Doi, Etsushiro: search on Z-Library

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1

Modified colorimetric ninhydrin methods for peptidase assay

Etsushiro Doi, Daisuke Shibata, Teruyoshi Matoba

Journal:

Analytical Biochemistry

Year:

1981

Language:

english

File:

PDF, 999 KB

english, 1981

2

Food Hydrocolloids || Molecular Weight Dependency of Antimicrobial Activity by Chitosan Oligomers

Nishinari, Katsuyoshi, Doi, Etsushiro

Year:

1993

Language:

english

File:

PDF, 596 KB

english, 1993

3

Simple and Rapid Method for Measuring Turbidity in Gels and Sols from Milk Whey Protein

NAOFUMI KITABATAKE, ETSUSHIRO DOI, YOH-ICHI KINEKAWA

Journal:

Journal of Food Science

Year:

1994

Language:

english

File:

PDF, 635 KB

english, 1994

4

Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)

Kohyama, Kaoru, Sano, Yoh, Doi, Etsushiro

Journal:

Journal of Agricultural and Food Chemistry

Year:

1995

Language:

english

File:

PDF, 609 KB

english, 1995

5

Food Hydrocolloids || Rheological Studies of Fish Proteins

Nishinari, Katsuyoshi, Doi, Etsushiro

Year:

1993

Language:

english

File:

PDF, 1.20 MB

english, 1993

6

Carboxypeptidase-like metal enzyme in rice seedlings.

DOI, Etsushiro, KOMORI, Nobuhiko, MATOBA, Teruyoshi, MORITA, Yuhei

Journal:

Agricultural and Biological Chemistry

Year:

1980

Language:

english

File:

PDF, 145 KB

english, 1980

7

Purification of Yeast Proteinases

DOI, Etsushiro, HAYASHI, Rikimaru, HATA, Tadao

Journal:

Agricultural and Biological Chemistry

Year:

1967

Language:

english

File:

PDF, 615 KB

english, 1967

8

Peptide-bond formation, chemoselective acylation of amino acids, and crosslinking reaction between amino acids utilizing a functional five-membered heterocycle, 1,3-thiazolidine-2-thione

Nagao, Yoshimitsu, Miyasaka, Tadayo, Seno, Kaoru, Fujita, Eiichi, Shibata, Daisuke, Doi, Etsushiro

Journal:

Journal of the Chemical Society Perkin Transactions 1

Year:

1984

Language:

english

File:

PDF, 1.01 MB

english, 1984

9

Gels and gelling of globular proteins

Journal:

Trends in Food Science & Technology

Year:

1993

Language:

english

File:

PDF, 817 KB

english, 1993

10

Limited proteolysis of ovalbumin by pepsin

Kitabatake, Naofumi, Indo, Kaoru, Doi, Etsushiro

Journal:

Journal of Agricultural and Food Chemistry

Year:

1988

Language:

english

File:

PDF, 2.27 MB

english, 1988

11

Food Hydrocolloids || Food Applications of Curdlan

Nishinari, Katsuyoshi, Doi, Etsushiro

Year:

1993

Language:

english

File:

PDF, 672 KB

english, 1993

12

Evidence for the presence of two types of acid proteinases in germinating seeds of rice.

DOI, Etsushiro, SHIBATA, Daisuke, MATOBA, Teruyoshi, YONEZAWA, Daizo

Journal:

Agricultural and Biological Chemistry

Year:

1980

Language:

english

File:

PDF, 161 KB

english, 1980

13

Purification and characterization of carboxypeptidases from the sarcocarp of watermelon.

MATOBA, Teruyoshi, DOI, Etsushiro

Journal:

Agricultural and Biological Chemistry

Year:

1974

Language:

english

File:

PDF, 1.90 MB

english, 1974

14

Mechanism of gel formation of food protein. Mechanism of gel formation of ovalbumin.

Journal:

Journal of the agricultural chemical society of Japan

Year:

1988

File:

PDF, 253 KB

1988

15

Purification of Yeast Proteinases

HATA, Tadao, HAYASHI, Rikimaru, DOI, Etsushiro

Journal:

Agricultural and Biological Chemistry

Year:

1967

Language:

english

File:

PDF, 1.19 MB

english, 1967

16

Proceedings of the Chemical Society. March 1964

Nagao, Yoshimitsu, Miyasaka, Tadayo, Seno, Kaoru, Fujita, Eiichi, Shibata, Daisuke, Doi, Etsushiro

Journal:

Proceedings of the Chemical Society (London)

Year:

1964

Language:

english

File:

PDF, 3.33 MB

english, 1964

17

Melting of heat-induced ovalbumin gel by pressure

Etsushiro Doi, Atsushi Shimizu, Hideo Oe, Naofumi Kitabatake

Journal:

Food Hydrocolloids

Year:

1991

Language:

english

File:

PDF, 1.62 MB

english, 1991

18

UNITED STATES OF AMERICA.

