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Characterization of Kintoki Bean (Phaseolus vulgaris) α-Amylase Inhibitor; Inhibitory Activities against Human Salivary and Porcine Pancreatic α-Amylases and Activity Changes by Proteolytic Digestion

Journal of Nutritional Science and Vitaminology, 1999, Vol.45(6), pp.797-802

1999

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Purification and Some Properties of an α-Amylase Inhibitor from Tora Bean (Phaseolus vulgaris)

Journal of Home Economics of Japan, 1999/03/15, Vol.50(3), pp.243-249

1999

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Purification and some properties of a major trypsin inhibitor, BTI-I, from broccoli, Brassica oleracea

Bioscience, biotechnology, and biochemistry, 1995-01, Vol.59 (1), p.117-118

1995

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Thermal stability and digestibility of alpha-amylase inhibitor from Phaseolus vulgaris cultivar Tora

Nihon Shokuhin Kagaku Kōgaku kaishi, 2000-01, Vol.47 (2), p.158-162

2000

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Activity changes in cranberry bean (Phaseolus vulgaris) alpha-amylase inhibitor by chemical modification and enzymatic digestion

Journal of Nutritional Science and Vitaminology, 1989, Vol.35(1), pp.71-80

1989

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Different arrangement of ε-(γ-glutamyl)lysine cross-linking in alaska pollock (Theragra chalcogramma) surimi proteins by Streptoverticillium and endogenous transglutaminases during suwari process

Journal of food biochemistry, 2001-10, Vol.25 (5), p.397-409

2001

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ENHANCING EFFECTS OF VARIOUS JELLY-FORMING SUBSTANCES ON KAMABOKO-JELLY

NIPPON SUISAN GAKKAISHI, 1964/01/25, Vol.30(1), pp.75-81

IKEUCHI, Tsuneo

1964

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STUDY ON PROTEIN-OIL-WATER SYSTEM IN KAMABOKO-VI: EFFECT OF BRAYED FISH MEAT ON EMULSION FORMATION

NIPPON SUISAN GAKKAISHI, 1964/03/25, Vol.30(3), pp.272-278

IKEUCHI, Tsuneo

1964

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Chemical Composition of Winged Bean(Psophocarpus tetragonolobus) Varieties

Journal of Nutritional Science and Vitaminology, 1983, Vol.29(5), pp.621-629

1983

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Thermal Stability and Digestibility of α-Amylase Inhibitor from Phaseolus vulgaris cultivar Tora

Nippon Shokuhin Kagaku Kogaku Kaishi, 2000/02/15, Vol.47(2), pp.158-162

2000

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Purification and some properties of an .ALPHA.-amylase inhibitor from cranberry bean (Phaseolus vulgaris)

Agricultural and biological chemistry, 1987, Vol.51 (2), p.577-578

1987

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STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-III: EFFECTS OF SACCHAROSE CONCENTRATIONS ON SETTING OF BRAYED FISH MEAT

NIPPON SUISAN GAKKAISHI, 1963/03/25, Vol.29(3), pp.258-262

1963

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STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-II: EFFECTS OF SACCHARIDES AND OTHERS ON SETTING OF BRAYED FISH MEAT

NIPPON SUISAN GAKKAISHI, 1963/02/25, Vol.29(2), pp.157-160

1963

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STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-I: EFFECTS OF SETTING PHENOMENON ON THE JELLY-FROMING ABILITY OF FROZEN BRAYED FISH MEAT

NIPPON SUISAN GAKKAISHI, 1963/02/25, Vol.29(2), pp.151-156

1963

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Purification and some properties of an alpha-amylase inhibitor from cranberry bean (Phaseolus vulgaris)

Agricultural and biological chemistry, 1987-02, Vol.51 (2), p.577-578

1987

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Studies on Jelly-strength of Kamaboko-IV: Influence of Salts (1)

NIPPON SUISAN GAKKAISHI, 1954/08/25, Vol.20(4), pp.295-297

1954

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Studies on Jelly-strength of Kamaboko-III: Comparison of Jelly-strength Judged by Senses and Measured by Gelometer

NIPPON SUISAN GAKKAISHI, 1954/08/25, Vol.20(4), pp.292-294

1954

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Studies on Jelly-strength of Kamaboko-II: Influence of pH on Jelly-strength

