スポンサーリンク
Department of Food Chemistry, Faculty of Agriculture, Tohoku University | 論文
- Effect of Acetylation on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
- Determination of Sulfhydryl and Disulfide Contents of Soybean 11S Globulin and Their Change by Lyophilization
- Spectroscopic Studies on the Aggregates and the Dissociates Induced by Heating Soybean 11S Globulin in the Presence of N-Ethylmaleimide
- Spin Trapping of Oxygen-centered Lipid Radicals in Liver of Oxidized Oil-dosed Rats
- A Synthesis of Chirally Pure (5-2H1)-D-Ribose
- Sweet Taste Responses of Fly to Furanoses and their Analogues
- Relationship between the Properties of Emulsion Systems Stabilized by Soy Protein Digests and the Protein Conformation
- Emulsifying Properties of Soybean β-Conglycinin and Glycinin: Evaluation by Turbidimetry
- Isolation and Characterization of a Proteolipid in Defatted Soybean Meals
- 13C-NMR Studies on Marmelo Lactones and Related 2, 4-di-Alkylated γ-Lactones
- Anomeric Configuration Analysis-Extension of the Ring Oxygen Helicity Rule to Aromatic Glycofuranosides
- Spectroscopic Analysis of the Weak Light Generated in Autoxidation of Linseed Oil
- Spontaneous and luminol-dependent chemiluminescences from tissue preparations of benzo(a)pyrene-injected mice.
- Limited Proteolysis of Soybean Beta-conglycinin
- Electrophoretical and Differential Thermal Analysis of Soybean 11S Globulin Heated in the Presence of N-Ethylmaleimide
- Effect of Tryptic Digestion on Emulsifying Properties of Soy Protein
- High Performance Liquid Chromatography of Phenyl 1-Thioglycopyranosides, and Phenyl and p-Nitrophenyl Glycopyranosides
- Decomposition products of Dimers Arising from Secondary Oxidation of Methyl Linoleate Hydroperoxides
- Fluorometric Determination of Tetrodotoxin by High Performance Liquid Chromatography
- Isolation and Identification of a New Type of β-Conglycinin in Soybean Globulins