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Laboratory of Biophysical Chemistry, College of Agriculture, Osaka Prefecture University | 論文
- Inhibitory Effect of Decanoic Acid on Yeast Growth at Various pHs and Ethanol Concentrations
- Application of calorimetry to the Study of Ethanol Tolerance of Some Yeast Strains
- Property of Taka-amylase A with Glu or Asp of the Catalytic Residue Replaced by the Corresponding Amine
- Crystal Structures of β-Amylase from Bacillus cereus var. mycoides in Complexes with Substrate Analogs and Affinity-Labeling Reagents
- Cloning, Sequencing, and Expression of a β-Amylase Gene from Bacillus cereus var. mycoides and Characterization of Its Products
- Kinetic Study of the Active Site Structure of β-Amylase from Bacillus cereus var. mycoides
- Mechanism-Based Inactivation of Soybean β-Amylase by 2,3-Epoxypropyl α-D-Glucopyranosidc(Biological Chemistry)
- Kinetic Study on Maltal Binding Site of Sweet Potato P-Amylase
- Calorimetric Analysis of Antimicrobial Effect of p-Hydroxybenzoic Acid Alkyl Esters
- Calorimetric Study of the Antimicrobial Action of Various Polyols Used for Cosmetics and Toiletries
- Crystal Structure of β-Amylase from Bacillus cereus var. mycoides at 2.2A Resolution
- Calorimetric Evaluation of the Antimicrobial Properties of 1,3-butanediol and 1,2-pentanediol on Various Microorganisms
- Calorimetric Study of Yeast Growth and Its Inhibition by Added Ethanol at Various pHs and Temperatures
- Heat Effects for a Single Cell of Saccharomyces cerevisiae Determined using a Classic and a New Procedure
- Quantitative Study of Yeast Growth in the Presence of Added Ethanol and Methanol Using a Calorimetric Approach
- Maltal Binding Mechanism and a Role of the Mobile Loop of Soybean β-Amylase