Okada Shigetaka | Biochemical Research Laboratory Ezaki Glico Co. Ltd.

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著作論文

Highly Branched Oligosaccharides Produced by the Transglycosylation Reaction of Neopullulanase
Synthesis of 3,4-Dimethoxyphenyl β-D-Glucopyranoside and Its Related Glycosides by Cultured Plant Cells
Glucosylation of Capsaicin by Cell Suspension Cultures of Coffea arabica
Glucosylation of Vanillin by Cultured Plant Cells
A New Method for Precipitation of Various Glucosides with Cyclodextrin Glucano-transferase
Substrate Selectivity in Aspergillus niger KU-8 Acid Phosphatase II Using Phosphoryl Oligosaccharides
A Novel Acid Phosphatase from Aspergillus niger KU-8 That Specifically Hydrolyzes C-6 Phosphate Groups of Phosphoryl Oligosaccharides
Effect of Phosphoryl Oligosaccharides on Iron Solubility under Neutral Conditions
Studies of Phosphoryl Oligosaccharides Prepared from Potato Starch〔含質疑応答〕 (糖質関連酵素化学シンポジウム)
The Structures of Phosphoryl Oligosaccharides Prepared from Potato Starch
Purification and Characterization of α-Glucan Phosphorylase from Bacillus stearothermophilus
Production and Some Properties of a Dextrin with a Narrow Size Distribution by the Cyclization Reaction of Branching Enzyme
Inhibitory Effect of Phosphorylated Oligosaccharides Prepared from Potato Starch on the Formation of Calcium Phosphate
Effective Production of Glycosyl-steviosides by α-1,6 Transglucosylation of Dextrin Dextranase
Classification of Some α-Glucosidases and α-Xylosidases on the Basis of Substrate Specificity
Substrate Specificity of Dextrin Dextranase from Acetobacter capsulatus ATCC 11894
Transfer Action of α-D-Xylosidases from Aspergillus flavus MO-5 on p-Nitrophenyl-α-D-xylopyranoside
Effective Dextran Production from Starch by Dextrin Dextranase with Debranching Enzyme
Structure of Dextran Synthesized by Dextrin Dextranase from Acetobacter capsulatus ATCC 11894
Purification and Characterization of an Intracellular α-D-Xylosidase II from Aspergillus flavus MO-5
Isolation of Aspergillus flavus MO-5 Producing Two Types of Intracellular α-D-Xylosidases : Purification and Characterization of α-D-Xylosidase I
Dextran Synthesis from Reduced Maltooligosaccharides by Dextrin Dextranase from Acetobacter capsulatus ATCC 11894
Detailed Action Mechanism of Dextrin Dextranase from Acetobacter capsulatus ATCC 11894
Purification and Some Properties of Dextrin Dextranase from Acetobacter capsulatus ATCC 11894
Antidiabetic Effect of Glycyrrhizin Genetically Diabetic KK-A^y Mice
Enhancement of Swimming Endurance in Mice by Highly Branched Cyclic Dextrin
Effect of Glycolipid Fraction on Fat Bloom in Dark and Milk Chocolates
Preparation of Glyceroglycolipids from Pumpkin and Their Effects on Polymorphic Transformation of Cocoa Butter
A Method for Preparation of Soluble Carthamin, Red Pigment from Safflower, Using Glycosyl Hesperidin
Effects of Salt and pH on Property of Emulsion Prepared with Monolaurin Monoglucoside
Synthesis of Monoacylglycerol Monoglucoside by Rice α-Glucosidase and Its Foaming Power
Lowering Effect of Phenolic Glycosides on the Rise in Postprandial Glucose in Mice
Acceptor Specificity of Cyclodextrin Glucanotransferase from an Alkalophilic Bacillus Species and Synthesis of Glucosyl Rhamnose
Synthesis of Neohesperidin Glycosides and Naringin Glycosides by Cyclodextrin Glucanotransferase from an Alkalophilic Bacillus Species
Cyclic α-1,4-Glucan Formation by Bacterial α-Amylases
Glucosylation of Caffeic Acid with Bacillus subtilis X-23 α-Amylase and a Description of the Glucosides
Transglycosylation to Hesperidin by Cyclodextrin Glucanotransferase from an Alkalophilic Bacillus Species in Alkaline pH and Properties of Hesperidin Glycosides
Acceptor Specificity in the Glucosylation Reaction of Bacillus subtilis X-23 α-Amylase towards Various Phenolic Compounds and the Structure of Kojic Acid Glucoside
Purification and Some Properties of α-Amylase from Bacillus subtilis X-23 That Glucosylates Phenolic Compounds Such as Hydroquinone
Puritication and Characterization of Cyclodextrin Glucanotransferase from an Alkalophilic Bacillus Species and Transglycosylation at Alkaline pHs
Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides
Some Properties and Action of Poly(glutamic acid) Hydrolase II from Micromonospora melanosporea IFO 12515(Biological Chemistry)
Permeation of Hesperidin Glycosides Across Caco-2 Cell Monolayers Via the Paracellular Pathway
Effects of Salts and pH on the Emulsion Stabilities of Digalactosylmonoacylglycerol and Trigalactosylmonoacylglycerol.
Foaming Power and Emulsifying Properties of the Hydrolyzates by Lipase from Rhizopus arrhizus on Digalactosyldiacylglycerol and Trigalactosyldiacylglycerol Extracted from Pumpkin.

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