Murata Masatsune | Department Of Nutrition And Food Science Ochanomizu University
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概要
関連著者
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Murata Masatsune
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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Ono Hiroshi
National Agriculture And Food Research Organization National Food Research Institute
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Takenaka Makiko
National Food Research Institute
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MURATA Masatsune
Graduate School of Humanities and Science, Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Sciences Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Chemistry Ochanomizu Unibersity
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NOMI Yuri
Department of Nutrition and Food Science, Ochanomizu University
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SAKAMOTO Junko
Department of Nutrition and Food Science, Ochanomizu University
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HOMMA Seiichi
Department of Nutrition and Food Science, Ochanomizu University
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Homma Seiichi
Department Of Nutrition & Food Science Ochanomizu University
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Ono Hiroshi
Analytical Science Division National Food Research Institute
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Sakamoto Junko
Department Of Nutrition And Food Science Ochanomizu University
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Nomi Yuri
Department Of Nutrition And Food Science Ochanomizu University
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TOTSUKA Hana
Department of Nutrition and Food Science, Ochanomizu University
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Totsuka Hana
Department Of Nutrition And Food Science Ochanomizu University
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NISHINOMIYA Takashi
Taisho Technos
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SHIMAMURA Yuko
Department of Nutrition and Food Science, Ochanomizu University
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Shimamura Yuko
Department Of Nutrition And Food Science Ochanomizu University
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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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SHIMAMURA Yuko
Department of Food and Nutritional Sciences, University of Shizuoka
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Inoue Noriko
Department of Medical Science and Cardiorenal Medicine, Yokohama City University School of Medicine
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NAKAMURA Yuki
Department of Fifth Surgery, Hachioji Medical Center, Tokyo Medical University
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Inoue Noriko
Department Of Cardiology Yokohama City University Hospital
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KOMAE Kozo
Department of Wheat and Barley Research, National Institute of Crop Science
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Watanabe Yuko
Department of Internal Medicine, Tama-center Mirai Clinic
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Asakura Tomiko
Department Of Nutrition And Food Science Ochanomizu University
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Kihara Tomoko
Department of Food and Nutritional Sciences, College of Bioscience and Biotechnology, Chubu Universi
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KANEKO Shigenobu
Department of Wheat and Barley, National Institute of Crop Science, National Agricultural Research O
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Isshiki Kenji
Marine Biosafety Sci. And Technol. Hokkaido Univ.
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Watanabe Yuko
Coll. Of Agriculture Ibaraki Univ.
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Kihara Tomoko
Department Of Food And Nutritional Sciences College Of Bioscience And Biotechnology Chubu University
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Kihara Tomoko
Department Of Nutritional And Food Science Ochanomizu University
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Nakamura Yuki
Department Of Analytical Chemistry Faculty Of Pharmaceutical Sciences Teikyo University
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Nakamura Yuki
Department Of Nutrition And Food Science Ochanomizu University
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Kaneko Shigenobu
Department Of Agricultural Chemistry The University Of Tokyo
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Kaneko Shigenobu
Department Of Wheat And Barley Research National Institute Of Crop Science
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Homma Seiichi
Department Of Nutritional And Food Science Ochanomizu University
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Kawamoto Shinichi
National Food Res. Inst.
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Komae Kozo
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Isshiki Kenji
Marine Biosafety Science And Technology Hokkaido University
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Asakura Tomiko
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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TOKUZEN Konomi
Department of Nutrition and Food Science, Ochanomizu University
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Yamada Shinji
Department Of Chemistry Faculty Of Science Ochanomizu University
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Tokuzen Konomi
Department Of Nutrition And Food Science Ochanomizu University
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JOSHITA Keiko
Department of Nutrition and Food Science, Ochanomizu University
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Satoh Miki
Department Of Nutrition And Food Science Ochanomizu University
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Yamada Shinji
Department Of Chemistry Ochanomizu University
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Inoue Noriko
Department Of Nutrition And Food Science Ochanomizu University
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Joshita Keiko
Department Of Nutrition And Food Science Ochanomizu University
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FUKUYAMA Satomi
Department of Nutrition and Food Science, Ochanomizu University
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KONDO Nozomi
Department of Nutrition and Food Science, Ochanomizu University
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Kondo Nozomi
Department Of Nutrition And Food Science Ochanomizu University
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Fukuyama Satomi
Department Of Nutrition And Food Science Ochanomizu University
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Shimamura Yuko
Dep. Of Nutrition And Food Sci. Ochanomizu Univ.
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KIDOKORO Shiho
Department of Nutrition and Food Science, Ochanomizu University
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Watanabe Yuko
Department Of Hematology Tokyo Medical And Dental University
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Kidokoro Shiho
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutritional And Food Science Ochanomizu University
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OKUMURA Saya
Department of Nutrition and Food Science, Ochanomizu University
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HOSHINO Midori
Department of Nutrition and Food Science, Ochanomizu University
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Okumura Saya
Department Of Nutrition And Food Science Ochanomizu University
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Hoshino Midori
Department Of Nutrition And Food Science Ochanomizu University
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Shimamura Yuko
Department Of Nutrition And Food Sciences Ochanomizu University
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Watanabe Yuko
Department of Bacteriology and Pathology, Kanagawa Prefectural Public Health Laboratory
著作論文
- Characterization of Zinc Chelating Compounds in Instant Coffee(Food & Nutrition)
- Purification and Characterization of Wheat (Triticum aestivum) Polyphenol Oxidase
- Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
- Survey and Properties of Staphylococcus aureus Isolated from Japanese-Style Desserts
- Hinokitiol Inhibits Polyphenol Oxidase and Enzymatic Browning
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
- Browning of Furfural and Amino Acids, and a Novel Yellow Compound, Furpipate, Formed from Lysine and Furfural
- A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Efficiency of Sodium Hypochlorite and Calcinated Calcium in Killing Escherichia coli O157 : H7, Salmonella spp., and Staphylococcus aureus Attached to Freshly Shredded Cabbage
- Relationship among Properties of Staphylococcus aureus Isolated from Retail Foods and Human Hands, and Distribution of MRSA