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The Research Institute for Food Science, Kyoto University | 論文
- Effect of sulfate ions on photophosphorylation by spinach chloroplasts
- Structural Characteristics of the Disulfide-reduced Ovotransferrin N-Lobe Analyzed by Protein Fragmentation
- Refolding of Urea-Denatured Ovalbumin That Comprises Non-Native Disulfide Isomers
- Role of the Intrachain Disulfide Bond of Ovalbumin during Conversion into S-Ovalbumin
- Induction of Enzymes Involved in the Ascorbate-Dependent Antioxidative System, Namely, Ascorbate Peroxidase, Monodehydroascorbate Reductase and Dehydroascorbate Reductase, after Exposure to Air of Rice (Oryza sativa) Seedlings Germinated under Water
- Periplasmic Secretion of Functional Ovotransferrin N-Lobe in Escherichia coli
- The Amino Acid Sequence of Ascorbate Peroxidase from Tea Has a High Degree of Homology to That of Cytochrome c Peroxidase from Yeast
- The growth promoting effect of phytic acid on callus tissues of rice seed
- Phosphorylation of myo-inositol in ripening grains of rice and wheat. Incorporation of phosphate-^P and myo-inositol-^3H into myo-inositol phosphates
- Cytochrome b/f Complex Is Not Involved in Respiration in the Cyanobacterium Synechocystis PCC 6803 Grown Photoautotrophycally
- Reduction of plastocyanin with O_2^- and superoxide dismutase-dependent oxidation of plastocyanin by H_2O_2
- Superoxide dismutases from kidney bean leaves
- The Role of SH and S-S Group in Bacillus cereus β-Amylase
- Structural Properties of Recombinant Ovalbumin and Its Transformation into a Thermostabilized Form by Alkaline Treatment
- Physicochemical and Functional Properties of Hen Ovalbumin Dephosphorylated by Acid Phosphatase(Food & Nutrition)
- Taurine Levels in Some Tissues of Yellowtail (Seriola quinqueradiatd) and Mackerel (Scomber japonicus)
- Thiol-dependent Gelation of Conalbumin in the Presence of Denaturant(Food & Nutrition)
- Thiol-dependent Gelation of Conalbumin: Use of Thiosalicylic Acid and Its Removal from the Gel(Food & Nutrition)
- Effects of Anions on the Thiol-dependent Gelation of Conalbumin(Food & Nutrition)
- Conformation Changes and Subsequent Gelation of Conalbumin by a Thiol Reagent(Biological Chemistry)