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Journal of Bioscience and Bioengineering
|
February 23, 2019
Identification of enzymes from genus Trichoderma that can accelerate formation of ferulic acid and ethyl ferulate in collaboration with rice koji enzyme in sake mash
Toshihiko Ito, Anna Sato, Itsuki Takahashi, et al.
Clinical and Experimental Nephrology
|
June 14, 2025
Effectiveness and safety of ravulizumab for Japanese patients with atypical hemolytic uremic syndrome switched from eculizumab: an analysis of a post-marketing surveillance
Shuichi Ito, Hiroshi Hataya, Masanori Matsumoto, et al.
Journal of Bioscience and Bioengineering
|
November 30, 2017
Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis
Hideaki Shimizu, Fumikazu Akamatsu, Aya Kamada, et al.
ACS Nano
|
November 2, 2019
Wash- and Amplification-Free Digital Immunoassay Based on Single-Particle Motion Analysis
Kenji Akama, Niina Iwanaga, Koya Yamawaki, et al.
Journal of Bioscience and Bioengineering
|
November 2, 2019
Factors affecting levels of ferulic acid, ethyl ferulate and taste-active pyroglutamyl peptides in sake
Katsumi Hashizume, Toshihiko Ito, Karin Shirato, et al.
Journal of Bioscience and Bioengineering
|
May 24, 2022
Modeling the sake brewing characteristics of rice from brown rice metabolites
Takuji Kobayashi, Tsutomu Kumazaki, Kana Morikawa, et al.
Journal of Bioscience and Bioengineering
|
April 16, 2013
The transfer of radioactive cesium and potassium from rice to sake
Masaki Okuda, Tomokazu Hashiguchi, Midori Joyo, et al.
Nature Communications
|
May 26, 2018
Cell surface flip-flop of phosphatidylserine is critical for PIEZO1-mediated myotube formation
Masaki Tsuchiya, Yuji Hara, Masaki Okuda, et al.
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Search research articles
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Showing results (21-30 of 28) with videos related to
Sort By:
Page
of 3
You have reached the last page of results.
This site can display upto 28 results.
Journal of Bioscience and Bioengineering
|
February 23, 2019
Identification of enzymes from genus Trichoderma that can accelerate formation of ferulic acid and ethyl ferulate in collaboration with rice koji enzyme in sake mash
Toshihiko Ito, Anna Sato, Itsuki Takahashi, et al.
Clinical and Experimental Nephrology
|
June 14, 2025
Effectiveness and safety of ravulizumab for Japanese patients with atypical hemolytic uremic syndrome switched from eculizumab: an analysis of a post-marketing surveillance
Shuichi Ito, Hiroshi Hataya, Masanori Matsumoto, et al.
Journal of Bioscience and Bioengineering
|
November 30, 2017
Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis
Hideaki Shimizu, Fumikazu Akamatsu, Aya Kamada, et al.
ACS Nano
|
November 2, 2019
Wash- and Amplification-Free Digital Immunoassay Based on Single-Particle Motion Analysis
Kenji Akama, Niina Iwanaga, Koya Yamawaki, et al.
Journal of Bioscience and Bioengineering
|
November 2, 2019
Factors affecting levels of ferulic acid, ethyl ferulate and taste-active pyroglutamyl peptides in sake
Katsumi Hashizume, Toshihiko Ito, Karin Shirato, et al.
Journal of Bioscience and Bioengineering
|
May 24, 2022
Modeling the sake brewing characteristics of rice from brown rice metabolites
Takuji Kobayashi, Tsutomu Kumazaki, Kana Morikawa, et al.
Journal of Bioscience and Bioengineering
|
April 16, 2013
The transfer of radioactive cesium and potassium from rice to sake
Masaki Okuda, Tomokazu Hashiguchi, Midori Joyo, et al.
Nature Communications
|
May 26, 2018
Cell surface flip-flop of phosphatidylserine is critical for PIEZO1-mediated myotube formation
Masaki Tsuchiya, Yuji Hara, Masaki Okuda, et al.
Page
of 3