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Publications by Shinjiro HAYASHIDA

Investigation on the Useful Components in Katsuobushi Residue by an Enzymatic Treatment.

Analytical Sciences

Analytical Chemistry

English

A Simple HPLC-fluorescence Method for Quantitation of Curcuminoids and Its Application to Turmeric Products

Analytical Sciences

Analytical Chemistry

English

Related publications

The Contribution of Aromatic Components in Katsuobushi to Preference Formation and Reinforcement Effect

Bioscience, Biotechnology and Biochemistry

Organic Chemistry

Applied Microbiology

Molecular Biology

Analytical Chemistry

English

Studies on Useful Components in Natural Sources. XV

Yakugaku Zasshi

Pharmaceutical Science

English

Investigation on Powder Content Ratio in Shaving Process of Katsuobushi With Various Moisture Content by Considering Glass Transition Phenomena

Japan Journal of Food Engineering

Manufacturing Engineering

English

Evaluation of Alkaline Pretreatment on the Enzymatic Hydrolysis of Carnauba Straw Residue

Revista Brasileira de Energias Renováveis

English

Studies on the Flavor of “Katsuobushi”-Iv

Nippon Suisan Gakkaishi

Aquatic Science

English

Failure Investigation Report on Different Components of an Automotive Engine

International Journal of Mechanical Engineering and Applications

English

An Investigation of Visual Components of Packaging on Food Consumer Behavior

Business and Economic Research

English

The Analysis of Madurose, an Actinomycete Whole-Cell Sugar, by HPLC After Enzymatic Treatment.

Journal of General and Applied Microbiology

Applied Microbiology

English

An Investigation of the Impact of Organisation's Drivers on Green Supply Chain Management Components

International Journal of Procurement Management

English