USUI Hachiro | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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概要
- USUI Hachiroの詳細を見る
- 同名の論文著者
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Universityの論文著者
関連著者
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USUI Hachiro
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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YOSHIKAWA Masaaki
Division of Food Bioscience and Biotechnology, Graduate School of Agriculture, Kyoto University
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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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Yoshikawa Masaaki
Kyoto Univ. Kyoto Jpn
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Yoshikawa M
Graduate School Of Agriculture Kyoto University
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Usui Hachiro
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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Yoshikawa Masaaki
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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Yamada Y
The Department Of Mechanical Engineering And Intelligent Systems University Of Electro-communication
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Yokoo Megumi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Yamada Yukio
Fine Chemicals Research Laboratories Kaneka Corporation
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Yamada Yuko
Division of Cardiology, Department of Internal Medicine, National Cardiovascular Center
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Yamada Y
Doshisha Women's Coll. Liberal Arts Kyoto Jpn
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Yamada Yasuyuki
Graduate School Of Biological Science Nara Institute Of Science And Technoiogy
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Yamada Yukio
Mechanical Engineering Laboratory Material Science And Bioengineering Department Aist
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Usui Hachiro
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Yamada Y
Fac. Of Education Utsunomiya Univ.
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Yamada Y
Faculty Of Education Utsunomiya University
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Yokoo Megumi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Yamada Yuko
Kyoto Univ. Kyoto Jpn
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Yamaguchi Yuko
Laboratory For Molecular Functions Of Food Division Of Food Science And Biotechnology Graduate Schoo
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Kawamura Yukio
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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Yamada Yuko
Division Of Cardiology Department Of Internal Medicine National Cardiovascular Center
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Yamauchi Daiki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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OHINATA Kousaku
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MATOBA Nobuyuki
Division of Food Bioscience and Biotechnology, Graduate School of Agriculture, Kyoto University
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YAMAUCHI Rena
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Yamauchi Rena
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kawamura Yukio
Department Of Bioengineering Akita Research Institute Offood And Brewing (arif)
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Kawamura Y
Department Of Applied Life Chemistry Kinki University
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MARCZAK Ewa
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Marczak Ewa
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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Matoba Nobuyuki
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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Yamada Yuko
Division Of Arrhythmia And Electrophysiology Department Of Cardiovascular Medicine National Cerebral And Cardiovascular Center
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Kawamura Yukio
Department Of Applied Biological Chemistry Graduate School Of Agriculture Kinki University
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Jinsmaa Yunden
大阪薬科大学 細胞生物学研究室
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Yunden Jinsmaa
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Yunden Jinsmaa
京都大学 農研究 食品生物科学 専攻
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Tani Fumito
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tani Fumito
京都大学 農研究 食品生物科学 専攻
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MATSUMOTO Chika
Laboratory of Pathological and Molecular Pharmacology, Osaka University of Pharmaceutical Sciences
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Jinsmaa Y
Kyoto Univ. Kyoto Jpn
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YOSHIKAWA Masaaki
Laboratory of Physiological Function of Food, Graduate School of Agriculture, Kyoto University
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USUI Hadhiro
Division of Food Bioscience and Biotechnology, Graduate School of Agriculture, Kyoto University
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ONISHI Kunihiko
Division of Food Bioscience and Biotechnology, Graduate School of Agriculture, Kyoto University
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MATOBA Nobuyuki
Research Institute for Food Science, Kyoto University
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YAMADA Yuko
Research Institute for Food Science, Kyoto University
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USUI Hachiro
Research Institute for Food Science, Kyoto University
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NAKAGIRI Ryusuke
Research Institute for Food Science, Kyoto University
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YOSHIKAWA Masaaki
Research Institute for Food Science, Kyoto University
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Onishi Kunihiko
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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Yunden J
Kyoto Univ. Kyoto Jpn
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Matsumoto Chika
Laboratory Of Pathological And Molecular Pharmacology Osaka University Of Pharmaceutical Sciences
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Matsumoto Chika
Laboratory Of Physiological Function Of Food Kyoto University
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TAKENAKA Yasuyuki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Yoshikawa Masaaki
Research Institute For Food Science Kyoto University
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Takenaka Y
Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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Takenaka Yasuyuki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Ito Ayaka
Laboratory Of Physiological Function Of Food 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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Yoshikawa M
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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TAKEDA Shinsuke
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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OHINATA Kousaku
Graduate School of Agriculture, Kyoto University
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FUJITA Hiroyuki
The Nippon Supplement Inc.
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LIPKOWSKI Andrzej
Department of Biotechnology, Industrial Chemistry Research Institute
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YOKOO Megumi
Laboratory of Physiological Function of Food, Kyoto University
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TSURUKI Takahiro
Laboratory of Physiological Function of Food, Kyoto University
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USUI Hachiro
Laboratory of Physiological Function of Food, Kyoto University
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Ohinata Kousaku
Kyoto Univ. Kyoto Jpn
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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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Takenaka Y
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Lipkowski Andrzej
Department Of Biotechnology Industrial Chemistry Research Institute
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Tsuruki Takahiro
Laboratory Of Physiological Function Of Food Kyoto University
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Yamauchi Daiki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Nakagiri R
Kyowa Hakko Kogyo Co. Ltd. Tsukuba Research Laboratories
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Ohinata Kousaku
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Takenaka Yasuyuki
Kobe Shoin Woman's University
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Takeda Shinsuke
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
著作論文
- A Potent Hypotensive Peptide, Novokinin, Induces Relaxation by AT2- and IP-Receptor-Dependent Mechanism in the Mesenteric Artery from SHRs
- Design of a Highly Potent Anti-hypertensive Peptide Based on Ovokinin(2-7)(Biochemistry & Molecular Biology)
- Designing Potent Derivatives of Ovokinin(2-7), an Anti-hypertensive Peptide Derived from Ovalbumin
- Characterization of β-Lactotensin, a Bioactive Peptide Derived from Bovine β-Lactoglobulin, as a Neurotensin Agonist(Food & Nutrition Science)
- 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
- Isolation and Characterization of Hypotensive Peptides from Enzymatic Digest of Repeseed Protein
- RPLKPW, a Designed Hypotensive Peptide Relaxes Artery and Stimulates Hair Growth via Angiotensin AT_2 Receptor
- A Potent Hypotensive Peptide, Novokinin, Induces Relaxation by AT_2- and IP-Receptor-Dependent Mechanism in the Mesenteric Artery from SHRs