Kouge Katsushige | Sanshin Chemical Industrial Co. Ltd.
スポンサーリンク
概要
関連著者
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Kouge Katsushige
Sanshin Chemical Industrial Co. Ltd.
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Ishibashi Norio
Morinaga Milk Industry Co. Ltd.
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Muneoka Yojiro
Physiological Laboratory Faculty Of Integrated Arts And Sciences Hiroshima University
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Fukui Sakuzo
Department Of Bioengineering Faculty Of Engineering Fukuyama University
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KANEHISA Hidenori
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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KOUGE Katsushige
Sanshin Chemical Industrial Co., Ltd.
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Kanehisa Hidenori
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Koizumi Tatsuya
Sanshin Chemical Industrial Co. Ltd.
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Soma Haruko
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Katakai Yukari
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Takemoto Mayumi
Physiological Laboratory, Faculty of Integrated Arts and Sciences, Hiroshima University
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FUKUI SAKUZO
Department of Bioengineering, Faculty of Engineering, Fukuyama University
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YAMAMOTO Osamu
Department of Applied Chemistry, Kanagawa Institute of Technology
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OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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KIKUCHI Eiichi
Department of Applied Chemistry, School of Science and Engineering, Waseda University
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Ishibashi Norio
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Ishibashi Norio
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
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Ishibashi Norio
Orc Manufacturing Co. Ltd.
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Fukui S
Hiroshima Univ. Higashi‐hiroshima Jpn
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Kikuchi Eiryo
Department Of Gastroenterological Medicine Nara Prefectural Nara Hospital
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Kikuchi E
Department Of Gastroenterological Medicine Nara Prefectural Nara Hospital
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Kikuchi Eiichi
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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SADAMORI Koji
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Sadamori Koji
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Kouge K
Sanshin Chemical Ind. Co. Ltd. Yamaguchi
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Yamamoto Osamu
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Yamamoto Osamu
Department Of Applied Chemistry Kanagawa Institute Of Technology
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ARITA Yasuhiro
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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KATO Tetsuo
Laboratory of Biochemistry, Faculty of Science, Kyushu University
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KOIZUMI Tatsuya
Sanshin Chemical Industrial Co., Ltd.
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Kondo Miyuki
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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ISHIBASHI Norio
Morinaga Milk Industry Co., Ltd., Nutritional Science Laboratory
著作論文
- Bitterness of Phenylalanine- and Tyrosine-containing Peptides(Food & Nutrition)
- New Taste-blind Substances. Studies on the Sensory Divergence of Bitterness to the Taste-blindness of 2-Mercaptoimidazoline, 2-Mercaptobenzothiazole and Their Derivatives, with Special Reference to Their Molecular Structure
- Bitterness of Leucine-containing Peptides
- Peptide synthesis in aqueous solution. III. Synthesis and biological activity of cyclohexylamide derivatives of peptides related to a molluscan neuropeptide, FMRFamide (Phe-Met-Arg-Phe-NH2).
- Peptide synthesis in aqueous solution. II. Synthesis and biological activity of a molluscan neuropeptide, FMRFamide (Phe-Met-Arg-Phe-NH2) analogs for N-terminal moiety.
- Peptide synthesis in aqueous solution. I. Application of p-dialkyl-sulfoniophenols as a water-soluble coupling reagent.