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The Institute For Bio-medical Research Teijin Limited | 論文
- Characterization of a Novel Human Tumor Necrosis Factor-α Mutant with Increased Cytotoxic Activity
- Interactions between Novel Tumor Necrosis Factor-α Mutants and Receptors on Tumor and Normal Cells(Biological Chemistry)
- Reduction of Antigenicity of Cry j I, Major Allergen of Japanese Cedar Pollen, by the Attachment of Polysaccharides(Food & Nutrition Science)
- Functional Casein-Polysaccharide Conjugates Prepared by Controlled Dry Heating
- Functional Properties of Glycosylated Lysozyme Secreted in Pichia pastoris(Food & Nutrition Sience)
- Deamidation of Ovalbumin during s-Ovalbumin Conversion
- Functional Properties of Deamidated Gluten Obtained by Treating with Chymotrypsin at Alkali pH(Food & Nutrition)
- Characterization of Recombinant Amyloidogenic Chicken Cystatin Mutant I66Q Expressed in Yeast
- Structural and Functional Properties of Chicken Lysozyme Fused Serine-rich Heptapeptides at the C-Terminus
- Expression and Characterization of Saccharomyces cerevisiae Cne1p, a Calnexin Homologue
- Secretion of Glycosylated α-Lactalbumin in Yeast Pichia pastoris
- Effects of Calnexin Deletion in Saccharomyces cerevisiae on the Secretion of Glycosylated Lysozymes
- Enantioselective Oxidation of Racemic Citronellol with an Interface Bioreactor
- Production of (S)-Citronellic Acid and (R)-Citronellol with an Interface Bioreactor
- Production of Aliphatic Carboxylic Acids via Microbial Oxidation of 1-Alkanols with Interface Bioreactor
- Improvement of the Surface Functional Properties of β-Lactoglobulin and α-Lactalbumin by Heating in a Dry State
- Extracellular Production of Human Immunoglobulin ε-Chain/γ1-Chain Chimeric Fc Polypeptide by Escherichia coli
- The Properties of a Tumor Necrosis Factor Mutant with the Deletion of Alanine-14(Biological Chemistry)
- Extracellular Production of Human Tumor Necrosis Factor-α by Escherichia coli Using a Chemically-synthesized Gene(Biological Chemistry)
- Improved Production of Human Immunoglobulin γ_1 Chain Fc Polypeptides in Escherichia coli and Their Properties(Biological Chemistry)
- Effects of Freeze-denaturation of Ovomacroglobulin on the Chymosin Inhibition(Food & Nutrition)
- Emulsifying Properties of Protein-Polysaccharide Complexes and Hybrids(Food & Nutrition)
- Inhibition by Ovomacroglobulin of Pepsin and Rennin(Biological Chemistry)
- Effects of Phosphate Residues on the Excellent Emulsifying Properties of Phosphoglycoprotein Phosvitin(Food & Nutrition)
- Relationship between the Stability of Hen Egg-White Lysozymes Mutated at Sites Designed to Interact with α-Helix Dipoles and Their Secretion Amounts in Yeast
- Amyloid Fibril Formation of Hen Lysozyme Depends on the Instability of the C-Helix (88-99)