Search Results1-9 of  9

  • 片岡 茂博 ID: 9000009486638

    Articles in CiNii:1

    • Current Topics 本醸造醤油香気成分の発ガン抑制効果 (2001)
  • KATAOKA SHIGEHIRO ID: 9000254229287

    Articles in CiNii:1

    • Studies on the synthesis of compounds related to adenosine 3',5'-cyclic phosphate. V. Synthesis and cardiac effect of N6-alkyladenosine 3',5'-cyclic phosphates and their 8-benzylthio derivatives. (1988)
  • KATAOKA SHIGEHIRO ID: 9000254686143

    Articles in CiNii:1

    • Dye-sensitized photooxygenation of tyrptophan: 3a-Hydroperoxypyrroloindole as a labile precursor of formylkynurenine. (1981)
  • KATAOKA Shigehiro ID: 9000003006775

    キッコーマン(株)品質保証部 (2003 from CiNii)

    Articles in CiNii:10

    • 醸造物の機能性 醤油香気成分の抗腫瘍効果 (2000)
    • P-27 ルミノメーター(ATPフォトメーター)を用いた迅速簡便な細胞増殖抑制率の算出 (1998)
    • 本醸造醤油の機能性 (2003)
  • KATAOKA Shigehiro ID: 9000254234044

    Articles in CiNii:1

    • Studies on the Synthesis of Compounds Related to Adenosine 3',5'-Cyclic Phosphate. IX. Synthesis and Cytotoxic Effect of Adenosine 3',5'-Cyclic Alkylphosphoramidates. (1991)
  • KATAOKA Shigehiro ID: 9000254438882

    Research & Development Division, Kikkoman Corporation (2003 from CiNii)

    Articles in CiNii:1

    • Preventive Effects of a Fermented Soy Extract Containing Isoflavone Aglycons on Bone Loss in Ovariectomized Rats Fed on a Calcium-Deficient Diet (2003)
  • KATAOKA Shigehiro ID: 9000254701272

    Articles in CiNii:1

    • Studies on the synthesis of compounds related to adenosine 3',5'-cyclic phosphate. VII. Synthesis and cardiac effects of N6,N6-dialkyl adenosine 3',5'-cyclic phosphates. (1990)
  • KATAOKA Shigehiro ID: 9000254702889

    Articles in CiNii:1

    • Studies on the synthesis of compounds related to adenosine-3',5'-cyclic phosphate. VI. Synthesis and cardiac effects of N6,N6,2'-O-trialkyl-, N6,2'-O-dialkyl-, and 2'-O-alkyladenosine-3'm5'-cyclic phosphates. (1990)
  • KATAOKA Shigehiro ID: 9000256490896

    Quality Assurance Department, Kikkoman Corporation (2000 from CiNii)

    Articles in CiNii:1

    • Anticarcinogenic Effect of Flavor Components in Japanese-Styled Fermented Soy Sauce (2000)
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