Utsumi S | Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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概要
- UTSUMI Shigeruの詳細を見る
- 同名の論文著者
- Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto Universityの論文著者
関連著者
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Utsumi S
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Utsumi Shigeru
Research Institute For Food Science Kyoto University
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UTSUMI Shigeru
Research Institute for Food Science, Kyoto University
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Kito Makoto
Research Institute For Food Science Kyoto University
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KITO Makoto
Research Institute for Food Science, Kyoto University
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Kito M
Food Science Research Institute Fuji Oil Co. Ltd.
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橋本 渉
京大院・農・食生科
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MURATA KOUSAKU
Research Institute for Food Science, Kyoto University
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Murata K
Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O
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UTSUMI Shigeru
Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
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MOMMA Keiko
Research Institute for Food Science, Kyoto University
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HASHIMOTO Wataru
Research Institute for Food Science, Kyoto University
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OZAWA Sachiko
Research Institute for Food Science, Kyoto University
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Murata Kousaku
Research Institute For Food Science Kyoto Univeristy
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YOSHIKAWA Masaaki
Graduate School of Agriculture, Kyoto University
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Hashimoto Wataru
Research Institute For Food Science Kyoto University
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Murata Kousaku
Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O
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Momma Keiko
Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers
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Ozawa Sachiko
Research Institute For Food Science Kyoto University
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Yoshikawa Masaaki
Kyoto Univ. Kyoto Jpn
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Utsumi Shigeru
Laboratory Of Food Quality Design And Development Division Of Agronomy And Horticultural Science Gra
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Yoshikawa M
Graduate School Of Agriculture Kyoto University
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Choi Seon-kang
Laboratory Of Food Quality Design And Development Graduate School Of Agriculture Kyoto University
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Murata Kousaku
Div. Of Food Sci. And Biotech. Grad. Sch. Of Agriculture Kyoto Univ.
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ADACHI Motoyasu
Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
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KATSUBE Tomoyuki
Research Institute for Food Science, Kyoto University
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Adachi Motoyasu
Laboratory Of Food Quality Design And Development Graduate School Of Agriculture Kyoto University
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TAKENAKA Yasuyuki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Katsube Tomoyuki
Research Institute For Food Science Kyoto University
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Choi Seon-kang
Laboratory Of Applied Molecular Design Marine Biotechnology Institute
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Takenaka Y
Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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Adachi M
Laboratory Of Food Quality Design And Development Graduate School Of Agriculture Kyoto University
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Takenaka Y
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Takenaka Yasuyuki
Kobe Shoin Woman's University
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TAKAIWA Fumio
National Institute of Agrobiological Resources
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YOSHIKAWA Masaaki
Division of Food Bioscience and Biotechnology, Graduate School of Agriculture, Kyoto University
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TAKAIWA Fumio
Nat. Inst. Agro. Bio. Resour.
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Takaiwa Fumio
National Inst. Of Agrobiological Sci. Ibaraki Jpn
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Murata K
Laboratory Of Basic And Applied Molecular Biotechnology Division Of Food Science And Biotechnology G
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MARUYAMA Nobuyuki
Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
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Mori Tomohiko
Research Institute For Food Science Kyoto University
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Mori T
Kyushu Univ. Fukuoka Jpn
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Yoon Hye-jin
Research Institute For Food Science Kyoto University
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Takaiwa Fumio
National Institute Of Agrobiological Sciences
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Takaiwa Fumio
National Institute Of Agrobioiogical Resources
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KAWAI Shigeyuki
Research Institute for Food Science, Kyoto University
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Nakamura T
Nichirei Research Institute
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Kim Chan-shick
The Research Institute For Food Science Kyoto University
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Kawai Shigeyuki
Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O
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Nakamura T
Tokyo National Coll. Technology Tokyo Jpn
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NAKAMURA Takashi
Hohnen Oil Co., Ltd.
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Gidamis B.
