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Department of fermentation Technology, Faculty of Engineering, Hiroshima University | 論文
- Enzymatic Functions of Fatty Acid-modified Chymotrypsin and Trypsin in Aqueous-organic Media
- HYPERPYREXIA-RELATED DELAYED NEURONAL DEATH OF THE HUMAN LOWER MOTOR NEURONS
- Asymmetric Hydrosilylation of Ketones Using Trans-Chelating Chiral Peralkylbisphosphine Ligands Bearing Primary Alkyl Substituents on Phosphorus Atoms
- Behavior of chromosomes after meiosis in Coprinus cinereus
- The Inhibitory Effects of Catechins on Biofilm Formation by the Periodontopathogenic Bacterium, Eikenella corrodens
- A Mechanism for Bitter Taste Sensibility in Peptides(Food & Nutrition)
- Taste of Proline-containing Peptides(Food & Nutrition)
- Role of the Hydrophobic Amino Acid Residue in the Bitterness of Peptidest(Food & Nutrition)
- Bitterness of Phenylalanine- and Tyrosine-containing Peptides(Food & Nutrition)
- Inheritance of chromosome length polymorphisms in Coprinus cinereus
- Relationship between the Stability of Hen Egg-White Lysozymes Mutated at Sites Designed to Interact with α-Helix Dipoles and Their Secretion Amounts in Yeast
- Primary coexistent neuroendocrine carcinoma, hepatoid adenocarcinoma, and tubular adenocarcinoma of the stomach with focal trophoblastic differentiation in metastatic lymph nodes
- 472 LYSIS OF ADHESION AT SECOND-LOOK LAPAROSCOPY FOLLOWING RECONSTRUCTIVE PELVIC MACROSURGERY AND MICROSURGERY.
- Characteristics of Chymotrypsin Modified with Water-soluble Acylating Reagents and Its Peptide Synthesis Ability in Aqueous Organic Media
- Continuous CH_4 Production from H_2 and CO_2 by Methanobacterium thermoautotrophicum in a Fixed-Bed Reactor
- Influence of Redox Potential on Methanation of Methanol by Methanosarcina barkeri in Eh-Stat Batch Cultures
- Effects of Light Intensity, Light Quality, and Illumination Cycle on Astaxanthin Formation in a Green Alga, Haematococcus pluvialis
- Growth and Astaxanthin Formation of Haematococcus pluvialis in Heterotrophic and Mixotrophic Conditions
- Astaxanthin Production by a Green Alga, Haematococcus pluvialis Accompanied with Morphological Changes in Acetate Media
- Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61〜67) of Bovine β-Casein, and Related Peptide(Food & Nutrition)