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Biochemical Research Laboratory, Ezaki Glico Co., Ltd. | 論文
- 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
- Glucosylation of Acetic Acid by Sucrose Phosphorylase
- 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
- 工業用酵素への異種機能導入へのアプローチ
- 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
- Glucosylation of Acetic Acid by Sucrose Phosphorylase
- The Concept of the α-Amylase Family : Structural Similarity and Common Catalytic Mechanism
- Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides
- Function of Second Glucan Binding Site Including Tyrosines 54 and 101 in Thermus aquaticus Amylomaltase(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Effects of Salts and pH on the Emulsion Stabilities of Digalactosylmonoacylglycerol and Trigalactosylmonoacylglycerol.