Takenaka Y | Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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概要
関連著者
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Takenaka Y
Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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Tau Yuko
Department Of Applied Chemistry Faculty Of Engineering Oita University
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YOSHIKAWA Masaaki
Graduate School of Agriculture, 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
Kyoto Univ. Kyoto Jpn
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Takenaka Y
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Yoshikawa M
Graduate School Of Agriculture Kyoto University
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Takenaka Yasuyuki
Kobe Shoin Woman's University
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Matsui H
Graduate School Of Science Osaka University
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Minaguchi Hiroshi
Department Of Obstetrics And Gynecology Yokohama City University School Of Medicinedepartment Of Obs
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Matsui Hiroshi
Graduate School Of Science Osaka University
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Kawasaki Haruhiko
Department Of Applied Biochemistry Faculty Of Agriculture Osaka Prefecture University
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Kawasaki Haruhiko
Department Of Applied Biochemistry Faculty Of Agriculture Osaka Prefecture Univeisity
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Kawasaki Haruhiko
Department Of Applied Biochemistry Faculty Of Agriculture University Of Osaka Prefecture
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Kawasaki H
Department Of Environmental Materials Science Tokyo Denki University
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Shimaoka Megumi
Fermentation and Biotechnology Laboratories, Ajinomoto Co., Inc.
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Kurahashi Osamu
Fermentation and Biotechnology Laboratories, Ajinomoto Co., Inc.
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Shimaoka M
Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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Shimaoka Megumi
Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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Kurahashi O
Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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Kurahashi Osamu
Fermentation & Biotechnology Laboratories
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Matsui Hiroshi
Physics Department Graduate School Of Science Tohoku University:center For Interdisciplinary Researc
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Muranaka Hiroshi
Graduate School Of Science Osaka University
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Matsui Hiroshi
Physics Department Graduate School Of Science Tohoku University:center For Interdisciplinary Researc
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YOSHIKAWA Masaaki
Division of Food Bioscience and Biotechnology, Graduate School of Agriculture, Kyoto University
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Takenaka Yasuyuki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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KAWASAKI Hisashi
Fermentation and Biotechnology Laboratories, Ajinomoto Co., Inc.
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MATSUI Hiroshi
Fermentation and Biotechnology Laboratories, Ajinomoto Co., Inc.
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Yoshikawa Masaaki
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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酒井 謙二
九大院生資環
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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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Sakai Kenji
Department of Plant Resources, Kyushu University
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Jinsmaa Y
Kyoto Univ. Kyoto Jpn
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YOSHIKAWA Masaaki
Research Institute for Food Science, Kyoto University
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MORIGUCHI Mitsuaki
Department of Applied Chemistry, Faculty of Engineering, Oita University
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Yunden J
Kyoto Univ. Kyoto Jpn
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TAKENAKA Yasuyuki
Research Institute for Food Science, Kyoto University
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Yoshikawa Masaaki
Research Institute For Food Science Kyoto University
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Moriguchi Mitsuaki
Department Of Food And Bioscience Beppu University
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Moriguchi Mitsuaki
Department Of Applied Chemistry Faculty Of Engineering Oita University
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Utsumi S
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Mori Masatsugu
Department Of Applied Chemistry Faculty Of Engineering Oita University
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Takenaka Yasuhiro
Fermentation and Biotechnology Laboratories, Ajinomoto Co., Inc.
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Sakai Kenji
Department Of Environmental Chemistry And Engineering Faculty Of Engineering Oita University
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SAKAI Kenji
Research Institute for Theoretical Physics Hiroshima University
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Sakai Kenji
Department Of Drug Metabolism And Pharmacokinetics Nippon Boehringer Ingelheim Co. Ltd.
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Sakai Kenji
Department Of Applied Chemistry Faculty Of Engineering Oita University
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Takenaka Yasuhiro
Fermentation And Biotechnology Laboratories Ajinomoto Co. Ltd.
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WAKAYAMA Mamoru
Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University
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Miura Y
Department Of Applied Biological Science Tokyo Noko University
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Miura Yutaka
Applied Bioresearch Center Kirin Brewry Co. Ltd.
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Miura Yutaka
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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TAU Yuko
Department of Applied Chemistry, Faculty of Engineering, Oita University
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Miyamoto Yoshiro
Department Of Biochemical Engineering Faculty Of Computer Science And System Engineering Kyushu Inst
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YAMAUCHI Rena
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Wakayama Mamoru
Department Of Bioscience And Biotechnology Faculty Of Science And Engineering Ritsumeikan University
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Utsumi Shigeru
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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TAKENAKA Yasuhiro
Aminoscience Laboratories, Ajinomoto Co., Inc.
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Jinsmaa Yunden
Research Institute For Food Science Kyoto University
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Miura Y
Tokyo Noko Univ. Tokyo Jpn
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Nakamura Futoshi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University:(present
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Miyamoto Yoko
Laboratory Of Biochemistry Faculty Of Agriculture Kyushu University
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Wakayama Mamoru
Department of Applied Chemistry, Faculty of Engineering, Oita University
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酒井 謙二
九州大学大学院農学研究院
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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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Takeuchi Yuka
Department of Cell Biology, National Institute of Basic Biology
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UTSUMI Shigeru
Research Institute for Food Science, Kyoto University
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USUI Hachiro
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MORI MASATSUGU
Department of Applied Chemistry, Faculty of Engineering, Oita University
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SHIRAI YOSHIHITO
Department of Biochemical Engineering, Graduate School of Life Science and Systems Engineering, Kyus
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MURATA Yoshihiro
Department of Biochemical Engineering, Faculty of Computer Science and System Engineering, Kyushu In
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YAMAZUMI Hiroshi
Department of Biochemical Engineering, Faculty of Computer Science and System Engineering, Kyushu In
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TAKENAKA YASUHIRO
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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KAWASAKI Hisashi
Department of Environmental Materials Science, Tokyo Denki University
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Usui H
Kyoto Univ. Kyoto Jpn
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YAMAUCHI Rena
Research Institute for Food Science, Kyoto University
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JINSMAA Yunden
Research Institute for Food Science, Kyoto University
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NAKAMURA Futoshi
Research Institute for Food Science, Kyoto University
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YUNDEN Jinsmaa
Research Institute for Food Science, Kyoto University
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LIPKOWSKI AndrzejW.
