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Ajinomoto Co. Inc. Kawasaki Jpn | 論文
- Deamidation of Several Food Proteins Using Free and Immobilized Ca^-Independent Microbial Transglutaminase
- Incorporation of Lysine- and Lysine Dipeptides into α_-Casein by Ca^-independent Microbial Transglutaminase
- Cloning of a Gene Cluster of aroB, aroE and aroL for Aromatic Amino Acid Biosynthesis in Brevibacterium lactofermentum, a Glutamic Acid-producing Bacterium(Microbiology & Fermentation Industry)
- Cloning of Tryptophan Genes of Brevibacterium lactofermentum, a Glutamic Acid-producing Bacterium(Biological Chemistry)
- 1999年度日本味と匂学会第33回大会
- 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
- Cloning and Sequence Analysis of a cDNA Encoding Salmon (Onchorhynchus keta) Liver Transglutaminase
- 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
- Structural and Biological Identity of Recombinant EDF (Erythroid Differentiation Factor) with Natural EDF (Biological Chemistry)
- Functional Properties of Heterologous Polymer Prepared by Transglutaminase between Milk Casein and Soybean Globulin(Food & Nutrition)
- Glutamine-specific Deamidation of α_-Casein by Transglutaminase(Food & Nutrition)
- Gelation of Protein Emulsion by Transglutaminase(Food & Nutrition)