Sato, Maroto : rechercher sur Z-Library

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1

A monoclonal antibody Hy20-54-16-3L to lambda (λ) light chain of human immunoglobulin reacts with amyloid in Alzheimer's disease brain

Kametani, Fuyuki, Tanaka, Kikuko, Sato, Maroto, Haga, Seiichi, Saitoh, Takashi, Shinoda, Tomotaka, Ishii, Tsuyoshi

Journal:

Neuroscience Letters

Année:

1990

Langue:

english

Fichier:

PDF, 543 KB

english, 1990

2

Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient

Jimenez-Maroto, Luis A., Sato, Takuya, Rankin, Scott A.

Journal:

Journal of Cereal Science

Année:

2013

Langue:

english

Fichier:

PDF, 248 KB

english, 2013

3

Neuronal localization of CD38 antigen in the human brain

Masashi Mizuguchi, Naruhito Otsuka, Maroto Sato, Yoshifumi Ishii, Shin-ichiro Kon, Mitsunori Yamada, Hiroshi Nishina, Toshiaki Katada, Kazuhiko Ikeda

Journal:

Année:

1995

Langue:

english

Fichier:

PDF, 1.99 MB

english, 1995

4

Synthetic Alzheimer amyloid β/A4 peptides enhance production of complement C3 component by cultured microglial cells

Seiichi Haga, Kazuhiko Ikeda, Maroto Sato, Tsuyoshi Ishii

Journal:

Année:

1993

Langue:

english

Fichier:

PDF, 3.11 MB

english, 1993

5

Reduction of sodium in processed meats using soy sauce and natural flavor enhancer

Shazer, W.H., Sindelar, J.J., Jimenez-Maroto, L., Rankin, S., Sato, T.

Journal:

Année:

2014

Langue:

english

Fichier:

PDF, 42 KB

english, 2014

6

A monoclonal antibody to common acute lymphoblastic leukemia antigen (neutral endopeptidase) immunostains senile plaques in the brains of patients with Alzheimer's disease

Sato, Maroto, Ikeda, Kazuhiko, Haga, Seiichi, Allsop, David, Ishii, Tsuyoshi

Journal:

Neuroscience Letters

Année:

1991

Langue:

english

Fichier:

PDF, 1.02 MB

english, 1991

7

Consumer panel responses to the reduction of sodium in processed meats using naturally brewed soy sauce and natural flavor enhancer

Shazer, W.H., Jimenez-Maroto, L., Sato, T., Rankin, S., Sindelar, J.

Journal:

Année:

2015

Langue:

english

Fichier:

PDF, 59 KB

english, 2015

8

New Selective Media for the Isolation of Streptococcus hemolyticus

Nakamizo, Yasuzo, Sato, Maroto

Journal:

American Journal of Clinical Pathology

Année:

1972

Langue:

english

Fichier:

PDF, 452 KB

english, 1972

9

A New Selective Enrichment Broth for Detecting Beta-Hemolytic Streptococci in Throat Cultures: Quinoline Derivate and Three Percent Salt As an Additional Agent to Pike's Inhibitors

Journal:

Japanese Journal of Microbiology

Année:

1972

Langue:

english

Fichier:

PDF, 445 KB

english, 1972

10

Clinical Results of Minocycline (Minomycin) on Scarlet Fever

TOMISAWA, Isao, TSUJI, Masachika, YAMAGUCHI, Tsuyoshi, SATO, Maroto, IIMURA, Tatsu, SHIMIZU, Nagayo, YANAGISHITA, Tokuo, HIRAYAMA, Ken, ISOGAI, Hajime, MISUNOH, Kohjiro, OOKUBO, Nobuo, KASHIWAGI, Yosh

Journal:

Kansenshogaku zasshi

Année:

1975

Fichier:

PDF, 685 KB

1975

11

INDIVIDUAL DIFFERENCES IN THE RESISTANCE OF URINARY GONADOTROPINS TOWARDS SODIUM HYDROXIDE

SATO, MAROTO, HÖXTER, GÜNTER

Journal:

Endocrinologia Japonica

Année:

1965

Langue:

english

Fichier:

PDF, 148 KB

english, 1965

12

Studies on a New Selective Enrichment Medium for the Isolation of ^|^beta;-Hemolytic Streptococci

KOJIMA, Hisao, SATO, Maroto

Journal:

Kansenshogaku zasshi

Année:

1985

Fichier:

PDF, 1.11 MB

1985

13

A Double-Blind Study on Scarlet Fever Patients Treated with Talampicillin and Ampicillin

TOMIZAWA, Isao, IIMURA, Tatsu, SHIMIZU, Nagayo, YANAGISHITA, Tokuo, TSUJI, Masanori, YAMAGUCHI, Tsuyoshi, SATO, Maroto, HIRAYAMA, Akira, ISOGAI, Gen, KASHIWAGI, Yoshikatsu, SHIBATA, Minoru

Journal:

Kansenshogaku zasshi

Année:

1975

Fichier:

PDF, 1.26 MB

1975

14

Replacing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer

Shazer, William H., Jiminez-Maroto, Luis A., Sato, Takuya, Rankin, Scott A., Sindelar, Jeffrey J.

Journal:

Meat and Muscle Biology

Année:

2018

Fichier:

PDF, 1.05 MB

2018

15

Replacing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer

Shazer, William H., Jiminez-Maroto, Luis A., Sato, Takuya, Rankin, Scott A., Sindelar, Jeffrey J.

Journal:

Meat and Muscle Biology

Année:

2018

Langue:

english

Fichier:

PDF, 1.05 MB

english, 2018

16

Reducing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer

Shazer, William H., Jiminez-Maroto, Luis A., Sato, Takuya, Rankin, Scott A., Sindelar, Jeffrey J.

Journal:

Meat and Muscle Biology

Année:

2017

Langue:

english

Fichier:

PDF, 859 KB

english, 2017