Search Results1-20 of  60

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  • KITABATAKE Naofumi ID: 1000030135610

    Articles in CiNii:15

    • 東アフリカの食と生活 （2001）
    • Development and Manufacture of Process Whey Protein （1997）
    • はじめに （2002）
  • KITABATAKE Naofumi ID: 9000004152525

    Laboratory of Global Food Science, Division of Global Environmental Resources, Graduate School of Global Environmental Studies （2011 from CiNii）

    Articles in CiNii:7

    • Ovalbumin-Related Gene Y Protein Bears Carbohydrate Chains of the Ovomucoid Type （2006）
    • Preservative Effect of Polyols on the Stability of Biocatalysts during Short-term Dehydration Stress （2011）
    • Promotion of germination and shoot elongation of some plants by alginate oligomers prepared with bacterial alginate lyase （1993）
  • KITABATAKE Naofumi ID: 9000004162031

    Research Institute for Food Science, Kyoto University （1995 from CiNii）

    Articles in CiNii:1

    • Turbidity and Rheological Properties of Gels and Sols Prepared by Heating Process Whey Protein （1995）
  • KITABATAKE Naofumi ID: 9000004190933

    Research Institute for Food Science, Kyoto University Gokasho （2000 from CiNii）

    Articles in CiNii:1

    • Monitoring the Irradiation-induced Conformational Changes of Ovalbumin by Using Monoclonal Antibodies and Surface Plasmon Resonance （2000）
  • KITABATAKE Naofumi ID: 9000004194818

    Research Institute for Food Science, Kyoto University （2001 from CiNii）

    Articles in CiNii:1

    • Sweetness of Sweet Protein Thaumatin Is More Thermoresistant under Acid Conditions Than under Neutral or Alkaline Conditions （2001）
  • KITABATAKE Naofumi ID: 9000004250091

    Research Institute for Food Science, Kyoto University （2002 from CiNii）

    Articles in CiNii:1

    • A Major Decomposition Product, Citrinin H2, from Citrinin on Heating with Moisture （2002）
  • KITABATAKE Naofumi ID: 9000004255326

    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University （2002 from CiNii）

    Articles in CiNii:1

    • Heating of an Ovalbumin Solution at Neutral pH and High Temperature （2002）
  • KITABATAKE Naofumi ID: 9000004413176

    Articles in CiNii:11

    • 食品構造の分子論的解析(食研講演会要旨) （1990）
    • 2軸エクストル-ダ-の反応器としての利用--でん粉およびタンパク質の加工 (次世代食品工業を創るエクストル-ダ-の応用<特集>) （1985）
    • 食品の物性-6-泡沫の物性 （1987）
  • KITABATAKE Naofumi ID: 9000006289369

    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University （2006 from CiNii）

    Articles in CiNii:1

    • Developments in Biotechnological Production of Sweet Proteins （2006）
  • KITABATAKE Naofumi ID: 9000017055329

    Articles in CiNii:4

    • 牛乳乳清タンパク質の主要成分,β-ラクトグロブリンの構造特性と加熱変性 （2001）
    • 大豆抽出液の熱加工による新食品素材の製造とその特性 （1999）
    • The mice perceiving the taste-sensation by sweet proteins （1998）
  • KITABATAKE Naofumi ID: 9000018468479

    Department of Natural Resources, Graduate School of Global Environmental Studies, Kyoto University （2010 from CiNii）

    Articles in CiNii:1

    • High-yield Secretion of the Recombinant Sweet-Tasting Protein Thaumatin I （2010）
  • KITABATAKE Naofumi ID: 9000018653882

    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University （2011 from CiNii）

    Articles in CiNii:1

    • Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat （2011）
  • KITABATAKE Naofumi ID: 9000020715955

    Articles in CiNii:1

    • Protective effects of non-ionic surfactants against denaturation of rabbit skeletal myosin by freezing and thawing. （1988）
  • KITABATAKE Naofumi ID: 9000020739003

    Articles in CiNii:1

    • Thermal denaturation of soybean protein at low water contents. （1990）
  • KITABATAKE Naofumi ID: 9000020745572

    Articles in CiNii:1

    • Heat-induced and transparent gel prepared from hen egg ovalbumin in the presence of salt by a two-step heating method. （1987）
  • KITABATAKE Naofumi ID: 9000020770419

    Articles in CiNii:1

    • Properties of ovalbumin limited-proteolyzed by pepsin on heating. （1988）
  • KITABATAKE Naofumi ID: 9000020770632

    Articles in CiNii:1

    • Deglycosylation of hen ovalbumin in native form by endo-.BETA.-N-acetylglucosaminidase. （1988）
  • KITABATAKE Naofumi ID: 9000020792067

    Articles in CiNii:1

    • Toxicity of dimethyl sulfoxide as a solvent in bioassay system with HeLa cells evaluated colorimetrically with 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium bromide. （1990）
  • KITABATAKE Naofumi ID: 9000020794800

    Articles in CiNii:1

    • Physicochemical and functional properties of hen ovalbumin dephosphorylated by acid phosphatase. （1988）
  • KITABATAKE Naofumi ID: 9000020806659

    Research Institute for Food Science, Kyoto University （1994 from CiNii）

    Articles in CiNii:1

    • Protective Effects of Surfactants against Freezing Denaturation of Rabbit Myofibrils. （1994）
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