ニュース
- 2007.05.01 “Effect of Bacillus subtilis natto culture (NKCP) on coagulation and fibrinolysis”
- 2006.10.01 “Anticoagulant and fibrinolytic effects of functional food materials produced by Bucillus subtilis natto”
- 2006.06.01 “The prevention of sudden death due to thrombosis”
- 2005.05.01 “Fatal pulmonary thromboembolism and venous blood viscosity”
- 2004.09.01 “Effect of the abstract from natto (NKCP) on blood rheology and coagulation/fibrinolytic system”
- 2004.08.02 “The protein layer of Bacillus subtilis natto cultured medium changes the activity of both blood coagulation and fibrinolysis”
- 2004.08.01 “A possibility of the influence upon human blood rheology by the competently refined protein layer from cultured Bacillus subtillis natto”
- 2004.06.02 “Effect of Natto Extract (NKCP) on Human Blood”
- 2004.06.01 “Development of ELIZA, enzyme-linked immunosorbent assay and BNPP”
- 2003.12.01 “Fibrinolytic and Anti-thrombotic Effect of NKCP, the Protein Layer from Bacillus Subtilis (Natto) “
- 2003.11.01 “Effect of Natto Extract (NKCP) on Human Blood”
- 2003.09.01 “Effect of Natto Extract on Blood Coagulation and Fibrinolysis”