MIYAMOTO Takahisa | Laboratory of Food Hygienic Chemistry, Division of Food Biotechnology, Department of Bioscience and
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概要
- 同名の論文著者
- Laboratory of Food Hygienic Chemistry, Division of Food Biotechnology, Department of Bioscience and の論文著者
関連著者
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MIYAMOTO Takahisa
Laboratory of Food Hygienic Chemistry, Division of Food Biotechnology, Department of Bioscience and
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Miyamoto Takahisa
Laboratory Of Food Hygienic Chemistry Faculty Of Agriculture Kyushu University
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宮本 敬久
Laboratory Of Food Hygienic Chemistry Division Of Food Biotechnology Department Of Bioscience And Bi
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Miyamoto T
Kyushu Univ. Fukuoka Jpn
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HATANO Shoji
Graduate School of Health and Social Welfare Science, Nishikyushu University
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Hatano S
Kyushu Univ. Fukuoka Jpn
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Honjoh K
Kyushu Univ. Fukuoka Jpn
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Honjoh Ken-ichi
Laboratory Of Food Hygienic Chemistry Department Ofbioscience And Biotechnology Faculty Of Agricultu
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Honjoh Ken-ichi
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Kyushu University
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HONJOH Ken-ichi
Laboratory of Food Hygienic Chemistry, Division of Food Biotechnology, Department of Bioscience and
著作論文
- Simultaneous Enrichment of Salmonella spp, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes by Single Broth and Screening of the Pathogens by Multiplex Real-time PCR
- Cloning and Overexpression of Bacillus cereus Penicillin-binding Protein 3 gene in Escherichia coli(Microbiology & Fermentation Technology)
- Molecular Cloning, Overproduction and Characterization of the Bacillus cereus IMP Dehydrogenase
- Changes in Translatable RNA Population during Hardening of Chlorella ellipsoidea C-27
- Detection of Penicillin-Binding Proteins in Bacillus Cereus by Using Biotinylated β -Lactams
- Properties of Active Substance, BCF, whlch Synergistically Enhances the Antimicrobial Activity of Haxametaphosphate
- Evaluation of Fluorogenic Assay for the Rapid Detection of Salmonella in Foods
- Changers in Soluble and Membrane Proteins of Chlorella ellipsoidea during Early Time of Hardening