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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
K値 / 腐敗菌 / 魚肉鮮度 / 緩衝能 / pHセンサ / 魚肉水抽出液 / バイオセンサー / 魚の鮮度 / 微生物センサー / アルテロモナス … More / ピュートリファッシェンス / グルコース / ナトリウムチャネル / カエル膀胱膜 / ナトリウム電極 / テトロドトキシン / フグ / 魚介毒 / チャネル阻害物資 / チャネル阻害物質 / カキ / 海藻 / 漢方薬草 / プランクトン / sodium channel / frogs bladder / sodium electrode / tetrodoxin / swellfish / fish and shellfish toxin / channel blocker / 生菌数 / 微生物センサ / アルテロモナス・ピュトレファッシェンス / シュ-ドモナス・フルオレッセンス / 乳酸菌 / 大腸菌 / スタヒロコッカス / 生菌数センサー / バクテリアセンサー / viable counts / biological sensor / P. fluorescens / A. putrefaciens / Lactobacillus / E. coli / Stahylococcus … More
Except Principal Investigator
GPT / GOT / LDH / バイオセンサ / 半導体ニオイセンサ / スクリーン印刷電極 / 魚類鮮度 / K値 / 酵素センサ / 一般生菌数 / 半導体型ニオイセンサ / BIOSENSOR / SEMICONDUCTING METAL-OXIDE / SCREEN-PRINTING ELECTRODE / FISH FRESHNESS / K VALUE / ENZYME ELECTRODE / VIABLE COUNTS OF TOTAL BACTERIA / 酵素活性 / 血液 / バイオセンサ- / 酵素 / 酵素計測 / バイオセンサー / Biosensor / Enzyme activity / Serum 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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