Výsledky vyhledávání - "Hiroko Fujinami"

Catalytic antibody light chain capable of cleaving a chemokine receptor CCR-5 peptide with a high reaction rate constant

Autor: Hiroko Fujinami, Emi Hifumi, Yukie Mitsuda, Taizo Uda, Kumi Tsuruhata, Naoki Yamamoto

Publikováno v: Biotechnology and Bioengineering. 86:217-225

A monoclonal antibody (MAb), ECL2B-2, was obtained by immunizing a peptide possessing a part of a sequence of a chemokine receptor, CCR-5, which is present as a membrane protein on the macrophage surface, and which plays an important role in human im

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::114b6585d177c326f40de1c117f1a512
https://doi.org/10.1002/bit.20031

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A first Japanese case of Bartonella henselae-induced endocarditis diagnosed by prolonged culture of a specimen from the excised valve

Autor: Hiroshi Nagafuji, Satoru Otani, Hidehiro Tsuneoka, Sachiko Asari, Masashi Yanagihara, Junzo Nojima, Kiyoshi Ichihara, Hiroko Fujinami, Yusuke Katayama

Publikováno v: Diagnostic Microbiology and Infectious Disease. 68:174-176

Bartonella henselae, the causative agent of cat scratch disease, is increasingly recognized as a cause of culture-negative endocarditis. This report describes the first Japanese case, which was diagnosed after a prolonged culture of the excised aorti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f9106d35cff272533a1355b396cbf75
https://doi.org/10.1016/j.diagmicrobio.2010.05.009

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Labelling of Minimum Durability and Nutritional Components for Miso

Autor: Hiroko Fujinami

Publikováno v: JOURNAL OF THE BREWING SOCIETY OF JAPAN. 93:518-524

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2bb3797de3a60d807022d7d6e86b10d2
https://doi.org/10.6013/jbrewsocjapan1988.93.518

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Studies on soybean fermented foods. Part I. Soybean glycoside compositions of various miso and effects of soybean saponin on the quality of miso

Autor: Shigemitsu Kudou, Teiji Uchida, Hiroko Fujinami, Hideo Ebine, Satoshi Ojima, Kazuyoshi Okubo

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 37:786-792

味噌中の配糖体成分組成とその含量および味噌の品質に及ぼす配糖体成分の影響について検討し以下の結果を得た.(1) 各種味噌における配糖体のTLCパターンを比較した結果,豆味噌のTLCパ�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0a294980992ea1d42afa97d9cebca496
https://doi.org/10.3136/nskkk1962.37.10_786

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