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National Food Research Institute, National Agriculture and Food Research Organization | 論文
- Practical Preparation of D-Galactosyl-β1→4-L-rhamnose Employing the Combined Action of Phosphorylases
- Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles
- Analyses of Bifidobacterial Glycosidases Involved in the Metabolism of Oligosaccharides
- Conjugated Ketonic Fatty Acids from Pleurocybella porrigens
- P-236 CONJUGATED LONG-CHAIN FATTY ACIDS OF PLEUROCYBELLA PORRIGENS
- The Role of Conserved Arginine Residue in Loop 4 of Glycoside Hydrolase Family 10 Xylanases
- Crystallographic and Mutational Analyses of Substrate Recognition of Endo-α-N-acetylgalactosaminidase from Bifidobacterium longum
- 抗体修飾電極を用いたアレルギー物質の非標識電気化学検出
- Measurement of a Genotoxic Hydrazine, Agaritine, and Its Derivatives by HPLC with Fluorescence Derivatization in the Agaricus Mushroom and Its Products(Communications to the Editor)
- グライコシンターゼ化による反転型加水分解酵素のグリコシド合成触媒への変換
- Kinetic Studies on p-Nitrophenyl-cellobioside Hydrolyzing Xylanase from Cellvibrio gilvus
- Phosphorolytic Reaction of Cellvibrio gilvus Cellobiose Phosphorylase
- Purification and Properties of a Xylanase from Cellvibrio gilvus That Hydrolyzes p-Nitrophenyl Cellooligosaccharides(Biological Chemistry)
- Characterization of Food Physical Properties by the Mastication Parameters Measured by Electromyography of the Jaw-Closing Muscles and Mandibular Kinematics in Young Adults
- Effects of Cross-sectional Area on Human Bite Studied with Raw Carrot and Surimi Gel
- Sugihiratake Mushroom (Angel's Wing Mushroom)-Induced Cryptogenic Encephalopathy may Involve Vitamin D Analogues(Pharmacognosy)
- Analysis of agaritine in mushrooms and in agaritine-administered mice using liquid chromatography-tandem mass spectrometry
- Determination of Cyanide and Thiocyanate in Sugihiratake Mushroom Using HPLC Method with Fluorometric Detection
- Textural Evaluation of Rice Cake by Chewing and Swallowing Measurements on Human Subjects
- Mastication Effort Estimated by Electromyography for Cooked Rice of Differing Water Content