Journal:

Year:

1923

Language:

english

File:

PDF, 419 KB

english, 1923

19

Food Hydrocolloids || Gelatine — Relating Structure and Chemistry to Functionality

Nishinari, Katsuyoshi, Doi, Etsushiro

Year:

1993

Language:

english

File:

PDF, 700 KB

english, 1993

20

Food Hydrocolloids ||

Nishinari, Katsuyoshi, Doi, Etsushiro

Year:

1993

Language:

english

File:

PDF, 48.46 MB

english, 1993

21

Carboxypeptidase activity of tomato fruit during the ripening process and some enzymatic properties.

MATOBA, Teruyoshi, DOI, Etsushiro

Journal:

Agricultural and Biological Chemistry

Year:

1974

Language:

english

File:

PDF, 359 KB

english, 1974

22

Purification of Yeast Proteinases

HATA, Tadao, HAYASHI, Rikimaru, DOI, Etsushiro

Journal:

Agricultural and Biological Chemistry

Year:

1967

Language:

english

File:

PDF, 617 KB

english, 1967

23

Protein Components Precipitated from Egg White by Removal of Salt

NAOFUMI KITABATAKE, ATSUSHI SHIMIZU, ETSUSHIRO DOI

Journal:

Journal of Food Science

Year:

1988

Language:

english

File:

PDF, 278 KB

english, 1988

24

Toxicity evaluation of the mycotoxins, citrinin and ochratoxin a, using several animal cell lines

Naofumi Kitabatake, Etsushiro Doi, Alka B. Trivedi

Journal:

Comparative Biochemistry and Physiology Part C: Comparative Pharmacology

Year:

1993

Language:

english

File:

PDF, 519 KB

english, 1993

25

Parliamentary Intelligence.

Journal:

Year:

1929

Language:

english

File:

PDF, 864 KB

english, 1929

26

Physicochemical and Functional Properties of Hen Ovalbumin Dephosphorylated by Acid Phosphatase

Kitabatake, Naofumi, Ishida, Atsunori, Doi, Etsushiro

Journal:

Agricultural and Biological Chemistry

Year:

1988

Language:

english

File:

PDF, 1.08 MB

english, 1988

27

Repression of lipase activity by pectin.

KOSEKI, Masamichi, KITABATAKE, Naofumi, KAZAMA, Masayoshi, DOI, Etsushiro

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1991

Language:

english

File:

PDF, 219 KB

english, 1991

28

Measurement of Protease Activities Using the Dinitrophenyl Protein as the Substrate

HATA, Tadao, DOI, Etsushiro

Journal:

Journal of the agricultural chemical society of Japan

Year:

1959

File:

PDF, 342 KB

1959

29

Surface Tension and Foaming of Protein Solutions

NAOFUMI KITABATAKE, ETSUSHIRO DOI

Journal:

Journal of Food Science

Year:

1982

Language:

english

File:

PDF, 509 KB

english, 1982

30

Conformational change of hen egg ovalbumin during foam formation detected by 5,5'-dithiobis (2-nitrobenzoic acid)

Kitabatake, Naofumi, Doi, Etsushiro

Journal:

Journal of Agricultural and Food Chemistry

Year:

1987

Language:

english

File:

PDF, 1.43 MB

english, 1987

31

Circular dichroism studies on the acid denaturation of γ-immunoglobulin G and its fragments

Doi, Etsushiro, Jirgensons, Bruno

Journal:

Year:

1970

Language:

english

File:

PDF, 800 KB

english, 1970

32

Heat-induced Transparent Gel Formation of Bovine Serum Albumin

Murata, Michiyo, Tani, Fumito, Higasa, Takahiko, Kitabatake, Naofumi, Doi, Etsushiro

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1993

Language:

english

File:

PDF, 1.21 MB

english, 1993

33

Interaction between dietary cholesterol or fatty acids and water-soluble fibers and increase in cholesterol excretion by pectin in rats.

KOSEKI, Masamichi, TSUJI, Keisuke, KAZAMA, Masayoshi, KITABATAKE, Naofumi, DOI, Etsushiro

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

Language:

english

File:

PDF, 344 KB

english, 1990

34

Thiol-dependent gelation of conalbumin: Use of thiosalicylic acid and its removal from the gel.

