Tachibana Hirofumi | Graduate School Of Genetic Resources Technology Kyushu University
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概要
関連著者
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Tachibana Hirofumi
Graduate School Of Genetic Resources Technology Kyushu University
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Tachibana H
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Tachibana Hirofumi
九州大学 農学部生物機能化学食糧化学
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Tachibana Hirofumi
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Yazawa K
九州大学 農学部生物機能化学食糧化学
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Yamada Koji
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Yamada Koji
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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YAMADA Koji
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Ky
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TACHIBANA Hirofumi
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Ky
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Tachibana Hirofumi
Laboratopy Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And
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SHIRAHATA Sanetaka
Graduate School of Genetic Resources Technology, Faculty of Agriculture, Kyushu University
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Sugano M
Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto
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Sugano M
Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto
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Sakono M
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University
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Sugano M
Kumamoto Prefectural Univ. Kumamoto Jpn
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Sugano Michihiro
Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto
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Sugano Michihiro
Fac. Of Environmental And Symbiotic Sciences Prefectural Univ. Of Kumamoto
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Sugano Michihiro
Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture
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Murakami H
Kyushu Univ. Fukuoka Jpn
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Murakami H
Graduate School Of Genetic Resources Technology Kyushu University
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Murakami Hiroki
Laboratory Of Food Chemistry Faculty Of Agriculture Kyushu University
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Miyazaki Yoshiyuki
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Sugano M
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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Murakami Hiroki
Graduate School of Genetic Resources Technology, Kyushu University
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Yasumoto K
Second Department Of Surgery School Of Medicine University Of Occupational And Environmental Health
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Yamashita Masahiro
Department Of Bioengineering Tokyo Institute Of Technology
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YAMASAKI Masao
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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TERUYA Kiichiro
Graduate School of Systems Life Sciences, Kyushu University
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Yamada K
Faculty Of Engineering Okayama University:(present Address)department Of Biotechnology And Life Scie
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安田 伸
東海大学農学部バイオサイエンス学科
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安田 伸
九州大学大学院農学研究院生物機能科学部門生物機能化学講座食糧化学教室
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Sugano Michihiro
Faculty of Agriculture, Kyushu University
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Yasuda Shin
Tokai Univ. Kumamoto Jpn
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Okabe Masaaki
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Osada K
Yakult Central Inst. Tokyo Jpn
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Osada Kazuhiro
Laboratory Of Cellular Regulation Technology Graduate School Of Genetic Resources Technology Kyushu
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YASUDA Shin
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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TACHIBANA Hirofumi
Department of Bioscience and Biotechnology, Division of bioresource and Bioenvironmental Sciences, G
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Yasuda Shin
School Of Agriculture Tokai University
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TACHIBANA Hirofumi
Division of Applied Biological Chemistry, Department ofBioscience and Biotechnology, Faculty of Agri
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YAMADA Koji
Division of Applied Biological Chemistry, Department ofBioscience and Biotechnology, Faculty of Agri
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Osada Kazuhiro
Department Of Genetic Resources Technology Faculty Of Agriculture Kyushu University
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Yoshiyuki Tamura
Laboratory Of Nutrition And Food Science Hagoromo University Of International Studies
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Tamura Yoshiyuki
Second Depertment Of Internal Medicine School Of Medicine The University Of Tokushima
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Yasuda Shin
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Ikeda Ikuo
九州大学
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OSADA Kazuhiro
Graduate School of Genetic Resources Thechnolgy, Kyushu University
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Ikeda Ikuo
Graduate School Of Agricultural Sci. Tohoku Univ.
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Ikeda Ichiro
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Osada Kazuhiro
Graduate School Of Genetic Resources Technology Kyushu University
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Yamazaki Koji
産業医科大学 2外
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OHASHI Hideya
Pharmaceutical Research Laboratory, Kirin Brewery Co., Ltd.
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Nonaka Masahiko
Food Research & Development Laboratories Ajinomoto Co. Inc.
