Kumagai H | Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
スポンサーリンク
概要
関連著者
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KUMAGAI HIDEHIKO
Department of Food Science and Technology, Kyoto University
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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Kumagai Hidehiko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kumagai H
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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Tochikura Tatsurokuro
Faculty Of Home Economics Kobe Women's University
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Tachiki Takashi
Department Of Chemistry Ritsumeikan University
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Tachiki Takashi
Faculty Of Home Economics Kobe Women's University
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Tachiki Tkashi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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KUMAGAI Hidehiko
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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Kumagai H
Kyoto Univ.
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Kumagai Hidehiko
Faculty Of Agriculture Kyoto University
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YANO Toshihiro
Department of Material Science, Graduate School of Science, Osaka City University
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Yokoyama Tatsuo
Institute For Fermentation Osaka
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Tochikura Tatsurokuro
Department Of Food Science And Technology Kyoto Unicersity
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Yano Toshihiro
Department Of Food Science Ishikawa Agricultural College
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Tachiki T
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yano T
Research Laboratory Of Higashimaru Shoyu Co. Ltd.
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YANO Toshihiro
Department of Food Science and Technology, Kyoto University
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YANO Toshihiro
Department of Applied Chemistry, Nagoya Institute of Technology
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YAMAMOTO Kenji
Department of Medical Ecology and Informatics, Research Institute, International Medical Center of J
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Yamamoto Kenji
Department Of Cardiovascular Surgery Kanagawa Cardiovascular And Respiratory Center
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Yano T
Department Of Food Science Ishikawa Agricultural College
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TOMITA Kenji
Department of Psychiatry, Imaise Branch, Ichinomiya City Hospital
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Tomita K
Kyowa Hakko Kogyo Co. Ltd. Yamaguchi Jpn
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Tomita Kenji
Department Of Biotechnology Faculty Of Engineering Okayama University
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Tomita Kenji
Department Of Biotechnology And Life Science Tokyo University Of Agriculture And Technology
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Kumagai H
Kyoto Univ. Kyoto Jpn
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TACHIKI TAKASHI
Department of Food Science and Technology, Kyoto University
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SUZUKI Hideyuki
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Kumagai H
Nihon Univ. Fujisawa‐shi Jpn
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KADOWAKI Setsu
Kacho College
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Sung Ha-chin
School Of Agriculture Korea Univerasity
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Suzuki H
Kyoto Univ. Kyoto Jpn
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Kadowaki S
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University Kacho Junior Colle
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Tachiki Takashi
Department Of Bioscience & Technology Faculty Of Science & Engineering Ritsumeikan Universit
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Sung H‐c
Department Of Food Science And Technology Kyoto University
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Suzuki Hideyuki
Department Of Biological Science And Technology Science University Of Tokyo
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Sung H‐c
Korea Univ. Seoul Kor
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Suzuki Hideyuki
Department Of Bio-medical Engineering School Of High-technology For Human Welfare Tokai University
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TAKEGAWA Kaoru
Department of Life Science, Faculty of Agriculture, Kagawa University
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Takegawa K
Department Of Bioresource Science Faculty Of Agriculture Kagawa University
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Takegawa Kaoru
Dep. Of Life Sciences Fac. Of Agriculture Kagawa Univ.
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Takegawa K
Kagawa Univ. Kagawa Jpn
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FAN JIAN-QIANG
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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ASHIDA Shinzo
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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KITAGATA Tatsuichiro
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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ECHIGO Takashi
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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FUJISAKI Masatoki
Department of Food Science and Technology, Kyoto University
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FAN JIANQIANG
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Fan Jianqiang
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Takegawa Kaoru
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University:department Of Bios
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Ashida Shinzo
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Echigo Takashi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Echigo Takashi
Department Of Agricultural Chemistry Faculty Of Agriculture Tamagawa University
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Kitagata Tatsuichiro
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Fujisaki Masatoki
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Mikami Bunzo
Research Institute For Food Science Kyoto University
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TSUCHIDA TAKAMASA
Department of Medical Bioengineering and Sports Medicine, Hokkaido University School of Medicine
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TAMAKI HISANORI
Department of Food Science and Technology, Kyoto University
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Morita Yuhei
Research Institute For Food Science Kyoto University:(present Office)fuji Oil Co. Ltd. R. & D. C
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Morita Yuhei
Research Institute For Food Science Kyoto University
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Takahashi Nobuyuki
Department of Internal Medicine, Kansai Medical University Kouri Hospital
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ANDO Nobuyuki
Department of Engineering, Tokyo University of Agriculture and Technology
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Ando Nobuyuki
Base Technology Research Center Seiko Epson Corp.
