Koizumi Y | Kyoto Univ. Kyoto Jpn
スポンサーリンク
概要
関連著者
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Koizumi Yukimichi
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Kashima Y
National Inst. Of Advanced Industrial Sci. And Technol. (aist Kansai) Osaka Jpn
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Koizumi Y
Kyoto Univ. Kyoto Jpn
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Kawamura Yukio
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Kawamura Y
Akita Res. Inst. Food And Brewing (arif) Akita
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Kawamura Y
National Food Res. Inst. Ibaraki Jpn
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Koizumi Yukimichi
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Koizumi Y
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Yanagida Fujiharu
Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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YANAGIDA Fujiharu
Department of Brewing and Fermentation, Tokyo University of Agriculture
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UDAKA SHIGEZO
Department of Fermentation Sciences, Tokyo University of Agriculture
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YANAGIDA Fujiharu
Department of Fermentation Science, Tokyo University of Agriculture
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Udaka S
Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Udaka Shigezo
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Udaka Shigezo
Dept. Of Food Science And Technology Faculty Of Agriculture Nagoya University
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Kosugi Akihiko
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Okamoto Akiko
Department of Urology, Hirosaki University Graduate School of Medicine
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KASHIMA Yasuhiro
Department of Fermentation Science, Tokyo University of Agriculture
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Kashima Yasuhiro
Department Of Chemistry Oklahoma State University
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Okamoto Akiko
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Okamoto Akiko
Department of Allergy and Rheumatology, Graduate School of Medicine, the University of Tokyo
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Okamoto Aki
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Kawamura Yukio
Protein Science Laboratory National Food Research Institute
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Okamoto Akiko
Department Of Organic And Polymer Materials Chemistry Tokyo University Of Agriculture And Technology
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Yabuta G
Tokyo Univ. Agriculture Tokyo Jpn
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Yabuta Goro
Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Toda K
Faculty Of Engineering Niigata Institute Of Technology
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NAMIKI Mitsuo
Nagoya University
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TAYAMA Kenji
Central Research Institute, Nakano Vinegar Co., Ltd.
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Tayama K
Mitsukan Group Corp. Aichi Jpn
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Tayama Kenji
Central Research Institute Mitsukan Group Corporation
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Tayama Kenji
Nakano Biochemical Research Institute Nakano Vinegar Co. Ltd.
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Namiki M
Nagoya University
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YABUTA Goro
Department of Fermentation Science, Faculty of Applied Biological Science, Tokyo University of Agric
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NAKANO Takayuki
Department of Electrical and Electronic Engineering, Niigata University
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Yabuta Goro
Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul
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Fukuda Y
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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FUKUDA Yoichi
Central Research Institute, Fuji Oil Co.
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SAMOTO Masahiko
Central Research Institute, Fuji Oil Co.
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TAKAHASHI Koji
Tohoku National Agricultural Experiment Station
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NAMIKI Kazuko
Sugiyama Jogakuen University
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NAKAJIMA Yusuke
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Nakajima Yusuke
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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KAINUMA Ken
Central Laboratory, Yamazaki Baking Co., Ltd.
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Kainuma Ken
Central Laboratory Yamazaki Baking Co. Ltd.
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Ookura T
National Food Research Institute
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Samoto Masahiko
Protein Development R&d Division Fuji Oil Co. Ltd.
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IIJIMA MASUMI
Department of Fermentation Science, Tokyo University of Agriculture
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Nakano Takayuki
Department Of Biosciences Teikyo University
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Takahashi K
Dep. Of Applied Biological Sci. Fac. Of Agriculture Tokyo Univ. Of Agriculture And Technol.
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Iijima Masumi
Department Of Fermentation Science Tokyo University Of Agriculture
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Nakano Takayuki
Department Of Fermentation Science Tokyo University Of Agriculture
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YABUTA Goro
Department of Agricultural Chemistry, The University of Tokyo
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HIEMORI Miki
Department of Nutritional Science, Okayama Prefectural University
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TSUJI Hideaki
Department of Nutritional Science, Okayama Prefectural University
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Kawai Takatoshi
Eisai Co. Ltd.
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HANADA Takashi
Department of Radiology, Tokyo Medical Center, National Hospital Organization
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Ogawa T
Shinshu Univ. Nagano Jpn
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Tsuji Hiroaki
Nisshin Oil Mills Ltd.
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Ogawa T
Kyoto Univ. Kyoto Jpn
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Ogawa Takahiro
Department Of Biological Science And Technology Science University Of Tokyo
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Tsuji H
Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.
