Ÿ‘²‹Æ¶Ÿ

‚Q‚O‚Q‚R”N“x
Šw•”F@‘å‹´àô–œA‰ª–{Œb—SA¬¼–¢—ˆAŒË’Jr‘¾˜NA’†‰ªWˆêA‘O“c•A‘¾A˜a“céD”n
CŽmF@¬¼’qÆAàVˆä”ü˜aA’̘@–íA¼ˆä”ü—FA˜eâ[•q

‚Q‚O‚Q‚Q”N“x
Šw•”F@ûü–ì‘““lA’FŒh‘¾A’†ì°¶AŒ´•äAŒ´“c”üˆË“ßA‹g‘º“úØ
CŽmF@‰œ–k‘u‘¾A_’J—F‰ØA¼ˆÀ‰À—¢A–î–ì^ŽÀŽq

‚Q‚O‚Q‚P”N“x
Šw•”F@¬¼’qÆAàVˆä”ü˜aA’̘@–íA’†‘º—FA“¡ˆä—D“ÞA˜eâ[•q
CŽmF@‰JâSl

‚Q‚O‚Q‚O”N“x
Šw•”F@‰œ–k‘u‘¾A_’J—F‰ØA¼ˆÀ‰À—¢A–î–ì^ŽÀŽq
CŽmF@¼Š_Žéä»

‚Q‚O‚P‚X”N“x
Šw•”F@‰JâSlA‰LÀ‚³‚‚«A–ØŒ´‚à‚È‚ÝA‹k^ê£A’Ó–Ø‚Ý‚È‚Ý

‚Q‚O‚P‚W”N“x
Šw•”F@¼Š_Žéä»A•Ÿ“c—TˆÈA…’JéDAŽR–{î‘P
CŽmF@ƒoƒlƒKƒX@ƒIƒXƒJƒ‹A¼ˆäŒõ
”ŽŽmF@‘q‹´—º@i2019.9@
Insight into the relationship between activity and stability during protein evolutionj

‚Q‚O‚P‚V”N“x
Šw•”F@—é–؂Ђ©‚èA“ì•”¹‹GAˆø’n•àA“¡‰Í—Cˆß
CŽmF@‘¾“c‰ÄŽqAaŒû—m˜a

‚Q‚O‚P‚U”N“x
Šw•”F@–kŒ´Œ’—TAƒoƒlƒKƒX@ƒIƒXƒJƒ‹A¼ˆäŒõA¼“c‘ñ–ç
CŽmF@´…—º–A‘º“c‘å’m

‚Q‚O‚P‚T”N“x
Šw•”F@ˆÉ‹v”üˆ©A‘¾“c‰ÄŽqA’O‰H‰Ä‰›—¢A¼‰ª”ü‹IAaŒû—m˜a
CŽmF@‘q‹´—º

‚Q‚O‚P‚S”N“x
Šw•”F@âV“¡^ŒáA´…—º–AŒÃì‹M‘åA‘º“c‘å’m
CŽmF@“‡‰ÀØŽqA“ˆ–{—L”ü

‚Q‚O‚P‚R”N“x
Šw•”F@‘q‹´—ºA‰º“c—DˆßA’†”ö’A’†‘º—F”üAŒ´ŒcŽq
CŽmF@‰¬Œ´•j

‚Q‚O‚P‚Q”N“x
Šw•”F@‰F‚—Ç—SA“‡‰ÀØŽqA“ˆ–{—L”üAûü–Ø—ºA’·”ö—•A•½•”¹‹I
CŽmF@’J“Õ”ü

‚Q‚O‚P‚P”N“x
Šw•”F@¼ì—Y•ãA•Ÿ“‡ˆêŠóA–x—T‹MA^–ì—F”¿AX‰ª—Y‘åA‘Š–ÍŒ’‘¾



Ÿ‚n‚a/‚n‚fŸ
2017.10
|2019.3@‹à¹–ë
@@@@ |2018.3@uŽtF@²–ì’q i2018.4‚ŽŸ×–E‹@”\‰»ŠwŒ¤‹†Žº‚ɈÚÐj
2017.10
|2018.3@¡ˆä‰lŽq i2018.4‚ŽŸ×–E‹@”\‰»ŠwŒ¤‹†Žº‚ɈÚÐj
2017.10
|2018.3@ŒÃ‰®L”V i2018.4‚ŽŸ×–E‹@”\‰»ŠwŒ¤‹†Žº‚ɈÚÐj
2017.10
|2018.3@¼ûM—ÇŒ
2017.4
|2018.3@–kŒ´Œ’—T
2014.4
|2016.9@Œ´ŒcŽq
2014.4
|2014.9@’†‘º—F”ü
2013.11
|2014.3@ Õ•”‘ñ–ç
2013.4
|2014.3@  ’·”ö—•
2012.4
|2014.3@  X‰ª—Y‘å
2012.10
|2013.6@ “Á”CŒ¤‹†ˆõF@‰ª“c~
2011.4
|2012.9@  “Á”C•‹³F@•½“c‚ ‚¸‚Ý



Ÿ˜_•¶”ŽŽmŸ

2020.3
@¼‰YËŒå@Protein thermostabilization strategy by ionion interactions at temperatures of over 100 oC
2016.9
@‘¾“cŽüŽu@Analysis of the protein behavior in molecular crowding environments investigated by Raman spectroscopy
2015.9
@¬—Ñ—ç–¾@Study of dairy flavor by sensory-directed analytical techniques and sensory evaluation




Back to Top