Kawamura Y | Department Of Bioengineering Akita Research Institute Offood And Brewing (arif)
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概要
関連著者
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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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Kawamura Yukio
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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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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本 敏男
神戸大学自然科学研究科
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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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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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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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Tanaka Kiyoshi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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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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Tanaka K
Laboratory Of Plant Biotechnology Faculty Of Agriculture Tottori University
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Monma M
National Food Research Institute Maff
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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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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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Takahashi Kayoko
Central Research Lnstitute Meiji Milk Products Co. Ltd.
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Kawamura Yukio
National Food Research Institute
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Usui H
Kyoto Univ. Kyoto Jpn
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YOSHIKAWA Masaaki
Graduate School of Agriculture, Kyoto University
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Tanaka Kiyoshi
National Center for Child Health and Development
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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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Sugimoto Toshio
National Food Research Institute
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Usui Hachiro
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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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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Shindo S
Department Of Bioengineering Akita Research Institute Offood And Brewing (arif)
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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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MONMA Michiko
National Food Research Institute
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Kawamura Yukio
National Food Res. Inst. Ibaraki Jpn
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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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Tanaka Kiyoshi
Faculty of Pharmaceutical Sciences, Kyoto University
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Kawamura Yukio
Protein Science Laboratory 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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Takahashi K
Lab. Of Molecular Biochemistry School Of Life Sciences Tokyo Univ. Of Pharmacy And Life Sciences
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Masuda R
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Masuda Ryoichi
Division Of Environmental Biology The National Institute For Environmental Studies
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Masuda Ryoichi
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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OGASAWARA Hironobu
Department of Bioengineering, Akita Research Institute of Food and Brewing (ARIF)
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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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Sugimoto T
Research Institute For Food Science Kyoto University:(present Office)national Food Research Institut
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Sugimoto Toshio
Protein Science Laboratory National Food Research Institute Ministry Of Agriculture Forestry And Fis
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Tanaka K
Research Institute For Food Science Kyoto University:department Of Biochemistry College Of Agricultu
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Kuboi Toru
National Institute For Environmental Studies Tsukuba Environmental Agency Of The Government
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Yamauchi Rena
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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Shimano Tomoko
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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SAIO Kyoko
National Food Research Institute
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Kawamura Y
National Food Research Inst. Tsukuba Jpn
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Kawamura Yukio
The Graduate School Of Science And Technology Kobe University
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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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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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Kawamura Y
Tsuruga Institute Of Biotecnology Tokyo Co. Ltd.
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Yokoo Megumi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Takahashi Keitaro
Department Of Orthodontics School Of Dentistry At Tokyo Nippon Dental University
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Hashizume Kazumoto
National Food Research Institute, MAFF
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MONMA Michiko
Protein Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry, and
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SAIO Kyoko
Protein Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry, and
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Tanaka Kiyoshi
Faculty Of Engineering Seikei University
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MONMA Mitsuru
National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries
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Hashizume Kazumoto
National Food Research Institute Maff
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Monma Mitsuru
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Takeda Shinsuke
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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杉本 敏男
神戸大学自然科学研究科
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HASHIZUME Kazumoto
National Food Research Institute
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MONMA Mitsuru
National Food Research Institute
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Ogasawara Hironobu
Department of Bioengineering Akita Research Institute of Food and Brewing (ARIF)
著作論文
- 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
- An H_2O_2-Decomposing System in Cultured Tobacco Cells(Biological Chemistry)
- 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
- Physiological and enzymological properties of phosphoenolpyruvate carboxylase in soybean (Glycine max L.cv Enrei) seeds
- Phosphoenolpyruvate Carboxylase Level in Soybean Seed Highly Correlates to Its Contents of Protein and Lipid(Biological Chemistry)
- Starch Breakdown in Developing Soybean Seeds : Glycine max cv. Enrei(Biological Chemistry)