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Department of Agricultural and Biological Chemistry, Nihon University | 論文
- Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
- FE-P10 Property improvement of rice by the addition of enzymes that are active during cooking(Section IX Food Engineering)
- FE-P9 Mechanism of deamidation of food proteins by cation-exchange resins of the carboxylate type(Section IX Food Engineering)
- Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation
- Enhanced Calcium Absorption in the Small Intestine by a Phytate-removed Deamidated Soybean Globulin Preparation
- Influence of Phytate Removal and Structural Modification on the Calcium-binding Properties of Soybean Globulins
- Analysis of Water Sorption Behavior of Native and Denatured Proteins by Solution Thermodynamics
- Analysis of Volatile Components in Essential Oil of Upland Wasabi and Their Inhibitory Effects on Platelet Aggregation
- Changes in Activity Coefficient γ_w of Water and the Foaming Capacity of Protein during Hydrolysis(Food & Nutrition Science)
- Effect of Acerola Cherry Extract on Cell Proliferation and Activation of Ras Signal Pathway at the Promotion Stage of Lung Tumorigenesis in Mice
- Comparison of C-S Lyase in Lentinus edodes and Allium sativum(Food & Nutrition Science)
- Effects of Nitrogen Irradiation on Photoluminescence around 1.54μm from Er-containing ZnO
- Photoluminescence around 1.54μm from Er-containing ZnO at Room Temperature
- Room-Temperature 1.54μm Light Emission from Er,O-Codoped GaAs/GaInP Light-Emitting Diodes Grown by Low-Pressure Organometallic Vapor Phase Epitaxy
- Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
- Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation