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Chemical Senses|July 21, 1998
Reduction of the suppressive effects of gurmarin on sweet taste responses by addition of beta-cyclodextrinY Ninomiya, M Inoue, T ImotoProtein Engineering|June 1, 1987
Highly controlled carbodiimide reaction for the modification of lysozyme. Modification of Leu129 or Asp119T Ueda, H Yamada, T ImotoJournal of Biochemistry|December 1, 1976
A study of the native-denatured (N in equilibrium with D) transition in lysozyme. II. Kinetic analysis of protease digestionT Imoto, K Fukuda, K YagishitaJournal of Biochemistry|January 1, 1994
Reduction of disulfide bonds in proteins by 2-aminothiophenol under weakly acidic conditionsY Abe, T Ueda, T ImotoChemical & Pharmaceutical Bulletin|June 1, 1992
Colorimetric assay for lysozyme using Micrococcus luteus labeled with a blue dye, Remazol brilliant blue R, as a substrateY Ito, H Yamada, T ImotoBiochemistry|November 8, 1994
The mechanism of irreversible inactivation of lysozyme at pH 4 and 100 degrees CH Tomizawa, H Yamada, T ImotoThe American Journal of Otology|January 1, 1982
Hyperosmotic solutions and hearing Meniere's diseaseC Angelborg, I Klockhoff, H C Larsen, et al.Journal 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 NinomiyaPageof 21