スポンサーリンク
Research Institute for Food Science, Kyoto University | 論文
- Ribosomal Synthesis of C-Terminally Modified Peptides
- Ribosomal Incorporation of Various N^α-Methylated Amino Acids into a Peptide Backbone
- Post-translational Chemical Construction of Backbone-thioester for DNA-programmed Synthesis of Backbone-cyclized Non-natural Peptides
- TED-AJ03-643 EFFECTS OF FINE FUEL DROPLETS ON FLAME PROPAGATION AT CONSTANT PRESSURE
- Modification Tolerability of Soybean Proglycinin
- Heat-induced and Transparent Gel Prepared from Hen Egg Ovalbumin in the Presence of Salt by a Two-step Heating Method(Food & Nutrition)
- Optical Study of Localized Exciton States in CdTe/ZnTe Superlattices
- Interaction of Gum Arabic, Maltodextrin and Pullulan with Lipids in Emulsions
- Biochemical Effects of High Hydrostatic Pressure on the Lysosome and Proteases Involved in It
- Effect of High Pressure on the Protease Activities in Meat(Food & Nutrition)
- Mercury-Sensitized Hydrogen Radical Photoetching of Undoped Hydrogenated Amorphous Silicon and Crystalline Silicon
- THE DISTRIBUTION OF FROMYLTETRAHYDROFOLATE SYNTHETASE IN PLANTS, AND THE PURIFICATION AND PROPERTIES OF THE ENZYME FROM PEA SEEDLINGS
- The occurrence and properties of methenyltetrahydrofolate cyclohydrolase in plants
- Mechanism of Photoregulated Carotenogenesis in Rhodotorula minuta IV. : Effect of Light on the Production of Ergosterol and Phytoene and on the Composition of Carotenoid Pigments
- The occurrence and properties of dihydrofolate reductase in pea seedlings
- A Major Decomposition Product, Citrinin H2, from Citrinin on Heating with Moisture(Food & Nutrition Science)
- PURIFICATION AND PROPERTIES OF THE DIHYDROFOLATE SYNTHETASE FROM PEA SEEDLINGS
- Near-Infrared Diffuse Reflectance Spectroscopic Analysis of the Amounts of Moisture, Protein, Starch, Amylose, and Tannin in Buckwheat Flours
- Measurement of Temperature of Food Materials during Extrusion Cooking
- Gyrodinium cohniiからのジメチルサルファイドの酵素的生産に及ぼす塩類の影響