Kawamura Yukio | Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
スポンサーリンク
概要
- KOIZUMI Yukimichiの詳細を見る
- 同名の論文著者
- Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agricultureの論文著者
関連著者
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Kawamura Yukio
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Koizumi Yukimichi
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Kawamura Y
Akita Res. Inst. Food And Brewing (arif) Akita
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Kawamura Y
National Food Res. Inst. Ibaraki Jpn
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Kashima Y
National Inst. Of Advanced Industrial Sci. And Technol. (aist Kansai) Osaka Jpn
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Koizumi Y
Kyoto Univ. Kyoto Jpn
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Koizumi Y
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Yanagida Fujiharu
Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Koizumi Yukimichi
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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YANAGIDA Fujiharu
Department of Brewing and Fermentation, Tokyo University of Agriculture
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UDAKA SHIGEZO
Department of Fermentation Sciences, Tokyo University of Agriculture
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YANAGIDA Fujiharu
Department of Fermentation Science, Tokyo University of Agriculture
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Udaka S
Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Udaka Shigezo
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Udaka Shigezo
Dept. Of Food Science And Technology Faculty Of Agriculture Nagoya University
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Kawamura Yukio
Department Of Bioengineering Akita Research Institute Offood And Brewing (arif)
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Kawamura Yukio
Department Of Applied Biological Chemistry Graduate School Of Agriculture Kinki University
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Kosugi Akihiko
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Kawamura Y
The Graduate School Of Science And Technology Kobe University
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Kawamura Y
Department Of Bioengineering Akita Research Institute Offood And Brewing (arif)
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Okamoto Akiko
Department of Urology, Hirosaki University Graduate School of Medicine
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KASHIMA Yasuhiro
Department of Fermentation Science, Tokyo University of Agriculture
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Kashima Yasuhiro
Department Of Chemistry Oklahoma State University
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Okamoto Akiko
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Okamoto Akiko
Department of Allergy and Rheumatology, Graduate School of Medicine, the University of Tokyo
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Okamoto Aki
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Kawamura Yukio
Protein Science Laboratory National Food Research Institute
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Okamoto Akiko
Department Of Organic And Polymer Materials Chemistry Tokyo University Of Agriculture And Technology
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Takahashi S
Kyoto Univ. Kyoto Jpn
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Saito K
Department Of Kampo Medicinal Science Hokkaido College Of Pharmacy
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Toda K
Faculty Of Engineering Niigata Institute Of Technology
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Takahashi S
Department Of Biosciences Teikyo University
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Takahashi S
Akita Res. Inst. Of Food And Brewing
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Takahashi Saori
Akita Res. Inst. Of Food And Brewing
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Takahashi S
Akita Res. Inst. Food And Brewing Akita
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TAYAMA Kenji
Central Research Institute, Nakano Vinegar Co., Ltd.
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Tayama K
Mitsukan Group Corp. Aichi Jpn
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Tayama Kenji
Central Research Institute Mitsukan Group Corporation
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Tayama Kenji
Nakano Biochemical Research Institute Nakano Vinegar Co. Ltd.
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Takahashi Shunji
Institute Of Molecular And Cellular Biosciences University Of Tokyo
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Takahashi Shunji
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University
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斉藤 謙一
Department Of Physiology And Anatomy Nihon University College Of Pharmacy
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TAKAHASHI Saori
Department of Bioengineering, Akita Research Institute of Food and Brewing (ARIF)
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SAITO Kyuichi
Department of Bioengineering, Akita Research Institute of Food and Brewing (ARIF)
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Saguchi Ken-ichi
Laboratory Of Biopharmaceutics School Of Pharmaceutical Sciences Showa University
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Shinozaki Kazuo
Riken Kanagawa Jpn
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Sasaki Kanako
Riken Kanagawa Jpn
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Suzuki Takahito
Biological Laboratory Faculty Of Science Nara Women's University
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Takahashi Saori
Department Of Applied Biology Faculty Of Textile Science Kyoto Institute Of Technology
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Saito Kyuichi
Department of Bioengineering Akita Research Institute of Food and Brewing (ARIF)
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YOSHIKAWA Masaaki
Division of Food Bioscience and Biotechnology, Graduate School of Agriculture, Kyoto University
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NAKANO Takayuki
Department of Electrical and Electronic Engineering, Niigata University
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Fukuda Y
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Takahashi K
School Of Life Sciences Tokyo Univ. Of Pharmacy And Life Sciences
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Saito K
Department Of Physiological Chemistry School Of Pharmaceutical Sciences Showa University
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USUI Hachiro
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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FUKUDA Yoichi
Central Research Institute, Fuji Oil Co.
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Takahashi Kayoko
Central Research Lnstitute Meiji Milk Products Co. Ltd.
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SAMOTO Masahiko
Central Research Institute, Fuji Oil Co.
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TAKAHASHI Koji
Tohoku National Agricultural Experiment Station
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Usui H
Kyoto Univ. Kyoto Jpn
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NAKAJIMA Yusuke
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Nakajima Yusuke
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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KAINUMA Ken
Central Laboratory, Yamazaki Baking Co., Ltd.
