Murata Masatsune | Department Of Nutrition And Food Chemistry Ochanomizu Unibersity
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概要
関連著者
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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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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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Homma Seiichi
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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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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NISHINOMIYA Takashi
Taisho Technos
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Takenaka Makiko
National Food Research Institute
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OKADA Hiromi
Department of Hemostasis and Thrombosis, Clinical Research Center, Nagoya Medical Center
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Watanabe Yuko
Department of Internal Medicine, Tama-center Mirai Clinic
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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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TAKENAKA Makiko
Food Engineering Division, National Food Research Institute
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NANAYAMA Kazuko
Food Engineering Division, National Food Research Institute
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ISOBE Seiichiro
Food Engineering Division, National Food Research Institute
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HOMMA Seiichi
Department of Nutrition and Food Science, Ochanomizu University
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Okada Hiromi
Department Of Biochemistry And Food Science Faculty Of Agriculture And Rare Sugar Research Center Ka
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Homma S
Department Of Nutrition And Food Science Ochanomizu University
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Terasawa Naoko
Faculty Of Education Kanazawa University
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Kawamoto Shinichi
National Food Res. Inst.
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Isshiki Kenji
Marine Biosafety Science And Technology Hokkaido University
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Takenaka Makiko
Food Engineering Division National Food Research Institute
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Isobe Seiichiro
Food Engineering Division National Food Research Institute
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Nanayama Kazuko
Food Engineering Division National Food Research Institute
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Okada Hiromi
Department Of Nutrition & Food Science Ochanomizu University
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JOSHITA Keiko
Department of Nutrition and Food Science, Ochanomizu University
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Maehara Tomoko
Food Biotechnology Division National Food Research Institute
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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
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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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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Murata Masatsune
Graduate School Of Humanities And Science Ochanomizu University
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IRIE Junko
Department of Nutrition and Food Chemistry, Ochanomizu Unibersity
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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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KUROKAMI Chiyo
Department of Nutrition and Food Science, Ochanomizu University
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Irie Junko
Department Of Nutrition And Food Chemistry Ochanomizu Unibersity:phermaceutical Research Institute K
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Kurokami Chiyo
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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Shimamura Yuko
Department Of Nutrition And Food Sciences Ochanomizu University
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SAKAKIBARA Miki
Faculty of Education, Kanazawa University
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Sakakibara Miki
Faculty Of Education Kanazawa University
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Takenaka Makiko
Food Biotechnology Division, National Food Research Institute
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Watanabe Yuko
Department of Bacteriology and Pathology, Kanagawa Prefectural Public Health Laboratory
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SHIMAMURA Yuko
Department of Food and Nutritional Sciences, University of Shizuoka
著作論文
- Changes in Caffeic Acid Derivatives in Sweet Potato (Ipomoea batatas L.) during Cooking and Processing
- Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans
- Hinokitiol Inhibits Polyphenol Oxidase and Enzymatic Browning
- 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
- Glycerol-3-phosphate Dehydrogenase Inhibitors, Anacardic Acids, from Ginkgo biloba
- Purification and Some Properties of Chlorogenic Acid Oxidase from Apple (Malus pumila)
- Antioxidative Activity of Avocado Epicarp Hot Water Extract