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Research Institute for Food Science, Kyoto University | 論文
- Remarkable Activity Enhancement of Pitch Based Active Carbon Fibers by Heat-treatment for Oxidative SO_2 Removal
- Detoxification of Ochratoxin A on Heating under Acidic and Alkaline Conditions
- Cytotoxicity of Citrinin Heated at Temperatures above 100℃
- Sweetness of Sweet Protein Thaumatin Is More Thermoresistant under Acid Conditions Than under Neutral or Alkaline Conditions
- Biosynthesis of folic acid compounds in plants VI. The occurrence and properties of the dihydrofolate-synthesizing enzyme in pea seedlings
- Expression of the Glutathione Synthetase Gene of Escherishia coli B in Saccharomyces cerevisiae
- The Expression of the γ-Glutamylcysteine Synthetase Gene of Escherichia coli B in Saccharomyces cerevisiae(Biological Chemistry)
- Effect of a Change of Unusual Initiation Codon TTG to ATG by Site-directed Mutagenesis on γ-Glutamylcysteine Synthetase Gene Expression(Microbiology & Fermentation Industry)
- Purification and Characterization of γ-Glutamylcysteine Synthetase of Escherichia coli B(Microbiology & Fermentation Industry)
- Method for the Accurate Measurement of Freezing-induced Denaturation of Ovalbumin with 5,5'-Dithiobis-(2-nitrobenzoic acid)
- Thermal Denaturation of Soybean Protein at Low Water Contents(Food & Nutrition)
- Denaturation Temperature of Soy Protein under Low Moisture Conditions(Food & Nutrition)
- Protective Effects of Non-ionic Surfactants against Denaturation of Rabbit Skeletal Myosin by Freezing and Thawing(Food & Nutrition)
- Aerobic Degradation of Polypropylene Glycol by Corynebacterium sp.
- Reduction of NO at Very Low Concentration in Air with NH_3 at Room Temperature over a Series of Calcined Pitch Based Active Carbon Fibers
- Behavioral and Pharmacological Studies on Gluten Exorphin A5, a Newly Isolated Bioactive Food Protein Fragment, in Mice
- Effects of Tyr-MIF-1 on Stress-Induced Analgesia and the Blockade of Development of Morphine Tolerance by Stress in Mice
- Conformational Changes and Surface Properties of Legumin from Broad Beans in Relation to Its Thermal Aggregation
- Relationships of Molecular Forces to Rheological and Structural Properties of Legumin Gels from Broad Beans
- Relationship between the Thermal Denaturation and Gelling Properties of Legumin from Broad Beans