Yamamoto Takehiko | Faculty Of Engineering Fukuyama University

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著作論文

Selective Preparation of Substituted Maltooligosaccharides through Enzymatic Hydrolysis of Substituted β-Cyclodextrins by Bacterial α-Amylase (Saccharifying Type). A Novel Method for Determining Regiochemical Structure of Disubstituted β-Cyclodextrin
Structure of Smith Degradation Resistant Moiety of Extracellular Glucomannan of Candida utilisc
A Glucomannan as an Extracellular Product of Candida utilis II. Structure of a Glucomannan: Characterization of Oligosaccharides Obtained by Partial Hydrolysis
A Glucomannan as an Extracellular Product of Candida utilis I. Production and Characterization of a Glucomannan
The Effect of Hemicellulolytic Enzymes on Mesophilic Methane Fermentation
Active Monomer of Sweet Potato β-Amylasel : Stabilizatin and an Improvdde Preparation Method Using α-Cyclodextrin
Preparation and Some Properties of Active Monomer of Sweet Potato β-Amylase(Biological Chemistry)
Comparison of the Enzymatic Isomerization of Glucose Produced by Porcine Serum α-Glucosidase and Rhizopus Glucoamylase(Biological Chemistry)
Evidence for the Existence of an Active Monomer of Sweet Potato β-Amylase(Biological Chemistry)
Ethanol Fermentation of Uncooked Sweet Potato with the Application of Enzymes
Methane Fermentation of Mangrove Viviparous Buds
A Streptomyces sp. Effective for Conversion of Cyanide into Thiocyanate
Enzymatic Release of Invertase from Cell Ghosts of Candida utilis
Methane Fermentation of Coffee Grounds and Some Factors to Improve the Fermentation
Some Properties of an Invertase-liberating Enzyme Isolated from Zymolyase
The Mode of Synthesis of Levan by Bacillus subtilis Levansucrase

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