Yasumoto K | Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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概要
- YASUMOTO Kyodenの詳細を見る
- 同名の論文著者
- Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen Universityの論文著者
関連著者
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Yasumoto K
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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YASUMOTO Kyoden
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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Ishihara K
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Yasumoto Kyoden
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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MITA Yukiko
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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ISHIHARA Kengo
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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Mita Yukiko
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Ishihara Kengo
Department Of Food And Nutrition Sugiyama Jogakuen 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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Fushiki Tohru
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Fushiki Tohru
京都大学 農学研究科栄養化学分野
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Tani Fumito
Institute For Materials Chemistry And Engineering Kyushu University
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Yasumoto Kyoden
Research Institute for Food Science, Kyoto University
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Fushiki T
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Yasumoto Kyoden
Research Institute For Food Science Kyoto University
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Fushiki Tohru
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Fushiki Tohru
Laboratory Of Nutrition Chemistry Division Of Applied Life Sciences Graduate School Of Agriculture K
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YAMADA Ayumi
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
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Tani F
Institute For Materials Chemistry And Engineering Kyushu University
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HE Puming
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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He P
Shizuoka Univ. Shizuoka Jpn
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He Puming
Research Institute for Food Science, Kyoto University
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Yamaoka-Koseki Sakiyo
Research Institute for 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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Yamada Ayumi
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Yamada Ayumi
Department Of Biology Faculty Of Science Kobe University
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Takeda Masako
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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MIZUNOYA Wataru
Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Ag
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FUKUCHI Yoshiko
Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University
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Mizunoya Wataru
Fac. Of Agriculture Kyushu Univ.
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Mizunoya Wataru
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Fukuchi Yoshiko
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Yamaoka-koseki Sakiyo
Research Institute For Food Science Kyoto University
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ISHIGURO Megumi
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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TAKEDA Masako
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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HATTORI Reiko
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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MURAKAMI Kurumi
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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Tani Fumito
Research Institute for Food Science, Kyoto University
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Higasa Takahiko
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tani Fumito
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Higasa Takahiko
Research Institute For Food Science Kyoto University
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Fushiki Tohru
Kyoto Univ. Kyoto City Jpn
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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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NAKANISHI Yukiko
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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KITABATAKE Naofumi
Laboratory of Food and Environmental Sciences, Division of Food Science and Biotechnology, Graduate
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SHIRAI Nobuaki
Research Institute for Food Science, Kyoto University
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INOUE Kazuo
Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Ag
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Inoue K
Mie Univ. Mie Jpn
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Inoue Kazuo
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Nakanishi Y
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Oka Tatsuo
Nano Function Divisions Taiyo Kagaku Co. Ltd.
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Hattori Reiko
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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Ishihara Kengo
Laboratory Of Nutrition Chemistry Division Of Applied Life Sciences Graduate School Of Agriculture K
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GOTO Ayako
Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University
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ISHIMI Tomoe
Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University
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MABUCHI Haruko
Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University
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Goto Ayako
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Goto Ayako
Department Of Anatomic Pathology Graduate School Of Medical Sciences Kyushu University
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Ishimi Tomoe
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Mabuchi Haruko
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Inoue K
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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OYAIZU Shinichi
Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Ag
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FUKUYA Yoko
Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University
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FUKUCHI Yoshiko
Laboratory of Food Function, Department of Food and Nutrition, School of Life Studies, Sugiyama Joga
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YASUMOTO Kyoden
Laboratory of Food Function, Department of Food and Nutrition, School of Life Studies, Sugiyama Joga
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Fukuya Yoko
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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YAMANAMI Kaori
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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TAKANO Mami
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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SUZUMURA Aya
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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JUNEJA Lekh
Nano Function Divisions, Taiyo Kagaku Co. LTd.
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Shirai Nobuaki
Research Institute For Food Science Kyoto University
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Suzumura Aya
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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Yamanami Kaori
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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Oyaizu Shinichi
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Ishiguro Megumi
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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Juneja Lekh
Nano Function Divisions Taiyo Kagaku Co. Ltd.
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Murakami Kurumi
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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Nishitani Iwao
Planning & Development Center Ajinomoto Interamericana Ind.e Com. Ltda
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YASUMOTO Kyoden
Kyoto University
著作論文
- Elevated Urinary Cr Loss Induces a Reduction in Renal Cr Concentration and the Negative Cr Balance in Streptozotocin-Induced Diabetic Mice
- Age-related Changes in Glutathione Concentration, Glutathione Peroxidase, Glutathione-S-Transferase, and Superoxide Dismutase Activities in Senescence Accelerated Mice
- Effect of Paraquat Administration on Antioxidative Enzyme Activities and Oxidative Damage in the Blood and Liver of Senescence-accelerated Mice
- Role of the Carbohydrate Chain and Two Phosphate Moieties in the Heat-Induced Aggregation of Hen Ovalbumin
- Linear Polymerization Caused by the Defective Folding of a Non-Inhibitory Serpin Ovalbumin
- Improved Swimming Pool Achieves Higher Reproducibility and Sensitivity to Effect of Food Components as Ergogenic Aids
- Amino Acid Composition of Soybean Protein Increased Postprandial Carbohydrate Oxidation in Diabetic Mice(Food & Nutrition Sience)
- Use of ^C-labeled Glucose for Measuring Exogenous Glucose Oxidation in Mice(Food & Nutrition Science)
- Zinc Bioavailability Is Improved by the Micronised Dispersion of Zinc Oxide with the Addition of L-Histidine in Zinc-Deficient Rats
- Preservative Effect of Polyols on the Stability of Biocatalysts during Short-term Dehydration Stress