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  • Yokotsuka Koki ID: 9000008759088

    Articles in CiNii:3

    • Fractionation and Properties of Antibacterial Substance from Grapes and Wines (1981)
    • Utilization of Gelatin Hydrolysate in White Wine-Making (1981)
    • Changes in General Constituents and Phenols in Koshu Wine-Making with Gelatin and Gelatin Hydrolysates (1982)
  • Yokotsuka Koki ID: 9000008759096

    Articles in CiNii:1

    • Wine Aging and Phenol Oxidation--A Research Generalist′s View of Oxidation in Wine(Dr.V.L.Singleton′s seminar) (1981)
  • Yokotsuka Koki ID: 9000008759102

    Articles in CiNii:1

    • Chemical Compositions of Brandies Produced at the Institute Winery of Yamanashi University (1982)
  • Yokotsuka Koki ID: 9000008759109

    Articles in CiNii:1

    • Koshu Grape Pectins--Isolation,Chemical Composition,and Precipitation (1982)
  • YOKOTSUKA KOKI ID: 9000004199875

    Institute of Enology and Viticulture, Yamanashi University (1990 from CiNii)

    Articles in CiNii:1

    • Characterization of Thermostable Invertase from Wine Grapes (1990)
  • YOKOTSUKA KOKI ID: 9000253189722

    Laboratory of Biochemistry Department of Agricultural Chemistry Tohoku University (1966 from CiNii)

    Articles in CiNii:1

    • Fractionation of Histones by Counter-Current Distribution (1966)
  • YOKOTSUKA KOKI ID: 9000253189729

    Laboratory of Biochemistry, Department of Agricultural Chemistry, Tohoku University (1966 from CiNii)

    Articles in CiNii:1

    • Amino Acid Composition and Heterogeneity of Histones from Posterior Silkgland (1966)
  • YOKOTSUKA KOKI ID: 9000253190734

    Laboratory of Biochemistry, Department of Agricultural Chemistry, Tohoku University (1968 from CiNii)

    Articles in CiNii:1

    • Fractionation of Histones from Calf Thymus and Posterior Silkglands by Countercurrent Distribution (1968)
  • YOKOTSUKA KOKI ID: 9000255995263

    The Institute of Enology and Viticulture, Yamanashi University, Kofu-shi, Yamanashi, Japan (2000 from CiNii)

    Articles in CiNii:1

    • Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine. (2000)
  • YOKOTSUKA KOKI ID: 9000255997083

    The Institute of Enology and Viticulture, Yamanashi University (2003 from CiNii)

    Articles in CiNii:1

    • Characterization of a Class III Chitinase from Vitis vinifera cv. Koshu (2003)
  • YOKOTSUKA KOKI ID: 9000391651455

    Laboratory of Biochemistry, Department of Agricultural Chemistry, Tohoku University (1968 from CiNii)

    Articles in CiNii:1

    • Fractionation of Histones from Calf Thymus and Posterior Silkglands by Countercurrent Distribution (1968)
  • YOKOTSUKA KOKI ID: 9000391658155

    Laboratory of Biochemistry, Department of Agricultural Chemistry, Tohoku University (1966 from CiNii)

    Articles in CiNii:1

    • Amino Acid Composition and Heterogeneity of Histones from Posterior Silkgland (1966)
  • YOKOTSUKA KOKI ID: 9000391658204

    Laboratory of Biochemistry Department of Agricultural Chemistry Tohoku University (1966 from CiNii)

    Articles in CiNii:1

    • Fractionation of Histones by Counter-Current Distribution (1966)
  • YOKOTSUKA KOKI ID: 9000401959098

    Articles in CiNii:1

    • Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine. (2000)
  • YOKOTSUKA KOKI ID: 9000401961862

    Articles in CiNii:1

    • Characterization of a Class III Chitinase from Vitis vinifera cv. Koshu (2003)
  • YOKOTSUKA Koki ID: 1000060020450

    Articles in CiNii:77

    • Purification and Characterization of Elicitor-induced Chitinase from Grape Berries (2000)
    • Estimation of Active Site Residues Essential for Activity of Grape Invertase by Chemical Modifications (1995)
    • Characteristics of proteins in juice and wine produced from Semillon grapes (2003)
  • YOKOTSUKA Koki ID: 9000001377924

    Laboratory of Biofunctional Science, The Institute of Enology and Viticulture, Yamanashi University (2000 from CiNii)

    Articles in CiNii:1

    • Wine-Making in Japan-Behavior and Roles of Polyphenols during Production of Red Wines from Japanese Grapes (2000)
  • YOKOTSUKA Koki ID: 9000001713926

    Laboratory of Biofunctional Science, The Institute of Enology and Viticulture, University of Yamanashi (2006 from CiNii)

    Articles in CiNii:1

    • Flow-Injection Determination of L-Histidine with an Immobilized Histidine Oxidase from Brevibacillus borstelensis KAIT-B-022 and Chemiluminescence Detection (2006)
  • YOKOTSUKA Koki ID: 9000002483885

    Interdisciplinary Graduate School of Medicine and Engineering & The Institute of Enology and Viticulture, University of Yamanashi (2006 from CiNii)

    Articles in CiNii:25

    • Analysis of Lactic Acid Bacterial Flora during Miso Fermentation (2003)
    • Changes in Isoflavone Compositions of Soybean during Soaking in Water (2001)
    • Isolation and Structure of Antimicrobial Substances from Paprika Seeds (2000)
  • YOKOTSUKA Koki ID: 9000004175456

    The Institute of Enology and Viticulture, Yamanashi University (1997 from CiNii)

    Articles in CiNii:1

    • Contents of Resveratrol, Piceid, and Their Isomers in Commercially Available Wines Made from Grapes Cultivated in Japan (1997)
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