Yoshida Kazutoshi | Hyogo Prefectural Inst. Technol. Kobe Jpn
スポンサーリンク
概要
関連著者
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Yoshida Kazutoshi
Hyogo Prefectural Inst. Technol. Kobe Jpn
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Takahashi Toshinari
General Research Laboratories Of Kiku-masamune Sake Brewing Co.ltd.
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Mizoguchi Haruhiko
General Research Labolatories Of Kiku-masamune Sake Brewing Co. Ltd.
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Mimura Haruo
Graduate School Of Maritime Sciences
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Mimura Haruo
Faculty Of Maritime Sciences Kobe University
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Abe Akihisa
Faculty Of Maritime Sciences Kobe University
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YOSHIDA Kazutoshi
Hyogo Prefectural Institute of Technology
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Mizuno Masashi
Department Of Agrobioscience Graduate School Of Agricultural Science Kobe University
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ISHIDA Hiroshi
Graduate School of Maritime Sciences
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Nishitani Yosuke
Organization Of Advanced Sci. And Technol. Kobe Univ.
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Masuda Yasuyuki
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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ISHIDA Hiroshi
Faculty of Maritime Sciences, Kobe University
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NISHITANI Yosuke
Organization of Advanced Science and Technology, Kobe University
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Ishida Hiroshi
Faculty Of Maritime Sciences Kobe University
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Kondo Sayo
General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd.
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Takahashi Toshinari
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Kawasaki Hideki
Faculty Of Agriculture Utsunomiya University
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KATAKURA RYO
Faculty of Maritime Sciences, Kobe University
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Nishitani Yosuke
Organization Of Advanced Science And Technology Kobe University
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Katakura Ryo
Faculty Of Maritime Sciences Kobe University
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Ohnishi Motoko
Department Of Biological Chemistry Chubu University
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Nagai Masashi
Kinjirushi Co. Ltd.
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Kawasaki Hideki
Faculty Of Maritime Sciences Kobe University
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Mimura Haruo
Graduate School Of Maritime Sciences Kobe University
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Masuda Yasuyuki
General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd.
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YAMADA-KATO Tomoe
KInjirushi Co., Ltd.
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Mizuno Masashi
Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University
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Mizoguchi Haruhiko
General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd.
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OHNISHI Motoko
Department of Biological Chemistry, College of Bioscience and Biotechnology, Chubu University
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Takahashi Toshinari
General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd.
著作論文
- Changes in the Number of Colony-Forming Marine Vibrio sp. Cells After Exposure to Shock Pressures in the Presence of Sodium Ascorbate
- The effect of shock pressures on the inactivation of a marine Vibrio sp.
- Lethality of Shock Pressures to a Marine Vibrio sp. Isolated from a Ship's Ballast Water
- Importance of Intact Structure of Cell Wall for a Marine Vibrio sp. Cell to Resistance against Sodium Cholate
- TLR ligands of Lactobacillus sakei LK-117 isolated from seed mash for brewing sake are potent inducers of IL-12(BREWING AND FOOD TECHNOLOGY)
- TLR ligands of Lactobacillus sakei LK-117 isolated from seed mash for brewing sake are potent inducers of IL-12
- Inhibitory Effects of Wasabi Isothiocyanates on Chemical Mediator Release in RBL-2H3 Rat Basophilic Leukemia Cells
- Inhibitory effects of autolysate of Leuconostoc mesenteroides isolated from kimoto on melanogenesis(BREWING AND FOOD TECHNOLOGY)
- Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels
- Inhibitory effects of autolysate of Leuconostoc mesenteroides isolated from kimoto on melanogenesis