Watanabe J | Food Function Division National Food Research Institute

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著作論文

Isolation of tryptophan as an inhibitor of ovalbumin permeation and analysis of its suppressive effect on oral sensitization.
A Novel Method for Producing a Foodstuff from Defatted Black Sesame Seed That Inhibits Allergen Absorption
Polyphenols from Some Foodstuffs as Inhibitors of Ovalbumin Permeation through Caco-2 Cell Monolayers(Food & Nutrition Science)
An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification(Food & Nutrition Science)
Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
Isolation and Identification of Acetyl-CoA Carboxylase Inhibitors from Green Tea (Camellia sinensis)
Isolation and Activity of N-p-Coumaroyltyramine, an α-Glucosidase Inhibitor in Welsh Onion (Allium fistulosum)
Isolation and Identification of α-Glucosidase Inhibitors from Tochu-cha (Eucommia Ulmoides)
E1A and ras Oncogenes Synergistically Enhance Recombinant Protein Production under Control of the Cytomegalovirus Promoter in BHK-21 Cells
Ras Amplification in BHK-21 Cells Produces a Host Cell Line for Further Rapid Establishment of Recombinant Protein Hyper-producing Cell Lines
Large Lattice Distortion Induced by Mn^ Excitation in Cd_Mn_xTe
Characterization of Recombinant p20 Trypsin Inhibitor, a New Protein from Glycine max
Molecular Cloning and mRNA Expression of Geraniol-inducible Genes in Cultured Shoot Primordia of Matricaria chamomilla(Biochemistry & Molecular Biology)
Geraniol-inducible Glutathione S-Transferase in Cultured Soybean Cells(Biochemistry & Molecular Biology)
IgE-reactive 60 kDa glycoprotein occurring in wheat flour
Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats.
Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing
Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris
Freeze Concentration of Some Foodstuffs Using Ice Nucleation-active Bacterial Cells Entrapped in Calcium Alginate Gel(Food & Nutrition)

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