HIROSE, Masaaki, OE, Hideo, DOI, Etsushiro

Journal:

Agricultural and Biological Chemistry

Year:

1988

Language:

english

File:

PDF, 99 KB

english, 1988

35

Preparation of Transparent Egg White Gel with Salt by Two-step Heating Method

NAOFUMI KITABATAKE, ATSUSHI SHIMIZU, ETSUSHIRO DOI

Journal:

Journal of Food Science

Year:

1988

Language:

english

File:

PDF, 499 KB

english, 1988

36

Method for the Accurate Measurement of Freezing-induced Denaturation of Ovalbumin with 5,5′-Dithiobis-(2-nitrobenzoic acid)

Watanabe, Takahiro, Kitabatake, Naofumi, Doi, Etsushiro

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1994

Language:

english

File:

PDF, 747 KB

english, 1994

37

Studies on Malt Carboxypeptidases

YABUUCHI, Seizo, DOI, Etsushiro, HATA, Tadao

Journal:

Journal of the agricultural chemical society of Japan

Year:

1972

Language:

english

File:

PDF, 444 KB

english, 1972

38

Role of an Intrachain Disulfide Bond in the Conformation and Stability of Ovalbumin

Takahashi, Nobuyuki, Koseki, Taihei, Doi, Etsushiro, Hirose, Masaaki

Journal:

Journal of Biochemistry

Year:

1991

Language:

english

File:

PDF, 3.89 MB

english, 1991

39

Comparison of Transparent Gels with Turbid Gels Prepared from Egg White: Creep Analysis of Gels

NAOFUMI KITABATAKE, ATSUSHI SHIMIZU, ETSUSHIRO DOI

Journal:

Journal of Food Science

Year:

1989

Language:

english

File:

PDF, 515 KB

english, 1989

40

A simple gasometric method for determination of free amino aced contents in biological fluids.

MATOBA, Teruyoshi, KOMORI, Nobuhiko, DOI, Etsushiro

Journal:

Agricultural and Biological Chemistry

Year:

1975

Language:

english

File:

PDF, 326 KB

english, 1975

41

Denaturation temperature of soy protein under low moisture conditions.

KITABATAKE, Naofumi, TAHARA, Mineo, DOI, Etsushiro

Journal:

Agricultural and Biological Chemistry

Year:

1989

Language:

english

File:

PDF, 147 KB

english, 1989

42

IN VITRO DIGESTIBILITY OF SUCCINYLATED PROTEIN BY PEPSIN AND PANCREATIC PROTEASES

TERUYOSHI MATOBA, ETSUSHIRO DOI

Journal:

Journal of Food Science

Year:

1979

Language:

english

File:

PDF, 409 KB

english, 1979

43

Food Hydrocolloids || Effect of the Addition of High Methoxy Pectin on the Rheology and Colloidal Stability of Acid Milk Drinks

Nishinari, Katsuyoshi, Doi, Etsushiro

Year:

1993

Language:

english

File:

PDF, 789 KB

english, 1993

44

Effects of saliva on the viscosity of gum solutions.

KATO, Toshio, KITABATAKE, Naofumi, DOI, Etsushiro

Journal:

Agricultural and Biological Chemistry

Year:

1986

Language:

english

File:

PDF, 240 KB

english, 1986

45

Cytotoxicity of Citrinin Heated at Temperatures above 100°C

Trivede, Alka B., Doi, Etsushiro, Kitabatake, Naofumi

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1992

Language:

english

File:

PDF, 776 KB

english, 1992

46

Food Hydrocolloids || Xanthan Gum: A Multifunctional Stabiliser for Food Products

Nishinari, Katsuyoshi, Doi, Etsushiro

Year:

1993

Language:

english

File:

PDF, 686 KB

english, 1993

47

Characterization of pepstatin-sensitive acid protease in resting rice seeds.

DOI, Etsushiro, SHIBATA, Daisuke, MATOBA, Teruyoshi, YONEZAWA, Daizo

Journal:

Agricultural and Biological Chemistry

Year:

1980

Language:

english

File:

PDF, 445 KB

english, 1980

48

Amino-Terminal and Carboxyl-Terminal Half-Molecules of Ovotransferrin: Preparation by a Novel Procedure and Their Interactions

Oe, Hideo, Doi, Etsushiro, Hirose, Masaaki

Journal:

Journal of Biochemistry

Year:

1988

Language:

english

File:

PDF, 3.69 MB

english, 1988

49

Dynamic light scattering of aqueous solutions of linear aggregates induced by thermal denaturation of ovalbumin

Norio Nemoto, Akihiro Koike, Kunihiro Osaki, Taihei Koseki, Etsushiro Doi

Journal:

Year:

1993

Language:

english

File:

PDF, 692 KB

english, 1993

50

Preparation of Heat-induced Transparent Gels from Egg White by the Control of pH and Ionic Strength of the Medium

NAOFUMI KITABATAKE, ATSUSHI SHIMIZU, ETSUSHIRO DOI

Journal:

Journal of Food Science

Year:

1988

Language:

english

File:

PDF, 637 KB

english, 1988

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