STUDIES ON THE UTILIZATION OF GRAPE PART I. COMPOSITION OF GRAPE JUICES
スポンサーリンク
概要
著者
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YAMAUCHI Fumio
Departments of Nephrology and Metabolism; School of Medicine, Tokai University
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Yamauchi Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Matsuda Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University:(present Office)iwaki-
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Matsuda Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Sasaki Atsuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Shibasaki Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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HAMADA Shigeo
Department of Physics and Atomic Energy Research Institute, College of Science and Engineering, Niho
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ASO Kiyoshi
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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NAKAYAMA Teizo
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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IWASA Seichi
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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Aso Kiyoshi
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Hamada Shigeo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Aso Kiyoshi
Department Of Agriciltural Chemistry Faculty Of Agriculture Tohoku University
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Iwasa Seichi
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Matsuda Kazuo
Department Of Agricultural Biochemistry Faculty Of Agriculture Tohoku University
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Sato Akio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Nakayama Teizo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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SHIBASAKI Kazuo
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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YAMAUCHI Fumio
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
関連論文
- Wegener's Granulomatosis with Relapsed Bleeding of Gastric Ulcers : A Case Report
- Characterization of an Acidic Arabinoxylan from Cell Walls of Immature Barley Plants(Biological Chemistry)
- Xyloglucan and β-D-Glucan in Cell Walls of Rice Seedlings
- Immunochemical Analysis of the Glucomannan from Candida utilis(Biological Chemistry)
- A Morphological Mutant of Neurospora crassa with Defects in the Cell Wall β-Glucan Structure(Biological Chemistry)
- Hydrolysis of Glucobioses by Aspergillus niger Glucoamylase
- Hydrolysis of Glucobioses by Glucoamylase from Endomyces sp.
- Hydrolysis of Glucobioses by Glucoamylase from Rhizopus niveus
- Modification of Potato and Yeast Phosphorylases with Cyclodextrin-Dialdehyde(Biological Chemistry)
- Affinity Labeling of Muscle Phosphorylase b with α-Cyclodextrin-Dialdehyde(Biological Chemistry)
- Inhibition of α-Amylase and Phosphorylases by Cyclodextrin-Dialdehyde(Biological Chemistry)
- Cyclodextrin-Dialdehyde Prepared by Periodate Oxidation(Biological Chemistry)
- Degradation of Xyloglucan by Wall-Bound Enzymes from Soybean Tissue II : Degradation of the Fragment Heptasaccharide from Xyloglucan and the Characteristic Action Pattern of the α-D-Xylosidase in the Enzyme System
- Degradation of Xyloglucan by Wall-bound Enzymes from Soybean Tissue I. Occurrence of Xyloglucan-degrading Enzymes in Soybean Cell Wall
- Biosynthesis of Xyloglucan in Suspension-Cultured Soybean Cells--An Assay Method for Xyloglucan Xylosyltransferase and Attempted Synthesis of Xyloglucan from UDP-D-Xylose
- Xyloglucan from suspension-cultured soybean cells
- Inheritance of "Group A Saponin" in Soybean Seed(Analytical Chemistry)
- Yeast Glycogen Phosphorylase: Kinetic Properties Compared with Muscle and Potato Enzymes(Biological Chemistry)
- Purification and Some Properties of Two Wall-associated (β1,3)Glucanases from Neurospora crassa Cells(Biological Chemistry)
- Production of α-Xylosidase by Aspergillus niger
- Changes in Starch Content and Related Enzyme Activities during the Growth of Germinating Soybeans
- Biosynthesis of Xyloglucan in Suspension-Cultured Soybean Cells. Synthesis of Xyloglucan from UDP-Glucose and UDP-Xylose in the Cell-Free System
- The Relationship between the Ultracentrifugal Fraction and the Gel Electrophoretical Bands of Soybean Proteins
- Purification and Some Properties of an Endo-1,4-β-D-Xylanase from Streptomyces sp.
