Keishô Chin

Effect of Salt Concentration and Incubation Temperature on Formation of Histamine, Phenethylamine, Tryptamine and Tyramine During Miso Fermentation.

Keishô Chin, P. Koehler, 1986, Journal of food protection.

Identification and Estimation of Histamine, Tryptamine, Phenethylamine and Tyramine in Soy Sauce by Thin‐Layer Chromatography of Dansyl Derivatives

P. Koehler, Keishô Chin, 1983 .

Induction of vascular endothelial growth factor by nitric oxide in human glioblastoma and hepatocellular carcinoma cells

H. Tajiri, H. Esumi, T. Ogura, 1997, Oncogene.