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Ikeda Ikuo
Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture
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Ikeda Ikuo
Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric
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Ikeda Ikuo
Department Of Bioscience And Biotechnology Division Of Bioresource And Bioenvironmental Sciences Gra
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WU Po-Sheng
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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OHASHI Hideo
Faculty of Agriculture, Gifu University
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MIYAZAKI Yoshiyuki
Laboratory of Food Chemistry, Division of Applied Biological chemistry, Department of Bioscience and
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MANSHO Keiko
Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience an
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Tachibana Hirofumi
Division Of Bioresources And Bioenvironmental Science Kyushu University
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Tachibana Hirofumi
Faculty Of Agriculture Kyushu University
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Ikeda Ikuo
東北大学 農学研究科生体分子機能学
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Nakajima Masatoshi
Department Of Applied Biological Chemistry University Of Tokyo
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Nakayama M
Dept. Biol. Sci. Fac. Biosci. Biotechnol. Tokyo Inst. Technol.
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Hirao Akira
Polymeric And Organic Materials Department Graduate School Of Science And Engineering Tokyo Institut
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Hirao Akira
九州大学 農学部
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Hirao Akira
Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B
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Hirao A
Tokyo Inst. Technol. Tokyo Jpn
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KASAI Michio
The Nisshin OilliO Group, Ltd.
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SHIMADA Mitsuo
Department of Digestive and Pediatric Surgery, Institute of Health Biosciences, University of Tokush
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Sugano Michihiro
Kumamoto Prefecture University
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Kim E‐h
Korea Univ. Chung Nam Kor
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Shimada Mitsuo
Department Of Digestive And Pediatric Surgery Institute Of Health Biosciences University Of Tokushim
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Hirao Akira
Department Of Agronomy Faculty Of Agriculture Tottori University
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RIKIMARU Tatsuya
Department of Surgery and Science, Graduate School of Medical Sciences, Kyushu University
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IKEDA Atsushi
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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SUGANO Michihiro
Prefectural University of Kumamoto
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KAKU Shihoko
Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, G
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SUGANO Michihiro
Department of Living Environment Science, Kumamoto Prefectural University
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Kasai M
The Nisshin Oillio Group Ltd.
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Katakura Y
Fac. Of Agriculture Kyushu Univ.
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HAMASAKI Takeki
Department of Genetic Resources Technology, Faculty of Agriculture, Kyushu University
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TIAN Huaize
Department of Genetic Resources Technology, Faculty of Agriculture, Kyushu University
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KABAYAMA Shigeru
Nihon Trim Co., Ltd.
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KATAKURA Yoshinori
Graduate School of Systems Life Sciences, Kyushu University
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OKABE Masaaki
Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agr
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OJI Mariko
Division of Applied Biological Chemistry, Department ofBioscience and Biotechnology, Faculty of Agri
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OHKURA Ken-ichi
Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agr
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Watanabe Junko
Graduate School of Genetic Resources Technology, Kyushu University
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Yano Takahiro
Graduate School of Genetic Resources Technology, Kyushu University
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Kim Eun-Ho
Department of Biotechnology, Korea University
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Kim Eun-ho
Department Of Biotechnology Korea University
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MAMIYA Soichi
Department of Research and Development, Nutritional Foods Division, Taiyo Kagaku Co., Ltd.
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TOKUNAGA Yoko
Laboratory of Food Chemistry, Division of Applied Biological chemistry, Department of Bioscience and
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MISHIMA Hiroko
Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience an
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KASAI Masaaki
Nagoya Factory, Rinol Oil Mills, Co., Ltd.
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Tamura Yoshiyuki
The Second Department Of Internal Medicine School Of Medicine The University Of Tokushima
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Kasai Michio
The Nisshin Oillio Group Ltd.
