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œF. Yanagida and Y.-S. Chen. Isolation and characterization of lactic acid bacteria from lakes. ‘δ˜p“ϋŽ_‹ΫŠw‰ο2007”N“x‘ε‰ο, (2006”N11ŒŽ3“ϊ) Ε—DGά!!

œY.-S. Chen and F. Yanagida. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan. ‘δ˜p“ϋŽ_‹ΫŠw‰ο2007”N“x‘ε‰ο, (2006”N11ŒŽ3“ϊ) New!!

œT. Shinohara, F. Yanagida, T.Miki, and S. Goto, Recent research in wine microbiology and culture collection in Japan, Proceedings of the International Congress for Culture Collections, Tsukuba,Japan, (2004”N10ŒŽ10-15“ϊ)

œY.-S. Chen, F. Yanagida and T. Shinohara. Isolation of lactic acid bacteria from soil in Japan and Taiwan. Second Asian Conference on Lactic Acid bacteria. (2003”N11ŒŽ)

œT. Onda,F.Yanagida, T. Uchimura, M. Tsuji, S. Ogino, T. Shinohara and K. Yokotsuka Widespread distribution and its characterization of the bacteriocin-producing lactic acid cocci in Miso, a Japanese fermented food Seventh Symposium on Lactic Acid bacteria (2002”N9ŒŽ)

œT. Shinohara, S. Kubodera, and F. Yanagida, Distribution of phenolic yeasts and control of phenolic off-flaver(POF)in winemaking. Oenologie 99 : 6th International Enology Symposium, Bordeaux, pp.221-225 (1999”N)

œF. Yanagida, and T. Shinohara, Identification and Malolactic Fermentation Ability of Lactic Acid Bacteria Isolated during Red Wine Production. 48th Annual Meeting of the American Society for Enology and Viticulture, Technical Abstracts, p43 (1997”N7ŒŽ)

œT. Shinohara, F. Yanagida, S. Mamiya, and S. Goto,Preservation by Periodic Transfer and Enological Stability of Wine Yeasts, Ve Symposium International dfOEnologie, Bordeaux,June 15-17 (1995”N6ŒŽ)

œY. Niimura, E. Koh, F. Yanagida, N. Koyama, k. Suzuki, k. Komagata, and M. Kozaki,gAmphibacillus xylanush gen. nov.,sp.nov. A Facultively Anaerobic Sporeforming Bacterium, Fifth International Symposium On Microbial, Ecology. Abstract p.185, Kyoto, Japan (1989”N)