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WATANABE Etsuo  渡邉 悦生

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… Alternative Names

渡辺 悦生  ワタナベ エツオ

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Researcher Number 00017055
Affiliation (based on the past Project Information) *help 2004: TOYO UNIVERSITY, DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, PROFESSOR, 水産研究科, 教授
2003: 東京海洋大学, 水産学研究科, 教授
1997 – 1999: 東京水産大学, 水産学部, 教授
1991: 東京水産大学, 水産学部, 教授
1988 – 1989: 東京水産大学, 水産学部, 助教授
1986: 東京水産大, 水産学部, 助教授
Review Section/Research Field
Principal Investigator
Fisheries chemistry
Except Principal Investigator
Fisheries chemistry / Fisheries chemistry
Keywords
Principal Investigator
腐敗菌 / K値 / Stahylococcus / E. coli / Lactobacillus / A. putrefaciens / P. fluorescens / biological sensor / viable counts / バクテリアセンサー … More / 生菌数センサー / スタヒロコッカス / 大腸菌 / 乳酸菌 / シュ-ドモナス・フルオレッセンス / アルテロモナス・ピュトレファッシェンス / 微生物センサ / 生菌数 / channel blocker / fish and shellfish toxin / swellfish / tetrodoxin / sodium electrode / frogs bladder / sodium channel / プランクトン / 漢方薬草 / 海藻 / カキ / チャネル阻害物質 / チャネル阻害物資 / 魚介毒 / フグ / テトロドトキシン / ナトリウム電極 / カエル膀胱膜 / ナトリウムチャネル / グルコース / ピュートリファッシェンス / アルテロモナス / 微生物センサー / 魚の鮮度 / バイオセンサー / 魚肉水抽出液 / pHセンサ / 緩衝能 / 魚肉鮮度 … More
Except Principal Investigator
LDH / GOT / GPT / Serum / Enzyme activity / Biosensor / バイオセンサー / 酵素計測 / 酵素 / バイオセンサ- / 血液 / 酵素活性 / VIABLE COUNTS OF TOTAL BACTERIA / ENZYME ELECTRODE / K VALUE / FISH FRESHNESS / SCREEN-PRINTING ELECTRODE / SEMICONDUCTING METAL-OXIDE / BIOSENSOR / 半導体型ニオイセンサ / 一般生菌数 / 酵素センサ / K値 / 魚類鮮度 / スクリーン印刷電極 / 半導体ニオイセンサ / バイオセンサ Less
  • Research Projects

    (6 results)
  • Research Products

    (3 results)
  • Co-Researchers

    (8 People)
  •  DEVELOPMENT OF A FUSED SENSOR SYSTEM FOR THE MEASUREMENT OF FISH FRESHNESS

    • Principal Investigator
      OKUMA Hirokazu
    • Project Period (FY)
      2003 – 2004
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Fisheries chemistry
    • Research Institution
      TOYO UNIVERSITY
  •  Development of the sensor for the determination of Na channel blockers and its application to the determination of fish and shellfish toxins and the survey of the physiological active productsPrincipal Investigator

    • Principal Investigator
      WATANABE Etsuo
    • Project Period (FY)
      1997 – 1999
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Fisheries chemistry
    • Research Institution
      Tokyo University of Fisheries
  •  魚肉鮮度判定を目的としたβー緩衝能連続計測システムの開発Principal Investigator

    • Principal Investigator
      渡辺 悦生
    • Project Period (FY)
      1991
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      Fisheries chemistry
    • Research Institution
      東京水産大学
  •  Studies on the sensor for the determination of total viable counts.Principal Investigator

    • Principal Investigator
      WATANABE Etsuo
    • Project Period (FY)
      1988 – 1989
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      Fisheries chemistry
    • Research Institution
      Tokyo University of Fisheries
  •  DEVELOPMENT OF BIOSENSORS FOR DETERMINING ENZYME ACTIVITIES

    • Principal Investigator
      NAGAYAMA Fumio
    • Project Period (FY)
      1988 – 1989
    • Research Category
      Grant-in-Aid for Developmental Scientific Research
    • Research Field
      Fisheries chemistry
    • Research Institution
      TOKYO UNIVERSITY OF FISHERIES
  •  バイオセンサーによる魚肉の品質評価Principal Investigator

    • Principal Investigator
      渡辺 悦生
    • Project Period (FY)
      1986
    • Research Category
      Grant-in-Aid for Developmental Scientific Research
    • Research Field
      Fisheries chemistry
    • Research Institution
      東京水産大学

All 2004

All Book

  • [Book] 水産食品デザイン学2004

    • Author(s)
      渡辺 悦生偏著, 大熊廣一共著
    • Total Pages
      236
    • Publisher
      成山堂書店
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-15580184
  • [Book] Design of sea food2004

    • Author(s)
      Etsuo Watanabe
    • Publisher
      Seizando shoten
    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-15580184
  • [Book] 水産食品デザイン学2004

    • Author(s)
      渡邉 悦生編著, 大熊廣一他共著
    • Total Pages
      236
    • Publisher
      成山堂書店
    • Data Source
      KAKENHI-PROJECT-15580184
  • 1.  ENDO Hideaki (50242326)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 2.  HAYASHI Tetsuhiro (00173013)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 3.  OKUMA Hirokazu (30297733)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 2 results
  • 4.  NAGAYAMA Fumio (90017020)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 5.  IKEDA Yayoi (70017078)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 6.  田中 宗彦 (80092592)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 7.  星 昌和
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 8.  小長谷 史郎
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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