NIPPON SUISAN GAKKAISHI, 1954/07/25, Vol.20(3), pp.209-212

1954

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Investigations of antinutritional factors of the winged bean ( Psophocarpus tetragonolobus)

Food chemistry, 1987, Vol.24 (4), p.279-286

1987

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STUDY ON PROTEIN-OIL-WATER SYSTEM IN KAMABOKO-VI

Nippon Suisan Gakkaishi, 1964-03, Vol.30 (3), p.272-278

IKEUCHI, Tsuneo

1964

Volltextzugriff (PDF)

Light Microscopic Autoradiographical Analysis of [125I]Epidermal Growth Factor Binding in Basal Cell Epithelioma and Squamous Cell Carcinoma of the Skin

Journal of dermatology, 1993-04, Vol.20 (4), p.219-225

1993

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トラ豆α-アミラーゼインヒビターの精製と性質

日本家政学会誌, 1999/03/15, Vol.50(3), pp.243-249

1999

Volltextzugriff (PDF)

STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-III

Nippon Suisan Gakkaishi, 1963-03, Vol.29 (3), p.258-262

1963

Volltextzugriff (PDF)

STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-II

Nippon Suisan Gakkaishi, 1963, Vol.29 (2), p.157-160

1963

Volltextzugriff (PDF)

STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-I

Nippon Suisan Gakkaishi, 1963, Vol.29 (2), p.151-156

1963

Volltextzugriff (PDF)

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Characterization of Kintoki Bean (Phaseolus vulgaris) α-Amylase Inhibitor; Inhibitory Activities against Human Salivary and Porcine Pancreatic α-Amylases and Activity Changes by Proteolytic Digestion

Purification and Some Properties of an α-Amylase Inhibitor from Tora Bean (Phaseolus vulgaris)

Purification and some properties of a major trypsin inhibitor, BTI-I, from broccoli, Brassica oleracea

Thermal stability and digestibility of alpha-amylase inhibitor from Phaseolus vulgaris cultivar Tora

Activity changes in cranberry bean (Phaseolus vulgaris) alpha-amylase inhibitor by chemical modification and enzymatic digestion

Different arrangement of ε-(γ-glutamyl)lysine cross-linking in alaska pollock (Theragra chalcogramma) surimi proteins by Streptoverticillium and endogenous transglutaminases during suwari process

ENHANCING EFFECTS OF VARIOUS JELLY-FORMING SUBSTANCES ON KAMABOKO-JELLY

STUDY ON PROTEIN-OIL-WATER SYSTEM IN KAMABOKO-VI: EFFECT OF BRAYED FISH MEAT ON EMULSION FORMATION

Chemical Composition of Winged Bean(Psophocarpus tetragonolobus) Varieties

Thermal Stability and Digestibility of α-Amylase Inhibitor from Phaseolus vulgaris cultivar Tora

Purification and some properties of an .ALPHA.-amylase inhibitor from cranberry bean (Phaseolus vulgaris)

STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-III: EFFECTS OF SACCHAROSE CONCENTRATIONS ON SETTING OF BRAYED FISH MEAT

STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-II: EFFECTS OF SACCHARIDES AND OTHERS ON SETTING OF BRAYED FISH MEAT

STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-I: EFFECTS OF SETTING PHENOMENON ON THE JELLY-FROMING ABILITY OF FROZEN BRAYED FISH MEAT

Purification and some properties of an alpha-amylase inhibitor from cranberry bean (Phaseolus vulgaris)

Studies on Jelly-strength of Kamaboko-IV: Influence of Salts (1)

Studies on Jelly-strength of Kamaboko-III: Comparison of Jelly-strength Judged by Senses and Measured by Gelometer

Studies on Jelly-strength of Kamaboko-II: Influence of pH on Jelly-strength

Investigations of antinutritional factors of the winged bean ( Psophocarpus tetragonolobus)

STUDY ON PROTEIN-OIL-WATER SYSTEM IN KAMABOKO-VI

Light Microscopic Autoradiographical Analysis of [125I]Epidermal Growth Factor Binding in Basal Cell Epithelioma and Squamous Cell Carcinoma of the Skin

トラ豆α-アミラーゼインヒビターの精製と性質

STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-III

STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-II

STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-I

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