Structural difference between liquidlike and gaslike phases in supercritical fluid (2008)
Sato, Takashi, Sugiyama, Masaaki, Itoh, Keiji, Mori, Kazuhiro, Fukunaga, Toshiharu, Misawa, Masakatsu, ...
Structural evolution of human recombinant alpha B-crystallin under UV irradiation (2008)
Sugiyama, Masaaki, Fujii, Noriko, Morimoto, Yukio, Kurabayashi, Sakie, Vigild, Martin E., Nakagawa, Tatsuo, ...
Structural study of (Li2S)(50)(GeS2)(50) glass by X-ray and neutron diffraction (2008)
Itoh, Keiji, Sonobe, Masashi, Sugiyama, Masaaki, Mori, Kazuhiro, Fukunaga, Toshiharu
Sugiyama, Masaaki, Sigesato, Genichi
The role of focused ion beam (FIB) fabrication in the development of sample preparation techniques for transmission electron microscopy (TEM) has been described in this paper. Since the repeatability...
Shigesato, Genichi, Sugiyama, Masaaki
An in situ observation technique using scanning ion microscopy (SIM) to investigate the behaviour of phase transformation from austenite to ferrite in low‐alloy steel is proposed. The most...
Hirotsu, Yoshihiko, Ishimaru, Manabu, Ohkubo, Tadakatsu, Hanada, Takeshi, Sugiyama, Masaaki
A method is proposed for the local atomic distribution function analysis of amorphous materials. This method is based on local halo‐electron diffraction intensity analysis with...
Sugiyama, Masaaki, Inuzuka, Takayuki, Kubo, Hiroshi
The dielectric resonator material of Ba(Mg(1/3)Ta(2/3))O3 with high Q value, which was applied to the field of satellite communication system, was investigated by XRD and TEM. Low dielectric loss...
Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products
Hamasaki, Yoshikatsu, Ayaki, Mitsuko, Fuchu, Hidetaka, Sugiyama, Masaaki, Morita, Hidetoshi
Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10°C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis...
Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products
Hamasaki, Yoshikatsu, Ayaki, Mitsuko, Fuchu, Hidetaka, Sugiyama, Masaaki, Morita, Hidetoshi
Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10°C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis...