Matsuno Ryuichi | Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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概要
関連著者
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Matsuno Ryuichi
Department Of Food Science And Technology Faculty 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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MATSUNO RYUICHI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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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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KOMETANI Tadashi
Department of Chemical and Biochemical Engineering
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Kobayashi T
Kyoto Univ. Kyoto Jpn
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Kometani Tadashi
Department Of 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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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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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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Yoshii H
Tottori Univ. Tottori Jpn
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Kimura Yukitaka
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Yoshii Hidefumi
Department Of Applied Biological Science Kagawa University
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
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MORITA Yasufumi
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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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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KITATSUJI EITARO
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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MURAYA Koji
Department of Food Science and Technology, Faculty 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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Kitatsuji Eitaro
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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Matsuno R
Kyoto Univ. Kyoto Jpn
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ADACHI Shuji
Department of Radiology, Hyogo Cancer Center
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Kimura Yoshinobu
The International Center For Biotechnology Osaka University
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Kimura Y
Department Of Bioresource Science Faculty Of Agriculture Tottori University
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Kimura Y
Department Of Biological And Environmental Chemistry Faculty Of Agriculture Tottori University
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Adachi Shuji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yokogoshi Hidehiko
Laboratory Of Nutritional Biochemistry School Of Food And Nutritional Sciences Coe Program In The 21
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Yokogoshi Hidehiko
Laboratory Of Nutritional Biochemistry School Of Food And Nutritional Sciences University Of Shizuok
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Yokogoshi Hidehiko
School Of Food And Nutritional Sciences And Coe Program In The 21st Century The University Of Shizuo
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ARAKI Yoichi
Department of Biochemistry,The University of Texas Health Center
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Araki Y
Division Of Gastroenterology Shiga University Of Medical Science
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Araki Yoichi
Department Of Metallugy Faculty Of Engineering Iwate University
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Nakanishi Kotoyoshi
Department Of Biotechnology Faculty Of Engineering Okayania University
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Nakanishi Kazuhiro
Department Of Anesthesia Nippon Medical School
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Araki Yoichi
Department Of Biochemistry The University Of Texas Health Center
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KIYAMA YOSHIAHRU
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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Panintrarux Chaiya
Department of Food Science Technology, Faculty of Agriculture, Kyoto University
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IMAGI Jun
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Imagi J
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kiyama Yoshiahru
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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Panintrarux Chaiya
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yokogoshi Hidehiko
Lab. Of Nutritional Biochemistry Univ. Of Shizuoka
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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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TANAKA ATSUO
Laboratory of Applied Biological Chemistry, Department of Synthetic Chemistry and Biological Chemist
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Sasaki Y
Kyoto Univ. Kyoto Jpn
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Sasaki Yukiko
Department Of Anesthesiology Kitano Hospital
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Sonomoto Kenji
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Biosci
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Sakai Yukiko
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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YAMASHITA Daisuke
Department of Materials Science and Engineering, Graduate School of Engineering, Nagoya University
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Sonomoto Kenji
Laboratory Of Industrial Biochemistry Department Of Industroal Chemistry Faculty Of Engineering Kyot
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Sonomoto Kenji
Laboratory Of Industrial Biochemistry Department Of Industrial Chemistry Faculty Of Engineering Kyot
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TANAKA MITSUO
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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MATSUOKA Hiroyoshi
Department of Surgery, Kyorin University School of Medicine
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KIMURA Yukio
Tokushima Research Institute, Otsuka Pharmaceutical Co. Ltd.
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YOKOGOSHI Hidehiko
School of Food and Nutritional Sciences and COE Program in the 21st Century, University of Shizuoka
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Yoshida Tomoko
Department Of Materials Physics And Energy Engineering Graduate School Of Engineering Nagoya Univers
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佐々木 幸子
京都大学農学部
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Aoki Noriko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Fukui Saburo
Laboratory Of Industrial Chemistry Depaetment Of Industrial Chemistry Faculty Of Engineering Kyoto U
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Fukui Saburo
Laboratory Of Industrial Biochemisryt Department Of Industrial Chemistry Faculty Of Engineering Kyot
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Yokogoshi H
Laboratory Of Nutritional Biochemistry School Of Food And Nutritional Sciences Coe Program In The 21
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Odagima H.
School of Food and Nutritional Sciences, The University of Shizuoka
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Morioka Shinji
Agribusiness Division, Japan Tobacco Inc.
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Morioka Shinji
Agribusiness Division Japan Tobacco Inc.
