TAKII Hiroshi | Biochemical Research Laboratory, Ezaki Glico Co. Ltd.

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著作論文

Synthesis of 3,4-Dimethoxyphenyl β-D-Glucopyranoside and Its Related Glycosides by Cultured Plant Cells
A Sports Drink Based on Highly Branched Cyclic Dextrin Generates Few Gastrointestinal Disorders in Untrained Men during Bicycle Exercise
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
Effects of Glyceroglycolipids Prepared from Various Natural Materials on Polymorphic Transformation of Cocoa Butter
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
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
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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