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Biochemical and Biophysical Research Communications|March 23, 2005
Identification of a novel estrogen-sulfating cytosolic SULT from zebrafish: molecular cloning, expression, characterization, and ontogeny studyShin Yasuda, Chau-Ching Liu, Saki Takahashi, et al.
Optics Letters|May 12, 2006
Optical noise reduction by reconstructing positive and negative images from Fourier holograms in coaxial holographic storage systemsShin Yasuda, Yasuhiro Ogasawara, Jiro Minabe, et al.
Neuroscience Research|May 19, 2009
Concerted action of the cytosolic sulfotransferase, SULT1A3, and catechol-O-methyltransferase in the metabolism of dopamine in SK-N-MC human neuroblastoma cellsShin Yasuda, Tomoko Yasuda, Ying Hui, et al.
Bioscience, Biotechnology, and Biochemistry|August 12, 2024
Soymilk yogurt fermented using Pediococcus pentosaceus TOKAI 759 m improves mice gut microbiota and reduces pro-inflammatory cytokine productionYuki Nakashima, Kotone Onuki, Tomoyuki Hibi, et al.
Natural Product Research|November 7, 2018
Sulfation of hesperetin, naringenin and apigenin by the human cytosolic sulfotransferases: a comprehensive analysisAmal A El Daibani, Yuecheng Xi, Lijun Luo, et al.
Bioscience, Biotechnology, and Biochemistry|October 8, 2011
Enzymatic sulfation of tocopherols and tocopherol metabolites by human cytosolic sulfotransferasesTakuyu Hashiguchi, Katsuhisa Kurogi, Yoichi Sakakibara, et al.
BMC Complementary Medicine and Therapies|March 23, 2022
Different effects on the tonus of colon and ileum isolated from mouse by resin glycoside (pharbitin) of Pharbitidis SemenJian-Rong Zhou, Naofumi Tokutomi, Yuusuke Satou, et al.
The FEBS Journal|July 28, 2005
Identification of a novel thyroid hormone-sulfating cytosolic sulfotransferase, SULT1 ST5, from zebrafishShin Yasuda, A Pavan Kumar, Ming-Yih Liu, et al.
Bioscience of Microbiota, Food and Health|August 7, 2019
Antioxidant capacity of soymilk yogurt and exopolysaccharides produced by lactic acid bacteriaNaoki Yamamoto, Momoka Shoji, Hiroki Hoshigami, et al.
Bioscience, Biotechnology, and Biochemistry|July 23, 2019
Increased phenolic content and antioxidant capacity of the heated leaves of yacon (Smallanthus sonchifolius)Yuto Ueda, Yasushi Matsuda, Tatsuro Murata, et al.
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