Measurements of Food Aging by Multinuclear NMR
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2. Aishima, T. and S. Nakai
Pattern Recognition of GC Profiles for Classification of Cheese Variety
Reproduced by permission of the Institute of Food Technologists
3. Aishima, T., D. L. Wilson, and S. Nakai
Application of Simplex Algorithm to Flavour Optimization Based on Pattern Similarity of GC Profiles
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4. Lee, Y.-Z., T. Aishima, S. Nakai, and J. S. Sim
Optimization for Selective Fractionation of Bovine Blood Plasma Proteins Using Poly(ethylene glycol)
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5. Kamekura, M., K. Hamana, and S. Matsuzaki
Polyamine Contents and Amino Acid Decarboxylation Activities of Extremely Halophilic Archaebacteria and Some Eubacteria
Reproduced by permission of the Federation of European Microbiological Societies
6. Kamekura, M., D. Oesterhelt, R. Wallace, P. Anderson, and D. J. Kushner
Lysis of Halobacteria in Bacto-Peptone by Bile Acids
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7. Kamekura, M. and M. Kates
Lipids of Halophilic Archaebacteria
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8. Kushner, D. J. and M. Kamekura
Physiology of Halophilic Eubacteria
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9. Kawai, G.
Biological and Scanning Electron Microscopic Analysis of the Inducing Effect of a Cerebroside on Fruiting of Schizophyllum commune
Reproduced by permission of the Japanese Mycological Society
10. Koyama, H.
Purification and Characterization of 5-Oxo-L-Prolinase(L-Pyroglutamate Hydrolase) from Alcaligenes sp. F-137
Reprinted by permission of the Agricultural Chemical Society of Japan
11. Koyama, H.
Purification and Characterization of Oxalate Oxidase from Pseudomonas sp. OX-53
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12. Koyama, H., H. Suzuki, and Y. Kawamura-Konishi
Spectral and Kinetic Studies on Pseudomonas L-Phenylalanine Oxidase (Deaminating and Decarboxylating)
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