NAKAMURA Akihiro | Department of Physics, College of Liberal Arts Kagoshima University
スポンサーリンク
概要
関連著者
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Nakamura A
Tsukuba R&d Center Fuji Oil Co Ltd.
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts Kagoshima University
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Nakamura Akihiro
Department Of Applied Chemistry And Biotechnology Faculty Of Engineering Yamanashi University
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NAKAMURA Akihiro
Department of Electrical Engineering, Hiroshima University
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Maeda H
Tsukuba R&d Center Fuji Oil Co Ltd.
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Maeda H
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Maeda Hirokazu
Protein Development Dept. Ii Hannan R&d Center Fuji Oil Co.ltd.
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NAKAMURA Akihiro
Tsukuba R&D Center, Fuji Oil Co., Ltd.
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MAEDA Hirokazu
Tsukuba R&D Center, Fuji Oil Co., Ltd.
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KAGIYAMA Shigenori
Department of Physics, College of Liberal Arts, Kagoshima University
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Kagiyama S
Department Of Physics College Of Liberal Arts Kagoshima University
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Kagiyama Shigenori
Department Of Applied Physics Fukuoka University
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KAGIYAMA Shigenori
Department of Physics,College of Liberal Arts Kagoshima Unversity
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Nakamura Akihiro
Tsukuba R & D Center, Fuji Oil Co., Ltd.
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Maeda Hirokazu
Tsukuba R & D Center, Fuji Oil Co., Ltd.
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KAGIYAMA Shigenori
Institute of Physics, College of Liberal Arts, Kagoshima University
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Nagamatsu Yasunori
Faculty Of Applied Science Hiroshima University
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Nagamatsu Yasunori
Department Of Applied Biochemistry Faculty Of Applied Biological Science Hiroshima University
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永松 康徳
広島大 生物生産
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Furuta H
Specialty & Functional Food Ingredients Development Section Fuji Oil Co. Ltd.
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Nagamatsu Y
Department Of Applied Biochemistry Faculty Of Applied Biological Science Hiroshima University
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Minaka Akira
Physics Department Faculty Of Education Kagoshima University
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Kikukawa H
Kagoshima Univ. Kagoshima Jpn
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FURUTA Hitoshi
Tsukuba R&D Center, Fuji Oil Co., Ltd.
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KIKUKAWA Hiroyuki
Department of Environmental and Information Sciences, Faculty of Fisheries, Kagoshima University
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KIKUKAWA Junko
Department of Physics, Kagoshima Junior College
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Kikukawa Hiroyuki
Department Of Engineering Oceanography Faculty Of Fisheries Kagoshima University
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Kikukawa J
Kagoshima Junior Coll. Kagoshima
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Kikukawa Junko
Department Of Physics Kagoshima Junior College
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KIKUKAWA Junko
Department of Physics, Kagoshima University
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KIKUKAWA Hiroyuki
Department of Physics, Faculty of Fisheries, Kagoshima University
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Minaka Akira
Department Of Physics Kyushu University
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Minaka Akira
Deparment Of Physics Kyushu University
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Takao Toshifumi
Institute for Protein Research, Osaka University
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Takao Toshifumi
Institute For Protein Research Osaka University
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NAKAMURA Akihiro
New Ingredients Research Institute, Fuji Oil Co., Ltd.
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Matsumura Yasuki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Mori Toshio
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
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Takao T
Institute For Protein Research Osaka University
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Matsumura Y
Graduate School Of Agriculture Kyoto University
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MURAMATSU Tatsuo
Graduate School of Bioagricultural Sciences, Nagoya University
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FUKAZAWA Kazuteru
Graduate School of Bioagricultural Sciences, Nagoya University
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NAKAMURA Akihiro
Graduate School of Bioagricultural Sciences, Nagoya University
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Muramatsu T
Graduate School Of Bioagricultural Sciences Nagoya University
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Fukazawa Kazuteru
Graduate School Of Bioagricultural Sciences Nagoya University
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三仲 啓
鹿児島大学教育学部
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YOSHIMOTO Akihiro
Department of Internal Medicine, Kurobe City Hospital
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Fang Xu
Kyoto Univ. Kyoto Jpn
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Fang Xu
Division Of Food Science And Technology Graduate School Of Agriculture Kyoto University
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Watanabe Yoshiyuki
Division of Cardiology, Department of Internal Medicine, St. Marianna University School of Medicine
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Igarashi Yuji
Research Institute For Fundamental Physics Kyoto University
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Igarashi Yuji
Department Of Education Niigata University
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Mori Tomohiko
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
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Watanabe Y
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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Adachi S
Kyoto Univ. Graduate School Of Medicine Kyoto Jpn
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Adachi Shuji
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
School Of Food And Nutritional Sciences University Of Shizuoka
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Adachi Shuji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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SAWADA Shoji
Department of Physics, Nagoya University
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MATSUMURA Yasuki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MORI Tomohiko
Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
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MAEDA Hirokazu
Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
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MATSUNO Ryuichi
New Ingredients Research Institute, Fuji Oil Co., Ltd.
