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Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd. | 論文
- Analysis of Aggregate Structure in Food Protein Gels with the Concept of Fractal
- Fractal Analysis of Aggregates Formed by Heating Dilute BSA Solutions Using Light Scattering Methods
- MOS-Type Micro-Oxygen Sensor Using LaF_3 Workable at Room Temperature
- Cooperative Anti-Candida Effects of Lactoferrin or Its Peptides in Combination with Azole Antifungal Agents
- Antibacterial Effects of Lactoferrin and a Pepsin-Generated Lactoferrin Peptide against Helicobacter pylori in vitro
- Mechanism for the Bitter Tasting Potency of Peptides Using O-Aminoacyl Sugars as Model Compounds^+(Food & Nutrition)
- Synthesis of Bitter Peptides Composed of Aspartic Acid and Glutamic Acid(Food & Nutrition)
- No Detectable Transfer of Dietary Lactoferrin or Its Functional Fragments to Portal Blood in Healthy Adult Rats
- Lactoferrin Feeding Augments Peritoneal Macrophage Activities in Mice Intraperitoneally Injected with Inactivated Candida albicans
- Increased Staphylococcus-killing Activity of an Antimicrobial Peptide, Lactoferricin B, with Minocycline and Monoacylglycerol(Microbiology & Fermentation Technology)
- Inhibition of Iron/Ascorbate-Induced Lipid Peroxidation by an N-Terminal Peptide of Bovine Lactoferrin and Its Acylated Derivatives
- Effects of Pressure on Enzyme Activities of Lactobacillus helveticus LHE-511
- A High-Mr Glycoprotein Fraction from Cow's Milk Potent in Inhibiting Replication of Human Rotavirus in Vitro
- 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)
- 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)
- Bitterness of Diastereomers of a Hexapeptide (Arg-Arg-Pro-Pro-Phe-Phe) Containing D-Phenylalanine in Place of L-Phenylalanine(Food & Nutrition)
- Bitter Taste of H-Val-Val-Val-Pro-Pro-Phe-Leu-OH Corresponding to the Partial Sequence (Positions 82〜88) of Bovine β-Casein, and Related Peptides(Food & Nutrition)