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Biochemistry|November 8, 1994
The mechanism of irreversible inactivation of lysozyme at pH 4 and 100 degrees CH Tomizawa, H Yamada, T ImotoJournal of Biochemistry|December 1, 1976
A study of the native-denatured (N in equilibrium with D) transition in lysozyme. III. Effect of alteration of net charge by acetylationT Imoto, S Moriyama, K YagishitaJournal of Neurophysiology|June 16, 1999
Sweet taste responses of mouse chorda tympani neurons: existence of gurmarin-sensitive and -insensitive receptor componentsY Ninomiya, T Imoto, T SugimuraChemical Senses|September 10, 1999
Induction of salivary gurmarin-binding proteins in rats fed gymnema-containing dietsH Katsukawa, T Imoto, Y NinomiyaWorld Journal of Gastroenterology|January 31, 2002
Inhibitory effect of voglibose and gymnemic acid on maltose absorption in vivoH Luo, T Imoto, Y HijiJournal of Biochemistry|September 28, 2001
Aggregation and chemical reaction in hen lysozyme caused by heating at pH 6 are depressed by osmolytes, sucrose and trehaloseT Ueda, M Nagata, T ImotoActa Oto-Laryngologica|November 1, 1984
Meniere's disease in Uppsala and Osaka. A comparative studyT Imoto, Y Nakai, J StahleCellular and Molecular Life Sciences : CMLS|March 5, 2003
Solution structure and activity of mouse lysozyme MT Obita, T Ueda, T ImotoJournal of Biochemistry|August 1, 1981
Binding of calcium to lysozyme and its derivativesT Imoto, T Ono, H YamadaJournal of Molecular Biology|August 20, 1986
Unfolding rates of globular proteins determined by kinetics of proteolysisT Imoto, H Yamada, T UedaPageof 22