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World 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 ImotoCellular 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 UedaNeuroscience 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 ImotoPageof 21