スポンサーリンク
Department of fermentation Technology, Faculty of Engineering, Hiroshima University | 論文
- Effects of Phosphate and Asparagine on Streptomycin Formation by Streptomyces griseus in pH-Stat Cultures
- Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds
- Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers
- Purification and characterization of RNA Polymerase holoenzyme (Eσ_B) from Vegetative-Phase Mycelia of Streptomyces griseus
- Characterization and Identification of Tetragenococcus halophilus and Tetragenococcus muriaticus Strains from Fich Sause (Nam-pla)
- Preliminary Report on Teratogenic Effects of Zonisamide in the Offspring of Treated Women with Epilepsy
- Amyloid Fibril Formation of Hen Lysozyme Depends on the Instability of the C-Helix (88-99)
- Characterization of Recombinant Amyloidogenic Chicken Cystatin Mutant I66Q Expressed in Yeast
- Structural and Functional Properties of Chicken Lysozyme Fused Serine-rich Heptapeptides at the C-Terminus
- Expression and Characterization of Saccharomyces cerevisiae Cne1p, a Calnexin Homologue
- Secretion of Glycosylated α-Lactalbumin in Yeast Pichia pastoris
- Effects of Calnexin Deletion in Saccharomyces cerevisiae on the Secretion of Glycosylated Lysozymes
- Perfect Enantioselective Hydrolysis of Amino Acid Esters by Modified α-Chymotrypsin
- Relationship between Taste and Structure of O-Aminoacyl Sugars Containing Basic Amino Acids
- δ-Acetyl-L-ornithyl-β-alanine Methyl Ester Hydrochloride, an Intermolecule Type Sweetener(Food & Nutrition)
- Mechanism for the Bitter Tasting Potency of Peptides Using O-Aminoacyl Sugars as Model Compounds^+(Food & Nutrition)
- An Enhancing Effect on the Saltiness of Sodium Chloride of Added Amino Acids and Their Esters(Food & Nutrition)
- Glycine Methyl or Ethyl Ester Hydrochloride as the Simplest Examples of Salty Peptides and Their Derivatives(Foof & Nutrition)
- Synthesis of Bitter Peptides Composed of Aspartic Acid and Glutamic Acid(Food & Nutrition)
- Enzymatic Peptide Synthesis with Fatty Acid-modified Chymotrypsin and Trypsin in Aqueous-organic Media