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Results: 1-15 |
Results: 15
CHANGES OF AMINO-ACID LEVELS AND ASPARTATE DISTRIBUTION IN THE CERVICAL SPINAL-CORD AFTER TRAUMATIC SPINAL-CORD INJURY
Authors: WATANABE M FUJIMURA Y NAKAMURA M YATO Y OHTA K OKAI H OGAWA Y
Citation: M. Watanabe et al., CHANGES OF AMINO-ACID LEVELS AND ASPARTATE DISTRIBUTION IN THE CERVICAL SPINAL-CORD AFTER TRAUMATIC SPINAL-CORD INJURY, Journal of neurotrauma, 15(4), 1998, pp. 285-293
FURTHER-STUDIES ON THE PREPARATION OF LOW-SODIUM CHLORIDE-CONTAINING SOY-SAUCE BY USING ORNITHYLTAURINE HYDROCHLORIDE AND ITS RELATED-COMPOUNDS
Authors: KURAMITSU R SEGAWA D NAKAMURA K MURAMATSU T OKAI H
Citation: R. Kuramitsu et al., FURTHER-STUDIES ON THE PREPARATION OF LOW-SODIUM CHLORIDE-CONTAINING SOY-SAUCE BY USING ORNITHYLTAURINE HYDROCHLORIDE AND ITS RELATED-COMPOUNDS, Bioscience, biotechnology, and biochemistry, 61(7), 1997, pp. 1163-1167
STUDIES ON FLAVORED PEPTIDES .12. TASTES PRODUCED BY PEPTIDES CONTAINING IONIC GROUPS AND BY RELATED-COMPOUNDS
Authors: KURAMITSU R TAKAHASHI M TAHARA K NAKAMURA K OKAI H
Citation: R. Kuramitsu et al., STUDIES ON FLAVORED PEPTIDES .12. TASTES PRODUCED BY PEPTIDES CONTAINING IONIC GROUPS AND BY RELATED-COMPOUNDS, Bioscience, biotechnology, and biochemistry, 60(10), 1996, pp. 1637-1642
RECONSTRUCTION OF PEPTIDE USING P-DIMETHYLSULFONIOPHENOL ESTER IN AQUEOUS-SOLUTION
Authors: KAWASAKI Y NAKATA T OKAI J OKAI H
Citation: Y. Kawasaki et al., RECONSTRUCTION OF PEPTIDE USING P-DIMETHYLSULFONIOPHENOL ESTER IN AQUEOUS-SOLUTION, Biotechnology letters, 18(9), 1996, pp. 1109-1112
CONVENIENT SYNTHESIS OF L-ORNITHYLTAURINE-CENTER-DOT-HCL AND THE EFFECT ON SALTINESS IN A FOOD MATERIAL
Authors: NAKAMURA K KURAMITU R KATAOKA S SEGAWA D TAHARA K TAMURA M OKAI H
Citation: K. Nakamura et al., CONVENIENT SYNTHESIS OF L-ORNITHYLTAURINE-CENTER-DOT-HCL AND THE EFFECT ON SALTINESS IN A FOOD MATERIAL, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2481-2485
PEPTIDE-SYNTHESIS IN AQUEOUS-SOLUTION .5. PROPERTIES AND REACTIVITIESOF (P-HYDROXYPHENYL)BENZYLMETHYLSULFONIUM SALTS FOR DIRECT BENZYL ESTERIFICATION OF N-ACYLPEPTIDES
Authors: NAKATA T NAKATANI M TAKAHASHI M OKAI J KAWAOKA Y KOUGE K OKAI H
Citation: T. Nakata et al., PEPTIDE-SYNTHESIS IN AQUEOUS-SOLUTION .5. PROPERTIES AND REACTIVITIESOF (P-HYDROXYPHENYL)BENZYLMETHYLSULFONIUM SALTS FOR DIRECT BENZYL ESTERIFICATION OF N-ACYLPEPTIDES, Bulletin of the Chemical Society of Japan, 69(4), 1996, pp. 1099-1106
CHARACTERISTICS OF LIPASE MODIFIED WITH WATER-SOLUBLE ACYLATING REAGENTS AND ITS ESTERIFICATION ABILITY
Authors: TAKAHASHI Y TANAKA K MURAKAMI M KAWANARI M KAWASAKI Y TATSUMI K OKAI H
Citation: Y. Takahashi et al., CHARACTERISTICS OF LIPASE MODIFIED WITH WATER-SOLUBLE ACYLATING REAGENTS AND ITS ESTERIFICATION ABILITY, Bioscience, biotechnology, and biochemistry, 59(5), 1995, pp. 809-812
ROLE OF BASIC AND ACIDIC FRAGMENTS IN DELICIOUS PEPTIDES (LYS-GLY-ASP-GLU-GLU-SER-LEU-ALA) AND THE TASTE BEHAVIOR OF SODIUM AND POTASSIUM-SALTS IN ACIDIC OLIGOPEPTIDES
