Search Results1-20 of  31

  • 1 / 2
  • ASAKURA Tomiko ID: 1000020259013

    Articles in CiNii:12

    • Plant Aspartic Proteases : Diversity and Functions (2008)
    • 小麦種実の新規アスパラギン酸プロテアーゼのクローニング,発現生産,食品物性改良への応用 (1998)
    • 食糧種実アスバラギン酸プロテイナーゼの生理学的意義と酵素学的特性の解析 (1998)
  • ASAKURA Tomiko ID: 9000000875945

    Laboratory of Food Science, Atomi Junior College (2002 from CiNii)

    Articles in CiNii:1

    • Salicylic Acid Carboxyl Methyltransferase Induced in Hairy Root Cultures of Atropa belladonna after Treatment with Exogeneously Added Salicylic Acid (2002)
  • ASAKURA Tomiko ID: 9000004163899

    Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo (2011 from CiNii)

    Articles in CiNii:4

    • Neoculin as a New Taste-modifying Protein Occurring in the Fruit of Curculigo latifolia (2004)
    • pH-Dependent Structural Change in Neoculin with Special Reference to Its Taste-Modifying Activity (2009)
    • Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein (2011)
  • ASAKURA Tomiko ID: 9000006082238

    Laboratory of Food Science, Atomi Junior College (2004 from CiNii)

    Articles in CiNii:1

    • A trial of dual instructors, one instructor acting as a teaching assistant, in some classes in food science which include experiments or practices to improve educational effectiveness : (2004)
  • ASAKURA Tomiko ID: 9000006772794

    Articles in CiNii:2

    • Utilization of Recombinant Glutathione S-transferase-progliadain for Food Processing (2008)
    • Utilization of β-glucosidase for Food Processing (2009)
  • ASAKURA Tomiko ID: 9000007038398

    Articles in CiNii:1

    • Time-Course Characteristics for the Digestion of Endogenous as Well as Exogenous Protein in the Small Intestine : A Case Study with Rats Fed a [^<15>N]-Soy Protein Isolate (2005)
  • ASAKURA Tomiko ID: 9000018469528

    Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, University of Tokyo (2010 from CiNii)

    Articles in CiNii:4

    • Suppression by Licorice Flavonoids of Abdominal Fat Accumulation and Body Weight Gain in High-Fat Diet-Induced Obese C57BL/6J Mice (2007)
    • Application of an Aspergillus saitoi Protease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties (2008)
    • Cathepsin D-Like Aspartic Proteinase Occurring in a Maize Weevil, Sitophilus zeamais, as a Candidate Digestive Enzyme (2009)
  • ASAKURA Tomiko ID: 9000020840964

    Articles in CiNii:1

    • Characterization of zinc chelating compounds in instant coffee. (1990)
  • ASAKURA Tomiko ID: 9000347086897

    The University of Tokyo (2013 from CiNii)

    Articles in CiNii:1

    • Effect of cellulose and its derivatives on bread-making (2013)
  • ASAKURA Tomiko ID: 9000347145567

    The University of Tokyo (2012 from CiNii)

    Articles in CiNii:1

    • Frozen storage of protease-treated soybean curd (2012)
  • ASAKURA Tomiko ID: 9000391808496

    The University of Tokyo (2010 from CiNii)

    Articles in CiNii:1

    • Influence of dietary fibers on bread-making (2010)
  • ASAKURA Tomiko ID: 9000391808703

    The University of Tokyo (2010 from CiNii)

    Articles in CiNii:1

    • Development of the new texture foods with the proteases (2010)
  • ASAKURA Tomiko ID: 9000392027222

    Articles in CiNii:1

    • On sweetness-inducing effects of the taste-modifying protein miraculin (2006)
  • Asakura Tomiko ID: 9000024084163

    Articles in CiNii:1

    • Cysteine-to-serine shuffling using a Saccharomyces cerevisiae expression system improves protein secretion: case of a nonglycosylated mutant of miraculin, a taste-modifying protein. (2011)
  • Asakura Tomiko ID: 9000283871924

    The University of Tokyo (2013 from CiNii)

    Articles in CiNii:1

    • Quality of bread containing cellulose and its derivatives (2013)
  • Asakura Tomiko ID: 9000306213436

    東京大学大学院農学生命科学研究科 (2016 from CiNii)

    Articles in CiNii:2

    • 1 Advanced researches of taste on food industry (2015)
    • チーズに含まれる苦味抑制物質と苦味物質との相互作用の解明:脂肪酸はキニーネなどの苦味を,双複合体を形成することで抑制する (2016)
  • Asakura Tomiko ID: 9000345278865

    The University of Tokyo (2016 from CiNii)

    Articles in CiNii:1

    • Effect of bread partially-replaced by starch on texture of bread gruel (2016)
  • Asakura Tomiko ID: 9000345278869

    The University of Tokyo (2016 from CiNii)

    Articles in CiNii:1

    • Improving texture of prawn using the protease and its inhibitor (2016)
  • Asakura Tomiko ID: 9000347217539

    The University of Tokyo (2015 from CiNii)

    Articles in CiNii:1

    • Improving the physical quality of boiled prawn with proteases (2015)
  • Asakura Tomiko ID: 9000347217927

    The University of Tokyo (2015 from CiNii)

    Articles in CiNii:1

    • Effect of ingredients of bread on texture of bread gruel (2015)
  • 1 / 2
Page Top