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Research Institute for Food Science, Kyoto University | 論文
- Metabolism of 2-Ketoaldehydes in Bacteria : Oxidative Conversion of Methylglyoxal to Pyruvate by an Enzyme from Pseudomonas putida(Microbiology & Fermentation Industry)
- Interactions During Heat-induced Gelation in a Mixed System of Soybean 7S and 11S Globulins(Food & Nutrition)
- Mechanism of Heat-Induced Gelation and Gel Properties of Soybean 7S Globulin(Food & Nutrition)
- Turbidity and Rheological Properties of Gels and Sols Prepared by Heating Process Whey Protein
- Crystallization and Preliminary X-Ray Analysis of Soybean Proglycinins Modified by Protein Engineering
- Safety Assessment of Transgenic Potatoes with Soybean Glycinin by Feeding Studies in Rats
- Heterogeneity in Subunit Composition of Glutelin in Rice Protein Bodies(Biological Chemistry)
- Improved Extraction of Rice Prolamin
- Food Composition and Emulsifying Activity of Lipoxygenase Deficient Mutant Soybeans
- Plant Transformation and Transgenic Crops
- Accumulation and Degradation in the Endoplasmic Reticulum of a Truncated ER-60 Devoid of C-Terminal Amino Acid Residues^1
- Purification and Characterization of Diacylglycerol Lipase from Human Platelets^1
- Autodegradation of Protein Disulfide Isomerase
- Functions of Characteristic Cys-Gly-His-Cys (CGHC) and Gln-Glu-Asp-Leu (QEDL) Motifs of Microsomal ER-60 Protease
- Selective Incorporation of Polyunsaturated Fatty Acids into Organelle Phospholipids of Animal Cells
- Selective Incorporation of n-3 and n-6 Unsaturated Fatty Acids into Animal Cell Phospholipids
- ENERGY-DISPERSIVE X-RAY ANALYSIS OF PHYTIN GLOBOIDS IN ALEURONE PARTICLES OF DEVELOPING RICE GRAINS
- ACID-SOLUBLE NUCLEOTIDES OF RIPENING RICE GRAINS.
- Decreased IgE-binding with Wheat Gluten by Deamidation
- Introduction of Enterostatin (VPDPR) and a Related Sequence into Soybean Proglycinin A_B_ Subunit by Site-directed Mutagenesis