Research Institute for Food Science, Kyoto University
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Takaiwa F
National Institute Of Agrobiological Sciences
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URADE Reiko
Laboratory of Molecular Function of Food, Graduate School of Agriculture, Kyoto University
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Utsumi Shigeru
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Maruyama N
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Maruyama Nobuyuki
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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Urade R
Laboratory Of Molecular Function Of Food Graduate School Of Agriculture Kyoto University
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Takenaka Yasuyuki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kohno M
Food Science Research Institute Fuji Oil Co. Ltd.
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Kawai Shigeyuki
Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers
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Yoshikawa Masaaki
Division Of Food Bioscience And Biotechnology Graduate School Of Agriculture Kyoto University
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Gidamis B.
Research Institute For Food Science Kyoto University
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Takaiwa Fumio
National Inst. Agrobiological Sci. Ibaraki Jpn
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小川 智久
Graduate School Of Life Sciences Tohoku University
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Ogawa T
Animal Resource Science/veterinary Medical Science University Of Tokyo
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Mikami Bunzo
Research Institute For Food Science Kyoto University
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MATSUMURA Yasuki
Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Gradu
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YOSHIKAWA Masaaki
Laboratory of Physiological Function of Food, Graduate School of Agriculture, Kyoto University
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YOON HyeJin
Research Institute for Food Science, Kyoto University
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FUKUDA Yasuki
Chukyo Community College
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YOSHIKAWA Masaaki
Research Institute for Food Science, Kyoto University
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TAKAHASHI Koji
National Institute of Crop Science
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Kishimoto Keiko
Graduate School Of Agriculture Kyoto University
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SHIRAI Nobuaki
Industrial Research Center of Shiga Prefecture
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TAKENAKA Yasuyuki
Research Institute for Food Science, Kyoto University
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Yagasaki Kazuhiro
Nagano Vegetable and Ornamental Crops Experiment Station
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Higasa Takahiko
Laboratory Of Food Quality Design And Development Graduate School Of Agriculture Kyoto University
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Matsumura Yasuki
Laboratory Of Food Quality Design And Development Graduate School Of Agriculture Kyoto University
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Yoshikawa Masaaki
Research Institute For Food Science Kyoto University
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Moriyama Tatsuya
Laboratory Of Molecular Function Of Food Graduate School Of Agriculture Kyoto University
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Moriyama Tatsuya
Research Institute For Food Science Kyoto University
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Moriyama Tatsuya
Graduate School Of Agriculture Kyoto University
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OGAWA Tadashi
Graduate School of Agriculture, Kyoto University
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OHKAWA Yasunobu
National Institute of Agrobiological Resources
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ISHIGE Teruo
National Institute of Agrobiological Resources
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MAEBUCHI Motohiro
Graduate School of Agriculture, Kyoto University
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NAGAI Kiyoko
Graduate School of Agriculture, Kyoto University
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URADE Reiko
Graduate School of Agriculture, Kyoto University
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UTSUMI Shigeru
Graduate School of Agriculture, Kyoto University
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MARUYAMA Nobuyuki
Graduate School of Agriculture, Kyoto University
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Maebuchi Motohiro
Laboratory Of Molecular Function Of Food Graduate School Of Agriculture Kyoto University
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Utsumi Shigeru
The Research Institute For Food Science Kyoto University
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Utsumi Shigeru
Laboratory Of Food Quality Design And Development Graduate School Of Agriculture Kyoto University
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Maruyama Nobuyuki
Laboratory Of Food Quality Design And Development Graduate School Of Agriculture Kyoto University
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Maruyama Nobuyuki
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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DOYAMA Naomi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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URADE Reiko
Research Institute for Food Science, Kyoto University
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ODA Tsuneyuki
Research Institute for Food Science, Kyoto University
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ITO Hiroshi
Research Institute for Food Science, Kyoto University
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MOHAMAD RAMLAN
Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
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Mohamad Ramlan
Laboratory Of Food Quality Design And Development Graduate School Of Agriculture Kyoto University
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Haque U.
