Search research articles
Contact Us
Filters
Showing results (1-10 of 22) with videos related to
Page
of 3
Sort By:
Journal of Agricultural and Food Chemistry
|
December 22, 1999
Heat-induced formation of intermolecular disulfide linkages between thaumatin molecules that do not contain cysteine residues
R Kaneko, N Kitabatake
Chemical Senses
|
March 10, 2001
Structure-sweetness relationship in thaumatin: importance of lysine residues
R Kaneko, N Kitabatake
Bioscience, Biotechnology, and Biochemistry
|
April 17, 2001
Sweetness of sweet protein thaumatin is more thermoresistant under acid conditions than under neutral or alkaline conditions
R Kaneko, N Kitabatake
Journal of Agricultural and Food Chemistry
|
October 16, 2001
beta-Lactoglobulin A with N-ethylmaleimide-modified sulfhydryl residue, polymerized through intermolecular disulfide bridge on heating in the presence of dithiothreitol
R Wada, N Kitabatake
Journal of Dairy Science
|
March 1, 1996
Purification of beta-lactoglobulin from whey protein concentrate by pepsin treatment
Y Kinekawa, N Kitabatake
Journal of Biochemistry
|
March 1, 1988
Conformational changes in ovalbumin at acid pH
T Koseki, N Kitabatake, E Doi
Journal of Agricultural and Food Chemistry
|
August 22, 2001
Reversible conformational change in beta-lactoglobulin A modified with N-ethylmaleimide and resistance to molecular aggregation on heating
N Kitabatake, R Wada, Y Fujita
Journal of Biochemistry
|
March 1, 1990
Freezing denaturation of ovalbumin at acid pH
T Koseki, N Kitabatake, E Doi
Journal of Biochemistry
|
April 1, 1981
Localization of bovine liver aldehyde dehydrogenase isozymes and their immunological properties
N Kitabatake, R Sasaki, H Chiba
Bioscience, Biotechnology, and Biochemistry
|
June 1, 2000
Monitoring the irradiation-induced conformational changes of ovalbumin by using monoclonal antibodies and surface plasmon resonance
T Masuda, K Yasumoto, N Kitabatake
Page
of 3
Search research articles
Search
Showing results (1-10 of 22) with videos related to
Sort By:
Page
of 3
Journal of Agricultural and Food Chemistry
|
December 22, 1999
Heat-induced formation of intermolecular disulfide linkages between thaumatin molecules that do not contain cysteine residues
R Kaneko, N Kitabatake
Chemical Senses
|
March 10, 2001
Structure-sweetness relationship in thaumatin: importance of lysine residues
R Kaneko, N Kitabatake
Bioscience, Biotechnology, and Biochemistry
|
April 17, 2001
Sweetness of sweet protein thaumatin is more thermoresistant under acid conditions than under neutral or alkaline conditions
R Kaneko, N Kitabatake
Journal of Agricultural and Food Chemistry
|
October 16, 2001
beta-Lactoglobulin A with N-ethylmaleimide-modified sulfhydryl residue, polymerized through intermolecular disulfide bridge on heating in the presence of dithiothreitol
R Wada, N Kitabatake
Journal of Dairy Science
|
March 1, 1996
Purification of beta-lactoglobulin from whey protein concentrate by pepsin treatment
Y Kinekawa, N Kitabatake
Journal of Biochemistry
|
March 1, 1988
Conformational changes in ovalbumin at acid pH
T Koseki, N Kitabatake, E Doi
Journal of Agricultural and Food Chemistry
|
August 22, 2001
Reversible conformational change in beta-lactoglobulin A modified with N-ethylmaleimide and resistance to molecular aggregation on heating
N Kitabatake, R Wada, Y Fujita
Journal of Biochemistry
|
March 1, 1990
Freezing denaturation of ovalbumin at acid pH
T Koseki, N Kitabatake, E Doi
Journal of Biochemistry
|
April 1, 1981
Localization of bovine liver aldehyde dehydrogenase isozymes and their immunological properties
N Kitabatake, R Sasaki, H Chiba
Bioscience, Biotechnology, and Biochemistry
|
June 1, 2000
Monitoring the irradiation-induced conformational changes of ovalbumin by using monoclonal antibodies and surface plasmon resonance
T Masuda, K Yasumoto, N Kitabatake
Page
of 3