Kitabatake N | Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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概要
- Kitabatake Naofumi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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Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
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Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kitabatake Naofumi
Research Institute For Food Science Kyoto University
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Kitabatake Naofumi
Research Institute for Food Science, Kyoto University
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Doi Etsushiro
Research Institute for Food Science, Kyoto University
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Doi Etsushiro
Research Institute For Food Science Kyoto University
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Tani Fumito
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tani Fumito
Research Institute For Food Science Kyoto University
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Tani F
Institute For Fundamental Research Of Organic Chemistry Kyushu University
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Fumito Tani
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tani Fumito
Laboratory Of Food And Environmental Sciences Division Of Food Science And Biotechnology Graduate Sc
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Tani Fumito
Institute For Materials Chemistry And Engineering Kyushu University
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Kitabatake Naofumi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tani F
Institute For Materials Chemistry And Engineering Kyushu University
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Koseki Masamichi
Yamawakigakuen Junior College
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HIRATA Noriko
School of Pharmacy, Kinki University
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Tsuji Keisuke
National Institute Of Health And Nutrition
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Seki Hironobu
Tokyo Metropolitan Research Laboratory of Public Health
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NARITA Hiroshi
Department of Food Science, Kyoto Women's University
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Hirata N
School Of Pharmacy Kinki University
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Hirata Noriko
Department Of Pharmaceutical Sciences Kinki University
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Hirata N
3rd Section Of Research And Development Toyo Suisan Kaisha Ltd.
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HIROSE Junko
Department of Life Style Studies, School of Human Cultures, The University of Shiga Prefecture
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Hirose Junko
Department Of Life Style Studies School Of Human Cultures The University Of Shiga Prefecture
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Narita Hiroshi
Department Of Food And Nutrition Kyoto Women's University
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土井 悦四郎
Research Institute For Food Science Kyoto University
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土井 悦四郎
京都大学食糧科学研究所
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Murata Michiyo
Kacho Jr. College
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Tani Fumito
Research Institute for Food Science, Kyoto University
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Murata Michiyo
Research Institute for Food Science, Kyoto University
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Higasa Takahiko
Research Institute for Food Science, Kyoto University
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Murata M
Nara University Of Education
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Murata Michiyo
Nara University Of Education
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Higasa Takahiko
Research Institute For Food Science Kyoto University
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Funayama Keiichi
Tokyo Metropolitan Research Laboratory of Public Health
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KOSEKI Masamichi
Tokyo Metropolitan Research Laboratory of Public Health
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KAZAMA Masayoshi
Tokyo Metropolitan Research Laboratory of Public Health
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Kawamura Masako
Tokyo Metropolitan Research Laboratory Of Public Health
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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Murata Masakazu
Marine Biochemistry Division National Research Institute Of Fisheries Science
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Nakanishi Yoko
Division Of Science Of Biological Resources Graduate School Of Science And Technology Kobe Universit
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SHIRAI Nobuaki
Industrial Research Center of Shiga Prefecture
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KITABATAKE Naofumi
Laboratory of Food and Environmental Sciences, Division of Food Science and Biotechnology, Graduate
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Higasa T
Kyoto Univ. Kyoto Jpn
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ISHIDA Atsunori
Research Institute for Food Science, Kyoto University
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Koseki Masamichi
Yamawaki Gakuen Junior College
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Tochikura Tatsurokuro
Kobe Women's University
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Nakanishi Y
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tochikura T
Kobe Women's University
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Watanabe Takahiro
Agricultural Technology and Food Technology Institute of Hokuren
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TAHARA Mineo
Research Institute for Food Science, Kyoto University
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Yasumoto K
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Kawamura M
Tokyo Metropolitan Research Laboratory Of Public Health
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Watanabe T
Department Of Computer Science And Systems Engineering Faculty Of Engineering Yamaguchi University
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Ishida Atsunori
Research Institute For Food Science Kyoto University
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Tahara Mineo
Research Institute For Food Science Kyoto University
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YAMAMOTO Kenji
Department of Medical Ecology and Informatics, Research Institute, International Medical Center of J
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YASUMOTO Kyoden
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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Yasushi Kawai
Laboratory Of Animal Products Chemistry Graduate School Of Agricultural Science Tohoku University
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Goto Machio
Hitachi Instrument Engineering Co., Ltd.
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Goto Machio
Hitachi Instrument Engineering Co. Ltd.
