Otagiri Ken | Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

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概要

• OTAGIRI Kenの詳細を見る
• 同名の論文著者
• Department Of Fermentation Technology Faculty Of Engineering Hiroshima Universityの論文著者

関連著者

• Okai Hideo

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Otagiri Ken

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Shinoda Ichizo

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• NOSHO Yasuharu

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• OTAGIRI Ken

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• Kanehisa Hidenori

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Shigenaga Toshiaki

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Shinoda Ichizo

  Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd.

• Shinoda Ichizo

  Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.

• Shinoda Ichizo

  森永乳業

• FUKUI SAKUZO

  Department of Bioengineering, Faculty of Engineering, Fukuyama University

• OKAI Hideo

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• Fukui Sakuzo

  Department Of Bioengineering Faculty Of Engineering Fukuyama University

• Fukui S

  Hiroshima Univ. Higashi‐hiroshima Jpn

• Nosho Y

  Kanegafuchi Chemical Industry Co. Ltd. Takasago Jpn

• Fukui Hiroshi

  Department Of Applied Biological Science Faculty Of Agriculture Kagawa University

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著作論文

• Bitterness of Diastereomers of a Hexapeptide (Arg-Arg-Pro-Pro-Phe-Phe) Containing D-Phenylalanine in Place of L-Phenylalanine(Food & Nutrition)
• Studies of bitter peptides from casein hydrolyzate. IV. Relationship between bitterness and hydrophobic amino acids moiety in the C-terminal of BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val).
• Studies of bitter peptides from casein hydrolyzate. VII. Bitterness of the retro-BPIa (Val-Ile-Phe-Pro-Pro-Gly-Arg) and its fragments.
• Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. II.1) Bitterness Behavior of a Tetrapeptide (Arg-Pro-Phe-Phe) and Its Derivatives
• Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. I. Bitter Taste of Di- and Tripeptides, and Bitterness Increase of the Model Peptides by Extension of the Peptide Chain

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