Search Results1-20 of  51

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  • KAWAMURA Yukio ID: 9000004162776

    Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture (2001 from CiNii)

    Articles in CiNii:17

    • Purification and Characterizationof Protein Disulfide Isomerase from Soybeam (1995)
    • High Effeciency Transformation of Bacillus brevis by Electroporation (1997)
    • Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods (1995)
  • KOIZUMI YUKIMICHI ID: 9000255996799

    Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture (2002 from CiNii)

    Articles in CiNii:1

    • Cloning and Characterization of groESL Operon in Acetobacter aceti. (2002)
  • KOIZUMI YUKIMICHI ID: 9000255997787

    Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture (2004 from CiNii)

    Articles in CiNii:1

    • Cloning and Characterization of the dnaKJ Operon in Acetobacter aceti (2004)
  • KOIZUMI YUKIMICHI ID: 9000401960968

    Articles in CiNii:1

    • Cloning and Characterization of groESL Operon in Acetobacter aceti (2002)
  • KOIZUMI YUKIMICHI ID: 9000401962607

    Articles in CiNii:1

    • Cloning and Characterization of the dnaKJ Operon in Acetobacter aceti (2004)
  • KOIZUMI Yukimichi ID: 9000004123823

    Department of Fermentation Science, Tokyo University of Agriculture (2011 from CiNii)

    Articles in CiNii:6

    • Hydrogen Peroxide Resistance of Acetobacter pasteurianus NBRC3283 and Its Relationship to Acetic Acid Fermentation (2008)
    • Cloning and Characterization of the dnaKJ Operon in Acetobacter aceti (2004)
    • Cloning and Characterization of groESL Operon in Acetobacter aceti (2002)
  • KOIZUMI Yukimichi ID: 9000014654230

    Dept. Ferment. Sci., Tokyo Univ. Agric. (2009 from CiNii)

    Articles in CiNii:1

    • 1Cp12 Characterization of halophilic and alkaliphilic lactic acid bacteria isolated from sea-salt (2009)
  • KOIZUMI Yukimichi ID: 9000018799440

    「食と農」の博物館 (2011 from CiNii)

    Articles in CiNii:1

    • Food and Agriculture Museum Tokyo University of Agriculture (2011)
  • KOIZUMI Yukimichi ID: 9000021933639

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1995 from CiNii)

    Articles in CiNii:1

    • Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce. (1995)
  • KOIZUMI Yukimichi ID: 9000254276869

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1986 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part III. Free amino acid, organic acid, color and sensory evaluation in commercial cooked curry.:A Study on Curry Part III (1986)
  • KOIZUMI Yukimichi ID: 9000254276989

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part V Changes of aroma components in the course of processing commercial cooked curry.:A study on curry Part V (1987)
  • KOIZUMI Yukimichi ID: 9000254277026

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • A study on curry. (Part VI). Changes of volatile components in spices for curry making after heat treatments.:A study on curry, Part VI (1987)
  • KOIZUMI Yukimichi ID: 9000254277090

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • Studies on the special vinegars. Part I. The general composition, inorganic cations, free amino acids and organic acids of special vinegars.:Studies on the Special Vinegars Part I (1987)
  • KOIZUMI Yukimichi ID: 9000254277134

    Department of Brewing and Fermentaion, Tokyo University of Agriculture (1988 from CiNii)

    Articles in CiNii:1

    • Studies on the pot vinegar. Part I. Role of floating Koji on the manufacturing process of pot vinegar.:Studies on the Pot Vinegar Part I (1988)
  • KOIZUMI Yukimichi ID: 9000254761715

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1985 from CiNii)

    Articles in CiNii:1

    • General composition, sugar components and inorganic cations of vinegars made in China. A study on components of vinegars made in China. Part I.:A Study on Components of Vinegars Made in China Part I (1985)
  • KOIZUMI Yukimichi ID: 9000254761730

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1985 from CiNii)

    Articles in CiNii:1

    • A study on the components of vinegars made in China. Part II. The free amino acids, organic acids and aroma components of Chinese vinegars.:A Study on the Components of Vinegars Made in China Part II (1985)
  • KOIZUMI Yukimichi ID: 9000254761843

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1985 from CiNii)

    Articles in CiNii:1

    • Enzymes participating in acetoin formation in vinegar making. (1985)
  • KOIZUMI Yukimichi ID: 9000254762025

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1986 from CiNii)

    Articles in CiNii:1

    • A study on Curry. Part II. The fatty acid components and free fatty acid in commercial cooked Curry.:A Study on Curry Part II (1986)
  • KOIZUMI Yukimichi ID: 9000254762029

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1986 from CiNii)

    Articles in CiNii:1

    • A study on Curry. Part I. The chemical constituents and sensory test of commercial cookeed Curry.:A Study on Curry Part I (1986)
  • KOIZUMI Yukimichi ID: 9000254762098

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1986 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part IV. Volatile components of commercial cooked curry.:A Study on Curry, Part IV (1986)
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