スポンサーリンク
Brewing Research Laboratories Sapporo Breweries Ltd. | 論文
- Characterization of Factors That Transform Linoleic Acid into Di- and Trihydroxyoctadecenoic Acids in Mash
- Behavior of Mono-, Di-, and Trihydroxyoctadecenoic Acids during Mashing and Methods of Controlling Their Production
- The Production of Linoleic and Linolenic Acid Hydroperoxides during Mashing
- Breeding of Flocculent Industrial Saccharomyces cerevisiae Strains by Introducing the Flocculation Gene FLO1(Microbiology & Fermentation Industry)
- Adsorption Characteristics of Tryptic Fragments of Bovine β-Lactoglobulin on a Stainless Steel Surface
- Fouling and Cleaning of Stainless Steel Surface : Adsorption and Desorption Behavior of Bovine Serum Albumin and Gelatin
- Performance of Protease as a Cleaning Agent for Stainless Steel Surfaces Fouled with Protein
- Analysis of an Inactivated Lg-FLO1 Gene Present in Bottom-Fermenting Yeast
- Aspergillomarasmine A and B, Potent Microbial Inhibitors of Endothelin-converting Enzyme
- Properties of TCA-Insoluble Peptides in Kimoto (Traditional Seed Mash for Sake Brewing) and Conditions for Liberation of the Peptides from Rice Protein
- Role of the C-Terminal Region of β-Amylase from Barley and Additivity of Mutational Effects of Intragenic Amino Acid Replacements on the Thermostability of β-Amylase (〔1995年度〕糖質関連酵素化学シンポジウム)
- A Structural Gene Encoding β-Amylase of Barley
- Construction of a Plasmid Used for the Expression of a Sevenfold-Mutant Barley β-Amylase with Increased Thermostability in Escherichia coli and Properites of the Sevenfold-Mutant β-Amylase
- Increase in Thermostability of Recombinant Barley β-Amylase by Random Mutagenesis
- Role of the C-Terminal Region of β-Amylase from Barley
- Expression in Escherichia coli of cDNA Encoding Barley β-Amylase and Properties of Recombinant β-Amylase
- Structure of Barley β-Amylase and Expression in Escherichia coli of cDNA〔含 質疑応答〕 (糖質関連酵素化学シンポジウム)
- Production of α-Glucosidases I and II from Bacillus cereus NY-14
- Recovery of Intact Membrane Proteins from Adherent Animal Cells Grown in a Liquid-Liquid Interface
- Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Cells in Main Mash in Sake Brewing Process