Naotoshi Matsudomi: search on Z-Library

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1

Catalytic role of Mn(IV) oxide in the formation of humic-enzyme complexes in the soil ecosystem

Shindo, Haruo, Oshita, Toru, Matsudomi, Naotoshi, Usui, Keiji, Boon Goh, Tee

Journal:

Soil Science & Plant Nutrition

Year:

1996

Language:

english

File:

PDF, 594 KB

english, 1996

2

Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements

AKIO KATO, TETSUYA FUJISHIGE, NAOTOSHI MATSUDOMI, KUNIHIKO KOBAYASHI

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 376 KB

english, 1985

3

Some structural properties of ovalbumin heated at 80°C in the dry state

Naotoshi Matsudomi, Hidekazu Takahashi, Takeshi Miyata

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 480 KB

english, 2001

4

Polymerization of soy protein digests by microbial transglutaminase for improvement of the functional properties

El Fadil E. Babiker, M.A.S. Khan, Naotoshi Matsudomi, Akio Kato

Journal:

Food Research International

Year:

1996

Language:

english

File:

PDF, 931 KB

english, 1996

5

10.1271/nogeikagaku1924.51.7_417

MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko, AKUTA, Sabro

Journal:

Journal of the agricultural chemical society of Japan

Year:

1977

File:

PDF, 467 KB

1977

6

Studies on the degradation of new coccine by microorganisms. IV. Purification and some properties of new coccine (NC)-reductase from Bacillus cereus T-105 strain.

MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko, AKUTA, Sabro

Journal:

Agricultural and Biological Chemistry

Year:

1977

Language:

english

File:

PDF, 1.10 MB

english, 1977

7

Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein

Babiker, El fadil E., Hiroyuki, Azakami, Matsudomi, Naotoshi, Iwata, Hiroyuki, Ogawa, Tadashi, Bando, Noriko, Kato, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 119 KB

english, 1998

8

Polymerization of deamidated peptide fragments obtained with the mild acid hydrolysis of ovalbumin

Matsudomi, Naotoshi, Sasaki, Tetsuyuki, Tanaka, Atsushi, Kobayashi, Kunihiko, Kato, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

1985

Language:

english

File:

PDF, 621 KB

english, 1985

9

α-Casein Improves the Gel Properties of Dried Egg White

Matsudomi, Naotoshi, Kanda, Yuka, Moriwaki, Hiromi

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 147 KB

english, 2003

10

10.3136/nskkk1962.24.342

MATSUDOMI, NAOTOSHI, YAMAMURA, MASUSHI, OHTA, HIDEAKI, OSAJIMA, YUTAKA, AKUTA, SABURO

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1977

File:

PDF, 230 KB

1977

11

Aggregation between lysozyme and heat-denatured ovalbumin.

MATSUDOMI, Naotoshi, YAMAMURA, Yoshirou, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1987

Language:

english

File:

PDF, 884 KB

english, 1987

12

Preventive Effect of Egg Yolk Phosvitin on Heat-Insolubilization of Egg White Protein and Its Application to Heat-Induced Egg White Gel

MATSUDOMI, Naotoshi, ITO, Kazunari, YOSHIKA, Youko

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2006

Language:

english

File:

PDF, 154 KB

english, 2006

13

Properties of Heat-induced Soluble Aggregates of Ovalbumin Preheated in the Dry State

Matsudomi, Naotoshi, Yamamoto, Naomi, Fujimoto, Eiichiro, Kobayashi, Kunihiko

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1993

Language:

english

File:

PDF, 431 KB

english, 1993

14

Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: Effect of carbohydrate chain on the phosphorylation level and heat stability

Hirofumi Enomoto, Takayuki Ishimaru, Can-Peng Li, Yoko Hayashi, Naotoshi Matsudomi, Takayoshi Aoki

Journal:

Year:

2010

Language:

english

File:

PDF, 990 KB

english, 2010

15

10.1016/0924-2244(92)90127-I

Matsudomi, Naotoshi

Journal:

Trends in Food Science & Technology

Year:

1992

Language:

english

File:

PDF, 115 KB

english, 1992

16

Functional Casein-Poly saccharide Conjugates Prepared by Controlled Dry Heating

Kato, Akio, Mifuru, Ryusuke, Matsudomi, Naotoshi, Kobayashi, Kunihiko

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1992

Language:

english

File:

PDF, 1.02 MB

english, 1992

17

Deamidation of Ovalbumin during s -Ovalbumin Conversion

Kato, Akio, Tanaka, Atsushi, Matsudomi, Naotoshi, Kobayashi, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1986

Language:

english

File:

PDF, 326 KB

english, 1986

18

Characteristics of Heat-Induced Transparent Gels from Egg White by the Addition of Dextran Sulfate

Matsudomi, Naotoshi, Tomonobu, Kazuichi, Moriyoshi, Eiko, Hasegawa, Chie

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 240 KB

english, 1997

19

Functional and structural properties of ovomucin.

KATO, Akio, ODA, Shinobu, YAMANAKA, Yoshiko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1985

Language:

english

File:

PDF, 523 KB

english, 1985

20

10.1271/nogeikagaku1924.55.983

MATSUDOMI, Naotoshi, KANEKO, Shigeru, KATO, Akio, KOBAYASHI, Kunihiko

Journal:

Journal of the agricultural chemical society of Japan

Year:

1981

File:

PDF, 461 KB

1981

21

Emulsifying and foaming properties of heat-denatured soybean 11S globulins in relation to their surface hydrophobicity.

MATSUDOMI, Naotoshi, MORI, Hiroko, KATO, Akio, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1985

Language:

english

File:

PDF, 674 KB

english, 1985

22

Ability of αs-Casein to Suppress the Heat Aggregation of Ovotransferrin

Matsudomi, Naotoshi, Kanda, Yuka, Yoshika, Youko, Moriwaki, Hiromi

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 96 KB

english, 2004

23

Participation of cysteine 30 residue in the folding process of ovalbumin evaluated in a refolding experiment using cysteine mutants

Ishimaru, Takayuki, Ito, Kazunari, Tanaka, Miho, Matsudomi, Naotoshi

Journal:

Biochemical and Biophysical Research Communications

Year:

2018

Language:

english

File:

PDF, 863 KB

english, 2018

24

Emulsion Stabilization by Maillard-type Covalent Complex of Plasma Protein with Galactomannan

NAOTOSHI MATSUDOMI, YURIKA INOUE, HISASHI NAKASHIMA, AKIO KATO, KUNIHIKO KOBAYASHI

Journal:

Journal of Food Science

Year:

1995

Language:

english

File:

PDF, 460 KB

english, 1995

25

Importance of N-glycosylation positioning for secretion and folding of ovalbumin

Kazunari Ito, Takayuki Ishimaru, Fukiko Kimura, Naotoshi Matsudomi

Journal:

Biochemical and Biophysical Research Communications

Year:

2007

Language:

english

File:

PDF, 351 KB

english, 2007

26

Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis followed by Microbial Transglutaminase Treatment

Babiker, EL Fadil E., Fujisawa, Nao, Matsudomi, Naotoshi, Kato, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

1996

Language:

english

File:

PDF, 165 KB

english, 1996

27

Studies on the carotenoid pigments and color of reddish bud mutations of Citrus natsudaidai.

KOBAYASHI, Kunihiko, KOZAI, Keiko, MATSUDOMI, Naotoshi, KATO, Akio, ISOBE, Akira

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1985

File:

PDF, 284 KB

1985

28

Effects of deamidation with chymotrypsin at pH 10 on the functional properties of proteins

Kato, Akio, Tanaka, Atsushi, Lee, Yoshinori, Matsudomi, Naotoshi, Kobayashi, Kunihiko

Journal:

Journal of Agricultural and Food Chemistry

Year:

1987

Language:

english

File:

PDF, 432 KB

english, 1987

29

Deamidation of food proteins by protease in alkaline pH

Kato, Akio, Tanaka, Atsushi, Matsudomi, Naotoshi, Kobayashi, Kunihiko

Journal:

Journal of Agricultural and Food Chemistry

Year:

1987

Language:

english

File:

PDF, 1.01 MB

english, 1987

30

Enantioselective Oxidation of Racemic Citronellol with an Interface Bioreactor

Oda, Shinobu, Kato, Akio, Matsudomi, Naotoshi, Ohta, Hiromichi

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1996

Language:

english

File:

PDF, 804 KB

english, 1996

31

Deamidation of ovalbumin during S-ovalbumin conversion.

KATO, Akio, TANAKA, Atsushi, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1986

Language:

english

File:

PDF, 167 KB

english, 1986

32

The role of sialic acid in the functional properties of ovomucin.

KATO, Akio, MIYACHI, Narihisa, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1987

Language:

english

File:

PDF, 624 KB

english, 1987

33

Functional properties of deamidated gluten obtained by treating with chymotrypsin at alkali pH.

