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Journal of Biochemistry
|
March 14, 1998
An improved method for preparing lysozyme with chemically 13C-enriched methionine residues using 2-aminothiophenol as a reagent of thiolysis
Y Abe, T Ueda, T Imoto
Biochemical 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 lysozyme
T Ueda, T Ohkuri, T Imoto
Journal 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 unfolding
H Yamada, T Ueda, T Imoto
Archives 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 peptide
S Yoshie, A Miyasaka, T Imoto
Journal 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 site
H Motoshima, T Ueda, T Imoto
Biochemistry
|
April 27, 1982
Modification of catalytic groups in lysozyme with ethylenimine
H Yamada, T Imoto, S Noshita
Analytical Biochemistry
|
September 1, 1985
A convenient S-2-aminoethylation of cysteinyl residues in reduced proteins
K Okazaki, H Yamada, T Imoto
Journal of Biochemistry
|
October 2, 1998
Kinetic measurement of the interaction between a lysozyme and its immobilized substrate analogue by means of surface plasmon resonance
T Ueda, M Tsurumaru, T Imoto
Journal of Biochemistry
|
October 1, 1974
The role of tryptophan-62 in the enzymic reaction of lysozyme
T Imoto, M Fujimoto, K Yagishita
Journal of Biochemistry
|
May 1, 1986
Specific carbodiimide-binding mechanism for the selective modification of the aspartic acid-101 residue of lysozyme in the carbodiimide-amine reaction
R Kuroki, H Yamada, T Imoto
Page
of 21
Search research articles
Search
Showing results (51-60 of 210) with videos related to
Sort By:
Page
of 21
Journal of Biochemistry
|
March 14, 1998
An improved method for preparing lysozyme with chemically 13C-enriched methionine residues using 2-aminothiophenol as a reagent of thiolysis
Y Abe, T Ueda, T Imoto
Biochemical 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 lysozyme
T Ueda, T Ohkuri, T Imoto
Journal 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 unfolding
H Yamada, T Ueda, T Imoto
Archives 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 peptide
S Yoshie, A Miyasaka, T Imoto
Journal 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 site
H Motoshima, T Ueda, T Imoto
Biochemistry
|
April 27, 1982
Modification of catalytic groups in lysozyme with ethylenimine
H Yamada, T Imoto, S Noshita
Analytical Biochemistry
|
September 1, 1985
A convenient S-2-aminoethylation of cysteinyl residues in reduced proteins
K Okazaki, H Yamada, T Imoto
Journal of Biochemistry
|
October 2, 1998
Kinetic measurement of the interaction between a lysozyme and its immobilized substrate analogue by means of surface plasmon resonance
T Ueda, M Tsurumaru, T Imoto
Journal of Biochemistry
|
October 1, 1974
The role of tryptophan-62 in the enzymic reaction of lysozyme
T Imoto, M Fujimoto, K Yagishita
Journal of Biochemistry
|
May 1, 1986
Specific carbodiimide-binding mechanism for the selective modification of the aspartic acid-101 residue of lysozyme in the carbodiimide-amine reaction
R Kuroki, H Yamada, T Imoto
Page
of 21