Inhibition of Angiotensin-Converting Enzyme by Synthetic Peptide Fragments of Human κ-Casein(Biological Chemistry)

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Enzymatic Synthesis and Chemical Properties of Sweet Aminomalonyl (Ama) Dipeptide Esters (R)-Ama-(S)-Phe-OMe and (R)-Ama-(S)-Phe-OEt
N-Terminal Extension of Sweet Peptides in Relation to the Structural Features of Peptide Sweeteners(Organic Chemistry)
Immobilization of Enzyme in Protein Films Prepared Using Transglutaminase(Food & Nutrition)
α_-Casein Film Prepared Using Transglutaminase(Food & Nutrition)
Solid-phase Synthesis and Structure-Taste Relationships of Analogs of the Sweet Protein Monellin
Highly Probable Active Site of the Sweet Protein Monellin
Solid-Phase Synthesis of [Asn^]-, [Asn^]-, [Gln^]-, and [Asn^]Monellin, Analogues of the Sweet Protein Monellin
Solid-Phase Synthesis of Crystalline [Ser^] B-Chain Monellin, an Analogue of the Sweet Protein Monellin(Organic Chemistry)
Solid-Phase Synthesis of Crystalline Monellin, a Sweet Protein(Organic Chemistry)
Solid-Phase Synthesis and Crystallization of [Asn^, Gln^, Asn^]-A-Chain-[Asn^, Glu^]-B-Chain-Monellin, an Analogue of the Sweet Protein Monellin(Organic Chemistry)
Complete Amino Acid Sequence of the Sweet Protein Monellin(Biological Chemistry)
Solid-Phase Synthesis and Crystallization of Monellin, an Intensely Sweet Protein(Organic Chemistry)
Inhibition of Angiotensin-Converting Enzyme by Synthetic Peptide Fragments of Various β-Caseins(Biological Chemistry)
Inhibition of Angiotensin-Converting Enzyme by Synthetic Peptide Fragments of Human κ-Casein(Biological Chemistry)
Inhibition of Angiotensin-converting Enzyme by Synthetic Peptides of Human β-Casein(Biological Chemistry)
Location of the Disulfide Bonds of the Sweetness-suppressing Polypeptide Gurmarin
Functional Properties of Heterologous Polymer Prepared by Transglutaminase between Milk Casein and Soybean Globulin(Food & Nutrition)
Glutamine-specific Deamidation of α_-Casein by Transglutaminase(Food & Nutrition)
Gelation of Protein Emulsion by Transglutaminase(Food & Nutrition)
Inhibition of Prolyl Endopeptidase by Synthetic β-Casein Peptides and Their Derivatives with a C-Terminal Prolinol or Prolinal
Inhibition of Prolyl Endopeptidase by Synthetic Peptide Fragments of Human β-Casein(Food & Nutrition)
Functional Properties of Food Proteins Polymerized by Transglutaminase
Synthesis, Folding, and Biological Activities of Peptide Fragments of Sweet Protein Monellin and Human Cystatin B (Stefin B)
Solid-Phase Synthesis of Single-Chain Monellin, a Sweet Protein
Total Synthesis of The Sweet Protein Mabinlin II
Gelation Mechanism of Protein Solution by Transglutaminase
The Synthesis of a Sweet Peptide, α-L-Aspartyl-L-phenylalanine Methyl Ester, without the Use of Protecting Groups
A new synthesis of glutathione via the thiazoline peptide.
The Reaction of Aspartyl Dipeptide Esters with Ketones
Studies of Hydroxy Amino Acids. II. The Separation of Diastereoisomers of Hydroxy Amino Acids
Gelation of Casein and Soybean Globulins by Transglutaminase
The Convenient Preparation of L-Aspartic Anhydride Hydrochloride and Hydrobromide
Studies of Hydroxy Amino Acids. I. Separation of Diastereoisomers of Threonine
Structure-taste relationships of aspartyl tripeptide esters.
Synthesis of aspartyl pentapeptide esters in relation to structural features of sweet peptides.
The Structure-Taste Relationships of the Dipeptide Esters Composed of L-Aspartic Acid and β-Hydroxy Amino Acids
Structure-taste relationships of aspartyl tetrapeptide esters.

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