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Miyo Narita

Mie University

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Publication

Featured researches published by Miyo Narita.

Biocontrol Science | 2010

Comparison of the Bacterial Community Structures of Ayu-narezushi Produced by Two Different Manufacturers

Hiroki Matsui; Eriko Saka; Yuka Isobe; Miyo Narita

Journal of Food Science and Technology-mysore | 2013

Analysis of bacterial community structure in Saba-Narezushi (Narezushi of Mackerel) by 16S rRNA gene clone library.

Hiroki Matsui; Rie Tsuchiya; Yuka Isobe; Miyo Narita

Biocontrol Science | 2008

Diversity of the Bacterial Community Found in Samma-narezushi (Saury Narezushi) Revealed by the 16S rRNA Gene Clone Library

Hiroki Matsui; Rie Tsuchiya; Yuka Isobe; Hiroto Maeda; Miyo Narita

Journal of home economics | 2004

Antioxidative Activity of a Polyphenol Extract from Feijoa Sellowiana Berg and Its Application to Cookies

Yuka Isobe; Yumiko Kase; Miyo Narita; Takashi Komiya

Journal of home economics | 2003

Antioxidative Activity of the Tropical Fruit, Feijoa Sellowiana Berg

Yuka Isobe; Yumiko Kase; Miyo Narita; Takashi Komiya

Journal of home economics | 2002

Microbial Flora of Funazushi (Pickled Crusian Carp)

Yuka Isobe; Tsunami Mizuhashi; Miyo Narita

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 2007

Gelatinization of Starches inside Cotyledon Cells Separated from Tutankhamen's Pea

Tomoko Fujimura-Ito; Yoko Tanaka; Miyo Narita; Yuka Isobe

Abstracts of Annual Congress of The Japan Society of Home Economics 58th Annual Congress of The Japan Society of Home Economics | 2006

Microbiol flora of narezushi (pickled fish with rice) in Mie prefecture

Yuka Isobe; Rie Tsuchiya; Eriko Saka; Hiroki Matsui; Miyo Narita

Abstracts of Annual Congress of The Japan Society of Home Economics 57th Annual Congress of The Japan Society of Home Economics | 2005

Simulated digestive juice tolerance of Lactic acid bacteria from fermented food

Yuka Isobe; Miyo Narita; Maho Yasumi; Toyohiro Yamamura

Abstracts of Annual Congress of The Japan Society of Home Economics 56th Annual Congress of The Japan Society of Home Economics | 2004

Change of the components of fish pickled with rice produced in Mie Prefecture during its mature

Yuka Isobe; Nobumi Koizumi; Rieko Nakata; Masumi Ikeuchi; Miyo Narita

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Collaboration

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Yuka Isobe

Mie University

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Hiroki Matsui

Mie University

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Rie Tsuchiya

Mie University

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Yumiko Kase

Mie University

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Eriko Saka

Mie University

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Takashi Komiya

Mie University

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Hiroto Maeda

Kagoshima University

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Maho Yasumi

Mie University

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Masumi Kikukawa

Mie University

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Megumi Morioka

Mie University

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