Authors: NAKATA T TAKAHASHI M NAKATANI M KURAMITSU R TAMURA M OKAI H
Citation: T. Nakata et al., ROLE OF BASIC AND ACIDIC FRAGMENTS IN DELICIOUS PEPTIDES (LYS-GLY-ASP-GLU-GLU-SER-LEU-ALA) AND THE TASTE BEHAVIOR OF SODIUM AND POTASSIUM-SALTS IN ACIDIC OLIGOPEPTIDES, Bioscience, biotechnology, and biochemistry, 59(4), 1995, pp. 689-693
PREPARATION OF LOW-SODIUM CHLORIDE-CONTAINING SOY-SAUCE USING AMINO-ACID BASED SALTINESS ENHANCERS
Authors: SEGAWA D NAKAMURA K KURAMITSU R MURAMATSU S SANO Y UZUKA Y TAMURA M OKAI H
Citation: D. Segawa et al., PREPARATION OF LOW-SODIUM CHLORIDE-CONTAINING SOY-SAUCE USING AMINO-ACID BASED SALTINESS ENHANCERS, Bioscience, biotechnology, and biochemistry, 59(1), 1995, pp. 35-39
REMARKABLY ENHANCED ENANTIOSELECTIVE HYDR OLYSIS OF AMINO-ACID ESTERSWITH TRIPEPTIDE CATALYST IN MICELLAR SYSTEMS
Authors: GOTO K OKAI J EJIMA Y ITO T OKAI H UEOKA R
Citation: K. Goto et al., REMARKABLY ENHANCED ENANTIOSELECTIVE HYDR OLYSIS OF AMINO-ACID ESTERSWITH TRIPEPTIDE CATALYST IN MICELLAR SYSTEMS, Nippon kagaku kaishi, (5), 1995, pp. 351-357
ENZYMATIC PEPTIDE-SYNTHESIS WITH FATTY ACID-MODIFIED CHYMOTRYPSIN ANDTRYPSIN IN AQUEOUS-ORGANIC MEDIA
Authors: KAWASAKI Y TAKAHASHI Y NAKATANI M MURAKAMI M DOSAKO S OKAI H
Citation: Y. Kawasaki et al., ENZYMATIC PEPTIDE-SYNTHESIS WITH FATTY ACID-MODIFIED CHYMOTRYPSIN ANDTRYPSIN IN AQUEOUS-ORGANIC MEDIA, Bioscience, biotechnology, and biochemistry, 58(6), 1994, pp. 1162-1163
REMODELED ENZYME .2. ENZYMATIC FUNCTIONS OF FATTY ACID-MODIFIED CHYMOTRYPSIN AND TRYPSIN IN AQUEOUS-ORGANIC MEDIA
Authors: KAWASAKI Y TAKAHASHI Y NAKATANI M MURAKAMI M DOSAKO S OKAI H
Citation: Y. Kawasaki et al., REMODELED ENZYME .2. ENZYMATIC FUNCTIONS OF FATTY ACID-MODIFIED CHYMOTRYPSIN AND TRYPSIN IN AQUEOUS-ORGANIC MEDIA, Bioscience, biotechnology, and biochemistry, 58(3), 1994, pp. 512-516
PERFECT ENANTIOSELECTIVE HYDROLYSIS OF AMINO-ACID ESTERS BY MODIFIED ALPHA-CHYMOTRYPSIN
Authors: UEOKA R OKAI J SHIMADA K SEGAWA D NAKATA T OKAI H
Citation: R. Ueoka et al., PERFECT ENANTIOSELECTIVE HYDROLYSIS OF AMINO-ACID ESTERS BY MODIFIED ALPHA-CHYMOTRYPSIN, Chemistry Letters, (12), 1994, pp. 2261-2262
STUDIES ON BITTER PEPTIDES FROM CASEIN HYDROLYZATE .14. BITTER TASTE OF SYNTHETIC ANALOGS OF OCTAPEPTIDE, ARG-GLY-PRO-PHE-PRO-ILE-ILE-VAL, CORRESPONDING TO THE C-TERMINAL PORTION OF BETA-CASEIN
Authors: NAKATANI M NAKATA T KOUGE K OKAI H
Citation: M. Nakatani et al., STUDIES ON BITTER PEPTIDES FROM CASEIN HYDROLYZATE .14. BITTER TASTE OF SYNTHETIC ANALOGS OF OCTAPEPTIDE, ARG-GLY-PRO-PHE-PRO-ILE-ILE-VAL, CORRESPONDING TO THE C-TERMINAL PORTION OF BETA-CASEIN, Bulletin of the Chemical Society of Japan, 67(2), 1994, pp. 438-444
TRANSESTERIFICATION OF OIL BY FATTY ACID-MODIFIED LIPASE
Authors: MURAKAMI M KAWASAKI Y KAWANARI M OKAI H
Citation: M. Murakami et al., TRANSESTERIFICATION OF OIL BY FATTY ACID-MODIFIED LIPASE, Journal of the American Oil Chemists' Society, 70(6), 1993, pp. 571-574
Risultati: 1-15 |