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Canadian Journal of Physiology and Pharmacology
|
November 8, 2001
Beta-cyclodextrin inhibits the sweet taste suppressing activity of gurmarin by the formation of an inclusion complex with aromatic residues in gurmarin
T Imoto, K Sasamoto, Y Ninomiya
Chemical Senses
|
July 21, 1998
Reduction of the suppressive effects of gurmarin on sweet taste responses by addition of beta-cyclodextrin
Y Ninomiya, M Inoue, T Imoto
Protein Engineering
|
June 1, 1987
Highly controlled carbodiimide reaction for the modification of lysozyme. Modification of Leu129 or Asp119
T Ueda, H Yamada, T Imoto
Journal of Biochemistry
|
December 1, 1976
A study of the native-denatured (N in equilibrium with D) transition in lysozyme. II. Kinetic analysis of protease digestion
T Imoto, K Fukuda, K Yagishita
Journal of Biochemistry
|
January 1, 1994
Reduction of disulfide bonds in proteins by 2-aminothiophenol under weakly acidic conditions
Y Abe, T Ueda, T Imoto
Chemical & Pharmaceutical Bulletin
|
June 1, 1992
Colorimetric assay for lysozyme using Micrococcus luteus labeled with a blue dye, Remazol brilliant blue R, as a substrate
Y Ito, H Yamada, T Imoto
FEBS Letters
|
June 10, 1971
Nuclear magnetic resonance studies on the interaction between salicylate and ceruloplasmin
T Imoto, K Akasaka, H Hatano
Biochemistry
|
November 8, 1994
The mechanism of irreversible inactivation of lysozyme at pH 4 and 100 degrees C
H Tomizawa, H Yamada, T Imoto
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 acetylation
T Imoto, S Moriyama, K Yagishita
Journal of Neurophysiology
|
June 16, 1999
Sweet taste responses of mouse chorda tympani neurons: existence of gurmarin-sensitive and -insensitive receptor components
Y Ninomiya, T Imoto, T Sugimura
Page
of 21
Search research articles
Search
Showing results (31-40 of 210) with videos related to
Sort By:
Page
of 21
Canadian Journal of Physiology and Pharmacology
|
November 8, 2001
Beta-cyclodextrin inhibits the sweet taste suppressing activity of gurmarin by the formation of an inclusion complex with aromatic residues in gurmarin
T Imoto, K Sasamoto, Y Ninomiya
Chemical Senses
|
July 21, 1998
Reduction of the suppressive effects of gurmarin on sweet taste responses by addition of beta-cyclodextrin
Y Ninomiya, M Inoue, T Imoto
Protein Engineering
|
June 1, 1987
Highly controlled carbodiimide reaction for the modification of lysozyme. Modification of Leu129 or Asp119
T Ueda, H Yamada, T Imoto
Journal of Biochemistry
|
December 1, 1976
A study of the native-denatured (N in equilibrium with D) transition in lysozyme. II. Kinetic analysis of protease digestion
T Imoto, K Fukuda, K Yagishita
Journal of Biochemistry
|
January 1, 1994
Reduction of disulfide bonds in proteins by 2-aminothiophenol under weakly acidic conditions
Y Abe, T Ueda, T Imoto
Chemical & Pharmaceutical Bulletin
|
June 1, 1992
Colorimetric assay for lysozyme using Micrococcus luteus labeled with a blue dye, Remazol brilliant blue R, as a substrate
Y Ito, H Yamada, T Imoto
FEBS Letters
|
June 10, 1971
Nuclear magnetic resonance studies on the interaction between salicylate and ceruloplasmin
T Imoto, K Akasaka, H Hatano
Biochemistry
|
November 8, 1994
The mechanism of irreversible inactivation of lysozyme at pH 4 and 100 degrees C
H Tomizawa, H Yamada, T Imoto
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 acetylation
T Imoto, S Moriyama, K Yagishita
Journal of Neurophysiology
|
June 16, 1999
Sweet taste responses of mouse chorda tympani neurons: existence of gurmarin-sensitive and -insensitive receptor components
Y Ninomiya, T Imoto, T Sugimura
Page
of 21