Kawamura Yukio | National Food Res. Inst. Ibaraki Jpn
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概要
関連著者
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Kawamura Yukio
National Food Res. Inst. Ibaraki Jpn
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Kawamura Yukio
National Food Research Institute
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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
The Graduate School Of Science And Technology Kobe University
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Kawamura Y
Department Of Bioengineering Akita Research Institute Offood And Brewing (arif)
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OOKURA Tetsuya
National Food Research Institute
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Yanagida Fujiharu
Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Ookura Tetsuya
National Food Res. Inst. Ibaraki
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Sugimoto Toshio
National Food Research Institute
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Matsumoto Eiko
Department of Brewing and Fermentation, Tokyo University of Agriculture
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Koizumi Yukimichi
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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本 敏男
神戸大学自然科学研究科
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YANAGIDA Fujiharu
Department of Brewing and Fermentation, Tokyo University of Agriculture
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Koizumi Yukimichi
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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ISSHIKI Kenji
National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
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SHIMIZU Makoto
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The U
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Sakakibara Yoshikiyo
Molecular Function Laboratory, National Food Research Institute
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Taniguchi Hajime
National Food Research Institute
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Azuma Keiko
National Food Research Institute
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Okamoto Aki
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Isshiki Kenji
Marine Biosafety Sci. And Technol. Hokkaido Univ.
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Isshiki Kenji
National Food Research Institute
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Shimizu M
Univ. Tokyo Tokyo Jpn
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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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Arai S
Tokyo Univ. Agriculture Tokyo Jpn
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Arai S
Graduate School Of Agricultural And Life Sciences The University Of Tokyo
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Arai S
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Science The
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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SATAKE Makoto
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Science, The Un
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Okamoto Akiko
Department of Urology, Hirosaki University Graduate School of Medicine
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Wada Masamitsu
Department Of Biology Faculty Of Science Tokyo Metropolitan University
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Satake Makoto
Department Of Applied Biological Chemistry The University Of Tokyo
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Satake Makoto
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Science The Univ
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Kashima Y
National Inst. Of Advanced Industrial Sci. And Technol. (aist Kansai) Osaka Jpn
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KASUMI Takafumi
National Food Research Institute
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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, Tokyo University of Agriculture
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Masuda R
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Masuda Ryoichi
Division Of Environmental Biology The National Institute For Environmental Studies
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Masuda Ryoichi
National Food Research Institute
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Tanaka Kiyoshi
National Center for Child Health and Development
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Hanagata Hiroshi
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Sakakibara Yoshikiyo
Molecular Function Laboratory National Food Research Institute
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Sakakibara Yoshikiyo
National Food Research Institute
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Arai Soichi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Arai Soichi
Department Of Nutrition Tokyo University Of Agriculture
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Tanaka Kiyoshi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Sugimoto T
Research Institute For Food Science Kyoto University:(present Office)national Food Research Institut
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Tanaka K
Research Institute For Food Science Kyoto University:department Of Biochemistry College Of Agricultu
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Arai S
Laboratory Of Environmental Biochemistry Graduate School Of Pharmaceutical Sciences Osaka University
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Kuboi Toru
National Institute For Environmental Studies Tsukuba Environmental Agency Of The Government
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Wada Masao
Institute Of Agriculture And Forestry The University Of Tsukuba
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Wada Masao
Institute For Biological Sciences University Of Tsukuba
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SASAKI Shigefumi
Hokkaido Food Processing Research Center
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Matsumoto E
Kyoritsu Coll. Pharmacy Tokyo Jpn
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SAIO Kyoko
National Food Research Institute
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OHTA Tomoki
Hokkaido Food Processing Research Center
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Kawamura Yukio
Department Of Bioengineering Akita Research Institute Offood And Brewing (arif)
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Kawamura Y
National Food Research Inst. Tsukuba Jpn
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ENJOH Masashi
Department of Applied Biological Chemistry, The University of Tokyo
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NAKAMURA Yasunori
Research and Development Center, The Calpis Co. Ltd.
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TAKANO Toshiaki
Research and Development Center, The Calpis Co. Ltd.
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Koizumi Y
Kyoto Univ. Kyoto Jpn
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Okamoto Akiko
Department Of Organic And Polymer Materials Chemistry Tokyo University Of Agriculture And Technology
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Enjoh Masashi
Department Of Applied Biological Chemistry The University Of Tokyo
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Yasuhara Tadashi
Department Of Nutrition Junior College Of Tokyo University Of Agriculture
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Jeong Kim
National Food Research Institute
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Maruta Issei
National Institute of Agrobiological Resources
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Kasamo Kunihiko
National Food Research Institute
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Kawamura Y
Tsuruga Institute Of Biotecnology Tokyo Co. Ltd.
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Shimizu M
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Azuma Keiko
National Food Res. Inst. Ibaraki Jpn
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MONMA Michiko
National Food Research Institute
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Tanaka K
Laboratory Of Plant Biotechnology Faculty Of Agriculture Tottori University
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MONMA Mitsuru
National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries
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Monma M
National Food Research Institute Maff
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Okamoto Akiko
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Monma Mitsuru
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Shimizu Makoto
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Nakamura Yasunori
Fac. Of Bioresource Sciences Akita Prefectural Univ.
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Shimizu Makoto
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Shimizu Makoto
Department Of Agricultural Chemistry Faculty Of Engineering The University Of Tokyo
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Kawamura Yukio
Department Of Applied Biological Chemistry Graduate School Of Agriculture Kinki University
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Taniguchi Hajime
National Food Research Insitute, Ministry of Agricultuer, Forestry and Fisheries
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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OKAMOTO (KAINUMA)
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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IWASHITA Atsuko
Hokkaido Tokachi Area Regional Food Processing Technology Center
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KAWAMURA Yukio
National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
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IWASHITA Atsuko
Nagatanien Co., Ltd.
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MONMA Mitsuru
National Food Research Institute
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YASUHARA Tadashi
Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, The University of Tokyo
著作論文
- Primary Structure Analysis and Functional Expression of Erythrose Reductases from Erythritol-Producing Fungi (Trichosporonoides megachiliensis SNG-42)
- Antihypertensive Action of the Orally Administered Protease Hydrolysates of Chum Salmon Head and Their Angiotensin I-Converting Enzyme Inhibitory Peptides
- An H_2O_2-Decomposing System in Cultured Tobacco Cells(Biological Chemistry)
- Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods
- Transepithelial Transport of the Bioactive Tripeptide, Val-Pro-Pro, in Human Intestinal Caco-2 Cell Monolayers(Food & Nutrition Science)
- Identification and Characterization of a Family of Genes for the Plasma Membrane H^+ -ATPase of Oryza sativa L. : GENES STRUCTURE AND EXPRESSION : MEMBRANES AND BIOENERGETICS
- Starch Breakdown in Developing Soybean Seeds : Glycine max cv. Enrei(Biological Chemistry)
- Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce.