UEDA Seinosuke | Department of Applied Microbial Technology, Kumamoto Institute of Technology
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概要
- UEDA SEINOSUKEの詳細を見る
- 同名の論文著者
- Department of Applied Microbial Technology, Kumamoto Institute of Technologyの論文著者
関連著者
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UEDA Seinosuke
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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TERAMOTO Yuji
Department of Agricultural Chemistry, Kyushu University
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Teramoto Yuji
Department Of Agricultural Chemistry Kyushu University
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OHBA Riichiro
Department of Applied Microbial Technology, Faculty of Engineering, Sojo University
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Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ueda S
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Teramoto Y
Kumamoto Inst. Technol. Kumamoto Jpn
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Ohba R
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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UEKI TATSURO
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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Ueki Tatsuro
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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YOSHIZAWA KIYOSHI
Faculty of Brewing Science, Tokyo University of Agriculture
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Yoshizawa K
Faculty Of Brewing Science Tokyo University Of Agriculture
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Hara T
Microbial Genetics Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Hara T
Kyushu Univ. Fukuoka Jpn
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Ishizaki Ayaaki
Department Of Food Science And Technology Kyushu University
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Ishizaki Ayaaki
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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OHTA Naokazu
Department of Food Science and Nutrition, Faculty of Living Science, Kumamoto Women's University
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Hara T
Kagoshima Univ. Kagoshima Jpn
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Matsuda Shigeki
Kumamoto Industrial Research Institute
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Hara Toshio
Microbial Genetics Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Ohta N
Kumamoto Univ. Kumamoto Jpn
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Fujio Yusaku
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Ohta Naokazu
Department Of Food Science And Nutrition Faculty Of Living Science Kumamoto Women's University
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Hara T
Laboratory Of Cellular Regulation Technology Graduate School Of Genetic Resources Technology Kyushu
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KOGA TOMOHIDE
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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MATSUMOTO YUNOSUKE
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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KAYASHIMA SHOJI
Kumamoto-ken Sake Brewing Institute Co. Ltd.
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SAIGUSA NORIAKI
Department of Applied Microbial Technology, The Kumamoto Institute of Technology
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Ueda Seinosuke
Laboratory Of Microbial Technology Department Of Food Science & Technology Faculty Of Agricultur
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Ueda Seinosuke
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Matsumoto Yunosuke
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Ishizaki Ayaaki
Department Of Food Science And Technology Faculty Of Agriculture 46-09 Kyushu University
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Koga Tomohide
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Saigusa Noriaki
Department Of Applied Microbial Technology The Kumamoto Institute Of Technology
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Saigusa Noriaki
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Fujio Yusaku
Department Of Food And Nutritions Suzugamine Women's College
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Ohta N
Engineering Department Suntory Limited
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HARA Toshio
Microbiological Genetics Division, Institute of Genetic Resource, Faculty of Agriculture, Kyushu Uni
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Saito Hiroyuki
Department of Biophysical Chemistry, Kobe Pharmaceutical University
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Ogata Seiya
Microbial Genetics Division, Institute of Genetic Resources,Kyushu University
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Ogata S
Kyushu Univ. Fukuoka Jpn
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Ogata S
Mie Univ. Mie Jpn
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Ogata S
Microbial Genetics Division Institute Of Genetic Resources
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Teramoto Yuji
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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NAKAJIMA KAZUHIKO
Department of Bacteriology, Hyogo College of Medicine
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Ishizaki Ayaaki
Division Of Bioscience And Biotechnology Graduate School Of Bioresource And Bioenvironmental Science
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Ishizaki Ayaaki
Laboratory Of Microbial Technology Department Of Food Science And Technology Faculty Of Agriculture
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NAKAYAMA Ichiro
Department of Internal Medicine(1st.Division),Kobe University School of Medicine
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SUDA IKUO
Kyushu National Agricultural Experiment Station, MAFF
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Suda Ikuo
Kyushu National Agricultural Experiment Station Maff
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Suda Ikuo
Kyushu National Agricultural Experiment Station Ministry Of Agriculture Forestry And Fisheries
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Nakayama I
Cell Engineering Section National Research Institute Of Aquaculture
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YOSHIDA AKIKO
Department of Anesthesiology, Tohoku University Hospital
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HARA Toshio
Department of Physics,Osaka City University
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Hara T
College Of Liberal Arts Kobe University
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Ishizaki A
