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| 1 | Biodesuifurization of dibenzothiophene and its derivatives through the selective cleavage of C-S bonds by a moderately thermophilic bacterium Bacillus subtilis WU-S2B显示文摘 | Kirimura K Furuya T Nishii Y | 2001 | J Biosci Bioeng2001，91，3： | 1 |
| 2 | Biodesulfurization of dibenzothiophene and its derivatives through the selective cleavage of carbon-sulfur bonds by a moderately thermophilic bacterium bacillus subtilis WU-S2B显示文摘 | Kirimura K Furuya T Nishii Y | 2001 | Journal of Bioscience and Bioengineering2001，91，3： | 1 |
| 3 | Thermophilic biodesulfurization of dibenzothiophene and its derivatives by Mycobacterium phlei WU-F1显示文摘 | Furuya T Kirimura K Kino K | 2001 | FEMS Microbiology Letters2001，204，10： | 1 |
| 4 | Degradation of dimethyl sulfoxide by the immobilized cells of Hyphomicrobium deni-trificans WU-K217显示文摘 | Takako M N Kirimura K Kino K | | 0，，03： | 1 |
| 5 | Role of chymase-dependent angiotensin II formation in regulating blood pressure in spontaneously hypertensive rats显示文摘 | Kirimura K Takai S Jin D | 2005 | Hypertens Res2005，28，5： | 1 |
| 6 | The contribution of peptides and amino acids to the taste of foodstuffs显示文摘 | KIRIMURA J SHIMIZU A KIMIZUKA A | 1969 | Journal of Agricultural and Food Chemistry1969，17，： | 1 |
| 7 | Effects of a lipoxygenase inhibitor,panaxynol,on vascular contraction induced by angiotensinⅡ显示文摘 | TAKA S JIN D KIRIMURA K | 1999 | Jpn J Pharmcol1999，，1： | 1 |
| 8 | The contribution of peptides and amino acids to the teat of foodstutts显示文摘 | Kirimura J Shimizu A Kimizuka A | 1969 | Journal of Agriculture and Food Chemistry1969，17，： | 1 |
| 9 | Biodesulfurization of dibenzothiophene and its derivatives through the selective cleavage of carbon-sulfur bonds by a moderately thermophilic bacterium Bacillus subtilis WU-S2B显示文摘 | KOHTARO Kirimura | 2001 | Journal Biosicence and Bioengineering2001，91，3： | 1 |
| 10 | The contribution of peptides and amino acids to the taste of foodstuffs显示文摘 | Kirimura J Shimizu A Kimizuka A l | 1969 | Journal of Agricultural and Food Chemistry1969，，4： | 1 |
| 11 | Contribution of peptides and amino acids to the taste of foods显示文摘 | Kirimura J Shimizu A Kimizuka A | 1969 | Journal of Agricuhural and Food Chemistry1969，17，4： | 1 |
| 12 | The contribution of peptides and amino acids to the taste of food stuffs 显示文摘 | Kirimura J Shimizu A Kimizuka A | 1969 | Journal of Agricultural and Food Chemistry1969，17，： | 1 |
| 13 | Role of chymase - dependent angiotensin Ⅱ formation in regulating blood pressure in spontaneously hypertensive rats 显示文摘 | Kirimura K akai S Jin D | 2005 | Hypertens Res2005，28，5： | 1 |
| 14 | Effects of a Lipoxygenase Inhibltor,Panaxynol,on Vascular Contraction Induced by Angiltens in I显示文摘 | Takai S Jin D Kirimura K | 1999 | Ja J Pharcol1999，，： | 1 |
| 15 | Effects of a lipoxyge- nase inhibitor, Panaxynol, on vascular contraction in- duced by angiltens in II 显示文摘 | Takai S Jin D Kirimura K | 1999 | Japn J Pharmcol1999，80，1： | 1 |
| 16 | Contribution of peptides and amino acids to the taste of foods显示文摘 | Kirimura J Shimizu A Kimizuka A | 1969 | Journal of Agricultural and Food Chemistry1969，17，4： | 1 |
| 17 | Effects of a lipoxygenase inhibitor, Panaxynol, on vascular contraction induced by angiotensin Ⅱ 显示文摘 | Takai S Jin D Kirimura K | 1999 | Japn J Pharmcol1999，80，1： | 1 |
| 18 | Breeding of starch-utilizing and itaconic-acid-producing koji molds by interspecific protoplast fusion between Aspergillus terreus and Aspergillus usamii显示文摘 | KIRIMURA K SATO T NAKANISHI N | 1997 | Appl Mierobiol Blot1997，，47： | 1 |
| 19 | Contribution of peptides and amino acids to the taste of foods显示文摘 | KIRIMURA J SHIMIZU A KIMIZUKA A | | 0，，04： | 1 |
| 20 | Effects of a liproxygenase inhibitor,panaxynol,on vascular contraction induced by angiotention显示文摘 | Takai S Jin D Kirimura K | 1999 | Jpn Pharmacol1999，80，1： | 1 |
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