FUJINO, Yasuhiko
124  Ergebnisse:
Personensuche X
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2

Chemical composition of lipids, especially triacylglycerol,..:

OHNISHI, Masao ; HIROSE, Shuji ; KAWAGUCHI, Masayuki..
Agricultural and Biological Chemistry.  54 (1990)  4 - p. 1035-1042 , 1990
 
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4

Fatty acid distribution and characterization of 1,2-diacylg..:

OHNISHI, Masao ; YASUI, Yoshihiro ; MANO, Yasuo..
Agricultural and Biological Chemistry.  53 (1989)  2 - p. 565-567 , 1989
 
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5

Characterization of triacylglycerol species in oil-poor bea..:

SASAKI, Shigefumi ; OHNISHI, Masao ; MANO, Yasuo...
Agricultural and Biological Chemistry.  53 (1989)  7 - p. 2021-2023 , 1989
 
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6

Sphingolipid classes and their molecular species in wheat f..:

OHNISHI, Masao ; ITO, Seisuke ; FUJINO, Yasuhiko
Agricultural and Biological Chemistry.  49 (1985)  12 - p. 3609-3611 , 1985
 
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7

Structural characterization of sphingolipids in leafy stems..:

OHNISHI, Masao ; ITO, Seisuke ; FUJINO, Yasuhiko
Agricultural and Biological Chemistry.  49 (1985)  11 - p. 3327-3329 , 1985
 
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8

Occurrence of phytoglycolipid in rice bran:

ITO, Seisuke ; KOJIMA, Michiyuki ; FUJINO, Yasuhiko
Agricultural and Biological Chemistry.  49 (1985)  6 - p. 1873-1875 , 1985
 
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9

Molecular species of ceramide and mono-, di-, tri-, and tet..:

FUJINO, Yasuhiko ; OHNISHI, Masao ; ITO, Seisuke
Agricultural and Biological Chemistry.  49 (1985)  9 - p. 2753-2762 , 1985
 
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10

Investigation of sphingolipids in pea seeds:

ITO, Seisuke ; OHNISHI, Masao ; FUJINO, Yasuhiko
Agricultural and Biological Chemistry.  49 (1985)  2 - p. 539-540 , 1985
 
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12

Sphingolipids in wheat grain:

Fujino, Yasuhiko ; Ohnishi, Masao
Journal of Cereal Science.  1 (1983)  2 - p. 159-168 , 1983
 
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14

Chemical characterization of ceramide and cerebroside in so..:

OHNISHI, Masao ; ITO, Seisuke ; FUJINO, Yasuhiko
Agricultural and Biological Chemistry.  46 (1982)  11 - p. 2855-2856 , 1982
 
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15

Species of sphingolipids in rice grain:

FUJINO, Yasuhiko ; OHNISHI, Masao
Proceedings of the Japan Academy, Series B.  58 (1982)  2 - p. 36-39 , 1982
 
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