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Doi Etsushiro
The Research Institute For Food Science Kyoto Univesity
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Tani Fumito
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Nakamura Y
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Nakagawa Y
Graduate School Of Agriculture Kyoto University
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Nakagawa Yu
Graduate School Of Agriculture Kyoto University
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Kawai Yoshiyuki
Tokyo Dietitian Academy
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Akimoto Makoto
Tokyo Dietitian Academy
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Tochikura Tatsurokuro
Kobe Women's University
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NAKAGAWA Yasue
National Institute of Nutrition
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KAWAMURA Masako
National Institute of Nutrition
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ICHIKAWA Tomio
National Institute of Nutrition
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Akimoto M
Hokkaido Forestry Research Inst. Hokkaido Jpn
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HIRATA Noriko
Department of Pediatrics, Fujita Health University
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Goto M
Mie Univ. Tsu Jpn
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Kawai Y
Kyoto Univ. Kyoto
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Doi Etsushiro
Research Institute Of Food Science Kyoto University
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Doi Etsushiro
The Research Institute For Food Science Kyoto University
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Hirata Noriko
Department Of Food And Nutrition Kyoto Women's University
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Nakagawa Yasue
Department Of Food Faculty Of Home Economics Jissen Women's University
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Ichikawa Tomio
National Institute Of Health And Nutrition
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Ichikawa Tomio
Department Of Food Science And Nutrition School Of Human Life And Environmental Sciences Mukogawa Wo
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Narita H
Kyoto Women's Univ. Kyoto Jpn
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ITO Setsuko
Department of Food and Nutrition, Faculty of Human Life and Science, Doshisha Women's College of Lib
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DOI Yukio
Department of Food Science, Kyoto Women's University
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NAKANISHI Yukiko
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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NAKANISHI Yukiko
Laboratory of Food and Environmental Sciences, Division of Food Science and Biotechnology, Graduate
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HIROSE Junko
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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KIMURA Akihiro
Itayado Clinic
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HIROSE Junko
Research Institute for Food Science, Kyoto University
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KIDO Shoko
Department of Food and Nutrition, Kyoto Women's University
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KITABATAKE Naofumi
The Research Institute for Food Science, Kyoto University
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ISHIDA Atsunori
The Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
The Research Institute For Food Science Kyoto University
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Doi Yukio
Department Of Agricultural Chemistry Faculty Of Agriculture Shinshu University
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Doi Yukio
Department Of Food And Nutrition Kyoto Women's University
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Kido Shoko
Department Of Food And Nutrition Kyoto Women's University
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Ito Setsuko
Department Of Food And Nutrition Faculty Of Human Life And Science Doshisha Women's College Of
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Ito Setsuko
Department Of Food Science And Nutrition Faculty Of Human Life And Science Doshisha Women's Col
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Hirose Junko
Department Of Food And Nutrition Kyoto Women's University
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Ichikawa Tomio
Division Of Applied Food Research The National Institute Of Health & Nutrition
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Yasumoto Kyoden
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Kawai Y
Faculty Of Fisheries Sciences Hokkaido University
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Yamamoto Kenji
Department Of Cardiovascular Surgery Kanagawa Cardiovascular And Respiratory Center
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Yamamoto Kenji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Nakagawa Yu
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Nishitani Iwao
Planning & Development Center Ajinomoto Interamericana Ind.e Com. Ltda
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YASUMOTO Kyoden
Kyoto University
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KIDO Shoko
Department of Food and Nutrition, Kyoto Women's University
著作論文
- Heat-induced Transparent Gel from Hen Egg Lysozyme by a Two-step Heating Method
- Heat-induced Transparent Gel Formation of Bovine Serum Albumin
- Effects of Tripalmitin and Saffiower Oil on the Content of Short-chain Fatty Acids in the Cecum and on the Fecal Excretion of Lipids in Rats
- Effects of Corn Oil and Pectin on the Production of Short-chain Fatty Acids in the Cecum, on the Growth of Colonic Bacteria, and on the Liver Cholesterol Level in Rats
- Effects of Gum Arabic and Pectin on the Emulsification, the Lipase Reaction, and the Plasma Cholesterol Level in Rats(Food & Nutrition)
- Effects of Pectin and Lard on the Production of Short-chain Fatty Acids in the Cecum, on the Growth of Colonic Bacteria, and on the Liver Cholesterol Level in Rats(Food & Nutrition)
- Role of the Carbohydrate Chain and Two Phosphate Moieties in the Heat-Induced Aggregation of Hen Ovalbumin
- Analysis of Molecular Interactions in Heat-induced Aggregation of a Non-inhibitory Serpin Ovalbumin Using a Molecular Chaperone(Biochemistry & Molecular Biology)
- Ovalbumin-Related Gene Y Protein Bears Carbohydrate Chains of the Ovomucoid Type
- Recognition of Native and/or Thermally Induced Denatured Forms of the Major Food Allergen, Ovomucoid, by Human IgE and Mouse Monoclonal IgG Antibodies
- Occurrence of the Major Food Allergen, Ovomucoid, in Human Breast Milk as an Immune Complex
- Deglycosylation of Hen Ovalbumin in Native Form by Endo-β-N-Acetylglucosaminidase(Food & Nutrition)
- Physicochemical and Functional Properties of Hen Ovalbumin Dephosphorylated by Acid Phosphatase(Food & Nutrition)
- Method for the Accurate Measurement of Freezing-induced Denaturation of Ovalbumin with 5,5'-Dithiobis-(2-nitrobenzoic acid)
- Thermal Denaturation of Soybean Protein at Low Water Contents(Food & Nutrition)
- Denaturation Temperature of Soy Protein under Low Moisture Conditions(Food & Nutrition)
- Protective Effects of Non-ionic Surfactants against Denaturation of Rabbit Skeletal Myosin by Freezing and Thawing(Food & Nutrition)
- Preservative Effect of Polyols on the Stability of Biocatalysts during Short-term Dehydration Stress