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MAEHARA YOSHIHIKO
Department of Surgery and Science, Graduate School of Medical Sciences, Kyushu University
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NOMOTO Kikuo
Department of Immunology Kyushu University
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Maehara Yoshihiko
Department Of Surgery And Science Graduate School Of Medical Sciences Kyushu University
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TSUJITA EIJI
Department of Surgery, Graduate School of Medical Sciences, Kyushu University
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Inoue Yuichi
Second Department Of Surgery School Of Medicine University Of Occupational And Environmental Health
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Kawamoto Seiji
Graduate School Of Genetic Resources Technology Kyushu University
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Kawamoto Seiji
Graduate School Of Advanced Sciences Of Matter Hiroshima University
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Gu J
Department Of Bioscience And Biotechnology Division Of Bioresource And Bioenvironmental Sciences Gra
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Gi Jiong-yan
九州大学 生物資源環境科研究
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LIM Beong
Department of Life Science, Konkuk University
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Jung Yeon
Graduate School Of Systems Life Sciences Kyushu University:key Laboratory Of The Ministry Of Educati
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Lim Beong
Department Of Applied Biochemistry Konkuk University
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Lim Beong
Department Of Medical Nutrition Graduate School Of East-west Medical Science Kyung Hee University
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Nomoto Kikuo
Department Of Immunology Medical Institute Of Bioregulation Kyasha University
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Osada Kazuhiro
Department Of Chemistry Science University Of Tokyo
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Sato M
Laboratory Of Nutrition Chemistry Faculty Of Bioresources And Bioenvironmental Sciences Graduate Sch
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SEKI Kiyohiko
Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University
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Yazawa Kazunaga
Sagami Chemical Research Center
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CHUJO Hitomi
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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KOYANAGI Nami
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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KANOUCHI Hiroaki
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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MATSUO Aya
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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NISHIDA Eri
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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TANAKA Yoko
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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SUGIMACHI Keizo
Department of Surgery and Science, Graduate School of Medical Sciences, Kyushu University
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IKEDA Atsushi
Division of Cardiology, Funabashi Municipal Medical Center
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WATANABE Yumi
Department of Biological Sciences, Graduate School of Science, University of Tokyo
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HUNG Pham
九州大学農学部食糧化学教室
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Kawahara Takeshi
Department of Medicine, Saiseikai Shiga Hospital
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Hung Pham
Department Of Bioscience And Biotechnology Division Of Bioresource And Bioenvironmental Sciences Gra
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GU JiongYan
Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, G
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YUNOKI Shinichi
Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, G
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OHKURA Kenichi
Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, G
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IKEDA Ikuo
Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, G
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Watanabe Yumi
Department Of Biological Sciences Graduate School Of Science University Of Tokyo
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YASUMOTO Kosei
Second Department of Surgery, School of Medicine, University of Occupational and Environmental of He
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Ikeda Atsushi
Division Of Cardiology Funabashi Municipal Medical Center
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Abe Masumi
Department Of Genetic Resources Technology Faculty Of Agriculture Kyushu University
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NAGASHIMA Akira
Department of Chest Surgery, Kitakyushu Municipal Medical Center
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TAKENOYAMA Mitsuhiro
Department of Surtzerv II, University of Occupational and Environmental Health
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NISHIYAMA Kazuo
Department of Pharmacology, Kitasato University School of Medicine
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Sugimachi Keizo
Department Of Surgery And Science Graduate School Of Medical Sciences Kyushu University
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SHINOHARA Kazuki
National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries, Tsukuba
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Tanaka Y
Kyushu Univ. Fukuoka Jpn
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Maehara Yoshihiko
Department Of Surgery And Medical Science Graduate School Of Medical Sciences Kyushu University
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YE Jun
Graduate School of Systems Life Sciences, Kyushu University
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LI Yuping
Graduate School of Systems Life Sciences, Kyushu University
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NAKAMICHI Noboru
Functional Water Cell Analysis Center Co., Ltd.
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KOMATSU Takaaki
Department of Genetic Resources Technology, Faculty of Agriculture, Kyushu University
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KASHIWAGI Taichi
Department of Genetic Resources Technology, Faculty of Agriculture, Kyushu University
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NISHIKAWA Ryuhei
Department of Genetic Resources Technology, Faculty of Agriculture, Kyushu University
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TOH Kazuko
Department of Genetic Resources Technology, Faculty of Agriculture, Kyushu University
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OTSUBO Kazumichi
Nihon Trim Co., Ltd.