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Tsuji Hideaki
Graduate School Of Health And Welfare Science Okayama Prefectural University
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Tsuji Hideaki
Department Of Chemistry Faculty Of Education Gifu University
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Ogawa T
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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KITTA Kazumi
National Food Research Institute
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Yano Midori
Teikyo College
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TABUCHI Kohsei
Tohoku National Agricultural Experiment Station
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OGAWA Tadashi
Department of Nutrition, School of Medicine, The University of Tokushima
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Kawamura Yukio
National Food Research Institute
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OOKURA Tetsuya
National Food Research Institute
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Tsuji Hideaki
Department Of Nutritional Science Okayama Prefectural University
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Ogawa Takahira
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ogawa Takahira
Dept. Appl. Microbial Technology Kumamoto Institute Of Technology
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YASUTA Goro
NODAI Research Institute (NRI), Tokyo University of Agriculture
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NAMIKI Kazuko
Department of Food and Nutrition, Sugiyama Jogakuen University
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HAYASHI Tateki
Department of Food Science and Technology, Nagoya University
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NAMIKI Mitsuo
Department of Food Science and Technology, Nagoya University
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HIDA Mitsuhiko
Tokyo Metropolitan University
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YAMAGIDA FUJIHARU
Department of Fermentation Science, Tokyo University of Agriculture
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Kitta Kazumi
National Food Res. Inst.
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MANABE Mariko
National Food Research Institute
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Hanagata Hiroshi
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Ookura Tetsuya
National Food Res. Inst. Ibaraki
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Nakamura Shigeki
Tohoku National Agricultural Experiment Station
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Ogawa Tadashi
Graduate School Of Bioagricultural Sciences Nagoya University
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Ogawa Tadashi
Department Of Legal Medicine Aichi Medical University School Of Medicine
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Namiki Mitsuo
Department Of Fermentation Tokyo University Of Agriculture
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Hayashi Tateki
Department Of Food Science & Technology Faculty Of Agriculture Nagoya University
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Matsumoto E
Kyoritsu Coll. Pharmacy Tokyo Jpn
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Hanada Takashi
Department Of Fermentation Science Tokyo University Of Agriculture:(present Address)research Center
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KAINUMA Ken
Protein Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and
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OOKURA Tetsuya
Protein Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and
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Matsumoto Eiko
Department of Brewing and Fermentation, Tokyo University of Agriculture
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SUGI Eriko
Department of Brewing and Fermentation, Tokyo University of Agriculture
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Sugi Eriko
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Horiguchi M
Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi
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Kawamura Yukio
National Food Res. Inst. Ibaraki Jpn
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Ogawa Tadashi
Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University
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Hiemori Miki
Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
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HIEMORI Miki
Department of Nutrition, School of Medicine, The University of Tokushima
著作論文
- Substantially Complete Removal of Three Major Allergenic Soybean Proteins (Gly m Bd 30K, Gly m Bd 28K, and the α-Subunit of Conglycinin) from Soy Protein by Using a Mutant Soybean, Tohoku 124
- Novel Benzacridine Derivative in the Green Pigment from Methyl Caffeate and Butylamine
- Development of Free Radical Products during the Greening Reaction of Caffeic Acid Esters (or Chlorogenic Acid) and a Primary Amino Compound(Food & Nutrition Science)
- Structure of Green Pigment Formed by the Reaction of Caffeic Acid Esters (or Chlorogenic acid) with a Primary Amino Compound(Food & Nutrition Science)
- A Gene Encoding Phosphatidylethanolamine N-Methyltransferase from Acetobacter aceti and Some Properties of its Disruptant(Microbiology & Fermentation Technology)
- MUP1,High Affinity Methionine Permease, is Involved in Cysteine Uptake by Saccharomyces cerevisiae
- The est1 Regulation Depends on the Oxygen Concentration in Acetobacter pasteurianus
- A Permease Exhibiting a Dual Role for Lysine and Biotin Uptake in Saccharomyces cerevisiae
- High Effeciency Transformation of Bacillus brevis by Electroporation
- Protein Disulfide Isomerase Activity of Some Plant Seeds
- Substantially Complete Removal of the 34 kDa Allergenic Soybean Protein, Gly m Bd 30 K, from Soy Milk of a Mutant Lacking the α- and α'-Subunits of Conglycinin
- Purification and Characterizationof Protein Disulfide Isomerase from Soybeam
- Role of Intracellular Esterases in the Production of Esters by Acetobacter pasteurianus
- Cloning and Characterization of Ethanol-Regulated Esterase Genes in Acetobacter pasteurianus
- Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods
- Purification and Characterization of Intracellular Esterases Related to Ethylacetate Formation in Acetobacter pasteurianus
- Polyamine Content of Ordinary Foodstuffs and Various Fermented Foods