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Tomiko Asakura

Showing results (51-60 of 73) with videos related to

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Food Chemistry|February 1, 2024
Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formationTomoyuki Narisawa, Koichiro Sakai, Hideo Nakajima, et al.
The Journal of Biological Chemistry|July 8, 2010
Characterization of the beta-D-glucopyranoside binding site of the human bitter taste receptor hTAS2R16Takanobu Sakurai, Takumi Misaka, Masaji Ishiguro, et al.
Bioscience, Biotechnology, and Biochemistry|January 11, 2007
Suppression by licorice flavonoids of abdominal fat accumulation and body weight gain in high-fat diet-induced obese C57BL/6J miceFumiki Aoki, Shinichi Honda, Hideyuki Kishida, et al.
Ebiomedicine|July 19, 2016
Catecholamines Facilitate Fuel Expenditure and Protect Against Obesity via a Novel Network of the Gut-Brain Axis in Transcription Factor Skn-1-deficient MiceShota Ushiama, Yoshiro Ishimaru, Masataka Narukawa, et al.
Bioscience, Biotechnology, and Biochemistry|November 10, 2009
pH-Dependent structural change in neoculin with special reference to its taste-modifying activityYuji Morita, Ken-ichiro Nakajima, Kisho Iizuka, et al.
Proceedings of the National Academy of Sciences of the United States of America|September 28, 2011
Human sweet taste receptor mediates acid-induced sweetness of miraculinAyako Koizumi, Asami Tsuchiya, Ken-ichiro Nakajima, et al.
Journal of Molecular Biology|April 18, 2006
Crystal structure of neoculin: insights into its sweetness and taste-modifying activityAkiko Shimizu-Ibuka, Yuji Morita, Tohru Terada, et al.
Bioscience, Biotechnology, and Biochemistry|February 8, 2008
Application of an Aspergillus saitoi protease preparation to soybean curd to modify its functional and rheological propertiesMizuho Nishinoaki, Tomiko Asakura, Tomomi Watanabe, et al.
Bioscience, Biotechnology, and Biochemistry|August 9, 2011
Non-acidic compounds induce the intense sweet taste of neoculin, a taste-modifying proteinKen-Ichiro Nakajima, Ayako Koizumi, Kisho Iizuka, et al.
Bioscience, Biotechnology, and Biochemistry|October 23, 2018
Novel indole and benzothiophene ring derivatives showing differential modulatory activity against human epithelial sodium channel subunits, ENaC β and γYoichi Kasahara, Takanobu Sakurai, Ryusei Matsuda, et al.
Pageof 8

Showing results (51-60 of 73) with videos related to

Sort By:
Pageof 8
Food Chemistry|February 1, 2024
Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formationTomoyuki Narisawa, Koichiro Sakai, Hideo Nakajima, et al.
The Journal of Biological Chemistry|July 8, 2010
Characterization of the beta-D-glucopyranoside binding site of the human bitter taste receptor hTAS2R16Takanobu Sakurai, Takumi Misaka, Masaji Ishiguro, et al.
Bioscience, Biotechnology, and Biochemistry|January 11, 2007
Suppression by licorice flavonoids of abdominal fat accumulation and body weight gain in high-fat diet-induced obese C57BL/6J miceFumiki Aoki, Shinichi Honda, Hideyuki Kishida, et al.
Ebiomedicine|July 19, 2016
Catecholamines Facilitate Fuel Expenditure and Protect Against Obesity via a Novel Network of the Gut-Brain Axis in Transcription Factor Skn-1-deficient MiceShota Ushiama, Yoshiro Ishimaru, Masataka Narukawa, et al.
Bioscience, Biotechnology, and Biochemistry|November 10, 2009
pH-Dependent structural change in neoculin with special reference to its taste-modifying activityYuji Morita, Ken-ichiro Nakajima, Kisho Iizuka, et al.
Proceedings of the National Academy of Sciences of the United States of America|September 28, 2011
Human sweet taste receptor mediates acid-induced sweetness of miraculinAyako Koizumi, Asami Tsuchiya, Ken-ichiro Nakajima, et al.
Journal of Molecular Biology|April 18, 2006
Crystal structure of neoculin: insights into its sweetness and taste-modifying activityAkiko Shimizu-Ibuka, Yuji Morita, Tohru Terada, et al.
Bioscience, Biotechnology, and Biochemistry|February 8, 2008
Application of an Aspergillus saitoi protease preparation to soybean curd to modify its functional and rheological propertiesMizuho Nishinoaki, Tomiko Asakura, Tomomi Watanabe, et al.
Bioscience, Biotechnology, and Biochemistry|August 9, 2011
Non-acidic compounds induce the intense sweet taste of neoculin, a taste-modifying proteinKen-Ichiro Nakajima, Ayako Koizumi, Kisho Iizuka, et al.
Bioscience, Biotechnology, and Biochemistry|October 23, 2018
Novel indole and benzothiophene ring derivatives showing differential modulatory activity against human epithelial sodium channel subunits, ENaC β and γYoichi Kasahara, Takanobu Sakurai, Ryusei Matsuda, et al.
Pageof 8