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Department of Biotechnology, Tottori University | 論文
- Novel Reactivity of Dibenzothiophene Monooxygenase from Bacillus subtilis WU-S2B
- Dibenzothiophene Desulfurizing Enzymes from Moderately Thermophilic Bacterium Bacillus subtilis WU-S2B : Purification, Characterization and Overexpression(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Thermostable Flavin Reductase That Couples with Dibenzothiophene Monooxygenase, from Thermophilic Bacillus sp. DSM411 : Purification, Characterization, and Gene Cloning
- Enhancement and Stabilization of Desulfurization Activity of Rhodococcus erythropolis KA2-5-1 by Feeding Ethanol and Sulfur Components(BIOCHEMICAL ENGINEERING)
- Identification of the Gene Encoding a NAD(P)H-Flavin Oxidoreductase Coupling with Dibenzothiophene (DBT)-Desulfurizing Enzymes from the DBT-Nondesulfurizing Bacterium Paenibacillus polymyxa A-1
- Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying
- Release Characteristics of Flavor from Spray-dried Powder in Boiling Water and during Rice Cooking(Food & Nutrition Science)
- Competitive Inclusion of Binary Flavor Mixtures in α-, β- and γ- Cyclodextrin
- Autoxidation Kinetic Analysis of Docosahexaenoic Acid Ethyl Ester and Docosahexaenoic Triglyceride with Oxygen Sensor(Food & Nutrition Science)
- Refolding of Denatured and Reduced Lysozyme with Cysteine/Cystine Red/Ox Solution in Diafiltration
- Retention of Emulsified Flavor in a Single Droplet during Drying
- Cyclodextrin Encapsulation to Prevent the Loss of l-Menthol and its Retention during Drying
- Refolding of Denatured/Reduced Lysozyme at High Concentration with Diafiltration
- Crystal Transformation from Anhydrous α-Maltose to Hydrous β-Maltose and from Anhydrous Trehalose to Hydrous Trehalose
- Kinetic Analysis of Temperature-Programmed Autoxidation of Ethyl Eicosapentaenoate and Ethyl Docosahexaenoate
- Kinetic Analysis of the Autoxidation of Ethyl Eicosapentaenoate at Different Oxygen Levels
- Formation of Inclusion Complexes of Cycldextrin with Ethanol under Anhydrous Conditions
- The Increased Effect of Kneading on the Formation of Inclusion Complexes between d-Limonene and β-Cyclodextrin at Low Water Content
- Bioconversion of Dethiobiotin into Biotin by Resting Cells and Protoplasts of Bacillus sphaericus bioB Transformant
- OJ-196 Notch Signaling Promotes Differentiation of Circulating Vascular Progenitor Cells into Smooth Muscle Cells(Atherosclerosis, basic-3, The 71st Annual Scientific Meeting of the Japanese Circulation Society)