Shibasaki Kazuo | Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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概要
関連著者
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Shibasaki Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Yamauchi Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Aso Kiyoshi
Department Of Agriciltural Chemistry Faculty Of Agriculture Tohoku University
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Aso Kiyoshi
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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SHIBASAKI Kazuo
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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ASO Kiyoshi
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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KAMATA Yoshiro
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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YAMAUCHI Fumio
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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Matsuda Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Watanabe Toshiyuki
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Okubo Kazuyoshi
Department Of Applied Biological Chemistry Faculty Of Agriculture Tohoku University
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Ogawa Yasushi
Department Of Dermatology Nagoya University Graduate School Of Medicine
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Yamagishi Tatsunori
Department Of Chemical And Biological Engineering:department Of Food Chemistry Factulty Of Agricultu
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Iwabuchi Setsuko
Department Of Fcod Chemistry Faculty Of Agriculture Tohoku University
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Matsuda Kazuo
Department Of Agricultural Biochemistry Faculty Of Agriculture Tohoku University
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Sato Masaaki
Department Of Anesthesiology Jichi Medical School
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UMEYA Jun-ichiro
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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YAMAUCHI Fumio
Departments of Nephrology and Metabolism; School of Medicine, Tokai University
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Matsuda Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University:(present Office)iwaki-
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Sasaki Atsuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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MIURA Makoto
Department of Agro-bioscience, Iwate University
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O'kubo Kazuyoshi
Department Of Food Chemistry Faculty Of Agriculture Tohoku University
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SAGARA Gen
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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Okubo Kazuyoshi
Department Of Food Chemistry Faculty Of Agriculture Tohoku University
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HAMADA Shigeo
Department of Physics and Atomic Energy Research Institute, College of Science and Engineering, Niho
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NAKAYAMA Teizo
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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IWASA Seichi
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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Sagara Gen
Department Of Food Chemistry Faculty Of Agriculture Tohoku University
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Hamada Shigeo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Sato Wataru
Department Of Environmental And Health Science Tohoku Pharmaceutical University
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Thanh Vu
Department Of Food Chemistry Faculty Of Agriculture Tohoku University
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HIROSHIMA Goro
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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Iwasa Seichi
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Hiroshima Goro
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Sato Akio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Nakayama Teizo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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SHIBASAKI Kazuo
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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OCHIAI Kazuo
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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NODA Naotaka
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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MITSUISHI Noboru
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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OGAWA Yasushi
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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SHIBASAKI Kazuo
Department of Domestic Science, Sendai Shirayuri Junior College
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OTSUKA Sumiko
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
著作論文
- The Relationship between the Ultracentrifugal Fraction and the Gel Electrophoretical Bands of Soybean Proteins
- STUDIES ON THE UTILIZATION OF GRAPE PART I. COMPOSITION OF GRAPE JUICES
- SUGARS IN THE ACID HYDROLYSATES OF POLYSACCHARIDES (Part I) SUGAR COMPOSITION OF SWEET POTATO STARCH HYDROL
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCHARIDES IV. ON THE β-LINKED SUGARS IN THE OLIGOSACCHARIDES FRACTION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCARIDES III. ON THE SUGAR COMPOSITION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON THE UNFERMENTABLE SUGARS (VIII) : IDENTIFICATION OF SAKEBIOSE, NIGEROSE AND Y-SUGAR
- STUDIES ON THE UNFERMENTABLE SUGARS (I-III)
- STUDIES ON THE UNFERMENTABLE SUGARS (VI〜VII)
- A New Electrophoresis Method and its Application for Revealing the Heterogeneity of the Chromatographically Homogeneous Fractions of Soybean Proteins
- STUDIES ON THE TRANSGLUCOSIDATION OF SCHIZOSACCHAROMYCES POMBE (Part 3) SYNTHESIS OF OLIGOSACCHARIDES FROM GLUCOSE
- STARCH GEL ELECTROPHORESIS OF SOYBEAN PROTEINS IN HIGH CONCENTRATION OF UREA
- STUDIES ON THE TRANSGLUCOSIDATION OF SCHIZOSACCHAROMYCES POMBE (Part 2) ISOLATION AND IDENTIFICATION OF THE SYNTHESIZED OLIGOSACCHARIDES
- Effect of Acetylation on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
- Emulsifying Properties of Soybean β-Conglycinin and Glycinin: Evaluation by Turbidimetry
- Isolation and Characterization of a Proteolipid in Defatted Soybean Meals
- Limited Proteolysis of Soybean Beta-conglycinin
- Electrophoretical and Differential Thermal Analysis of Soybean 11S Globulin Heated in the Presence of N-Ethylmaleimide
- Immunochemical Studies of the Effects of Ionic Strength on Thermal Denaturation of Soybean 7S Globulin
- Effect of Tryptic Digestion on Emulsifying Properties of Soy Protein
- Isolation and Identification of a New Type of β-Conglycinin in Soybean Globulins
- Immunochemical Studies of the Effect of Ionic Strength on Thermal Denaturation of Soybean 11S Globulin
- Effect of Trimethylammonium Residue-containing Compounds on Gel Formation with Heating and Freezing of Soybean Protein
- Effect of Alkalic Salts on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems