Tatsumi Eizo | The Research Institute For Food Science Kyoto University
スポンサーリンク
概要
関連著者
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Hirose Masaaki
The Research Institute For Food Science Kyoto Univesity
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TATSUMI Eizo
The Research Institute for Food Science, Kyoto University
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Hirose Masaaki
The Research Institute For Food Science Kyoto University
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Tatsumi Eizo
The Research Institute For Food Science Kyoto University
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Hirose M
The Division Of Applied Life Sciences The Graduate School Of Agriculture Kyoto University
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Hirose Masaaki
Graduate School Of Agriculture Kyoto Univ.
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Hirose Masaaki
Division Of Applied Life Sciences The Graduate School Of Agriculture Kyoto University
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TAKAHASHI Nobuyuki
The Research Institute for Food Science, Kyoto University
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Takahashi Nobtaka
Department Of Agricultural Chemistry The University Of Tokyo:(presnet Addresses) The Institute Of Ph
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Takahashi Nobutaka
Frontier Research Program The Institute Of Physical And Chemical Research (rlken)
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Tsuji Naoki
Department Of Clinical Laboratory Medicine Sapporo Medical University School Of Medicine
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Tatsumi E
Kyoto Univ. Kyoto Jpn
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Takahashi N
Graduate School Of Agriculture Kyoto Univ.
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Takahashi Nobuyuki
The Research Institute For Food Science Kyoto University
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Hirose M
Kyoto Univ. Kyoto Jpn
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Takahashi N
Univ. Tokyo Tokyo Jpn
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ONDA Maki
The Research Institute for Food Science, Kyoto University
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ORITA Takuya
The Research Institute for Food Science, Kyoto University
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ARII Yasuhiro
The Research Institute for Food Science, Kyoto Unviersity
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Onda M
The Department Of Environmental Sciences Faculty Of Science Osaka Women's University
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Onda Maki
Dept. Of Biol. Sci. Grad. Sch. Of Sci. Osaka Prefecture University
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Orita Takuya
The Research Institute For Food Science Kyoto University
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Tatsumi Eizo
The Research Institute For Food Science Kyoto University:(present Address)japan International Resear
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Takeda Noboru
Faculty Of Pharmaceutical Sciences Josai University
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Arii Yasuhiro
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University:(present Address)s
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YOSHIMATSU Daisuke
The Research Institute for Food Science, Kyoto University
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Yoshimatsu Daisuke
The Research Institute For Food Science Kyoto University
著作論文
- Refolding of Urea-Denatured Ovalbumin That Comprises Non-Native Disulfide Isomers
- Role of the Intrachain Disulfide Bond of Ovalbumin during Conversion into S-Ovalbumin
- Structural Properties of Recombinant Ovalbumin and Its Transformation into a Thermostabilized Form by Alkaline Treatment
- Conformational State of Disulfide-Reduced Ovalbumin at Acidic pH
- Highly Ordered Molten Globule-Like State of Ovalbumin at Acidic pH: Native-Like Fragmentation by Protease and Selective Modification of Cys367 with Dithiodipyridine