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Morioka Shinji
Department Of Dermatology Juntendo University School Of Medicine
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Matsuoka Hiroyoshi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University:(present Office)is
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Matsuoka Hiroyoshi
Department Of Colorectal Surgery Cleveland Clinic Florida
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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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FURUI HIDEYUKI
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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NISHIMURA HISATAKA
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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Murakami Koji
Department Of General Medicine Omiya Medical Center Jichi Medical School
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Furui Hideyuki
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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ASAI MIYOKO
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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TANIMOTO MASAHIRO
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Tanaka Mitsuo
Department Of Biochemistry And Molecular Biology Nihon University School Of Dentistry At Matsudo
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Nishimura Hisataka
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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Urai Hisae
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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Yamashita Daisuke
Faculty Of Integrated Arts And Sciences University Of Tokushima
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Tanaka Atsuo
Laboratory Of Applied Biological Chemistry Department Of Synthetic Chemistry And Biological Chamistr
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Odagima H.
School Of Food And Nutritional Sciences The University Of Shizuoka
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Asai Miyoko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tanimoto Masahiro
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Fukui Saburo
Laboratory Of Industrial Biochemistry Department Of Industrial Chemistry Faculty Of Engineering Kyot
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Tanaka Atsuo
Laboratory Of Industrial Biochemistry Department Of Industrial Chemistry Faculty Of Engineering Kyot
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Murakami Koji
Department Of Food Science And Technology Faculty 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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Yamashita Daisuke
Department Of Materials Science And Engineering Graduate School Of Engineering Nagoya University
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Tanaka Mitsuo
Department Biochemistry Faculty Of Science Okayama University Of Science
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Murakami Koji
Department Of Civil And Structural Engineering Graduate School Of Engineering Kyushu University
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Yoshida Tomoko
Department of Biochemical Toxicology, School of Pharmacy Showa University
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SASAKI Yukiko
Department of Anesthesia, The Tazuke Kofukai Medical Research Institute Kitano Hospital
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YAMASHITA Daisuke
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Yamashita Daisuke
Department of Electronics, Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka 819-0395, Japan
著作論文
- Effects of a Peptide Mixture with a High Fischer's Ratio on Serum and Cerebral Cortex Amino Acid Levels and on Cerebral Cortex Monoamine Levels, Compared with an Amino Acid Mixture with a High Fischer's Ratio
- 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
- Oxidative Resolution with Baker's Yeast for Large-Scale Production of Chiral 1,2-Alkanediols
- NAD(P)H Regeneration Using Ethanol as an Energy Source in Baker's Yeast-Mediated Bioreduction
- Large-Scale Preparation of (S)-Ethyl 3-Hydroxybutanoate with a High Enantiomeric Excess through Baker's Yeast-Mediated Bioreduction
- Baker's Yeast Mediated Bioreduction : Practical Procedure Using EtOH at Energy Source
- Bioreduction of Ketones Mediated by Baker's Yeast with Acetate as Ultimate Reducing Agent(Biological Chemistry)
- Kinetic Study on Δ^1-Dehydrogenation of Hydrocortisone by Gel-Entrapped Arthrobacter simplex Cells
- Separation of Alkyl β-D-Glucosides and n-Alcohols by Using a Porous Trimethylolpropane Trimethacrylate Homopolymer Gel
- Synthesis of Peptides Consisting of Essential Amino acids by a Reactor System Using Three Proteinases and an Organic Solvent(Microbiology & Fermentation Industry)
- Alcohol Fermentation Using Lignin-Related Compounds as a Carbon Source
- Continuous Synthesis of a Tripeptide by Successive Condensation and Transesterification Catalyzed by Two Immobilized Proteinases in Organic Solvent(Microbiology & Fermentation Industry)
- Retarded Oxidation of Liquid Lipids Entrapped in Matrixes of Saccharides or Proteins
- Methods for Estimating the Parameters of Nonlinear Adsorption Isotherms of Langmuir and Freundlich Types from a Response Curve of Pulse Input of an Adsorbate
- Model for Estimation of the Stability of Emulsions in a Cream Layer
- Separation of Peptide Groups with Definite Characteristics from Enzymatic Protein Hydrolysate(Food & Nutrition)
- Effect of Eluent Composition on the Distribution Coefficient of Saccharides on to a Cation-exchange Resin in Sodium-ion Form
- Correlation of Plastid DNA Copy Number with Plastid Gene Expression in Various Organs in Mature Pea Plants (Pisum sativum L.)