Preparation of monoclonal antibodies against tuna parvalbumin
スポンサーリンク
概要
著者
-
OHSHIMA Toshiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
-
FUKUDA HIDEO
Department of Applied Microbial Technology, Kumamoto Institute of Technology
-
USHIO Hideki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
-
Yamanaka Hideaki
Department of Material Physics, Faculty of Engineering Science, Osaka University
-
Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Fisheries
-
Fukuda Hideo
Department Of Applied Microbial Technology The Kumamoto Institute Of Technolgy
-
Ushio Hideki
Department Of Food Science And Technology Tokyo University Of Fisheries
-
Yamanaka H
Department Of Food Science And Technology Tokyo University Of Fisheries
-
Yamanaka Hideaki
Department Of Food Science & Technology Tokyo University Of Fisheries
-
KAWASE Shinobu
Department of Food Science and Technology Tokyo University of Fisheries
-
Fukuda Hideo
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
-
Fukuda Hideo
Department Of Aquatic Bioscience Tokyo University Of Fisheries
関連論文
- Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage
- Purificatin and Properties of Two Forms of Glucoamylase from Saccharomycopsis fibuligera
- Site-Directed Mutagenesis of Histidine Residues in the Ethylene-Forming Enzyme from Pseudomonas syringae
- Photosynthetic Conversion of Carbon Dioxide to Ethylene by the Recombinant Cyanobacterium, Synechococcus sp. PCC 7942,Which Harbors a Gene for the Ethylene-Forming Enzyme of Pseudomonas syringae
- Ethylene Production Using a Broad-Host-Range Plasmid in Pseudomonas syringae and Pseudomonas putida
- Cytochrome P450rm from Rhodotorula minuta Catalyzes 4-Hydroxylation of Benzoate
- Overexpression and In Vitro Reconstitution of the Ethylene-Forming Enzyme from Pseudomonas syringae
- Purification and Characterization of Cytochrome P450 from an Isobutene-forming Microorganism, Rhodotorula minuta
- Purification and Characterization of Cytochrome b_5 from Rhodotorula minuta
- The Stimulatory Effect of Catalase on the Formation in vitro of Ethylene by an Ethylene-Forming Enzyme Purified from Penicillium digitatum
- Classification of Ethylene-Producing Bacteria in Terms of Biosynthetic Pathways to Ethylene
- The Role of NADH : Fe(III)EDTA Oxidoreductase in Ethylene Formation from 2-Keto-4-Methylthiobutyrate
- The Relationship between Isobutene-Forming Activity and a Cytochrome P-450 in Rhodotorula minuta
- Microbial Production of Squalene by a Nicotinic Acid-Resistant Mutant Derived from Fusarium sp. No. 5-128B
- Antioxidant, Free Radical-Scavenging, and NF-κB-Inhibitory Activities of Phytosteryl Ferulates : Structure-Activity Studies
- Antioxidant, Free Radical–Scavenging, and NF-κB–inhibitory Activities of Phytosteryl Ferulates: Structure–Activity Studies
- Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea
- Ethylene Production from L-Methionine by Cryptococcus albidus
- Preparation of a Cell-free Ethylene-forming System from Penicillium digitatum
- A Screening System for Microbes which Produce Olefin Hydrocarbons
- Microbial Production of C2- Hydrocarbons, Ethane, Ethylene and Acetylene
- Observation of Magnetic Ordering in La_Sr_xCuO_4 around x=0.115 : La-NQR Study
- Inhibitory effect of enokitake extract on melanosis of shrimp
- Differences in the Ultrastructure of Carp Muscle Slices Due to Varying "Arai" Treatment : An Electron Microscopic Observation(Food & Nutrition)
- Fabrication of Epitaxial Diamond Thin Film on Iridium
- Comparison of volatile compounds formed by autoxidation and photosensitized oxidation of cod liver oil in emulsion systems
- Effects of food colorants on photooxidation of lipids added to Alaska pollack Theragra chalcogramma surimi
- Compositions of fatty acid hydroperoxide positional isomers in sweet smelt, yellowtail and rainbow trout livers phosphatidylcholine
- Preparation of monoclonal antibodies against tuna parvalbumin
- Unusual levels of phosphatidylcholine hydroperoxide in plasma, red blood cell, and livers of aromatic fish
- Fatty Acid Compositions of Biological Membranes from Fast Skeletal Muscle of Carp
- Fatty Acid Compositions in Glycerophospholipids from Brain Lobes of Rainbow Trout, Carp and Skipjack Tuna
- Formation of Cholesterol Oxides in Marine Fish Products Induced by Grilling
- AN-O1 Biosynthesis of ergothioneine during different stages of submerged fermentation of "Shiitake" (Lentinus edodes) mushroom and their bioactive properties(Section I Animal and Plant Cell Cultures)
- Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants
- SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product
- Effect of raw materials on the extractive components and taste aspects of fermented fish paste : sakana miso
- Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters
- Scale-Up of Glucoamylase Production by Saccharomycopsis fibuligera
- Clarification of the Temperature Dependence of the Hall Effect in the Normal State of La_Sr_xCuO_4
- Superconducting Properties of La_Sr_xCuO_4 within the Framework of the Phonon Mediated Pairing Mechanism
- Accumulation of gamma-oryzanol in teleost
- Effects of temperature on myofibrillar ATPase activities of two lobster species
- Changes in Content of Extractive Components in the Tail Muscle of Three Species of Lobsters during Storage
- Effects of Cold Storage, Freezing and Thawing on Browning of Cooked Scallop Adductor Muscle
- Phylogenetic Relationship among Several Japanese Odonate Species Inferred from Mitochondrial DNA Sequences
- Comparison of Mitochondrial DNA Sequences among Japanese Cicadas, with Special Reference to Three Tibicenine Species
- Theory of Cyclotron Resonance in Graphite. II. : The Effect of the Sparial Dispersion
- Theory of Cyclotron Resonance of Graphite. I. : Determination of the Degree of Band Warping
- The Role of L-Phenylalanine in the Peoduction of Isobutene by Rhodotorula minuta
- Postmortem Biochemical Changes in Muscle of Buccinum striatissimum during Storage
- Post-mortem Biochemical Changes in the Muscle of Japanese Spiny Lobster during Storage
- Post-mortem Changes in Contents of Glycolytic Intermediates in the Adductor Muscle of Noble Scallop during Storage
- Glycolytic Enzymes in the Tissues of Three Species of Scallop (Bivalvia:Pectinidae)
- Influences of Seasonal Variations in Contents of Glycogen and Its Metabolites on Browning of Cooked Scallop Adductor Muscle
- Relations Between Glycolysis and Browning of Cooked Scallop Adductor Muscle
- Effects of Freezing and Thawing on post-mortem Biochemical Changes in Scallop Adductor Muscle
- Free Amino Acids Responsible for the Browning of Cooked Scallop Adductor Muscle
- Initial changes in ATP equivalents in the post mortem muscles of three species of lobster
- Changes in Content of Extractive Components in the Adductor Muscle of Noble Scallop during Storage
- Mechanisum of High Tc Superconductivity
- Electron Interaction in Tight Binding Approximation
- Effect of mycelial morphology on ergothioneine production during liquid fermentation of Lentinula edodes
- Identification of Arsenobetaine as a Major Arsenic Compound in the Ivory Shell Buccinum striatissimum
- Production of a Gaseous Saturated-hydrocarbon Mixture by Rhizopus japonicus under Aerobic Conditions
- Molecular phylogenetic relationship of Tetraodon pufferfish based on mitochondrial DNA analysis