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In Vitro
Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce
Takeshi Nagai,
Yasuhiro Tanoue,
Norihisa Kai,
Nobutaka Suzuki
Food Nutr. Sci.
Vol.3 No.8, August 08, 2012
DOI:
10.4236/fns.2012.38147
(PDF 618K)
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Simultaneous Application of Controlled Availability Fertilizers to Seeding Furrows with Seeding Increases Grain Yield and Quality of No-Till Cultivated Common Wheat in Japan
Toshio Tani,
Motoki Hayashi,
Kaku Hiraiwa,
Ikumi Ochia,
Shiro Mitsuya,
Roel R. Suralta,
Akira Yamauchi
Agric. Sci.
Vol.6 No.3, March 06, 2015
DOI:
10.4236/as.2015.63028
(PDF 382K)
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Functional Property of Honey from
Echium vulgare
Takeshi Nagai,
Yasuhiro Tanoue,
Norihisa Kai,
Nobutaka Suzuki
Food Nutr. Sci.
Vol.3 No.5, May 16, 2012
DOI:
10.4236/fns.2012.35084
(PDF 217K)
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Is Consumption in the United States and Japan Too Much or Too Little?
Yutaka Kurihara,
Kei Tomimura
iBusiness
Vol.4 No.3, September 28, 2012
DOI:
10.4236/ib.2012.43029
(PDF 387K)
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Fairness Assessment in Networked Games with Olfactory and Haptic Senses
Pingguo Huang,
Yutaka Ishibashi,
Kostas E. Psannis
Int. J. Commun. Netw. Syst. Sci.
Vol.10 No.8, August 17, 2017
DOI:
10.4236/ijcns.2017.108009
(PDF 3069K)
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