Matsuno R | Kyoto Univ. Kyoto Jpn
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概要
関連著者
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Matsuno R
Kyoto Univ. Kyoto Jpn
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MATSUNO Ryuichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Matsuno R
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Adachi S
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Matsuno Ryuichi
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Adachi S
Kyoto Univ. Graduate School Of Medicine Kyoto Jpn
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Adachi Shuji
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
School Of Food And Nutritional Sciences University Of Shizuoka
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Adachi Shuji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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MINEMOTO Yasumasa
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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Minemoto Y
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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HASEGAWA Yuri
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Hasegawa Yuri
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Watanabe Yoshiyuki
Division of Cardiology, Department of Internal Medicine, St. Marianna University School of Medicine
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MATSUNO RYUICHI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Watanabe Y
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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ISHIDO Eiichiro
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MINEMOTO Yasumasa
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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Minemoto Yasumasa
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Matsuno Ryuichi
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Ishido Eiichiro
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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KOMETANI Tadashi
Department of Chemical and Biochemical Engineering
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Nakanishi Kazuhiro
Department Of Anesthesia Nippon Medical School
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IMAOKA Hanaho
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Kometani Tadashi
Department Of Biochemical Engineering Toyama National College Of Technology
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Imaoka Hanaho
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Matsuno Ryuichi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Nakanishi Kazuhiro
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Nakanishi Kazuhiro
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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Fang Xu
Kyoto Univ. Kyoto Jpn
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Fang Xu
Division Of Food Science And Technology Graduate School Of Agriculture Kyoto University
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Nakanishi K
Tokyo Univ. Agriculture Tokyo Jpn
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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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Yoshii H
Tottori Univ. Tottori Jpn
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
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HAKAMATA Koichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Fang Xu
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kobayashi T
Kyoto Univ. Kyoto Jpn
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Kometani Tadashi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Yoshii Hidefumi
Department Of Applied Biological Science Kagawa University
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Hakamata Koichi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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KOBAYASHI Takashi
Division of Cellular and Molecular Pathology, Niigata University Graduate School of Medicine and Den
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AKAMATSU Miki
Graduate School of Agriculture, Kyoto University
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Sakai Yukiko
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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FUJII TAKAO
Division of Rheumatology, Department of Internal Medicine, Keio University School of Medicine
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Maeda H
Tsukuba R&d Center Fuji Oil Co Ltd.
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Maeda H
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Maeda Hirokazu
Protein Development Dept. Ii Hannan R&d Center Fuji Oil Co.ltd.
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Kataoka H
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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KIMURA Yukio
Tokushima Research Institute, Otsuka Pharmaceutical Co. Ltd.
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Maeda A
Sanyo Electric Co. Ltd. Osaka Jpn
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MATSUMURA Yasuki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MORI Tomohiko
Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
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MAEDA Hirokazu
Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
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NAKAMURA Akihiro
New Ingredients Research Institute, Fuji Oil Co., Ltd.
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MATSUNO Ryuichi
New Ingredients Research Institute, Fuji Oil Co., Ltd.
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Fujii Takao
Division Of Cardiology Ikuwakai Memorial Hospital
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Matsumura Yasuki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Matsumura Yasuki
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture
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Shima Motohiro
Graduate School Of Agriculture Kyoto University
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Akamatsu Miki
Graduate School Of Agriculture Kyoto University
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Yoshida Tomoko
Department Of Materials Physics And Energy Engineering Graduate School Of Engineering Nagoya Univers
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Fujii T
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kataoka Hisashi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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MORITA Yasufumi
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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Maeda Atsushi
Institute Of Geriatrics Tokyo Women's Medical University
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Mori Toshio
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
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Zhang Xiaoming
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Nakanishi Kotoyoshi
Department Of Biotechnology Faculty Of Engineering Okayania University
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Morita Yasufumi
Department Of Chemical And Biotechemical Engineering Toyama National College Of Tehcnology
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Morita Yasufumi
Department Of Bioscience And Biotechnology Faculty Of Agriculture Shinshu University
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Kimura Yukitaka
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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ANO Rieko
Graduate School of Agriculture, Kyoto University
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KIMURA Yukitaka
Graduate School of Agriculture, Kyoto University
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MATSUNO Ryuichi
Graduate School of Agriculture, Kyoto University
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URAI HISAE
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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KIYAMA YOSHIHARU
Department of Chemical and Biochemical Engineering, Toyama National College of Tehcnology
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KIYAMA YOSHIAHRU
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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Kimura Y
Kyushu Univ. Fukuoka Jpn
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Kimura Yukitaka
Graduate School Of Agriculture Kyoto University
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MUSASHINO Kaoru
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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Maeda A
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Nakamura A
Tsukuba R&d Center Fuji Oil Co Ltd.