Research Institute for Food Science, Kyoto University
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Takeuchi Yuka
Department Of Cell Biology National Institute For Basic Biology
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Usui Hachiro
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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TAKENAKA Tetsuo
Faculty of Agriculture, Tamagawa University
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WATANABE Eiki
Department of Electrical Engineering, Tokyo Metropolitan University
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Utsumi Shigeru
Research Institute For Food Science Kyoto University
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Maruyama N
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Maruyama Nobuyuki
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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DOYAMA Naomi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Sakai Kenji
Department Of Physics Nagoya University
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Doyama Naomi
Division Of Food Science And Biotechnology 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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Watanabe Eiki
Department Of Applied Chemistry Faculty Of Engineering Oita University
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Yamauchi Rena
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Matsui Hiroshi
Laboratory of Applied Microbiology, Department of Biochemistry, Graduate School of Agriculture, Kyot
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MIHARA Yoko
Fermentation and Biotechnology Laboratories, Ajinomoto Co., Inc.
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NAKAMURA Futoshi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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YAMAMOTO Taichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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TAKENAKA Yoko
T & T Food Institute
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Mihara Yoko
Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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Takenaka T
T&t Food Inst. Kanagawa Jpn
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Takenaka Tetsuo
Faculty Of Agriculture Tamagawa University
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Yamazumi Hiroshi
Department Of Biochemical Engineering Faculty Of Computer Science And System Engineering Kyushu Inst
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Shirai Y
Department Of Biochemical Engineering And Science Kyushu Institute Of Technology
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Shirai Y
Department Of Biochemical Engineering Graduate School Of Life Science And Systems Engineering Kyushu
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Shirai Yoshihito
Department Of Biochemical Engineering And Science Faculty Of Computer Science And Systems Engineerin
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Moriguchi M
Department Of Food And Bioscience Beppu University
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TASAKA KATSUYUKI
Department of Applied Chemistry, Faculty of Engineering, Oita University
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Yamamoto Taichi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University:(present
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Takenaka Y
Hiroshima Univ. Hiroshima
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Takenaka Yasuhiro
Department Of Advanced Bioscience Kinki University
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Takenaka Yasuhiro
Department Of Applied Chemistiry Faculty Of Engineering Oita University
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Miura Yutaka
Dep. Of Applied Biological Sci. Tokyo Noko Univ.
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Lipkowski Andrzejw.
Research Institute For Food Science Kyoto University:medical Research Centre Polish Academy Of Scien
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Kawasaki Hisashi
Department Of Environmental Materials Science Tokyo Denki University
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Murata Yoshihiro
Department Of Anatomy Faculty Of Medicine Tottori University
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Shirai Yoshihito
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tasaka Katsuyuki
Department Of Applied Chemistry Faculty Of Engineering Oita University
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Nakamura Futoshi
Research Faculty Of Agriculture Hokkaido University
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YAMAZUMI Hiroshi
Department of Biochemical Engineering and Science, Kyushu Institute of Technology
著作論文
- Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment
- Hypocholesterolemic Activity of β-Lactotensin As a Neurotensin Receptor Agonist
- Characterization of β-Lactotensin, a Bioactive Peptide Derived from Bovine β-Lactoglobulin, as a Neurotensin Agonist(Food & Nutrition Science)
- Enterostatin (VPDPR) Has Anti-analgesic and Anti-amnesic Activities
- Introduction of DPR, an Enterostatin Fragment Peptide, into Soybean β-Conglycinin α' Subunit by Site-directed Mutagenesis
- Effect of Amplification of Desensitized purF and prs on Inosine Accumulation in Escherichia coli(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Effects of xapA and guaA Disruption on Inosine Accumulation in Escherichia coli
- Effects of edd and pgi Disruptions on Inosine Accumulation in Escherichia coli
- Enterostatin (VPDPR) and Its Peptide Fragment DPR Reduce Serum Cholesterol Levels after Oral Administration in Mice(Food & Nutrition Science)
- gsk Disruption Leads to Guanosine Accumulation in Escherichia coli
- Introduction of a Low Molecular Weight Agonist Peptide for Complement C3a Receptor into Soybean Proglycinin A_B_ Subunit by Site-directed Mutagenesis
- Adenine Deaminase Activity of the yicP Gene Product of Escherichia coli
- Introduction of Enterostatin (VPDPR) and a Related Sequence into Soybean Proglycinin A_B_ Subunit by Site-directed Mutagenesis
- Royal Jelly from Apis cerana japonica and Apis mellifera
- Production of D-Amino Acid Oxidase from Aspergillus sojae
- Cloning, Expression, and Nucleotide Sequence of the N-Acyl-_D-Aspartate Amidohydrolase Gene from Alcaligenes xylosoxydans subsp. sylosoxydans A-6