Showing results (41-50 of 217) with videos related to
Sort By:
Pageof 22
Neuroscience Letters|July 1, 1980
Taste relay neurons in the solitary tract nucleus of ratsH Ogawa, T Imoto, T HayamaAnalytical Biochemistry|February 15, 1985
A convenient protein substrate for the determination of protease specificity: reduced and S-3-(trimethylated amino)propylated lysozymeK Okazaki, T Imoto, H YamadaJournal of Biochemistry|March 14, 1998
An improved method for preparing lysozyme with chemically 13C-enriched methionine residues using 2-aminothiophenol as a reagent of thiolysisY Abe, T Ueda, T ImotoBiochemical and Biophysical Research Communications|November 1, 1996
Identification of the peptide region that folds native conformation in the early stage of the renaturation of reduced lysozymeT Ueda, T Ohkuri, T ImotoJournal of Biochemistry|September 1, 1993
Thermodynamic and kinetic stabilities of hen-egg lysozyme and its chemically modified derivatives: analysis of the transition state of the protein unfoldingH Yamada, T Ueda, T ImotoArchives of Histology and Cytology|December 1, 1994
Histological localization of the sweet taste receptor in rat taste buds by the use of gurmarin, a sweet taste-suppressing peptideS Yoshie, A Miyasaka, T ImotoJournal of Biochemistry|June 1, 1996
Analysis of the transition state in the unfolding of hen lysozyme by introduction of Gly-Pro and Pro-Gly sequences at the same siteH Motoshima, T Ueda, T ImotoBiochemistry|April 27, 1982
Modification of catalytic groups in lysozyme with ethylenimineH Yamada, T Imoto, S NoshitaAnalytical Biochemistry|September 1, 1985
A convenient S-2-aminoethylation of cysteinyl residues in reduced proteinsK Okazaki, H Yamada, T ImotoJournal of Biochemistry|October 2, 1998
Kinetic measurement of the interaction between a lysozyme and its immobilized substrate analogue by means of surface plasmon resonanceT Ueda, M Tsurumaru, T ImotoPageof 22