Shimizu Makoto | School of Food and Nutritional Sciences, The University of Shizuoka
スポンサーリンク
概要
- SHIMIZU Makotoの詳細を見る
- 同名の論文著者
- School of Food and Nutritional Sciences, The University of Shizuokaの論文著者
関連著者
-
Shimizu Makoto
School of Food and Nutritional Sciences, The University of Shizuoka
-
Shimizu Makoto
School Of Food And Nutritional Sciences University Of Shizuoka
-
Hashimoto Kei
School Of Food And Nutritional Sciences The University Of Shizuoka
-
Nagaoka Satoshi
Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University
-
KANAMARU Yoshihiro
Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University
-
Sano Keisuke
School Of Food And Nutritional Sciences The University Of Shizuoka
-
Hashimoto K
Keio Univ. Yokohama Jpn
-
Shimizu M
Univ. Tokyo Tokyo Jpn
-
Saito M
Department Of Biotechnology And Life Science Tokyo University Of Agriculture And Technology
-
Ozeki Makoto
The Central Research Laboratories Taiyo Kagaku Co. Ltd.
-
Nagaoka S
Gifu Univ. Gifu Jpn
-
Nagaoka Satoshi
Institute Of Physics University Of Tokyo
-
Saito Masayoshi
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries Tsukuba
-
Hashimoto Kimiko
Department Of Applied Chemistry Faculty Of Science And Technology Keio University
-
金丸 美敬
Dep. Of Applied Life Sci. Gifu Univ.
-
Kanamaru Yoshihiro
Department Of Food Science Faculty Of Agriculture Gifu University
-
Chikuni K
National Food Res. Inst. Ministry Of Agriculture Forestry And Fisheries Ibaraki Jpn
-
Chikuni Koichi
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
-
Goto Ayako
Department Of Chemistry University Of Shizuoka
-
Goto Ayako
Department Of Anatomic Pathology Graduate School Of Medical Sciences Kyushu University
-
SASAKI Mami
RIKEN Plant Science Center
-
Hatta Hajime
The Central Research Laboratories Taiyo Kagaku Co. Ltd.
-
Kuzuya Yasuo
Department of Food Science, Faculty of Agriculture, Gifu University
-
Kuzuya Yasuo
Department Of Food Science Faculty Of Agriculture Gifu University
-
Shimizu M
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
-
MONMA Michiko
National Food Research Institute
-
Nagashima Hitoshi
School Of Food And Nutritional Sciences The University Of Shizuoka
-
Kanamaru Yoshihiro
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
-
Tsuda Ken
The Central Research Laboratories Taiyo Kagaku Co. Ltd.
-
Nagaoka Satoshi
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
-
Monma M
National Food Research Institute Maff
-
Watanabe Ayako
School Of Food And Nutritional Sciences University Of Shizuoka
-
Saito Masayoshi
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
-
Tanaka Akiko
School of Food and Nutritional Sciences, University of Shizuoka
-
Hashimoto Kensuke
Faculty Of Engineering Fukuyama University
-
Nakane Yoshiko
School Of Food And Nutritional Sciences University Of Shizuoka
-
Miwa Yoko
School of Food and Nutritional Sciences, University of Shizuoka
-
Tanaka Akiko
School Of Food And Nutritional Sciences University Of Shizuoka
-
Miwa Yoko
School Of Food And Nutritional Sciences University Of Shizuoka
-
Nagaoka Satoshi
Department of Food Science, Faculty of Agriculture, Gifu University
-
NAGAOKA Satoshi
Institute of Physics, University of Tokyo
-
CHIKUNI Koichi
National Agricultural and Food Research Organization (NARO), Institute of Livestock and Grassland Science (NILGS)
-
SAITO Masayoshi
National Food Research Institute
-
NAGAOKA Satoshi
Department of Agricultural Chemistry, Faculty of Horticulture, Chiba University
著作論文
- Reactivity of the High-M_r Mucin-like Glycoproteins in Human Milk with Monoclonal Antibodies HMFG-1 and HMFG-2
- Molecular Stability of Chicken and Rabbit Immunoglobulin G
- Emulsifying and Oil-binding Properties of Bovine Serum Albumin and Its Enzymatic Hydrolyzate
- Detection of High-Molecular Weight Mucin-like Glycoprotein-A (HMGP-A) of Human Milk by Chicken Egg Yolk Antibody
- Encapsulation of Biologically Active Proteins in a Multiple Emulsion
- Encapsulation of Chicken Egg Yolk Immunoglobulin G (IgY) by Liposomes