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MATSUNO Ryuichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Matsumura Yasuki
Graduate School Of Agriculture Kyoto University
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Matsumura Yasuki
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture
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Fang Xu
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Sawada Shoji
Department Of Physics Nagoya University
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Sawada Shoji
Department Of Physics Hiroshima University
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FURUTA Hitoshi
Specialty & Functional Food Ingredients Development Section, Fuji Oil Co., Ltd.
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ASHIDA Hiroko
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.
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ASANO Hirokazu
Specialty & Functional Food Ingredients Development Section, Fuji Oil Co., Ltd.
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MAEDA Hirokazu
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.
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MIZUNO Misae
Department of Applied Biochemistry, Faculty of Applied Biological Science, Hiroshima University
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KOSHI Yoko
Department of Applied Biochemistry, Faculty of Applied Biological Science, Hiroshima University
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Koshi Yoko
Department Of Applied Biochemistry Faculty Of Applied Biological Science Hiroshima University
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Ashida Hiroko
New Ingredients Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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Mizuno Misae
Department Of Applied Biochemistry Faculty Of Applied Biological Science Hiroshima University
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Matsuno R
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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IZAWA Ken-Iti
Department of Physics, Kyoto University
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MATSUMOTO Shinya
Graduate School of Pure and Applied Science, University of Tsukuba
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Li Jun
Graduate School Of Agriculture Kyoto University
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Asano Hirokazu
Specialty & Functional Food Ingredients Development Section Fuji Oil Co. Ltd.
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Yoshimoto Akihiro
Department Of Haematology-oncology And Respiratory Medicine Cellular Transplantation Biology Kanazaw
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NINOMIYA Kansuke
Japan University of Social Welfare
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Matsumoto Shinya
Graduate School Of Agriculture Kyoto University
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Izawa Kazuyoshi
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kumamoto University
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Ninomiya Kansuke
Department Of Physics Nagoya University
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Matsuno R
Kyoto Univ. Kyoto Jpn
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Yoshimoto Akihiro
Department Of Cardiovascular Surgery Gunma Children's Medical Center
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Yoshimoto Akihiro
Department Of Applied Biochemistry Faculty Of Applied Biological Science Hiroshima University
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts, Kagoshima University
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NAKAMURA Akihiro
Department of Physics, Nagoya University
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NINOMIYA Kuninori
Department of Physics, Tokai University
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Ninomiya Kansuke
Department of Physics, Tokai University
著作論文
- The s-Dependence of F/D Ratio and Universality of UR Amplitudes
- Microencapsulation of Linoleic Acid with Low- and High-molecular-weight Components of Soluble Soybean Polysaccharide and Its Oxidation Process(Food & Nutrition Science)
- Structural Studies by Stepwise Enzymatic Degradation of the Main Backbone of Soybean Soluble Polysaccharides Consisting of Galacturonan and Rhamnogalacturonan(Biochemistry & Molecular Biology)
- Analysis of the Molecular Construction of Xylogalacturonan Isolated from Soluble Soybean Polysaccharides(Biochemistry & Molecular Biology)
- Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons(Food & Nutrition Science)
- β-Galactosidase and Its Significance in Ripening of "Saijyo" Japanese Persimmon Fruit(Biochemistry & Molecular Biology)
- Analysis of Structural Components and Molecular Construction of Soybean Soluble Polysaccharides by Stepwise Enzymatic Degradation(Biochemistry & Molecular Biology)
- Characterization and Functional Properties of Sub-Fractions of Soluble Soybean Polysaccharides
- Live Detection of Bioluminescent Preimplantation Bovine Embryos
- Live Detection of Bioluminescent Preimplantation Bovine Embryos
- Dibaryon Condensation and the Compressible Bag Model
- Modified Maurer-Cartan Condition and Fiber Bundle Structure of the Gauge Theory of Gravity : Particles and Fields
- Critical Behaviour of Hadronic Matter and Compressible Bag Model : Particles and Fields
- Internal P^4_ Group in Spin Space and Gauge Theory of Gravity : Particles and Fields
- Internal Translation Group, Extended Cartan-Maurer Condition and Soldering Forms : Particles and Fields
- Initial temperature of the Hadronic Fluid in High Energy ρ-ρ and ρ-ρ Collisions
- Hydrodynamical Evolution of Quark-Gluon Fluid and the Effective Temperature : Particles and Fields
- Cylindrical Expansion and Hadronization of Quark-Gluon Fluid : Particles and Fields
- Models of the Baryon and the Planar Bootstrap Condition
- Selection Rule of Strong Interactions and Decays of ψ-Particles