Recent progress in the development of high-performance bonded magnets using rare earth–Fe compounds by Takashi Horikawa, Masao Yamazaki, Masashi Matsuura, Satoshi Sugimoto ‎

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Crystallographic alignment in the recombination stage in d-HDDR process of Nd-Fe-B-Ga-Nb powders by Takashi Horikawa, Masashi Matsuura, Satoshi Sugimoto, Masao Yamazaki, Chisato Mishima

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Data on free amino acid contents in Japanese basket clams (Corbicula japonica) from Lake Abashiri and Abashirigawa River by Hisaki Enda, Yoshimasa Sagane, Yozo Nakazawa, Hiroaki Sato, Masao Yamazaki

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Effect of hydrogenation disproportionation conditions on magnetic anisotropy in Nd-Fe-B powder prepared by dynamic hydrogenation disproportionation desorption recombination by Masao Yamazaki, Takashi Horikawa, Chisato Mishima, Masashi Matsuura, Nobuki Tezuka, Satoshi Sugimoto

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Data on the chemical properties of commercial fish sauce products by Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato

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Data on volatile compounds in fermented materials used for salmon fish sauce production by Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato

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Clustering of commercial fish sauce products based on an e-panel technique by Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Kiyoharu Ikehama, Koichi Yoshida, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato

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Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan by Hiroaki Sato, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Ryuichi Itoyama, Megumi Ichisawa, Junko Negichi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano

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Characterization of the microbiota and chemical properties of pork loins during dry aging by Akihito Endo, Ryosuke Koizumi, Yozo Nakazawa, Yuh Shiwa, Shintaro Maeno, Yoshihiko Kido, Tomohiro Irisawa, Yoshiki Muramatsu, Kotaro Tada, Masao Yamazaki, Takao Myoda

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Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults by Hiroaki Sato, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Ryuichi Itoyama, Megumi Ichisawa, Junko Negishi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano

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