Research Institute For Food Science Kyoto University
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Doyama Naomi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Nagai Kiyoko
Graduate School Of Agriculture Kyoto University
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Kamiya Seigo
The Research Institute For Food Science Kyoto University
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Oda Tsuneyuki
Research Center Of Health Physical Fitness And Sports Nagoya University
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Oda Tsuneyuki
Research Institute For Food Science Kyoto University
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Moriyama T
Kyoto Univ. Kyoto Jpn
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Kohno Mitsutaka
Research Institute For Food Science Kyoto University
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Ogawa Tadashi
Graduate School Of Agriculture Kyoto University
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Oda T
Laboratory Of Molecular Function Of Food Graduate School Of Agriculture Kyoto University
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KANAMORI Jiro
The Research Institute for Food Science, Kyoto University
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KITO Makoto
The Research Institute for Food Science, Kyoto University
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KIM Chan-Shick
Research Institute for Food Science, Kyoto University
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Kanamori Jiro
The Research Institute For Food Science Kyoto University
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Fukuda Y
Chukyo Community College
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Wright Patrick
Research Institute for Food Science, Kyoto University
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Takahashi K
Department Of Chemistry And Chemical Engineering Yamagata University
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Wright Patrick
Research Institute For Food Science Kyoto University
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Yagasaki Kazuhiro
Nagano Chushin Agricultural Experiment Station
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Yagasaki Kazuhiro
Nagano Central Agricultural Experimental Station
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ITO Hiroshi
Research and Development Center, Toshiba Corp.
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KOHNO Mitsutaka
Research and Development Division, Food Science Research Institute, Fuji Oil Co., Ltd.
著作論文
- Soybean Glycinin A1aB1b Subunit Has a Molecular Chaperone-like Function to Assist Folding of the Other Subunit Having Low Folding Ability
- Improved Bile Acid-binding Ability of Soybean Glycinin A1a Polypeptide by the Introduction of a Bile Acid-binding Peptide (VAWWMY)
- Identification of the Bile Acid-binding Region in the Soy Glycinin A1aB1b Subunit(Food & Nutrition Science)
- Safety Assessment of Rice Genetically Modified with Soybean Glycinin by Feeding Studies on Rats
- Quality and Safety Evaluation of Genetically Engineered Rice with Soybean Glycinin : Analyses of the Grain Composition and Digestibility of Glycinin in Transgenic Rice
- Safety Assessment of Genetically Engineered Food : Detection and Monitoring of Glyphosate-Tolerant Soybeans
- Interactions During Heat-induced Gelation in a Mixed System of Soybean 7S and 11S Globulins(Food & Nutrition)
- Mechanism of Heat-Induced Gelation and Gel Properties of Soybean 7S Globulin(Food & Nutrition)
- Crystallization and Preliminary X-Ray Analysis of Soybean Proglycinins Modified by Protein Engineering
- Safety Assessment of Transgenic Potatoes with Soybean Glycinin by Feeding Studies in Rats
- Soybean β-Conglycinin Diet Suppresses Serum Triglyceride Levels in Normal and Genetically Obese Mice by Induction of β-Oxidation, Downregulation of Fatty Acid Synthase, and Inhibition of Triglyceride Absorption
- Introduction of DPR, an Enterostatin Fragment Peptide, into Soybean β-Conglycinin α' Subunit by Site-directed Mutagenesis
- Functions of Characteristic Cys-Gly-His-Cys (CGHC) and Gln-Glu-Asp-Leu (QEDL) Motifs of Microsomal ER-60 Protease
- Gelling Properties of Soybean β-Conglycinin Having Different Subunit Compositions
- Introduction of a Low Molecular Weight Agonist Peptide for Complement C3a Receptor into Soybean Proglycinin A_B_ Subunit by Site-directed Mutagenesis
- Introduction of Enterostatin (VPDPR) and a Related Sequence into Soybean Proglycinin A_B_ Subunit by Site-directed Mutagenesis
- High-level Expression, Purification and Functional Properties of Soybean Proglycinin from Escherichia coli(Biological Chemistry)
- Polymorphism and Expression of cDNAs Encoding Glycinin Subunits(Food & Nutrition)
- Modification Tolerability of Soybean Proglycinin