Kawabata Makoto | Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Kagoshima University
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概要
- Kawabata Makotoの詳細を見る
- 同名の論文著者
- Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Kagoshima Universityの論文著者
関連著者
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Kawabata Makoto
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Kagoshima University
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Ohtsuki Kozo
Department Of Food Science And Nutrition Kyoto Prefectural University
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KAWABATA Makoto
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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Sato Kenji
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Sato K
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Kubota S
Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University
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Ohtsuki Kozo
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Kawabata M
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Sato Kenji
Department Of Anatomy And Physiological Science Graduate School Of Health Care Sciences Tokyo Medica
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Sato Kenji
Department of Anatomy and Physiological Science, Graduate School of Health Care Sciences, Tokyo Medi
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Ohtsuki K
Kitasato Univ. Sagamihara Jpn
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TAGUCHI Kuniko
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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Sugiyama Sumi
Laboratory Of Nutrition And Food Science Hagoromo-gakuen College
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OHTSUKI kozo
Department of Food Science and Nutrition, Kyoto Prefectural University
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SUGIYAMA Sumi
Department of Nutrition and Human Science, Hiroshima Bunkyo Women's University
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SUGIYAMA Sumi
Department of Food Sciences and Nutritional Health
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KOKURA Hiroshi
Kyoto Prefectural Tea Research Institute
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SUGIYAMA Sumi
Department of Food and Nutrition, Hiroshima Women's University
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KIMURA Hisamichi
Institute for Materials Research, Tohoku University
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Nakamura Yasushi
Department of Clinical Laboratory Medicine, Wakayama Medical University
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YOSHIKAWA Hideki
Department of Orthopaedic Surgery, Osaka University Graduate School of Medicine
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INOUE Akihisa
Institute for Materials Research, Tohoku University
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Sato Katsuaki
Central Research Laboratories Of Ajinomoto Co. Inc.
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Nakamura Yoshimasa
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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KAI Takami
Department of Applied Chemistry and Chemical Engineering, Kagoshima University
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TAKAHASHI Takeshige
Department of Applied Chemistry and Chemical Engineering, Kagoshima University
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Kubota Satoshi
Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University
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Hibino Takashi
Department Of Biochemistry College Of Agriculture Kyoto Prefectural University
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Ibuki F
Kyoto Prefectural Univ. Kyoto Jpn
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Inoue Akihisa
Institute For Materials Research
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Sugiyama S
Department Of Nutrition And Human Science Hiroshima Bunkyo Women's University
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Yoshikawa Hideki
Department Of Orthopaedic Surgery Osaka University Graduate School Of Medicine
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Tanaka Chie
Department of Laboratory Sciences, Gunma University School of Health Science
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Kimura Hisamichi
Institute For Material Research Tohoku University
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IWAMI Kimikazu
Department of Biological Resource Chemistry, Kyoto Prefectural University
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TANAHASHI-SHIINA Tamae
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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JUN Feng
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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WATANABE-KAWAMURA Atsuko
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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ICHINOMIYA Masami
Central Research Institute, Marudai Food Company
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MINEGISHI Yutaka
Central Research Institute, Marudai Food Company
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TSUKAMASA Yasuyuki
Central Research Institute, Marudai Food Company
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Masumura Takehiro
Department of Biochemistry, College of Agriculture, Kyoto Prefectural University
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IBUKI Fumio
Department of Agricultural Chemistry, Kyoto Prefectural University
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Nakamura Yasushi
Department Of Clinical Laboratory Medicine Wakayama Medical University
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Kai T
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Kagoshima University
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Kai Takami
Department Of Applied Chemistry And Chemical Engineering Kagoshima University
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Tanaka C
Kyoto Univ. Kyoto Jpn
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Tanaka Chie
Department Of Laboratory Sciences Gunma University School Of Health Science
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Iwami Kimikazu
Department Of Agricultural Chemistry Kyoto Prefectural University
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Taira Toshio
Department Of Food Science And Nutrition Kyoto Prefectural University
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Ibuki Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto Prefectural University
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KOTARU Makoto
Department of Home Economics, Koka Women's Junior College
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IKEUCHI Tsuneo
Department of Home Economics, Koka Women's Junior College
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Kotaru M
Department Of Food Science College Of Human Ecology Koka Women's University
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Kotaru Makoto
Department Of Food And Nutrition Faculty Of Human Life Sciences Koka Women's Junior College
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Ikeuchi Tsuneo
Department Of Living Science Koka Women's Junior College
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TANAKA Chie
Faculty of Pharmaceutical Sciences, Kumamoto University
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Yoshikawa H
Department Of Living Science Koka Women's Junior College
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Tanaka Kunisuke
Department Of Agricultural Chemistry Kyoto Prefectural University
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Fujii Shoji
Department Of Agricultural Chemistry Kyoto Prefectural University
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Watanabe-kawamura Atsuko
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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TAGUCHI Kuniko
Department of Home Science, Koka Women's Junior College, Kyoto Prefectural University
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Tanahashi-shiina Tamae
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Minegishi Yutaka
Central Research Institute Marudai Food Co. Ltd.
