スポンサーリンク
Tokyo Univ. Agriculture And Technology Tokyo Jpn | 論文
- Ionized Cluster Beam Deposition of Polycrystalline Thin Films of CuInSe_2
- Peptide Synthesis in Aqueous Solution. V.^ Properties and Reactivities of (p-Hydroxyphenyl)benzylmethylsulfonium Salts for Direct Benzyl Esterification of N-Acylpeptides^
- Role of Basic and Acidic Fragments in Delicious Peptides (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) and the Taste Behavior of Sodium and Potassium Salts in Acidic Oligopeptides
- Magnetic Field Dependence of Magnetocircular Photoluminescence Spectra in Ruby
- Photoconductive Image Using CuInSe_2 Film
- Characterization by Photoluminescence of ICB-Grown CuInSe_2 Thin Films
- Characteristics of H_2S Oxidizing Bacteria Inhabiting a Peat Biofilter
- 51 Heterosis in Rice with Reference to Agronomic Characters and Leaf Photosynthesis
- Polyphenols from Some Foodstuffs as Inhibitors of Ovalbumin Permeation through Caco-2 Cell Monolayers(Food & Nutrition Science)
- An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification(Food & Nutrition Science)
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
- 4-Hydroxy-3-nitrophenylacetic and Sinapic Acids as Antibacterial Compounds from Mustard Seeds
- Spectral Analysis of Amino Acid Sequence.I.Intrinsic Membrane Proteins
- Studies on a Quantitative Analysis of Oryzalides and Oryzalic Acids in Rice Plants by GC-SIM
- Large-scale Production and Purification of an Erwinia ananas Ice Nucleation Protein and Evaluation of Its Ice Nucleation Activity
- Practical Debittering Using Model Peptides and Related Compounds(Food & Nutrition)
- Primary Structure of an Allergenic Peptide Occurring in the Chymotryptic Hydrolysate of Gluten
- Fabrication and Quality Evaluation of Hypoallergenic Wheat Products
- Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour
- Development and Quality Evaluation of Hypoallergenic Bakery Products Suitable for Patients with Wheat-associated Allergy