Is this you? Create Your Porfile
Avatar

Minoru Ohashi

United States Department of Agriculture

Network

Latest external collaboration on country level. Dive into details by clicking on the dots.

Explore More

Hotspot

Dive into the research topics where Minoru Ohashi is active.

Explore More

Publication

Featured researches published by Minoru Ohashi.

Journal of Food Science | 1994

Oxygen-sensor-based simple assay of histamine in fish using purified amine oxidase

Minoru Ohashi; Fumiko Nomura; Mieko Suzuki; Megumi Otsuka; Osao Adachi; Nobuhiko Arakawa

Journal of Agricultural and Food Chemistry | 1999

Histamine behavior during the fermentation process in the manufacture of fish sauce.

Norlita G. Sanceda; Emiko Suzuki; Minoru Ohashi; Tadao Kurata

Journal of Food Science and Technology-mysore | 1988

Method for Ascorbic Acid Determination with Oxygen Electrode

Nobuhiko Arakawa; Shoko Doke; Tadao Kurata; Yoshio Utsugi; Minoru Ohashi

Archive | 1986

Stirring device for automatically measuring dissolved oxygen

Tadashi Yokoyama; Toshio Kaizuka; Junichi Naito; Kenichi Numazawa; Minoru Ohashi; Tomoo Kikuchi

Archive | 1984

Method for determining the freshness of fish and mollusks

Minoru Ohashi; Nobuhiko Arakawa; Tomoko Asahara; Shuichi Sakamoto

Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) | 2002

[Determination of K-value and histamine of mackerel and tuna, by using the oxygen-sensor method].

Minoru Ohashi

Archive | 1989

Apparatus for determining the degree of freshness of raw, frozen and processed fish, poultry and meat

Kei Arai; Minoru Ohashi; Yoshio Utsugi; Osamu Oka; Kenichi Numazawa; Kenji Miwa; Kenzo Sugawara

Archive | 1984

Method for determining index of freshness of fish and mollusks

Minoru Ohashi; Nobuhiko Arakawa; Tomoko Asahara; Shuichi Sakamoto

Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) | 1996

An Improved Histamine Assay in Fish by Using an Oxygen Sensor and Its Comparison with the AOAC Method

Fumiko Nomura; Minoru Ohashi; Megumi Otsuka; Osao Adachi; Nobuhiko Arakawa

Archive | 1984

Method for determining the degree of freshness of raw, frozen and processed perishable foodstuffs and instrument therefor

Kei Arai; Osamu Oka; Kenzo Sugawara; Minoru Ohashi; Kenichi Numazawa; Yoshio Utsugi; Kenji Miwa

Explore More

Collaboration

Dive into the Minoru Ohashi's collaboration.

Top Co-Authors
Avatar

Nobuhiko Arakawa

Ochanomizu University

View shared research outputs
Top Co-Authors
Avatar

Osao Adachi

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

Megumi Otsuka

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

Tadao Kurata

Ochanomizu University

View shared research outputs
Top Co-Authors
Avatar

Fumiko Nomura

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

Megumi Otsuka

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

Mieko Suzuki

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

Nobuhiko Arakawa

Ochanomizu University

View shared research outputs
Top Co-Authors
Avatar

Emiko Suzuki

Ochanomizu University

View shared research outputs
Top Co-Authors
Avatar

Fumiko Nomura

United States Department of Agriculture

View shared research outputs
Explore More
Researchain Logo
Decentralizing Knowledge