Search Results1-11 of  11

  • Murasawa Hisashi ID: 9000398961018

    Articles in CiNii:1

    • Effects of dried tofu supplementation during interval walking training on the methylation of the NFKB2 gene in the whole blood of older women (2018)
  • MURASAWA HISASHI ID: 9000255995573

    Food Research Laboratories, Asahimatsu Foods Corporation (2001 from CiNii)

    Articles in CiNii:1

    • Production of Menaquinone(Vitamin K2)-7 by Bacillus subtilis. (2001)
  • MURASAWA HISASHI ID: 9000401959532

    Articles in CiNii:1

    • Production of Menaquinone(Vitamin K2)-7 by Bacillus subtilis. (2001)
  • MURASAWA Hisashi ID: 9000004216788

    Food Research Laboratories, Asahimatsu Foods Corporation (2001 from CiNii)

    Articles in CiNii:1

    • Production of Menaquinone (Vitamin K_2)-7 by Bacillus subtilis (2001)
  • MURASAWA Hisashi ID: 9000006840762

    Food Research Laboratory, Asahimatsu Foods Co., Ltd. (2010 from CiNii)

    Articles in CiNii:2

    • The Quality of Natto Produced by the Sporulation Mutants of Bacillus subtilis (natto) (2010)
    • An Investigation on Hidden Obesity Group and Life Style in Female Students (2007)
  • MURASAWA Hisashi ID: 9000018655146

    Food Research Center, Asahimatsu Foods Co., Ltd. (2011 from CiNii)

    Articles in CiNii:2

    • Cholesterol-Lowering Effect of Kori-Tofu Protein and Its High-Molecular-Weight Fraction Content (2011)
    • Development of natto with germination-defective mutants of Bacillus subtilis (natto) (2009)
  • MURASAWA Hisashi ID: 9000253646203

    Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine (1981 from CiNii)

    Articles in CiNii:1

    • Comparison of Nutritional Changes between UHT-Pasteurized Milk and UHT-Sterilized Milk (1981)
  • Murasawa Hisashi ID: 9000283256331

    Food Research Laboratory, Asahimatsu Foods Co., Ltd. (2011 from CiNii)

    Articles in CiNii:1

    • Disruption of the cell wall lytic enzyme CwlO affects the amount and molecular size of poly-.GAMMA.-glutamic acid produced by Bacillus subtilis (natto) (2011)
  • Murasawa Hisashi ID: 9000345279110

    Asahimatsu Foods Co., LTD. (2016 from CiNii)

    Articles in CiNii:1

    • Nutritional functions and cooking properties of Kori-dofu (2016)
  • Murasawa Hisashi ID: 9000391517941

    Food Research Laboratory, Asahimatsu Foods Co., Ltd. (2017 from CiNii)

    Articles in CiNii:1

    • Comparison of the Effects of Differently Processed Soy Foods on Lipid Metabolism in Rats (2017)
  • Murasawa Hisashi ID: 9000401542467

    Articles in CiNii:1

    • Production of Menaquinone (vitamin K2)-7 by Bacillus subtilis (2001)
Page Top