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MAEDA ATSUSHI
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Ano Rieko
Graduate School Of Agriculture Kyoto University
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MURAYA Koji
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Matsumura Y
Graduate School Of Agriculture Kyoto University
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Morita Y
Shinshu Univ. Nagano Jpn
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Muraya Koji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Musashino Kaoru
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Urai Hisae
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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Adachi Shuji
Department Of Food Sciencc And Tethnology Faculty Of Agriculture Kyoto University
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HASEGAWA YURI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto Univerisity
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Kiyama Yoshiahru
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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Matsuno Ryuichi
Graduate School Of Agriculture Kyoto University
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Yoshida Tomoko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yoshida Tomoko
Department Of Dermatology Kagawa Medical University
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Yoshida Tomoko
Department of Biochemical Toxicology, School of Pharmacy Showa University
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts Kagoshima University
著作論文
- Microencapsulation of Linoleic Acid with Low- and High-molecular-weight Components of Soluble Soybean Polysaccharide and Its Oxidation Process(Food & Nutrition Science)
- Oxidation of Linoleic Acid Encapsulated with Soluble Soybean Polysaccharide by Spray-drying(Food & Nutrition Science)
- Lipase-Catalyzed Synthesis of Monolauroyl Maltose through Condensation of Maltose and Lauric Acid
- Condensation of L-Ascorbic Acid and Medium-Chain Fatty Acids by Immobilized Lipase in Acetonitrile with Low Water Content
- Relationship between Structure and Permeability of Oligopeptides and Related Compounds
- NADPH-dependent Reduction of Ethyl Acetoacetate Coupled with Ethanol Oxidation in Kloeckera magna
- Relationship between Ethanol Consumption Rate and Prochiral Ketone Rerducton Rate in Bakers' Yeast
- Preparation of a Water-in-oil-in-water (W/O/W) Type Microcapsules by a Single-droplet-drying Method and Change in Encapsulation Efficiency of a Hydrophilic Substance during Storage(Food & Nutrition Science)
- Oxidation of Polyunsaturated Acylglycerol Mixed with Saturated or Unsaturated Acylglycerol
- Oxidation Process of Linoleic Acid Encapsulated with a Polysaccharide by Spray-Drying
- Kinetic Expression for the Oxidation of Linoleic and Arachidonic Acid Esters in Their Mixed System(Food & Nutrition Science)
- Preparation of W/O/W Emulsions at Low Emulsifier Concentrations
- Effect of Relative Humidity during Storage on the Autoxidation of Linoleic Acid Encapsulated with a Polysaccharide by Hot-Air-Drying and Freeze-Drying
- Preparation of W/O/W Multiple Emulsions with Polymers in the Outer Aqueous Phase
- Effect of the Molar Ratio of an Energy Source to the Substrate on Yeast-Mediated Production of 2-Chloro-α-Methylbenzyl Alcohol
- Solvent-Extraction Processes of Linoleic Acid Encapsulated with Gum Arabic, Pullulan or Maltodextrin at Different Weight Ratios
- Autoxidation of Linoleic Acid Encapsulated with Polysaccharides of Differing Weight Ratio
- Autoxidation Kinetics for Polyunsaturated Acylglycerols
- Transformation of Cellobiose to 3-Ketocellobiose by the EDTA-Treated Agrobacterium tumefaciens Cells(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Continuous Synthesis of a Tripeptide by Successive Condensation and Transesterification Catalyzed by Two Immobilized Proteinases in Organic Solvent(Microbiology & Fermentation Industry)
- Asymmetric Reduction of Acetophenone by Immobilized Hansenula capsulata Cells
- Production of Homochiral 1-Phenylethanol through Enantioselective Oxidation of Its Racemate with Whole Cells of the Yeast Hansenula capsulata IFO 0974