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Journal of Food Protection|August 26, 1998
Rheological properties and lipid oxidation of rice decontaminated with low-energy electronsT Hayashi, H Okadome, H Toyoshima, et al.The Japanese Journal of Experimental Medicine|August 1, 1980
Low tumor incidence in rats with long-term feeding of fusarenon-X, a cytotoxic trichothecene produced by Fusarium nivaleM Saito, T Horiuchi, K Ohtsubo, et al.Acta Neuropathologica|January 1, 1990
Curly fibers are tau-positive strands in the pre- and post-synaptic neurites, consisting of paired helical filaments: observations by the freeze-etch and replica methodK Ohtsubo, N Izumiyama, S Kuzuhara, et al.The Japanese Journal of Experimental Medicine|April 1, 1978
Acute toxic effects of chaetoglobosin A, a new cytochalasan compound produced by Chaetomium globosum, on mice and ratsK Ohtsubo, M Saito, S Sekita, et al.Virology|July 16, 1999
Major product pp43 of human cytomegalovirus U(L)112-113 gene is a transcriptional coactivator with two functionally distinct domainsJ Li, T Yamamoto, K Ohtsubo, et al.Journal of Chromatography|November 24, 1989
Sensitive determination of ambenonium chloride in serum from patients with myasthenia gravis using ion-exchange resin extraction and reversed-phase ion-pair chromatographyK Ohtsubo, S Higuchi, T Aoyama, et al.The Japanese Journal of Experimental Medicine|June 1, 1977
Toxicological approaches to the metabolites of Fusaria. XI. Trichothecenes and zearalenone from Fusarium species isolated from river sedimentsY Ueno, K Ishii, M Sawano, et al.Acta Neuropathologica|January 1, 1990
Three-dimensional structure of Alzheimer's neurofibrillary tangles of the aged human brain revealed by the quick-freeze, deep-etch and replica methodK Ohtsubo, N Izumiyama, H Shimada, et al.Jikken Dobutsu. Experimental Animals|July 1, 1992
[Age-related non-tumorous lesions in SPF C57BL/6 mice with special reference to amyloidosis]K Nakamura, K Kuramoto, K Shibasaki, et al.Journal of Agricultural and Food Chemistry|July 18, 2000
Thermal and physicochemical properties of rice grain, flour and starchV Singh, H Okadome, H Toyoshima, et al.Pageof 11