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Kainuma Ken
Central Laboratory Yamazaki Baking Co. Ltd.
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YOSHIKAWA Masaaki
Graduate School of Agriculture, Kyoto University
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Ookura T
National Food Research Institute
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KANEKO Takahiro
Department of Bioengineering, Akita Research Institute of Food and Brewing (ARIF)
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SHINDO Sho
Department of Bioengineering, Akita Research Institute ofFood and Brewing (ARIF)
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Usui Hachiro
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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Samoto Masahiko
Protein Development R&d Division Fuji Oil Co. Ltd.
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Kawamura Y
Department Of Applied Life Chemistry Kinki University
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Yoshikawa Masaaki
Kyoto Univ. Kyoto Jpn
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IIJIMA MASUMI
Department of Fermentation Science, Tokyo University of Agriculture
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Nakano Takayuki
Department Of Biosciences Teikyo University
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Takahashi K
Dep. Of Applied Biological Sci. Fac. Of Agriculture Tokyo Univ. Of Agriculture And Technol.
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Shindo S
Department Of Bioengineering Akita Research Institute Offood And Brewing (arif)
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Iijima Masumi
Department Of Fermentation Science Tokyo University Of Agriculture
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Takahashi Kyoko
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
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Kageyama T
Kyoto Univ. Aichi Jpn
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Kawamura Yukio
National Food Res. Inst. Ibaraki Jpn
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Nakano Takayuki
Department Of Fermentation Science Tokyo University Of Agriculture
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Yoshikawa Masaaki
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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Yoshikawa M
Graduate School Of Agriculture Kyoto University
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Takahashi Kenji
Laboratory Of Molecular Biochemistry School Of Life Science Tokyo University Of Pharmacy And Life Sc
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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HIEMORI Miki
Department of Nutritional Science, Okayama Prefectural University
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TSUJI Hideaki
Department of Nutritional Science, Okayama Prefectural University
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SHIMIZU Makoto
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The U
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HANADA Takashi
Department of Radiology, Tokyo Medical Center, National Hospital Organization
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Ogawa T
Shinshu Univ. Nagano Jpn
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Tsuji Hiroaki
Nisshin Oil Mills Ltd.
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Shimizu M
Univ. Tokyo Tokyo Jpn
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Ogawa T
Kyoto Univ. Kyoto Jpn
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Ogawa Takahiro
Department Of Biological Science And Technology Science University Of Tokyo
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Tsuji H
Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.
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Tsuji Hideaki
Graduate School Of Health And Welfare Science Okayama Prefectural University
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Tsuji Hideaki
Department Of Chemistry Faculty Of Education Gifu University
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Ogawa T
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Watanabe Katsumi
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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MITSUNAGA Toshio
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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KITTA Kazumi
National Food Research Institute
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Yokoo Megumi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Arai S
Tokyo Univ. Agriculture Tokyo Jpn
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Arai S
Graduate School Of Agricultural And Life Sciences The University Of Tokyo
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Arai S
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Science The
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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SATAKE Makoto
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Science, The Un
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Satake Makoto
Department Of Applied Biological Chemistry The University Of Tokyo
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Satake Makoto
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Science The Univ
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TABUCHI Kohsei
Tohoku National Agricultural Experiment Station
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OGAWA Tadashi
Department of Nutrition, School of Medicine, The University of Tokushima
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Kawamura Yukio
National Food Research Institute
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OOKURA Tetsuya
National Food Research Institute
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Tsuji Hideaki
Department Of Nutritional Science Okayama Prefectural University
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UEDA Motoko
Departments of Dermatology, Komaki City Hospital
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ADACHI Takashi
Department of SurgeryI, Tokyo Women's Medical University
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Takahashi K
Lab. Of Molecular Biochemistry School Of Life Sciences Tokyo Univ. Of Pharmacy And Life Sciences
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Ogawa Takahira
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ogawa Takahira
Dept. Appl. Microbial Technology Kumamoto Institute Of Technology
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YAMAGIDA FUJIHARU
Department of Fermentation Science, Tokyo University of Agriculture
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Kitta Kazumi
National Food Res. Inst.