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MORISAWA Shinkatsu
Nihon Trim Co., Ltd.
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Tomimatsu Kosuke
Graduate School of Systems Life Sciences, Faculty of Agriculture, Kyushu University
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ARITA Nobuhisa
Graduate School of Genetic Resources Technology, Kyushu University
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INOUE Yuichi
Graduate School of Genetic Resources Technology, Kyushu University
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LOPEZ Lourdes
Center of Molecular Immunology
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SHOJI Masahiro
Morinaga Institute of Biological Science
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KAMEI Masanori
Morinaga Institute of Biological Science
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HASHIZUME Shuichi
Morinaga Institute of Biological Science
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SHIOZAWA Yasumitsu
GUNZE SANGYO, INC.
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NAKAHASHI Hisashi
Matsuyama Red Cross Hospital
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SUZUKI Tatsuo
Department of Research Planning, Kitasato Institute Hospital
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IMAI Tadaaki
Section of Pathology, the Kitasato Institute Medical Center Hospital
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NONAKA Michiko
Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agr
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Kuroita Toshihiro
Graduate School of Genetic Resources Technology, Kyushu University
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TAHARA Tomoyuki
Department of Food Science and Technology
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SHINMOTO Hiroshi
Technical Research Institute, Snow Brand Milk Products Co., Ltd.
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MORI Tetsuya
Graduate School of Genetic Resources Technology, Kyushu University
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SEKI Kiyohiko
Graduate School of Genetic Resources Technology, Kyushu University
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MURAKAMI Hiroki
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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MIYAKE Yoshiaki
Hayashikane Sangyo Co.,
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OMURA Hirohisa
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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HATTORI Emi
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and
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Miyake Yoshiaki
Hayashikane Sangyo Co.
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Inoue Y
Showa Sangyo Co. Ltd.
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Inoue Y
Solar Energy Research Group Institute For Physical And Chemical Research
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Inoue Yorinao
Photosynthesis Research Lab.
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Hirose S
Tokachi‐ikeda Research Inst. Viticulture And Enology Hokkaido Jpn
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TSUGE Keisuke
Food Industry Division, Industrial Technology Center of Saga
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YOSHIMURA Takashi
Food Industry Division, Industrial Technology Center of Saga
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SUMI Toshihisa
Saga Prefectural Regional Industry Support Center
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TOKUNAGA Yoko
Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agr
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KAKU-OHKURA Shihoko
Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agr
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TAKAGAKI Kinya
Department of Research and Development, Toyo Shinyaku Co. Ltd.
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TSUSAKI Sinji
Department of Research and Development, Toyo Shinyaku Co. Ltd.
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KAKU Shihoko
Study of Food and Health Environment, Department of Environmental and Symbiotic Sciences, Prefectura
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YUNOKI Shin-ichi
Department of Bioscience and Biotechnology, Division of Bioenvironmental Sciences, Graduate School o
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OHKURA Ken-ichi
Department of Bioscience and Biotechnology, Division of Bioenvironmental Sciences, Graduate School o
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SUGANO Michihiro
Study of Food and Health Environment, Department of Environmental and Symbiotic Sciences, Prefectura
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NONAKA Michiko
