YOSHIZUMI Hajime | Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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概要
- Yoshizumi Hajimeの詳細を見る
- 同名の論文著者
- Department of Food and Nutrition, Faculty of Agriculture, Kinki Universityの論文著者
関連著者
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SHIRASAKA Norifumi
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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YOSHIZUMI Hajime
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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Shirasaka Norifumi
Department Of Agricultural Chemistry Kyoto University
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Yoshizumi Hajime
Department Of Food And Nutrition Faculty Of Agriculture Kin-ki University
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Shirasaka N
Kinki Univ. Nara Jpn
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Shirasaka Norifumi
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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Shirasaka Norifumi
近畿大学 農学部
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Yoshizumi Hajime
Institute For Fundamental Research Research Center
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Yoshizumi Hajime
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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Yoshizumi Hajime
Kinki University
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MURAKAMI Tetsuo
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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Matsuo Takuya
First Department Of Anatomy Kinki University School Of Medicine
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Matsuo Takuya
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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MURAKAMI Tetsuo
Department of Food and Nutrition Faculty of Agriculture Kinki University
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Shimizu Sakayu
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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Shimizu Sakayu
Division Of Applied Life Science Graduate School Of Agriculture Kyoto University
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NAKANO Nobuhiro
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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NAKANO Nobuhiro
Atopy (Allergy) Research Center, Juntendo University School of Medicine
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Nakano Nobuhiro
Atopy (allergy) Research Center Juntendo University School Of Medicine
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Nakano Nobuhiro
Department Of Dermatology Atopy Research Center Juntendo University School Of Medicine
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TSUBOI Ryoji
Department of Dermatology, Juntendo University School of Medicine
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WATANABE Tatsuo
School of Food and Nutritional Sciences, University of Shizuoka
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SATO Keiko
Department of Molecular Biology-Institute of Gerontology and Department of Internal Medicine II, Nip
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OGAWA Hideoki
Department of Dermatology, Juntendo University School of Medicine
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Shimizu S
Agricultural Sciences Kyoto University
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TERASHITA Takao
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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UMEHARA Takuya
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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FUKUDA Yasunori
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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MIYAMOTO Shigenori
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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MASUOKA Kazuki
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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KOBATA Kenji
School of Food and Nutritional Sciences, University of Shizuoka
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KOYAMA Hiroko
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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HINO Miki
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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Shirasaka Norifumi
Department Of Applied Biological Chemistry Faculty Of Agriculture Kin-ki University
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Shirasaka Norifumi
Department Of Applied Biological Chemistry Faculty Of Agriculture Kinki University
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Kobata Kenji
School Of Food And Nutritional Sciences University Of Shizuoka
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Ito Hiroyuki
Division of cardiology, Saitama Medical Center
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Hino Miki
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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Koyama Hiroko
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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Koyama Hiroko
Department Of Chemistry And Research Center For Materials Science Nagoya University
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Ogawa Hideoki
Department Of Dermatology Juntendo University
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Umehara Takuya
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Masuoka Kazuki
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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OTANI Lila
Division of Advanced Life Sciences, Graduate School of Agriculture, Kinki University
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KURIHARA Miyuki
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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TAKAMATSU Makiko
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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TAKEMORI Kumiko
