Opportunities and Challenges for Young Anatomist Researchers in the USA
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概要
- 論文の詳細を見る
- 1999-08-01
著者
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Watanabe Michiko
Department Of Agricultural Chemistry The University Of Tokyo
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Watanabe Michiko
Department Of Pediadtrics Rainbow Babies And Childrens Hospital Case Western Reserve University Scho
関連論文
- A Wild-type Japanese Measles Virus Strain Inducing Predominant Early Down-regulation of CD46
- Sequential Changes in CGRP-like Immunoreactivity in NIDDM Model Otsuka Long-Evans Tokushima Fatty (OLETF) Rat Pancreatic Islets
- 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)
- Freeze Texturing of Food Materials by Ice-nucleation with the Bacterium Erwinia ananas
- IS-6 Investigation on prognosis in pregnancies of unknown location(Group1 Reproduction1,International Session)
- Freeze Concentration of Some Foodstuffs Using Ice Nucleation-active Bacterial Cells Entrapped in Calcium Alginate Gel(Food & Nutrition)
- Three Antigenic Regions in p17 of Human Immunodeficiency Virus Type 1 ( HIV-1 ) Revealed by Mouse Monoclonal Antibodies and Human Antibodies in HIV-1 Carriar Sera
- Enlarged-scale Production of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria
- Physicochemical Properties of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria(Food & Nutrition)
- Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing
- Production and Characterization of a Pressure-induced Gel from Freeze-concentrated Milk
- Heat-induced Gel Properties of Freeze-concentrated Egg White Produced Using Bacterial Ice Nuclei(Food & Nutrition)
- n-Alkylphenyldimethylammonium Salts as Inhibitors of the Ice Nucleating Activity of Erwinia ananas(Food & Nutrition)
- Bioavailability of L-Methionine Oligomers in Rats(Food & Nutrition)
- Interaction of an Antinucleating Chemical and an Ice Nucleation Active Bacterium : a Case Study with an n-Octylbenzyldimethylammonium Salt and Erwinia ananas(Pesticide Chemistry)
- Alkylbenzyldimethylammonium Salts as Inhibitors for the Ice Nucleating Activity of Erwinia ananas(Pesticide Chemistry)
- Macrophage Stimulating Activity of Foods(Food & Nutrition)
- Freezing of Water in the Presence of the Ice Nucleation Active Bacterium, Erwinia ananas, and Its Application for Efficient Freeze-drying of Foods(Food & Nutrition)
- Opportunities and Challenges for Young Anatomist Researchers in the USA
- Enzymatic Modification of Protein Functionality: Implantation of Potent Amphiphilicity to Succinylated Proteins by Covalent Attachment of Leucine Alkyl Esters
- Incorporation of L-Leucine 1-13C-Dodecyl Ester to Succinylated αs1-Casein during a Papain-catalyzed Reaction
- Phase Behavior of Enzymatically Modified Proteins in Concentrated Aqueous Systems
- Enzymatically Modified Gelatin as an Antifreeze Protein
- Surface Properties of Enzymatically Modified Proteins in Aqueous Systems
- Chemical Properties of Enzymatically Modified Proteins Produced from Soy Protein by Covalent Attachment of Methionine
- Antifreeze Emulsions Produced from Linoleic Acid and Water Using Enzymatically Modified Gelatin
- Physicochemical Properties of Enzymatically Modified Gelatin as a Proteinaceous Surfactant
- Characterization of Foam- and Emulsion-stabilizing Functions of Enzymatically Modified Proteins with Surfactancy
- Purification and Characterization of a Surface-active Macropeptide Produced from Succinylated αs1-Casein by Modification with Papain
- Peptic Hydrolysis of Bovine β-Lactoglobulin to Produce a Low-phenylalanine Peptide Foodstuff for Phenylketonuria