Laboratory Of Microbial Technology Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Koba Yojiro
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Koba Yojiro
Department Of Food Science And Technology Faculty Of Agriculture Kyushu Univeristy
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Koba Yojiro
Department Of Bioresource College Of Agriculture Ehime University
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Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ohba Riichiro
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Insitute Of Technology
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Kimura K
Laboratory Of Biochemistry College Of Science Rikkyo(st. Paul's) University
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Ogata Seiya
Microbial Genetic Division Institute Of Genetic Resources
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MATSUSE ISAO
Department of Appied Microbial Technology, Kumamoto Institute of Technology
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NODA YOSHIHARU
Fukuoka Soy Sauce Brewing Cooperation
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NORIMOTO FUMIHIRO
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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OKAMOTO KAORU
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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MATSUDA SHIGEKI
Department of Applied Microbial Technology, The Kumamoto Institute of Technology
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MIYAZAKI TADASHI
Marukin shokuhin Kogyo Co. Ltd.,
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KAYASHIMA SHOJI
Kummoto-ken Sake Brewing Institute Co. Ltd.,
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KIMURA KATSUJI
Department of Applied Microbial Technology, The Kumamoto Institute of Technology
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SHIOTA SHIGEOMI
Tohi Jozo Co. Ltd.,
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Okamoto Kaoru
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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SATOYAMA TOSHITYA
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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KUME SHIGERU
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Ide Shuzi
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Insitute of Technology
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Nagata Zyunko
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Insitute of Technology
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Ueda Seinosuke
Department Of Food Science And Technology Faculty Of Agriculture Kyushu Univeristy
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Ueda Seinosuke
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Nakamura Kenji
Microbial Genetics Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Nakajima Kazuhiko
Department Of Bacteriology Hyogo College Of Medicine
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Nakajima K
Microbial Genetics Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Kimura K
Matsushita Electric Industrial Co. Ltd. Kadoma‐shi Jpn
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Ide Shuzi
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Insitute Of Technology
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Nagata Zyunko
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Insitute Of Technology
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Norimoto Fumihiro
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Hara Toshio
Department Of Electrical Engineering National Defense Academy:(present Address) Central System Manag
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Yoshida Akiko
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Insitute Of Technology
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Miyazaki Tadashi
Marukin Shokuhin Kogyo Co. Ltd.
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Matsuse Isao
Department Of Appied Microbial Technology Kumamoto Institute Of Technology
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Kume Shigeru
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Koga T
Kumamoto Inst. Technology Kumamoto Jpn
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Shiota Shigeomi
Tohi Jozo Co. Ltd.
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Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Insitute Of Technology
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Satoyama Toshitya
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Yoshida Akiko
Department Of Anesthesiology Tohoku University Hospital
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Saito Hiroyuki
Microbial Genetics Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Saito Hiroyuki
Department Of Anesthesiology Gunma University School Of Medicine
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Hara Toshio
Microbial Genetic Division Institute Of Genetic Resources
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Nakayama Ichiro
Department Of Internal Medicine(1st.division) Kobe University School Of Medicine
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YOSHIDA Akiko
Department of Anesthesiology and Perioperative Medicine, Tohoku University Postgraduate Medical School
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UEDA SEINOSUKE
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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NODA Yoshiharu
Fukuoka Chuo Livestock Hygiene Service Center
著作論文
- Sequence Analysis of Replication Origin of Plasmid pLS11 of Bacillus subtilis IFO 3022
- Synthesis and Antimycotic Activity of Cinnamyl Benzoate : Studies on Cinnamyl Benzoate (I).
- Design of Microbial Processes and Manufactures Based on the Specialities and Traditions of a Region : A Kumamoto Case
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Rice Wine Brewing with Sprouting Rice and Barley Malt : Studies on Sprouting Rice Wine Brewing (II).
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
- Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
- Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
- Participation of Reactive Oxygens in the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Formation of Heteroduplex Molecules between Plasmids pUH1 and pLS11 in Polyglutamate-producing Bacillus Strains
- Flow Behavior of Culture Broth of Aureobasidium pullulans
- Correlation between Physical and Chemical Changes of Rice Straw as a Major Constituent under Composting
- Liquefaction of Glutinous Rice and Aroma Formation in Tape Preparation by Ragi
- Effects of Mixed Enzyme Preparations on the Solubilization of Proteins for Separating Egg Yolk Oil from a Fresh Yolk Suspension
- Alcoholic Fermentation of Raw Starch without Cooking by Using Black-koji Amylase