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Department of fermentation Technology, Faculty of Engineering, Hiroshima University | 論文
- Studies of bitter peptides from casein hydrolyzate. III. Bitter taste of synthetic analogs of BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val) containing D-proline or glycine in place of L-proline.
- Studies of bitter peptides from casein hydrolyzate. IX. Syntheses and bitter taste of bitter peptide BPIa dimer, (Arg-Gly-Pro-Pro-Phe-Ile-Val)2, and Gly-Gly BPIa derivatives.
- Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. II.1) Bitterness Behavior of a Tetrapeptide (Arg-Pro-Phe-Phe) and Its Derivatives
- Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. I. Bitter Taste of Di- and Tripeptides, and Bitterness Increase of the Model Peptides by Extension of the Peptide Chain
- Methyl 2, 3-Di-O-(L-alanyl)-α-D-glucopyranoside, a New Sweet Substance
- Estimation of the Process Invaded by Accidentally Introduced Strains of Abutilon theophrasti into Japan: Temporal Change of Chloroplast DNA Haplotype Frequencies across a Century
- Subunit Structure of Glucoamylase of Saccharomyces diastaticus
- Methyl 2, 3-Di-O-(L-α-aminobutyryl)-α-D-glucopyranoside, a New Sweet Substance, and Tastes of Related Compounds of Neutral Amino Acids and D-Glucose Derivatives
- THIN LAYER CHROMATOGRAPHY OF VITAMIN B12
- Preparation of 0-Aminoacyl Sugars as Enzymatically Removable Protections for Hydroxyl Groups in Carbohydrates
- Purification and Properties of β-Glucosidase from Candida pelliculosa var. acetaetherius
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