Kobayashi Takashi | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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概要
- KOBAYASHI Takashiの詳細を見る
- 同名の論文著者
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Universityの論文著者
関連著者
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KOBAYASHI Takashi
Division of Cellular and Molecular Pathology, Niigata University Graduate School of Medicine and Den
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Kobayashi Takashi
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 Shuji
Division Of Applied Life Sciences 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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Neoh Tze
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Neoh Tze
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kobayashi Takashi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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CHIOU Tai
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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WANG Rongchun
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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HOSODA Asao
Industrial Technology Center of Wakayama Prefecture
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Wang Rongchun
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Hosoda Asao
Industry And Technology Policy Division Of Wakayama Prefecture
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Inoue Nao
Department of Cardiology, Juntendo University School of Medicine
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YANAGITA Teruyoshi
Department of Applied Biological Sciences, Saga University
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Nagao Koji
Department of Applied Biochemistry and Food Science, Saga University
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Inoue Nao
佐賀大学 食糧科学
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Nagao Koji
Department Of Applied Biochemistry And Food Science Saga University
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SAKATA Kotaro
Department of Applied Biological Sciences, Saga University
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Yanagita Teruyoshi
Department Of Agricultural Chemistry Faculty Of Agriculture Saga University
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Shimada Yuji
Biomaterials And Commodity Chemicals Res. Div. Osaka Municipal Technical Res. Inst.
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Arao Keisuke
Department Of Applied Biological Sciences Saga University
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Nagao Toshihiro
Biomaterials And Commodity Chemicals Res. Div. Osaka Municipal Technical Res. Inst.
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Yamano Naomi
Department of Applied Biochemistry and Food Science, Saga University
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Neoh Tze
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Sakata Kotaro
Department Of Applied Biochemistry And Food Science Saga University
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Inoue Nao
Department Of Applied Biochemistry And Food Science Saga University
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Yamano Naomi
Department Of Applied Biochemistry And Food Science Saga University
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JEYASHOKE Narumon
Biochemical Technology Division, School of Bioresources and Technology, King Mongkut's University of
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MURAYAMA Yusuke
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MIYAKE Yasuhito
Industrial Technology Center of Wakayama Prefecture
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TANIGUCHI Hisaji
Wakayama Industry Promotion Foundation
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Murayama Yusuke
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Chiou Tai
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Jeyashoke Narumon
Biochemical Technology Division School Of Bioresources And Technology King Mongkut's University
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Mori Hajime
Industrial Technology Center Of Wakayama Prefecture
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FUJITA Ryo
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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CHAIYAPAT Incharoensakdi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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TANIGUCHI Hisaji
Department of Applied Chemistry, Graduate School of Engineering, Osaka Prefecture University
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Chaiyapat Incharoensakdi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Fujita Ryo
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Taniguchi Hisaji
Department Of Applied Chemistry Graduate School Of Engineering Osaka Prefecture University
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CHIOU Tai-Ying
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Nagao Toshihiro
Biomaterials and Commodity Chemicals Research Division, Osaka Municipal Technical Research Institute
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CHUMA Asako
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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OGAWA Takenobu
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Arao Keisuke
Department of Health and Nutrition Sciences, Nishikyushu University
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Shimada Yuji
Biomaterials and Commodity Chemicals Research Division, Osaka Municipal Technical Research Institute
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Sakata Kotaro
Department of Applied Biochemistry and Food Science, Saga University
著作論文
- Linoleic Acid-Menthyl Ester Reduces the Secretion of Apolipoprotein B100 in HepG2 Cells
- FE-P7 Subcritical water treatment of defatted rice bran to produce functional food materials(Section IX Food Engineering)
- Effect of Temperature-rising Rate on the Antioxidative Ability of the Defatted Rice Bran Extract Obtained by Subcritical Water Treatment
- Degradation Kinetics of Glucuronic Acid in Subcritical Water
- Degradation of N-Acetyl-D-glucosamine and D-Glucosamine in Subcritical Water and Properties of the Degradation Products
- Kinetic Analysis for the Degradation of Glycyl-L-leucine and L-Leucyl-glycine in Subcritical Water
- Properties of Extract Obtained from Defatted Rice Bran by Extraction with Aqueous Ethanol under Subcritical Conditions
- Moisture Sorption Isotherm of Durum Wheat Flour