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Bioscience, Biotechnology, and Biochemistry|May 1, 2004
Heterologous mevalonate production in Streptomyces lividans TK23Tomohisa Kuzuyama, Tohru Dairi, Haruyuki Yamashita, et al.Plos One|May 24, 2019
Oryza sativa Brittle Culm 1-like 6 modulates β-glucan levels in the endosperm cell wallKeiko Midorikawa, Masaharu Kuroda, Haruyuki Yamashita, et al.Science (New York, N.Y.)|September 20, 2008
An alternative menaquinone biosynthetic pathway operating in microorganismsTomoshige Hiratsuka, Kazuo Furihata, Jun Ishikawa, et al.Journal of Agricultural and Food Chemistry|April 17, 2012
Identification of bitterness-masking compounds from cheeseRyousuke Homma, Haruyuki Yamashita, Junko Funaki, et al.Journal of Agricultural and Food Chemistry|September 15, 2015
Long-Chain Fatty Acids Elicit a Bitterness-Masking Effect on Quinine and Other Nitrogenous Bitter Substances by Formation of Insoluble Binary ComplexesKayako Ogi, Haruyuki Yamashita, Tohru Terada, et al.Journal of Agricultural and Food Chemistry|November 3, 2010
Surface plasmon resonance analysis on interactions of food components with a taste epithelial cell modelMotohiro Miyano, Haruyuki Yamashita, Takanobu Sakurai, et al.Bioscience, Biotechnology, and Biochemistry|June 25, 2004
Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifoliaYukako Shirasuka, Ken-Ichiro Nakajima, Tomiko Asakura, et al.Food Chemistry|February 1, 2024
Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formationTomoyuki Narisawa, Koichiro Sakai, Hideo Nakajima, et al.Pageof 1