Nishitani Yosuke | Organization Of Advanced Sci. And Technol. Kobe Univ.
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概要
関連著者
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Nishitani Yosuke
Organization Of Advanced Sci. And Technol. Kobe Univ.
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Mizuno Masashi
Department Of Agrobioscience Graduate School Of Agricultural Science Kobe University
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NISHITANI Yosuke
Organization of Advanced Science and Technology, Kobe University
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Nishitani Yosuke
Organization Of Advanced Science And Technology Kobe University
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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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Masuda Yasuyuki
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Yoshida Kazutoshi
Hyogo Prefectural Inst. Technol. Kobe Jpn
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Kanazawa K
Laboratory Of Food And Nutritional Chemistry Graduate School Of Agriculture Kobe University
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Kanazawa Kazuki
Dep. Of Agrobioscience Graduate School Of Agricultural Sci. Kobe Univ.
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Kanazawa Kazuki
Department Of Agricultural Chemistry Faculty Of Agriculture Kobe University
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Kanazawa K
Dep. Of Agrobioscience Graduate School Of Agricultural Sci. Kobe Univ.
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Mizuno Masashi
Division Of Science Of Biological Resources The Graduate School Of Science And Technology
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Mizuno Masashi
Division Of Life Science Graduate School Of Science And Technology Kobe University
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Mizuno Masashi
Graduate School Of Science And Technology Kobe University
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Mizuno Masashi
Nagano Japan Radio Co. Ltd. Currently With Kyushu Institute Of Technology
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Hashimoto T
Dep. Of Agrobioscience Graduate School Of Agricultural Sci. Kobe Univ.
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Mizuno M
Kobe Univ. Kobe Jpn
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Takahashi Toshinari
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Hashimoto T
Graduate School Of Agricultural Sci. Kobe Univ.
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Mizuno M
Pharmaceutical Research Center Mochida Pharmaceutical Co. Ltd.
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Morimoto M
Graduate School Of Science And Technology Kobe University
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Mizuno Masashi
Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University
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Ojima Takao
Graduate School Of Fisheries Science Hokkaido University
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Mizuno Masashi
Department of Nephrology, Nagoya University Graduate School of Medicine
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HASHIMOTO Takashi
Department of Biochemistry, Shinshu University School of Medicine
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Kanazawa Kazuki
Department Of Biosystems Science Graduate School Of Agricultural Science Kobe University
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NISHITANI Yosuke
Health Bioscience Team, Organization of Advanced Science and Technology, Kobe University
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Hashimoto Takashi
Graduate School of Biological Sciences, Nara Institute of Science and Technology
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Hashimoto Takashi
Graduate School Of Biological Sciences Nara Institute Of Science And Technology
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Kanazawa Kazuki
Graduate School Of Agricultural Sci. Kobe Univ.
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TANOUE Takeshi
Graduate School of Agricultural Science, Kobe University
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MATOBA Yoshie
Graduate School of Agricultural Science, Kobe University
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Matoba Yoshie
Graduate School Of Agricultural Science Kobe University
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Tanoue Takeshi
Graduate School Of Agricultural Science Kobe University
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Hashimoto Takashi
Department Of Biochemistry Shinshu University School Of Medicine
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Masuda Yasuyuki
General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd.
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Hashimoto Takashi
Graduate School Of Biol. Sci.
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Yoshida Kazutoshi
Hyago Prefectural Institute of Technology
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Hashimoto Takashi
Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University
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Hashimoto Takashi
Graduate School of Agricultural Science, Kobe University
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Mizuno Masashi
Graduate School of Agricultural Science, Kobe University
著作論文
- Different Suppressive Effects of Fucoidan and Lentinan on IL-8 mRNA Expression in in Vitro Gut Inflammation
- Quantification and Localization of Fucoidan in Laminaria japonica Using a Novel Antibody
- Anti-inflammatory Activities of Lactococcus lactis subsp. cremoris FC in In Vitro and In Vivo Gut Inflammation Models
- 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
- Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels(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