MATSUDOMI, Naotoshi, TANAKA, Atsushi, KATO, Akio, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1986

Language:

english

File:

PDF, 707 KB

english, 1986

34

Production of aliphatic carboxylic acids via microbial oxidation of 1-alkanols with interface bioreactor

Shinobu Oda, Akio Kato, Naotoshi Matsudomi, Hiromichi Ohta

Journal:

Journal of Fermentation and Bioengineering

Year:

1994

Language:

english

File:

PDF, 557 KB

english, 1994

35

Structural Characteristics of Hen Egg Ovalbumin Expressed in Yeast Pichia pastoris

ITO, Kazunari, MATSUDOMI, Naotoshi

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2005

Language:

english

File:

PDF, 178 KB

english, 2005

36

Changes in the emulsifying and foaming properties of proteins during heat denaturation.

KATO, Akio, OSAKO, Yukiko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1983

Language:

english

File:

PDF, 709 KB

english, 1983

37

Emulsifying and Bactericidal Properties of a Protamine-Galactomannan Conjugate Prepared by Dry Heating

NAOTOSHI MATSUDOMI, TOSHIMI TSUJIMOTO, AKIO KATO, KUNIHIKO KOBAYASHI

Journal:

Journal of Food Science

Year:

1994

Language:

english

File:

PDF, 581 KB

english, 1994

38

Functional properties of crosslinked lysozyme and serum albumin

Kato, Akio, Yamaoka, Hiroshi, Matsudomi, Naotoshi, Kobayashi, Kunihiko

Journal:

Journal of Agricultural and Food Chemistry

Year:

1986

Language:

english

File:

PDF, 404 KB

english, 1986

39

Conformation and surface properties of deamidated gluten.

MATSUDOMI, Naotoshi, KATO, Akio, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1982

Language:

english

File:

PDF, 509 KB

english, 1982

40

Heat-induced aggregation of lysozyme with pepsin-treated ovalbumin.

MATSUDOMI, Naotoshi, TAKASAKI, Michiya, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1990

Language:

english

File:

PDF, 218 KB

english, 1990

41

10.1271/nogeikagaku1924.51.4_217

MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko, AKUTA, Sabro

Journal:

Journal of the agricultural chemical society of Japan

Year:

1977

File:

PDF, 351 KB

1977

42

Gels in the Polysaccharide-Protein Mixture System.

KATO, Akio, MATSUDOMI, Naotoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1998

File:

PDF, 1.55 MB

1998

43

Effects of partial denaturation on surface properties of ovalbumin and lysozyme.

KATO, Akio, TSUTSUI, Noriko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko, NAKAI, Shuryo

Journal:

Agricultural and Biological Chemistry

Year:

1981

Language:

english

File:

PDF, 366 KB

english, 1981

44

The interaction between ovomucin and egg white proteins.

KATO, Akio, YOSHIDA, Kiyoko, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1976

Language:

english

File:

PDF, 401 KB

english, 1976

45

10.1271/nogeikagaku1924.51.5_293

MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko, AKUTA, Sabro

Journal:

Journal of the agricultural chemical society of Japan

Year:

1977

File:

PDF, 429 KB

1977

46

10.3136/nskkk1962.23.101

AKUTA, SABURO, MATSUDOMI, NAOTOSHI

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1976

File:

PDF, 359 KB

1976

47

Changes in lysozyme during egg white thinning.

KATO, Akio, WAKINAGA, Tazuru, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1978

Language:

english

File:

PDF, 135 KB

english, 1978

48

Determination of molecular weight of soluble ovalbumin aggregates during heat denaturation using low angle laser light scattering technique.

KATO, Akio, NAGASE, Yasuo, MATSUDOMI, Naotoshi, KOBAYASHI, Kunihiko

Journal:

Agricultural and Biological Chemistry

Year:

1983

Language:

english

File:

PDF, 789 KB

english, 1983

49

Improvement of Gel Properties of Dried Egg White by Modification with Galactomannan through the Maillard Reaction

Matsudomi, Naotoshi, Nakano, Kaori, Soma, Akiko, Ochi, Asana

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 170 KB

english, 2002

50

The Role of the Disulfide Bridge in the Stability and Structural Integrity of Ovalbumin Evaluated by Site-Directed Mutagenesis

ISHIMARU, Takayuki, ITO, Kazunari, TANAKA, Miho, TANAKA, Syunpei, MATSUDOMI, Naotoshi

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2011

Language:

english

File:

PDF, 296 KB

english, 2011

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