Department of Bioscience and Biotechnology, Division of Bioenvironmental Sciences, Graduate School o
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TAKASUGI Mikako
Faculty of Human Life Science, Yamaguchi Prefectural University
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TAMURA Yuki
Division of Bioresource and Bioenvironmental Sciences, Graduate School of Kyushu University
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KISHIHARA Koji
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an
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OGINO Yuuya
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an
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Dal-Ho Han
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an
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OHKURA Ken-ichi
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an
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MATSUO Noritaka
Department of Biochemistry, Oita Medical University
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Yoshimura Takashi
Division Of Food Industry Saga Prefectural Institute Of Advanced Technology
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Shinmoto H
Snow Brand Milk Products Co. Ltd. Kawagoe Jpn
著作論文
- Effect of Dietary Conjugated Linoleic Acid on Liver Regeneration after a Partial Hepatectomy in Rats
- Dose-Dependent Effect of Dietary Conjugated Linoleic Acid on the Growth of Rat Hepatoma dRLh-84 Cells In Vivo
- Inhibitory Effect of Electrolyzed Reduced Water on Tumor Angiogenesis(Molecular and Cell Biology)
- Dietary Effects of Eicosapentaenoic and Docosahexaenoic Acid Esters on Lipid Metabolism and Immune Parameters in Sprague-Dawley Rats
- Production of Recombinant Human Monoclonal Antibody Using ras-Amplified BHK-21 Cells in a Protein-free Medium
- Tocotrienol Levels in Various Tissues of Sprague-Dawley Rats after Intragastric Administration of Tocotrienols(Food & Nutrition Sience)
- Dietary Effect of α-Tocopherol and Tocotrienols on Lipid Metabolism and Immune Function of Aged Sprague-Dawley Rats
- Tissue-specific Distribution of Genistein, Daidzein and Bisphenol A in Male Sprague-Dawley Rats after Intragastric Administration
- Development of Serum-free Medium for Clonal Growth of Human-human Hybridomas
- E1A and ras Oncogenes Synergistically Enhance Recombinant Protein Production under Control of the Cytomegalovirus Promoter in BHK-21 Cells
- Ras Amplification in BHK-21 Cells Produces a Host Cell Line for Further Rapid Establishment of Recombinant Protein Hyper-producing Cell Lines
- Stimulation of Interferon β Production of Cultured Cells by Phospholipids in Foodstuffs
- Generation of Human-mouse Hybridoma Secreting Human IgM Class Anti-neocarzinostain Anti-body and Its Application to Hybrid Hybridoma(Biological Chemistry)
- Changes in Specificities of Human Monoclonal Antibodies by Introduction of Drug-resistance Gene into Hybridomas(Biological Chemistry)
- Stimulation by 2-Mercaptoethanol and Alcohols of Protease in Antarctic Krill, Euphausia superba, at Low Temperatures(Biological Chemistry)
- Simultaneous Determination of Isoflavones and Bisphenol A in Rat Serum by High-performance Liquid Chromatography Coupled with Coulometric Array Detection
- Voltage Dependency in Coulometric Analysis of Tea Polyphenols and Isoflavones in Foodstuffs
- Dietary Effects of Porphyran from Porphyra yezoensis on Growth and Lipid Metabolism of Sprague-Dawley Rats
- Effect of Dietary Fiber on the Lipid Metabolism and Immune Function of Aged Sprague-Dawley Rats(Food & Nutrition Science)
- Effect of Dietary cabbage Fermentation Extract and Young Barley Leaf Powder on Immune Function of Sprague-Dawley Rats
- Oxidative Stress by Visible Light Irradiation Suppresses Immunoglobulin Production in Mouse Spleen Lymphocytes
- Interactions of Dietary Fats and Proteins on Fatty Acid Composition of Immune Cells and LTB_4 Production by Peritoneal Exudate Cells of Rats
- Development of Assay System for Immunoglobulin Production Regulatory Factors using Whole Cell Cultures of Mouse Splenocytes
- Dietary Conjugated Linoleic Acid Increases Immunoglobulin Productivity of Sprague-Dawley Rat Spleen Lymphocytes
- Optimization of Estrogenic Activity Detection Method Using Human Breast Cancer MCF-7 Cells
- Dietary Effect of Guar Gum and its Partially Hydrolyzed Product on the Lipid Metabolism and Immune Function of Sprague-Dawley Rats
- Dietary Effect of Conjugated Linoleic Acid on Lipid Levels in White Adipose Tissue of Sprague-Dawley Rats
- Structure-Activity Relationship of Immunoregulatory Factors in Foodstuffs
- Extension of the Lifespan of Caenorhabditis elegans by the Use of Electrolyzed Reduced Water
- Mechanism of the Lifespan Extension of Caenorhabditis elegans by Electrolyzed Reduced Water-Participation of Pt Nanoparticles