スポンサーリンク
Tokyo Univ. Agriculture And Technology Tokyo Jpn | 論文
- IgE-reactive 60 kDa glycoprotein occurring in wheat flour
- Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats.
- Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing
- Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris
- Enzymatic Production of L-Serine from 2-Oxo-oxazolidine-4-carboxylic Acid(Microbiology & Fermentation Industry)
- Synthesis and Absolute Configuration of Pyriculol(Organic Chemistry)
- CONTRIBUTION OF RENAL ACTIVE SECRETION IN RENAL EXCRETION OF N^4-ACETYLSULFAMONOMETHOXINE IN CONSCIOUS PIGS
- Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers
- The Pain Recognition System in Dental Hypersensitivity Examined by Magnetoencephalography(Abstracts of Workshop in the ORAL HEALTH SCIENCE CENTER)
- Synthesis of Optically Active Pyriculol, a Phytotoxic Metabolite Produced by Pyricularia oryzae Cavara
- Enlarged-scale Production of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria
- Relationship between Taste and Structure of O-Aminoacyl Sugars Containing Basic Amino Acids
- δ-Acetyl-L-ornithyl-β-alanine Methyl Ester Hydrochloride, an Intermolecule Type Sweetener(Food & Nutrition)
- Mechanism for the Bitter Tasting Potency of Peptides Using O-Aminoacyl Sugars as Model Compounds^+(Food & Nutrition)
- An Enhancing Effect on the Saltiness of Sodium Chloride of Added Amino Acids and Their Esters(Food & Nutrition)
- Glycine Methyl or Ethyl Ester Hydrochloride as the Simplest Examples of Salty Peptides and Their Derivatives(Foof & Nutrition)
- Synthesis of Bitter Peptides Composed of Aspartic Acid and Glutamic Acid(Food & Nutrition)
- Occurrence of Bound Salt in Freeze-concentrated Soy Sauce
- Measurement of Thermal Radiative Properties of Silicon Wafers with Oxide Film and Nitride Film at 950℃
- Producing a Low Ovomucoid Egg White Preparation by Precipitation with Aqueous Ethanol