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Junichi Mano

Showing results (1-10 of 54) with videos related to

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NPJ Science of Food|July 31, 2025
Fast and easy edible protein production by nitrogen-supplemented koji fermentationJunichi Mano
Applied Microbiology and Biotechnology|September 20, 2005
Microbial production of optically active beta-phenylalanine ethyl ester through stereoselective hydrolysis of racemic beta-phenylalanine ethyl esterJun Ogawa, Junichi Mano, Sakayu Shimizu
Methods in Molecular Biology (Clifton, N.J.)|November 29, 2015
Real-Time PCR-Based Quantitation Method for the Genetically Modified Soybean Line GTS 40-3-2Kazumi Kitta, Reona Takabatake, Junichi Mano
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|February 25, 2026
A Real-time PCR-based Method for Estimatingthe Thermal History of Cockroach in Processed Foods, Resistant to Enzymatic DNA DegradationYoko Kadota, Tomoko Kogo, Junichi Mano
Bioscience, Biotechnology, and Biochemistry|August 2, 2006
Microbial production of optically active beta-phenylalanine through stereoselective degradation of racemic beta-phenylalanineJunichi Mano, Jun Ogawa, Sakayu Shimizu
Bioscience, Biotechnology, and Biochemistry|August 12, 2025
Upcycling whey through the production of edible Aspergillus oryzae cell biomassMasao Nakamura, Ryota Hattori, Satoshi Suzuki, et al.
Metabolic Engineering|September 29, 2019
Engineering Yarrowia lipolytica for the utilization of acid wheyJunichi Mano, Nian Liu, John H Hammond, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|March 9, 2010
Improvement of polymerase chain reaction-based Bt11 maize detection method by reduction of non-specific amplificationJunichi Mano, Yuka Yanaka, Hiroshi Akiyama, et al.
Journal of AOAC International|August 30, 2017
Highly Sensitive GMO Detection Using Real-Time PCR with a Large Amount of DNA Template: Single-Laboratory ValidationJunichi Mano, Shuko Hatano, Yasuaki Nagatomi, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|July 24, 2018
[Detection of DNA in Highly Processed Foods]Masahiro Kishine, Akio Noguchi, Junichi Mano, et al.
Pageof 6

Showing results (1-10 of 54) with videos related to

Sort By:
Pageof 6
NPJ Science of Food|July 31, 2025
Fast and easy edible protein production by nitrogen-supplemented koji fermentationJunichi Mano
Applied Microbiology and Biotechnology|September 20, 2005
Microbial production of optically active beta-phenylalanine ethyl ester through stereoselective hydrolysis of racemic beta-phenylalanine ethyl esterJun Ogawa, Junichi Mano, Sakayu Shimizu
Methods in Molecular Biology (Clifton, N.J.)|November 29, 2015
Real-Time PCR-Based Quantitation Method for the Genetically Modified Soybean Line GTS 40-3-2Kazumi Kitta, Reona Takabatake, Junichi Mano
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|February 25, 2026
A Real-time PCR-based Method for Estimatingthe Thermal History of Cockroach in Processed Foods, Resistant to Enzymatic DNA DegradationYoko Kadota, Tomoko Kogo, Junichi Mano
Bioscience, Biotechnology, and Biochemistry|August 2, 2006
Microbial production of optically active beta-phenylalanine through stereoselective degradation of racemic beta-phenylalanineJunichi Mano, Jun Ogawa, Sakayu Shimizu
Bioscience, Biotechnology, and Biochemistry|August 12, 2025
Upcycling whey through the production of edible Aspergillus oryzae cell biomassMasao Nakamura, Ryota Hattori, Satoshi Suzuki, et al.
Metabolic Engineering|September 29, 2019
Engineering Yarrowia lipolytica for the utilization of acid wheyJunichi Mano, Nian Liu, John H Hammond, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|March 9, 2010
Improvement of polymerase chain reaction-based Bt11 maize detection method by reduction of non-specific amplificationJunichi Mano, Yuka Yanaka, Hiroshi Akiyama, et al.
Journal of AOAC International|August 30, 2017
Highly Sensitive GMO Detection Using Real-Time PCR with a Large Amount of DNA Template: Single-Laboratory ValidationJunichi Mano, Shuko Hatano, Yasuaki Nagatomi, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|July 24, 2018
[Detection of DNA in Highly Processed Foods]Masahiro Kishine, Akio Noguchi, Junichi Mano, et al.
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