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Department of Agricultural Chemistry, Kyushu University | 論文
- グルタチオンとの抱合活性化によるサリゲニン環状リン酸エステル類のグルタチオントランスフェラーゼ阻害
- メタクロロ過安息香酸による 2-メトキシ-4H-1, 3, 2-ベンゾジオキサホスホリン 2-スルフィド(サリチオン)のベンゾキサチオホスホリンへの異性化
- 有機リン剤抵抗性イエバエの変異型アセチルコリンエステラーゼに対するサリオキソンとフェニトロオキソンの効果
- L-アミノ酸から誘導される新規殺虫性五員環チオリン酸アミドエステル
- Optimization of Heterotrophic Culture Conditions for n-Alkane Utilization and Phylogenetic Position Based on the 18S rDNA Sequence of a Thermotolerant Prototheca zopfii Strain
- Effect of temperature and cell density on ethanol fermentation by a thermotolerant aquatic yeast strain isolated from a hot spring environment
- Synthesis and Antimycotic Activity of Cinnamyl Benzoate : Studies on Cinnamyl Benzoate (I).
- Design of Microbial Processes and Manufactures Based on the Specialities and Traditions of a Region : A Kumamoto Case
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Rice Wine Brewing with Sprouting Rice and Barley Malt : Studies on Sprouting Rice Wine Brewing (II).
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
- Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
- Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
- 殺菌剤 IBP の想定代謝物, o-および p-水酸化物の合成と化学的性質
- Studies on the Mechanisms of Organophosphate Resistance in Oriental Houseflies, Musca domestica vicina MACQUART. (Diptera : Muscidae)