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Ando Nobuyuki
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Ando Nobuyuki
Department Of Applied Chemistry Faculty Of Engineering Chiba University
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INAMI Masaki
Department of Food Science and Technology, Kyoto University
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Inami Masaki
Department Of Food Science And Technology Kyoto University
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KUSUMI Yoko
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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SHIMADA Yoshimi
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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KASHIMA Takanori
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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OBATA Hiroshi
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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KIM Chul-Sa
Pesticide Research Institute, Kyoto University
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UENO Tamio
Pesticide Research Institute, Kyoto University
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ZHU Jixi
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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SHIGEMATSU Hiroki
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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YASOHARA Yoshihiko
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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KASHIHARA Masaki
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Yasohara Yoshihiko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tamaki H
Kyoto Univ. Kyoto Jpn
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Tamaki Hisanori
Division Of Integrated Life Sciences Graduate School Of Biostudies Kyoto University
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Tamaki Hisanori
Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University
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Kumagai Hidehiko
Res. Inst. For Bioresources And Biotechnology Ishikawa Prefectural Univ.
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Kumagai Hidehiko
Division Of Integrated Life Sciences Graduate School Of Biostudies Kyoto University
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Tsuchida Takamasa
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Obata Hiroshi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kim Chul-sa
Pesticide Research Institute Kyoto University
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Zhu Jixi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Ueno Tamio
Pesticide Research Institute Kyoto University
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Kusumi Yoko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Shimada Yoshimi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Takahashi Nobuyuki
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Takahashi Nobuyuki
Department Of Applied Physics Faculty Of Engineering Hokkaido University
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Shigematsu Hiroki
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kashima Takanori
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Ueno T
Tokyo National Coll. Technology Tokyo Jpn
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Kashihara Masaki
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Suzuki Hideyuki
Department Of Environmental And Ocean Engineering University Of Tokyo
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Takahashi Nobuyuki
Department Of Applied Chemistry Faculty Of Science And Engineering Waseda University
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Yokozeki Kenzo
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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Tamaki Hisanori
Industrial Research Institute Of Ishikawa
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Obata Hiroshi
Department of Chemistry Faculty of Science Tohoku University
著作論文
- Deglycosylated Glucoamylase from Rhizopus niveus is Precipitated by Flavobacterium sp. Endo-β-N-acetylglucosaminidase(Microbiology & Fermentation Industry)
- Purification and Properties of γ-Glutamyltranspeptidase from Penicillium roqueforti IFO 4622
- Unique Production of a Disaccharide, Galβ1→3GalNAc, by Endo-α-N-Acetylgalactosaminidase of Alcaligenes sp.
- Preservation of Raw Fish and Meat(Food & Nutrition)
- Peptide Production from Protein without Salt(Microbiology & Fermentation Industry)
- Detoxification Metabolism of o-Dinitrobenzene by the Yeast Issatchenkia orientalis(Microbiology & Fermentation Industry)
- Production and Localization of Enzymes on Soft Gel Cultivation(Microbiology & Fermentation Industry)
- Development of a Soft Gel Cultivation Method(Microbiology & Fermentation Industry)
- Induction and Efficient Purification of Endo-α-N-acetylgalactosaminidase from Alcaligenes sp.(Microbiology & Fermentation Industry)
- Synthesis of γ-Glutamyltaurine by γ-Glutamyltranspeptidase of Penicillium roqueforti(Microbiology & Fermentation Industry)
- S-Carboxymethylcysteine Synthase from Escherichia coli(Microbiology & Fermentation Industry)
- Formation of γ-Glutamyl Peptides by Glutaminase of Aspergillus oryzae(Microbiology & Fermentation Industry)
- Production of Deoxyribonucleoside Triphosphates through Coupled Fermentation with Energy Transfer(Microbiology & Fermentation Industry)
- Action of Glutaminase in a Model System of a Soy Sauce Fermentation(Microbiology & Fermentation Industry)
- Enzymatic Synthesis of γ-Glutamyltyrosine Methyl Ester from L-Glutamine and L-Tyrosine Methyl Ester with Escherichia coli K-12 γ-Glutamyltranspeptidase(Microbiology & Fermentation Industry)
- A Novel End-β-N-acetylglucosaminidase Acting on Complex Oligosaccharides of Glycoproteins in a Fungus (Microbiological Fermentation Industry)
- Distribution and Properties of γ-Glutamyltranspeptidase in Filamentous Fungi (Microbiology & Fermentation Industry)
- Effect of Yeast Extract on Endo-β-N-acetylglucosaminidase Production by a Flavobacterium sp.(Microbiology & Fermentation Industry)
- Synthesis of γ-Glutamyl-DOPA from L-Glutamine and L-DOPA by γ-Glutamyltranspeptidase of Escherichia coli K-12(Microbilolgy & Fermentation Industry)
- Novel Specificities of Mucor hiemalis Endo-β-N-acetylglucosaminidase Acting Complex Asparagine-Linked Oligosaccharides