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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/05/30 07:45:56」(JST)

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1. ヘリコバクターピロリ感染の細菌学および疫学 bacteriology and epidemiology of helicobacter pylori infection
2. 成人における肺炎随伴性胸水および膿胸 parapneumonic effusion and empyema in adults
3. 細菌性眼内炎 bacterial endophthalmitis
4. Acute otitis media in adults
5. 糖尿病患者における無症候性細菌尿 asymptomatic bacteriuria in patients with diabetes mellitus

Recovery, viscoelastic and functional properties of Barbel skin gelatine: Investigation of anti-DPP-IV and anti-prolyl endopeptidase activities of generated gelatine polypeptides.

Sila A1, Martinez-Alvarez O2, Haddar A3, Gómez-Guillén MC2, Nasri M4, Montero MP2, Bougatef A5.
Food chemistry.Food Chem.2015 Feb 1;168:478-86. doi: 10.1016/j.foodchem.2014.07.086. Epub 2014 Jul 24.
The characteristics and functional properties of gelatine from freshwater fish skin (Barbus callensis) were investigated. The gelatine extraction efficiency was improved by an acid-swelling process in the presence of barbel crude acid protease extract. Barbel skin gelatine (BSG) contained 92.15% pro
PMID 25172738

Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage.

Ghosh K1, Ray M1, Adak A1, Dey P2, Halder SK1, Das A1, Jana A1, Parua Mondal S3, Das Mohapatra PK1, Pati BR1, Mondal KC4.
Food chemistry.Food Chem.2015 Feb 1;168:196-202. doi: 10.1016/j.foodchem.2014.07.042. Epub 2014 Jul 16.
Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. T
PMID 25172700

Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese).

Diezhandino I1, Fernández D1, González L1, McSweeney PL2, Fresno JM3.
Food chemistry.Food Chem.2015 Feb 1;168:134-41. doi: 10.1016/j.foodchem.2014.07.039. Epub 2014 Jul 14.
The aim of this work was to study the microbiological, physico-chemical and proteolytic changes in Valdeón blue-veined cheese during ripening. Eight replicas of cheese were produced and a total of 48 cheeses were analysed. Lactic acid bacteria, mainly lactococci, were the predominant flora during t
PMID 25172692

Evolution of the DEAD box helicase family in chicken : chickens have no DHX9 ortholog

Evaluation of matricellular proteins in systemic and local immune response to Mycobacterium tuberculosis infection

Down-regulation of mitogen-activated protein kinases and nuclear factor-κB signaling is involved in rapamycin suppression of TLR2-induced inflammatory response in monocytic THP-1 cells