- Structural Analyses on Aggregates of Graft Copolypeptides Containing Tryptophan in Aqueous Media and Efficiency of Drug Release
- Preparation of a Photoactivatable Fluorescent Derivative of Lactose and Its Application to Photoaffinity Labeling of a Conger Eel Lectin
- Some Properties of Granule-bound Starch Synthase in Suspension-cultured Soybean Cells(Biological Chemistry)
- Isolation and Characterization of Starch from Suspension Cultured Soybean Cells
- The Collision of Two Plasma Streams
- Substrate Binding Sites of Leuconostoc Dextransucrase Evaluated by Inhibition Kinetics(Biological Chemistry)
- STUDIES ON THE UTILIZATION OF GRAPE PART V. COLOR CHANGE OF CONCORD GRAPE JUICE BY VARIOUS TREATMENTS AND STORAGE
- STUDIES ON THE UTILIZATION OF GRAPE PART IV. PRODUCTION OF GRAPE JUICE FOR DRINK (2)
- STUDIES ON THE UTILIZATION OF GRAPE PART III. INVERSION OF SUCROSE BY GRAPE JUICE
- STUDIES ON THE UTILIZATION OF GRAPE PART II. PRODUCTION OF GRAPE JUICE FOR DRlNK
- STUDIES ON THE UTILIZATION OF GRAPE PART I. COMPOSITION OF GRAPE JUICES
- Acidic Arabinoxylan as an Extracellular Polysaccharide of Suspension-Cultured Soybean Cells
- Expansion and Thermalization of Plasma in a Non-Uniform Magnetic Channel
- Ultra High Speed Spectrometer for Measurement of Spectral Line Profile
- Structural Analysis of β-Glucans from a Killer Toxin Sensitive Yeast, Saccharomyces cerevisiae, and a Killer-Resistant Mutant(Microbiology & Fermentation Industry)
- STUDIES ON THE MIRIN (SWEET SAKE) II. FRACTIONATION AND DETERMINATION OF SUGARS IN MIRIN BY CARBON COLUMN CHROMATOGRAPHY
- STUDIES ON THE PAPER CHROMATOGRAPHY OF GLUCOSE POLYMERS (I) Correlation of the Colour Reaction with the Chemical Structure (II) Correlation of the Rf Value with the Chemical Structure
- Gallbladder torsion : case report and review of 245 cases reported in the Japanese literature
- Effective Digestion of Casein with Agar Gel-Entrapped Cell Wall Fraction-Bound Enzymes of Aspergillus oryzae as Immobilized Proteases
- Partial Characterization of Aspergillus oryzae Cell Wall Fraction-Bound Enzyme Related to Immobilized Biocatalyst
- Presence of a xyloglucan in the cell wall of Phaseolus aureus hypocotyls
- Enzyme Immobilization on Glycosylated Edible Proteins(Food & Nutrition)
- Enzyme Immobilization by the Formation of Enzyme Coating on Small Pore-size Ion-Exchangers(Biological Chemistry)
- Formation of 2-Methyl-3,6-dihydroxy-pyridine from Furyl methylketone and Hydroxylamine hydrochloride
- Purification and Some Properties of an Endo-β-1,6-glucanase from Neurospora crassa(Biological Chemistry)
- Chemical Structures of Oligosaccharides Obtained from Partial Acid Hydrolysates of Saccharomyces cerevisiae Mannan
- Relationship between the Limited Proteolysis of Glycinin and Its Conformation(Food & Nutrition)
- Localization and Partial Characterization of Acid Proteinase Bound on Aspergillus oryzae Cell Wall Fraction on Media Compositions
- STUDIES ON THE AUTOCLAVED PRODUCTS OF POLYURONIDES
- STUDIES ON THE DIOSPYROS KAKI (JAPANESE PERSIMMON) I. ON THE COMPOSITION OF WHITE POWDER OF THE DRIED DIOSPYROS KAKI
- ACETOLYSIS OF POLYSACCHARIDES IV. ACETOLYSIS AND ACID HYDROLYSIS OF GLUCO-BIOSES
- ACETOLYSIS OF POLYSACCHARIDES III. PREPARATION OF LAMINARIBIOSE FROM PACHYMAN AND LAMINARIN BY ACETOLYSIS
- FORMATION OF 3-HYDROXY-6-BENZYL-PYRIDlNE FROM 5-BENZYL-FURFURAL AND AMMONIUM SULFATE
- STUDIES ON THE DIOSPYROS KAKI (JAPANESE PERSIMMON) II. ON THE TOTAL SUGAR DETERMINATION OF THE SUBSTANCES CONTAINING FRUCTOSE
- REACTION OF FURAN DERIVATIVES WITH AMMONIA
- STUDIES ON THE MIRIN (SWEET SAKE) I. ON THE SUGAR COMPOSITION OF THE MIRIN
- SUGARS IN THE ACID HYDROLYSATES OF POLYSACCHARIDES (Part I) SUGAR COMPOSITION OF SWEET POTATO STARCH HYDROL
- REACTION OF FURAN DERIVATIVES WITH AMMONIA VI. REACTION OF 2-FURYL-ARYLKETONES WITH AMMONIA