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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Watanabe Tatsuo
School Of Food And Nutritional Sciences Univ. Of Shizuoka
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Ito Hiroyuki
Division Of Applied Bioscience Graduate School Of Agriculture Hokkaido University
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MIYAMOTO Rie
Department of Restorative Dentistry and Endodontology, Kagoshima University Graduate School of Medic
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HIRAI Yukari
Department of Food and Nutrition, Faculty of Agriculture, Kin-ki University
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NAKABAYASHI Haruka
Department of Food and Nutrition, Faculty of Agriculture, Kin-ki University
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Hirai Yukari
Department Of Food And Nutrition Faculty Of Agriculture Kin-ki University
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Ohnishi Hiromichi
Department of Food and Nutrition, Faculty of Agriculture, Kin-ki University
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Ohnishi Hiromichi
Department Of Cardiology Kagawa Prefectural Central Hospital
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Ohnishi Hiromichi
Department Of Food And Nutrition Faculty Of Agriculture Kin-ki University
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Nakabayashi Haruka
Department Of Food And Nutrition Faculty Of Agriculture Kin-ki University
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Otani Lila
Division Of Advanced Life Sciences Graduate School Of Agriculture Kinki University
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Miyamoto Rie
Department Of Food And Nutrition Faculty Of Agriculture Kin-ki University
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Miyamoto Rie
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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Tsuboi Ryoji
Department Of Dermatology Juntendo University School Of Medicine
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Tsuboi Ryoji
Department Of Dermatology Tokyo Medical University
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Ogawa Haruhiko
Division Of Internal Medicine Saiseikai Kanazawa Hospital
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Fukuda Yasunori
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Terashita Takao
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Terashita Takao
Department Of Applied Biological Chemistry Faculty Of Agriculture Kin-ki University
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Kurihara Miyuki
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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Miyamoto Shigenori
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Kobata Kenji
School Of Food And Nutritional Sciences And Coe Program In The 21st Century University Of Shizuoka
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Takemori Kumiko
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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Takamatsu Makiko
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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Watanabe Tatsuo
School Of Food And Nutritional Sciences And Coe Program In The 21st Century University Of Shizuoka
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Sato Keiko
Department Of Molecular Biology-institute Of Gerontology And Department Of Internal Medicine Ii Nipp
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Sato Keiko
Department Of Epidemiology And Health Care Research Graduate School Of Medicine And Public Health Ky
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Sato Keiko
Department Of Food And Nutrition Faculty Of Agriculture Kin-ki University
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Ogawa Hideoki
Department Of Dermatology Atopy Research Center Juntendo University School Of Medicine
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Ito Hiroyuki
Division Of Pathology Research Institute Of Hypertension Kinki University
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TSUBOI Ryoji
Department of Dermatology, Tokyo Medical University
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TAKEMORI Kumiko
Department of Food and Nutrition, Kinki University Faculty of Agriculture
著作論文
- The characteristics of desaturation of Trichoderma sp. AM076 and formation of 9,12,15-hexadecatrienoic acid (16:3ω1) through Δ15 desaturation of 9,12-hexadecadienoic acid
- Microbial Synthesis of trans Isomer of Eicosapentaenoic Acid (EPA) from the Chemically Synthesized Trans Isomer of Linolenic Acid by a Δ12 Desaturase-defective Mutant of Mortierella alpina 1S-4(Microbiology & Fermentation Technology)
- Inhibitory Effects of Capsaicinoids on Fatty Acid Desaturation in a Rat Liver Cell Line(Food & Nutrition Science)
- C19 Odd-chain Polyunsaturated Fatty Acids (PUFAs) Are Metabolized to C21-PUFAs in a Rat Liver Cell Line, and Curcumin, Gallic Acid, and Their Related Compounds Inhibit Their Desaturation
- Formation of 8, 11, 14-Octadecatrienoic Acid (18:3 n-4) from Naturally Occurring Unique Fatty Acid, 9, 12-Hexadecadienoic Acid (16:2 n-4), in Animal Cell Cultures
- The Effects of Maternal Mild Protein Restriction on Stroke Incidence and Blood Pressure in Stroke-Prone Spontaneously Hypertensive Rats (SHRSP)
- Competitive Incorporation of Arachidonic Acid Analogs by Cultured Rat Keratinocytes
- Cell Age Distribution of Erythrocytes at the Incidence of Cerebral Stroke in Stroke-Prone Spontaneously Hypertensive Rats, and Their Glutathione Peroxidase Activity
- Effect of cyanocobalamin and p-toluic acid on the fatty acid composition of Schizochytrium limacinum (Thraustochytriaceae, Labyrinthulomycota)
- Horseradish Peroxidase Degrades Lipid Hydroperoxides and Suppresses Lipid Peroxidation of Polyunsaturated Fatty Acids in the Presence of Phenolic Antioxidants(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)