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Studies on the Free Amino Acid in the “Miso” and the Variation of Their Contents in the Ripening Periods. (2)

Eiyo To Shokuryo
1956English

Influences of Al 2 O 3 Grain Size on High-Temperature Oxidation of Nano-Ni/Al 2 O 3 Composites

Journal of Asian Ceramic Societies
CompositesCeramics
2016English

Rewriting Narratives of Self: Reflections From an Action Research Study

Educational Action Research
Education
1999English

In VitroIntragenomic Rearrangement of Porcine Circovirus Type 2

Journal of Virology
Insect ScienceImmunologyMicrobiologyVirology
2012English

Crystal Viscoplastic Modeling of UO 2 Single Crystal

Journal of Nuclear Materials
High Energy PhysicsMaterials ScienceEngineeringNuclear EnergyNuclear
2018English

The Role and Molecular Mechanism of Action of Surfactant Protein D in Innate Host Defense Against Influenza a Virus

Frontiers in Immunology
AllergyImmunology
2018English

A Case of Type 2 Hereditary Angioedema WithSERPING1Mutation

Allergy, Asthma and Immunology Research
ImmunologyPulmonaryAllergyRespiratory Medicine
2017English

The Evolution of Type 2 Diabetes Treatment Approaches

Journal of Diabetes
EndocrinologyMetabolismDiabetes
2018English

Evidence of Environmental Quenching at Redshift Z ≈ 2

Astrophysical Journal
AstrophysicsAstronomyPlanetary ScienceSpace
2018English

Effect of Phytic Acid From Rice and Corn on Morphology, Cell Proliferation, Apoptosis and Cyclooxygenase-2 Expression in Swine Jejunal Explants

Ciencia e Agrotecnologia
Soil ScienceVeterinaryCrop ScienceFood ScienceAnimal ScienceZoologyAgronomy
2014English

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