Maruo Shigeaki | Discovery Research Laboratory Iii Nippon Shinyaku Co. Ltd.

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著作論文

Manufacturing High Purity Maltose and Maltotetraose from Starch by a Novel and Efficient Procedure Named "Reducing End Modification Method"
Effects of Moranoline, 4-O-α-D-Glucopyranosylmoranoline and Their N-Substituted Derivatives on Thermostability of Cyclodextrin Glycosyltransferase, Glucoamylase, and β-Amylase
Enzymatic Synthesis of High Purity Maltotetraose Using Moranoline (1-Deoxynojirimycin)
A Novel and Efficient Method for Enzymatic Synthesis of High Purity Maltose Using Moranoline (1-Deoxynojirimycin)
Enzymatic Synthesis of 4-O-β-D-Galactopyranosyl-moranoline and 3-O-β-D-Galacto-pyranosyl-moranoline by Using β-Galactosidase from Bacillus circulans
Effect of Dissolved Oxygen and pH on Moranoline (1-Deoxynojirimycin) Fermentation by Streptomyces lavendulae
Effect of α-Cyclodextrin on Thermostability of Glucoamylase(Biological Chemistry)
Isolation of 2-Amino-2-deoxy-D-mannitol from Culture Broth of Streptomyces species(Microbiology & Fermentation Industry)

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