화학공학소재연구정보센터
검색결과 : 14건
No. Article
1 Microbe participation in aroma production during soy sauce fermentation
Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E
Journal of Bioscience and Bioengineering, 125(6), 688, 2018
2 Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation
Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E
Journal of Bioscience and Bioengineering, 123(2), 203, 2017
3 Preparation of directionally solidified BaTi2O5-Ba(6)Ti(17)O40 eutectic by the floating zone method
Shiga K, Katsui H, Goto T
Journal of Crystal Growth, 459, 23, 2017
4 Impedance and ionic conduction of single crystalline BaTi2O5
Katsui H, Shiga K, Goto T
Materials Chemistry and Physics, 186, 75, 2017
5 Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling
Yamamoto S, Shiga K, Kodama Y, Imamura M, Uchida R, Obata A, Bamba T, Fukusaki E
Journal of Bioscience and Bioengineering, 118(1), 56, 2014
6 Crystal growth of SaTi(2)O(5) by the floating zone method
Katsui H, Shiga K, Tu R, Goto T
Journal of Crystal Growth, 384, 66, 2013
7 The exon-junction complex proteins, Y14 and MAGOH regulate STAT3 activation
Muromoto R, Taira N, Ikeda O, Shiga K, Kamitani S, Togi S, Kawakami S, Sekine Y, Nanbo A, Oritani K, Matsuda T
Biochemical and Biophysical Research Communications, 382(1), 63, 2009
8 Donor-acceptor distance-dependence of photoinduced electron-transfer rate in flavoproteins
Tanaka F, Chosrowjan H, Taniguchi S, Mataga N, Sato K, Nishina Y, Shiga K
Journal of Physical Chemistry B, 111(20), 5694, 2007
9 Effects of difructose anhydride III (DFA III) administration on rat intestinal microbiota
Minamida K, Shiga K, Sujaya IN, Sone T, Yokota A, Hara H, Asano K, Tomita F
Journal of Bioscience and Bioengineering, 99(3), 230, 2005
10 APAF-1-ALT, a novel alternative splicing form of APAF-1, potentially causes impeded ability of undergoing DNA damage-induced apoptosis in the LNCaP human prostate cancer cell line
Ogawa T, Shiga K, Hashinioto S, Kobayashi T, Horii A, Furukawa T
Biochemical and Biophysical Research Communications, 306(2), 537, 2003