | Brewing | Low level | Fatty acids
Conference Proceeding
Philosophy East and West, ISSN 0031-8221, 07/2013, Volume 63, Issue 3, p. 322
In his article in this issue, Koji Tanaka takes issue with the authors' view that Dogen's Buddhism is dialetheic. In a paper rich in textual exegesis and in... 
Translation | Buddhism | Colleges & universities | Philosophy
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 2008, Volume 14, Issue 3, pp. 239 - 248
Enhanced production of bacteriocin by Staphylococcus sp. NPSI 38 (NPSI 38) using koji extract medium was investigated. The bacteriocin produced by NPSI 38 in... 
Lactobacillus hilgardii | hiochi-bacteria | koji extract medium | rice protein | bacteriocin | Rice protein | Hiochi-bacteria | Bacteriocin | Koji extract medium | LACTIC-ACID | NISIN | LACTOBACILLUS-SAKEI | MEDIUM COMPONENTS | FOOD SCIENCE & TECHNOLOGY | FERMENTATION
Journal Article
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, ISSN 1341-027X, 2006, Volume 53, Issue 5, pp. 281 - 286
A fish sauce (CSS) was prepared from gutted chum salmon (Oncorhynchus keta) using barley koji and halo-tolerant microorganisms (HTM) Zygosaccharomyces rouxii,... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 05/2008, Volume 14, Issue 3, p. 239
  Enhanced production of bacteriocin by Staphylococcus sp. NPSI 38 (NPSI 38) using koji extract medium was investigated. The bacteriocin produced by NPSI 38 in... 
Journal Article
2013, Logic, epistemology, and the unity of science, ISBN 9789400744387, Volume 26
Web Resource
Journal Article
Journal of the Japanese Society for Food Science and Technology, ISSN 1341-027X, 01/2006, Volume 53, Issue 5, pp. 281 - 286
A fish sauce (CSS) was prepared from gutted chum salmon (Oncorhynchus keta) using barley koji and halo-tolerant microorganisms (HTM) Zygosaccharomyces rouxii,... 
Journal Article
Nippon Shokuhin Kagaku Kogaku Kaishi, ISSN 1341-027X, 2006, Volume 53, Issue 5, pp. 281 - 286
Journal Article
2015, ISBN 9780190226879, xvi, 285
"The Moon Points Back investigates central areas of Buddhist philosophy--most importantly the notion of emptiness (śunyatā)--applying the techniques of... 
Analysis (Philosophy) | Sunyata | Buddhist philosophy | Philosophy, Comparative | Religion & beliefs | Buddhism
Book
05/2018
PROBLEM TO BE SOLVED: To provide a production method of a fermented malt beverage having excellent food combination with a seafood.SOLUTION: A method for... 
WINE | ENZYMOLOGY | MICROBIOLOGY | BEER | MUTATION OR GENETIC ENGINEERING | SPIRITS | METALLURGY | PREPARATION THEREOF | OTHER ALCOHOLIC BEVERAGES | BIOCHEMISTRY | CHEMISTRY | VINEGAR | BREWING OF BEER
Patent
by Yamagami, Keitaro and Kurogi, Ryota and Kurogi, Ai and Nishimura, Hiroyuki and Nishimura, Shinjitsu and Nishimura, Yasuaki and Nishimura, Kunihiro and Nishimura, Ataru and Onozuka, Daisuke and Ren, Nice and Kada, Akiko and Arimura, Koichi and Ido, Keisuke and Mizoguchi, Masahiro and Sakamoto, Seisaburo and Sakamoto, Tetsuya and Kayama, Takamasa and Suzuki, Nozomi and Suzuki, Michiyasu and Suzuki, Sachio and Suzuki, Hidenori and Suzuki, Ichiro and Suzuki, Susumu and Arai, Yoshinori and Arai, Hajime and Arai, Motohiro and Hagihara, Akihito and Iihara, Koji and Takigami, Masayoshi and Kamiyama, Kenji and Houkin, Kiyohiro and Nishi, Shougo and Yoshimoto, Tetsuyuki and Yoshimoto, Junpei and Kaneko, Sadao and Oka, Hirofumi and Oka, Koji and Ooyama, Hiroshi and Kamada, Kyousuke and Makino, Kenichi and Tokumitsu, Naoki and Sako, Kazuhiro and Izumi, Naoto and Nitta, Hisashi and Nitta, Kazumi and Ootaki, Masahumi and Isobe, Masanori and Nishiya, Mikio and Yamazaki, Takaaki and Mabuchi, Syouji and Mabuchi, Eiichiro and Ogasawara, Kuniaki and Kubo, Naohiko and Shimizu, Yukihiko and Saito, Hitoshi and Saito, Keiichi and Yamanome, Tatumi and Yoshino, Kimihiro and Yoshino, Atsuo and Fujitsuka, Mitsuyuki and Takami, Masaaki and Ohtaka, Hirotoshi and Hirano, Teruyuki and Shiokawa, Yosiaki and Okada, Takaharu and Kohno, Michihiro and Haraoka, Jou and Kawamura, Noriyoshi and Kawamura, Tadao and Isoshima, Akira and Yasue, Masaharu and Takayoshi Kobayashi, Mitsuhiko Hokari and Kawai, Kensuke and Maehara, Taketoshi and Noguchi, Makoto and Hoshino, Haruhiko and Hiyama, Hirofumi and Yoshida, Kensaku and Yoshida, Kazunari and Utsugi, Osamu and Takeda, Yasuaki and Takeda, Yuu and Tamaki, Kouichi and Karasudani, Hirohide and Urabe, Takao and Kobayashi, Nozomu and Kobayashi, Shiro and Nakamura, Yusaku and Nakamura, Kazuhito and Nakamura, Michio and Nakamura, Yoshinari and Koguchi, Yorio and Ono, Junichi and Suda, Sumio and Hadeishi, Hiromu and Fukutake, Toshio and Wakui, Kenji and Tanno, Hirokazu and Ishige, Naoki and Ohasi, Takashi and ... and J-ASPECT Study Collaborators
World Neurosurgery, ISSN 1878-8750, 10/2019, Volume 130, pp. e26 - e46
The epidemiology of patients with traumatic brain injury (TBI) has changed dramatically over recent decades as a result of rapid advances in aging societies.... 
Aging | Hospital mortality | Prognosis | Traumatic brain injury | Subdural hematoma
Journal Article
Journal of Translational Medicine, ISSN 1479-5876, 07/2012, Volume 10, Issue 1, pp. 141 - 141
Journal Article