Murakami Tetsuo | Research Institute Of Food Science Kinki University
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概要
関連著者
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Murakami Tetsuo
Research Institute Of Food Science Kinki University
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Miyake Hideo
Department Of Electrical And Electronic Engineering Mie University
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Iizuka Yoshitomi
Research Institute Of Food Science Kinki University
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Okamoto Kozo
Department of Clinical Functional Physiology, Toho University
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Okamoto Kozo
Department Of Palhology Faculty Of Medicine Kyoto University
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Kakehi Kazuaki
Department Of Biopharmaco Informatics School Of Pharmacy Kinki University
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Honda Susumu
Department Of Pharmacy School Of Pharmacy Kinki University
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Kakehi Kazuaki
Department of Analytical Chemistry, Kinki University School of Pharmacy
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Suzuki Tsuneyuki
Department Of Pathology Kinki University School Of Medicine
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Honda Susumu
Department of Pharmaceutical Analysis, Kinki University
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Suzuki Aritomo
Department Of Parasitology And Department Of Pharmacology
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IIZUKA Yoshitomi
Department of Applied Chemistry, Faculty of Science and Engineering, School of Medicine, Kinki Unive
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MATSUBARA Yoshiharu
Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University
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Ogawa Hiroshi
Department Of Anatomy And Neurobiology Kyoto Prefectural University Of Medicine
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Morita Nobuko
Department Of Pathology Kinki University School Of Medicine
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IIZUKA Yoshitomi
Research Institute of Food Science, Kinki University
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Tsuji Akio
Research Information Center Institute Of Plasma Physics Nagoya University:department Of Physics Facu
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Yamamoto Kazuo
Department Of Biomolecular Sciences Graduate School Of Life Sciences Tohoku University
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Sasagawa Sukenari
Department Of Hygiene Kinki University School Of Medicine
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Ito Hiroyuki
Department Of Anesthesiology Tokyo Medical And Dental University Graduate School Of Medical And Dent
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MURAKAMI Tetsuo
Research Institute of Food Science, Kinki University School of Medicine
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Nishikawa Tomoyo
Department of Hygiene, Kinki University School of Medicine
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OKAMOTO KOZO
Department of Palhology, Faculty of Medicine, Kyoto University
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Yanagawa Takao
Department Of Cardiology Niigata City General Hospital
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Miyake H
Hokkaido Univ. Hokkaido Jpn
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Miyake Hideo
First Department Of Pathology Kinki University School Of Medicine
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Miyake Hideo
Department Of Surgery National Cancer Center Research Institute
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Okamoto K
First Department Of Pathology Kinki University School Of Medicine
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Okamoto Kozo
First Department Of Pathology Kinki University School Of Medicine
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Okamoto Kozo
Research Institute Of Food Science School Of Medicine Kinki University
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Murakami Noriko
Department Of Parasitology And Department Of Pharmacology
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SUZUKI Tsuneyuki
First Department of Pathology, Kinki University School of Medicine
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SUZUKI Tsuneyuki
Department of Pathology, Kinki University School of Medicine
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YAMAGUCHI Takeshi
Research & Development Center, Toshiba Corporation
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Tamura Takashi
Department Of Applied Chemistry Faculty Of Science Science University Of Tokyo
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Shigeoka Shigeru
Department Of Advanced Bioscience Faculty Of Agriculture Kinki University
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Miyake Hideo
Department Of Surgery Japanese Red Cross Nagoya First Hospital
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YAMAMOTO Kazuo
Faculty of Pharmaceutical Sciences and Research Institute of Hypertension, Kinki University
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Satou T
Kinki Univ. School Of Medicine Osaka Jpn
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OKAMOTO Kozo
Kinki University School of Medicine
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Tsuji Akio
Department Of Physics Faculty Of Science Hiroshima University
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Ogawa Hiroshi
Faculty Of Human And Cultural Studies Tezukayamagakuin University
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MORITA Nobuko
Faculty of Home Economics, Kobe Women's University
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MORITA Nobuko
Department of Pathology, Kinki University School of Medicine
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SHIGEOKA Shigeru
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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Tamura Takashi
Department of Food and Nutrition, Faculty of Agriculture, kinki University
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Suekuni Hiroshi
Department of Applied Chemistry, Kinki University School of Science and Technology
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Kumamoto Hiroyasu
Department of Applied Chemistry, Kinki University School of Science and Technology
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Yokoi Katsumi
Japan Sangaria beverage Co., Ltd.
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Yamada Yukiko
Research Institute of Food Science, Kinki university
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YOKOI Katsumi
Department of Applied Chemistry, Faculty of Science and Technology, Kinki University
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MIYAKE Hideo
Kinki University School of Medicine
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Shigeoka Shigeru
Research Institute of Food Science, Kinki University
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Iizuk Yoshitomi
Research Institute of Food Science, Kinki University
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KUMAMOTO Hiroyasu
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
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TSUJI Akio
Department of Analytical Chemistry, School of Pharmaceutical Sciences, Showa University
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Tsuji Akio
Department of Food and Nutrition, Faculty of Agriculture, kinki University
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Morita Nobuko
Faculty of Medicine, Kinki University
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Kakehi Kazuaki
Department of Pharmaceutical Analysis, Kinki University
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Honda Susumu
Department of Pharmaceutical Analysis, Kinki University School of Pharmacy
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Matsubara Yoshiharu
Department of Applied Chemistry, Kinki University School of Science and Technology
著作論文
- Hypotensive Effects of Peptide Substances Separated from Different Protein Sources in Foods Given SHRSP and SHR
- Effects of three kinds of single cell proteins on blood pressure, cerebral stroke lesions and hypertensive vascular changes in SHRSP
- Effects of Diets Initiated at the Hypertensive Stage on SHRSP Blood Pressures, Life-spans and Incidences of Stroke Lesions
- Hypotensive Substances in Citrus Fruit Peels
- On the Hypotensive Substances in Chlorella Extract
- Effects of Chlorella Alkali Extract on Blood Pressure in SHR
- Further Purification of a Macromolecular Hypotensive Substnace in Fomes pinicola
- On the Hypotensive Substances in Basidiomycetes Drugs
- Effect of Nutritional Improvement and Antihypertensive Treatment on blood Pressure, Cerebral Stroke Lesions and Life-span in SHRSP
- On the Hypotensive Substances of Bamboo Leaves
- Isolation and Identification of Hypotensive Substances in Chlorella Extract
- Structure and Hypotensive Effect of Flavonoid Glycosides in Citrus unshiu Peelings
- Dietary Effects on Blood Pressure and Incidence of Stroke in SHRSP:(2) Effects of Protein Sources Received Some Treatment
- Prophylactic Effect of Diet Fed from the Hypertensive Stage on the Development of Cerebral Stroke Lesions in SHRSP
- Prophylactic Effects of Diets Composed of Various Proteins on the Development of Cerebrovascular Lesions in SHRSP:Changes in Lipoprotein Metabolism
- On Hypotensive Substances in Plants (II)
- Effects of Peptide Substances Separated from Several Protein Sources (White Fish Meal, Euphausia etc) on Blood Pressure in SHRSP
- Dietary Protein Utilization and Intestinal Amino Acid Absorption in SHRSP and WKY
- On the Hypotensive Substances in Plants:(2) Fractionation of Plant Extracts and Mechanism of Their Action
- Dietary Effects on Blood Pressure and Incidence of Stroke in SHRSP:(1) Effects of Various Protein Sources
- Prophylactic Effect of Diets Fed from the Hypertensive Stage on the Development of Cerebral Stroke Lesions in SHRSP:Comparison of Protein Diets of Animal and Plant Origins
- Prophylactic Effects of Beef-Meat Diet on the Development of Cerebrovascular Lesions in SHRSP-Changes in Lipoprotein Metabolism
- On the Hypotensive Substances in Plants:(1) Method for Extraction and Effects on Blood Pressure in Rats