| 1 |
Isolation and characterisation of antioxidative peptides from bromelain-hydrolysed brown rice protein by proteomic technique
Selamassakul O, Laohakunjit N, Kerdchoechuen O, Yang LP, Maier CS
Process Biochemistry, 70, 179, 2018 |
| 2 |
Possible cleavage sites of glutelin partial degradation confirmed by immunological analysis in globulin-less mutants of rice (Oryza sativa L.)
Khan N, Yamaguchi S, Katsube-Tanaka T
Electrophoresis, 38(20), 2622, 2017 |
| 3 |
Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice
Iizuka-Furukawa S, Isogai A, Kusaka K, Fujii T, Wakai Y
Journal of Bioscience and Bioengineering, 123(2), 209, 2017 |
| 4 |
The relationship between rice protein composition and nitrogen compounds in sake
Okuda M, Miyamoto M, Joyo M, Takahashi K, Goto-Yamamoto N, Iida S, Ishii T
Journal of Bioscience and Bioengineering, 122(1), 70, 2016 |
| 5 |
Capillary electrophoresis for analysis of microheterogeneous glutelin subunits in rice (Oryza sativa L.)
Katsube-Tanaka T, Iida S, Yamaguchi T, Nakano J
Electrophoresis, 31(21), 3566, 2010 |
| 6 |
The 3'-untranslated region of rice glutelin GluB-1 affects accumulation of heterologous protein in transgenic rice
Yang LJ, Wakasa Y, Kawakatsu T, Takaiwa F
Biotechnology Letters, 31(10), 1625, 2009 |
| 7 |
Characterization of peptides generated in proteolytic digest of steamed rice grains by sake koji enzymes
Hashizume K, Okuda M, Numata M, Zhou Y, Koseki T
Journal of Bioscience and Bioengineering, 104(4), 251, 2007 |
| 8 |
Distribution of storage proteins in low-glutelin rice seed determined using a fluorescent antibody
Furukawa S, Mizuma T, Kiyokawa Y, Masumura T, Tanaka K, Wakai Y
Journal of Bioscience and Bioengineering, 96(5), 467, 2003 |
