Koji Tokuda

Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites

Atsushi B. Tsuji, Miyuki Kozawa, Koji Tokuda et al. · Current Microbiology · 2018 · 52 citations

Agriculture, Food Science, Microbiology +16

Tracing microbiota changes in <i>yamahai</i>-<i>moto</i>, the traditional Japanese sake starter

Takashi Koyanagi, Akira Nakagawa, Masashi Kiyohara et al. · Bioscience Biotechnology and Biochemistry · 2015 · 49 citations · Full text

Agriculture, Food Science, Microbiology +17

Removal of cadmium from fish sauce using chelate resin

Tetsuya Sasaki, Ryohei Araki, Toshihide Michihata et al. · Food Chemistry · 2014 · 20 citations

Engineering, Food Science, Toxicology +14

Direct Observation of Effective Temperature of Ta Atom in Layer Compound TaS₂ by Neutron Resonance Absorption Spectrometer

Koji Tokuda, Takashi Kamiyama, Yoshiaki Kiyanagi et al. · Japanese Journal of Applied Physics · 2001 · 17 citations

Natural Sciences, Materials Science, Physics +15