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MANABE Mariko
National Food Research Institute
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TAKAHASHI Keitaro
Department of Physics, School of Science, University of Tokyo
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YAMAUCHI Rena
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Hanagata Hiroshi
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Arai Soichi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Arai Soichi
Department Of Nutrition Tokyo University Of Agriculture
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Ookura Tetsuya
National Food Res. Inst. Ibaraki
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OGASAWARA Hironobu
Department of Bioengineering, Akita Research Institute of Food and Brewing (ARIF)
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Nakamura Shigeki
Tohoku National Agricultural Experiment Station
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Usui Hachiro
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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KUMAGAI Masanori
Department of Bioengineering, Akita Research Institute of Food and Brewing
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Arai S
Laboratory Of Environmental Biochemistry Graduate School Of Pharmaceutical Sciences Osaka University
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Ogawa Tadashi
Graduate School Of Bioagricultural Sciences Nagoya University
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Ogawa Tadashi
Department Of Legal Medicine Aichi Medical University School Of Medicine
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Ueda Motoko
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Mitsunaga T
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Yamauchi Rena
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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NISHIDA Naoko
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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Matsumoto E
Kyoritsu Coll. Pharmacy Tokyo Jpn
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Adachi Takashi
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Hanada Takashi
Department Of Fermentation Science Tokyo University Of Agriculture:(present Address)research Center
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SHIMANO Tomoko
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Shimano Tomoko
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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KAINUMA Ken
Protein Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and
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OOKURA Tetsuya
Protein Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and
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TAKEDA Shinsuke
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MARCZAK Ewa
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MORI Takaaki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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LIPKOWSKI Andrzej
Industrial Chemistry Research Institute
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Nishida Naoko
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Matsumoto Eiko
Department of Brewing and Fermentation, Tokyo University of Agriculture
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ENJOH Masashi
Department of Applied Biological Chemistry, The University of Tokyo
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NAKAMURA Yasunori
Research and Development Center, The Calpis Co. Ltd.
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TAKANO Toshiaki
Research and Development Center, The Calpis Co. Ltd.
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SUGI Eriko
Department of Brewing and Fermentation, Tokyo University of Agriculture
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Marczak Ewa
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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Marczak Ewa
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Mori Takaaki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Enjoh Masashi
Department Of Applied Biological Chemistry The University Of Tokyo
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Yokoo Megumi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Shimizu M
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Sugi Eriko
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Takahashi Keitaro
Department Of Orthodontics School Of Dentistry At Tokyo Nippon Dental University
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Horiguchi M
Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi
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Mitsunaga Toshio
Department Of Food And Nutrition Kinki University
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Adachi Takashi
Department Of Applied Mechanics And Aerospace Engineering Waseda University
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Watanabe Katsumi
Department Of Agricultural Chemistry Kyoto University
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Shimizu Makoto
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Nakamura Yasunori
Fac. Of Bioresource Sciences Akita Prefectural Univ.
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Takeda Shinsuke
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Shimizu Makoto
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Shimizu Makoto
Department Of Agricultural Chemistry Faculty Of Engineering The University Of Tokyo
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Kawamura Yukio
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Ogawa Tadashi
Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University
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Hiemori Miki
Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
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HIEMORI Miki
Department of Nutrition, School of Medicine, The University of Tokushima
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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Ogasawara Hironobu
Department of Bioengineering Akita Research Institute of Food and Brewing (ARIF)
著作論文
- Substantially Complete Removal of Three Major Allergenic Soybean Proteins (Gly m Bd 30K, Gly m Bd 28K, and the α-Subunit of Conglycinin) from Soy Protein by Using a Mutant Soybean, Tohoku 124
- A Gene Encoding Phosphatidylethanolamine N-Methyltransferase from Acetobacter aceti and Some Properties of its Disruptant(Microbiology & Fermentation Technology)
- MUP1,High Affinity Methionine Permease, is Involved in Cysteine Uptake by Saccharomyces cerevisiae
- The est1 Regulation Depends on the Oxygen Concentration in Acetobacter pasteurianus
- A Permease Exhibiting a Dual Role for Lysine and Biotin Uptake in Saccharomyces cerevisiae
- High Effeciency Transformation of Bacillus brevis by Electroporation
- Protein Disulfide Isomerase Activity of Some Plant Seeds
- Substantially Complete Removal of the 34 kDa Allergenic Soybean Protein, Gly m Bd 30 K, from Soy Milk of a Mutant Lacking the α- and α'-Subunits of Conglycinin
- Molecular Cloning of Acid-Stable Glucose Isomerase Gene from Streptomyces olivaceoviridis E-86 by a Simple Two-Step PCR Method, and Its Expression in Escherichia coli
- Identification of Functionally Important Cysteine Residues of the Haman Renin-Binding Protein as the Enzyme N-Acetyl-D-Glucosamine 2-Epimerase 1
- Renin Inhibits N-Acetyl-D-Glucosamine 2-Epimerase (Renin-Binding Protein)^1
- Accumulation and Degradation of Thiamin-binding Protein and Level of Thiamin in Wheat Seeds during Seed Maturation and Germination
- Purification and Characterizationof Protein Disulfide Isomerase from Soybeam
- β-Lactotensin, a Neurotensin NT_2 Agonist, Stimulates Bile Acid Secretion
- Physiological effects and mechanism of Arg-Ile-Tyr, a multifunctional peptide derived from rapeseed protein
- Role of Intracellular Esterases in the Production of Esters by Acetobacter pasteurianus
- Cloning and Characterization of Ethanol-Regulated Esterase Genes in Acetobacter pasteurianus
- Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods
- Transepithelial Transport of the Bioactive Tripeptide, Val-Pro-Pro, in Human Intestinal Caco-2 Cell Monolayers(Food & Nutrition Science)
- Purification and Characterization of Intracellular Esterases Related to Ethylacetate Formation in Acetobacter pasteurianus
- Polyamine Content of Ordinary Foodstuffs and Various Fermented Foods