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Minegishi Yutaka
Central Research Institute Marudai Food Company
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Taguchi Kuniko
Department Of Home Science Koka Women's Junior College
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Ichinomiya Masami
Central Research Institute Marudai Food Company
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Tsukamasa Yasuyuki
Central Research Institute Marudai Food Company
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Tanaka Chie
Faculty Of Pharmaceutical Sciences Kumamoto University
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Yoshikawa Hideki
Department Of Applied Physics Osaka University
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Kubota Satoshi
Department Of Agriculture Kochi University
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TAKAYAMA Rie
Department of Food Science and Nutrition, Kyoto Prefectural University
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Takahashi T
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Kagoshima University
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Takahashi Takeshige
Department Of Applied Chemistry And Chemical Engineering Kagoshima University
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Jun Feng
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Nakamura Yasushi
Department Of Agricultural Chemistry Faculty Of Agriculture Niigata University
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Takayama Rie
Department Of Food Science And Nutrition Kyoto Prefectural University
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Inoue Akihisa
Institiute For Materials Resarch Tohoku University
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Tanaka Chie
Department Of Gastroenterological Surgery Nagoya Graduate School Of Medicine
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OHTSUKI Kozo
Department of Food Sciences and Nutritional Health
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KAWABATA Makoto
Department of Food Science, Koka Women's Junior College
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KAWAMURA Shinya
Kyoto Prefectural Tea Research Institute
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KIDZU Kunitomo
Department of Agricultural Chemistry, Kyoto Prefectural University
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OHTSUKI Kozo
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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KAWABATA Makoto
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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KAWABATA Makoto
Department of Food Science and Nutrition, Kyoto Prefectural University
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MASUMURA Takehiro
Department of Agricultural Chemistry, Kyoto Prefectural University
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HIBINO Takashi
Department of Agricultural Chemistry, Kyoto Prefectural University
著作論文
- Simple and rapid chromatographic purification of type V collagen from a pepsin digest of porcine intestinal connective tissue, an unmanageable starting material for conventional column chromatography
- Preparation of Highly Active Methanol Steam Reforming Catalysts from Glassy Cu-Zr Alloys with Small Amount of Noble Metals
- Purification and Characterization of Six Kiwifruit Proteases Isolated with Two Ion-exchange Resins, Toyopearl-SuperQ and Bakerbond WP-PEI
- Characterization of Kintoki Bean (Phaseolus vulgaris) α-Amylase Inhibitor : Inhibitory Activities against Human Salivary and Porcine Pancreatic α-Amylases and Activity Changes by Proteolytic Digestion
- Antioxidant Effects of Wheat Gliadin and Hen's Egg White in Powder Model Systems: Protection against Oxidative Deterioration of Safflower Oil and Sardine Oil(Food & Nutrition)
- Degradation of α-Connectin in Raw Fish Muscle and Softening Evaluated by the Breaking Strength Occur Independently during One Day-chilled Storage
- Improved chromatographic purification of human and bovine type V collagen sub-molecular species and their subunit chains from conventional crude preparations : Application to cell-substratum adhesion assay for human umbilical vein endothelial cell
- Enzymatic Properties, Substrate Specificities and pH-Activity Profiles of Two Kiwifruit Proteases
- Determination of S-Methylmethionine, Vitamin U, in Various Teas
- Amino Acid Composition of Rice Prolamin Polypeptides
- Simultaneous Determination of S-Methylmethionine, Vitamin U and Free Amino Acids in Extracts of Green Tea with an HPLC-Amino Acid Analyzer