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCHARIDES IV. ON THE β-LINKED SUGARS IN THE OLIGOSACCHARIDES FRACTION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCARIDES III. ON THE SUGAR COMPOSITION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON THE UNFERMENTABLE SUGARS (VIII) : IDENTIFICATION OF SAKEBIOSE, NIGEROSE AND Y-SUGAR
- STUDIES ON THE UNFERMENTABLE SUGARS (I-III)
- Effects of 2,6-dichlorobenzonitrile on suspension-cultured soybean cells
- Isolation of Xyloglucans from etiolated Glycine max and Vigna sesquipedalis hypocotyls
- STUDIES ON THE UNFERMENTABLE SUGARS (IV-V)
- STUDIES ON THE SUGARS IN APPLE JUICE
- STUDIES ON THE UNFERMENTABLE SUGARS (VI〜VII)
- ACETOLYSIS OF POLYSACCHARIDES II. PREPARATION OF KOJIBIOSE BY THE ACETOLYSIS OF A DEXTRAN PRODUCED BY LEUCONOSTOC MESENTEROIDES NRRL B-1299
- ACETOLYSIS OF POLYSACCHARIDES I. ISOLATION OF NIGEROSE FROM THE ACETOLYSATE OF A DEXTRAN PRODUCED BY LEUCONOSTOC MESENTEROIDES NRRL B-421
- Xyloglucan in the Cell Walls of Suspention-Cultured Rice Cells
- A Comparative Study of the Structures of a-Glucans from Suspension-Cultured Nonglutinous and Glutinous Rice Cells
- An α-Glucan from Suspension-Cultured Rice Cells
- Biosynthesis of Xyloglucan in Suspension-cultured Soybean Cells. Evidence that the Enzyme System of Xyloglucan Synthesis does not Contain β-1,4-Glucan 4-β-D-Glucosyltransferase Activity (EC 2.4.1.12)
- A New Electrophoresis Method and its Application for Revealing the Heterogeneity of the Chromatographically Homogeneous Fractions of Soybean Proteins
- STUDIES ON THE TRANSGLUCOSIDATION OF SCHIZOSACCHAROMYCES POMBE (Part 3) SYNTHESIS OF OLIGOSACCHARIDES FROM GLUCOSE
- STARCH GEL ELECTROPHORESIS OF SOYBEAN PROTEINS IN HIGH CONCENTRATION OF UREA
- STUDIES ON THE TRANSGLUCOSIDATION OF SCHIZOSACCHAROMYCES POMBE (Part 2) ISOLATION AND IDENTIFICATION OF THE SYNTHESIZED OLIGOSACCHARIDES
- Isolation and Electrophoretic Analysis of Heat-induced Products of Mixed Soybean 7S and 11S Globulins
- On the Role of Disulfide Bonds in Polymerization of Soybean 7S Globulin during Storage
- Effect of Acetylation on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
- Determination of Sulfhydryl and Disulfide Contents of Soybean 11S Globulin and Their Change by Lyophilization
- Spectroscopic Studies on the Aggregates and the Dissociates Induced by Heating Soybean 11S Globulin in the Presence of N-Ethylmaleimide
- Relationship between the Properties of Emulsion Systems Stabilized by Soy Protein Digests and the Protein Conformation
- Emulsifying Properties of Soybean β-Conglycinin and Glycinin: Evaluation by Turbidimetry
- Isolation and Characterization of a Proteolipid in Defatted Soybean Meals
- Limited Proteolysis of Soybean Beta-conglycinin
- Electrophoretical and Differential Thermal Analysis of Soybean 11S Globulin Heated in the Presence of N-Ethylmaleimide
- Immunochemical Studies of the Effects of Ionic Strength on Thermal Denaturation of Soybean 7S Globulin
- Effect of Tryptic Digestion on Emulsifying Properties of Soy Protein
- Isolation and Identification of a New Type of β-Conglycinin in Soybean Globulins
- Immunochemical Studies of the Effect of Ionic Strength on Thermal Denaturation of Soybean 11S Globulin
- Effects of Lipids on the Rheological Properties of Aqueous Soybean Protein Dispersions
- Analysis of the State of Aromatic Amino Acid Residues in Heated Soybean 7S Globulin by Absorption Derivative Spectrophotometry and Spectrofluorimetry
- Effect of Trimethylammonium Residue-containing Compounds on Gel Formation with Heating and Freezing of Soybean Protein
- Rheological Behavior of Soybean Protein-Lipid-Water Gel, from a Small Distortion to Rupture
- Effect of Alkalic Salts on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems