RECHERCHES SUR LA DEGRADATION DE LA COCCINE NOUVELLE PAR LES MICROORGANISMES. I. IDENTIFICATION DES BACTERIES DEGRADANT LA COCCINE NOUVELLE ISOLEES A PARTIR DE CONDIMENTSMATSUDOMI N; KOBAYASHI K; AKUTA S et al.1977; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1977; VOL. 51; NO 4; PP. 217-221; ABS. ANGL.; BIBL. 9 REF.Article

RECHERCHES SUR LA DEGRADATION DE LA COCCINE NOUVELLE PAR LES MICROORGANISMES. II. PRODUCTION D'ENZYME DEGRADANT LA NOUVELLE COCCINE PAR LA SOUCHE T-105 DE BACILLUS CEREUS. CONDITIONS DE CULTUREMATSUDOMI N; KOBAYASHI K; AKUTA S et al.1977; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1977; VOL. 51; NO 5; PP. 293-298; ABS. ANGL.; BIBL. 4 REF.Article

PURIFICATION AND SOME PROPERTIES OF NEW COCCINE (NC)-REDUCTASE FROM BACILLUS CEREUS T-105 STRAIN.MATSUDOMI N; KOBAYASHI K; AKUTA S et al.1977; AGRIC. BIOL. CHEM.; JAP.; DA. 1977; VOL. 41; NO 12; PP. 2323-2329; BIBL. 9 REF.Article

CONFORMATION AND SURFACE PROPERTIES OF DEAMIDATED GLUTENMATSUDOMI N; KATO A; KOBAYASHI K et al.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 6; PP. 1583-1586; BIBL. 9 REF.Article

RECHERCHES SUR LA DEGRADATION DE COCCINE NOUVELLE PAR LES MICROORGANISMES. III. MECANISMES DE DEGRADATION DE COCCINE NOUVELLE PAR LA SOUCHE T-105 DE BACILLUS CEREUSMATSUDOMI N; KOBAYASHI K; AKUTA S et al.1977; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1977; VOL. 51; NO 7; PP. 417-422; ABS. ANGL.; BIBL. 7 REF.Article

DETERMINATION OF MOLECULAR WEIGHT OF SOLUBLE OVALBUMIN AGGREGATES DURING HEAT DENATURATION USING LOW ANGLE LASER LIGHT SCATTERING TECHNIQUE = DETERMINATION, PAR UNE TECHNIQUE DE DISPERSION DE LA LUMIERE LASER A PETIT ANGLE, DU POIDS MOLECULAIRE D'AGGREGATS SOLUBLES D'OVALBUMINE OBTENUS LORS DE LA DENATURATION THERMIQUEKATO A; NAGASE Y; MATSUDOMI N et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 8; PP. 1829-1834; BIBL. 8 REF.; 8 FIG./1 TABL.Article

EFFECTS OF PARTIAL DENATURATION ON SURFACE PROPERTIES OF OVALBUMIN AND LYSOZYME = EFFETS D'UNE DENATURATION PARTIELLE SUR LES PROPRIETES DE SURFACE DE L'OVALBUMINE ET DU LYSOZYMEKATO A; TSUTSUI N; MATSUDOMI N et al.1981; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1981; VOL. 45; NO 12; PP. 2755-2760; BIBL. 14 REF.Article

CHANGES IN THE EMULSIFYING AND FOAMING PROPERTIES OF PROTEINS DURING HEAT DENATURATION = MODIFICATIONS, LORS DE LA DENATURATION THERMIQUE, DES PROPRIETES D'EMULSIFICATION ET DE MOUSSAGE DES PROTEINESKATO A; OSAKO Y; MATSUDOMI N et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 1; PP. 33-37; BIBL. 15 REF.; 5 FIG./1 TABL.Article

CHANGES IN LYSOZYME DURING EGG WHITE THINNING.KATO A; WAKINAGA T; MATSUDOMI N et al.1978; AGRIC. BIOL. CHEM.; JAP.; DA. 1978; VOL. 42; NO 1; PP. 175-176; BIBL. 9 REF.Article

Characteristics of heat-induced transparent gels from egg white by the addition of dextran sulfate and the protein-polysaccharide interactionsMATSUDOMI, N.Nahrung (Weinheim). 1998, Vol 42, Num 3-4, pp 238-239, issn 0027-769XConference Paper

A COMPARATIVE STUDY OF AGGREGATED AND DISAGGREGATED OVOMUCIN DURING EGG WHITE THINNINGKATO A; OGATA S; MATSUDOMI N et al.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 4; PP. 821-823; BIBL. 15 REF.Article

THE INTERACTION BETWEEN OVOMUCIN AND EGG WHITE PROTEINS.KATO A; YOSHIDA K; MATSUDOMI N et al.1976; AGRIC. BIOL. CHEM.; JAP.; DA. 1976; VOL. 40; NO 12; PP. 2361-2366; BIBL. 11 REF.Article

DETERMINATION OF FOAMING PROPERTIES OF PROTEINS BY CONDUCTIVITY MEASUREMENTS. = DETERMINATION, PAR MESURE DE LA CONDUCTIVITE, DES PROPRIETES MOUSSANTES DES PROTEINESKATO A; TAKAHASHI A; MATSUDOMI N et al.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 62-65; BIBL. 13 REF.; 8 FIG.Article

SEPARATION OF OVOMUCIN INTO CARBOHYDRATE RICH AND POOR COMPONENTS BY CHROMATOGRAPHY ON LYSOZYME-SEPHAROSE 4B.KATO A; OGINO K; MATSUDOMI N et al.1977; AGRIC. BIOL. CHEM.; JAP.; DA. 1977; VOL. 41; NO 10; PP. 1925-1929; BIBL. 10 REF.Article

Emulsifying and foaming properties of heat-denatured soybean 11S globulins in relation to their surface hydrophobicity = Propriétés émulsifiantes et moussantes, en fonction de leur hydrophobicité de surface, des globulines 11S de soja dénaturées par la chaleurMATSUDOMI, N; MORI, H; KATO, A et al.Agricultural and biological chemistry. 1985, Vol 49, Num 4, pp 915-919, issn 0002-1369Article

Properties of heat-induced soluble aggregates of ovalbumin preheated in the dry stateMATSUDOMI, N; YAMAMOTO, N; FUJIMOTO, E et al.Bioscience, biotechnology, and biochemistry. 1993, Vol 57, Num 1, pp 134-135, issn 0916-8451Article

Enhanced heat-induced gelation of β-lactoglobulin by α-lactalbuminMATSUDOMI, N; OSHITA, T; SASAKI, E et al.Bioscience, biotechnology, and biochemistry. 1992, Vol 56, Num 11, pp 1697-1700, issn 0916-8451Article

Aggregation between lysozyme and heat-denatured ovalbumin = Agrégation entre le lysozyme et l'ovalbumine dénaturé par la chaleurMATSUDOMI, N; YAMAMURA, Y; KOBAYASHI, K et al.Agricultural and biological chemistry. 1987, Vol 51, Num 7, pp 1811-1817, issn 0002-1369Article

Heat-induced aggregation of lysozyme with pepsin-treated ovalbuminMATSUDOMI, N; TAKASAKI, M; KOBAYASHI, K et al.Agricultural and biological chemistry. 1990, Vol 54, Num 9, pp 2451-2453, issn 0002-1369Article

Deamidation of food proteins by protease in alkaline pH = Désamidation des protéines alimentaires par les protéinases à pH alcalinKATO, A; TANAKA, A; MATSUDOMI, N et al.Journal of agricultural and food chemistry (Print). 1987, Vol 35, Num 2, pp 224-227, issn 0021-8561Article

Determination of protein hydrophobicity using a sodium dodecyl sulfate binding method = Evaluation du caractère hydrophobe des protéines en utilisant une méthode de liaison avec le dodécyl sulfate de sodiumKATO, A; MATSUDA, T; MATSUDOMI, N et al.Journal of agricultural and food chemistry (Print). 1984, Vol 32, Num 2, pp 284-288, issn 0021-8561Article

Enantioselective oxidation of racemic citronellol with an interface bioreactorODA, S; KATO, A; MATSUDOMI, N et al.Bioscience, biotechnology, and biochemistry. 1996, Vol 60, Num 1, pp 83-87, issn 0916-8451Article

Emulsifying and bactericidal properties of a protamine-galactomannan conjugate prepared by dry heatingMATSUDOMI, N; TSUJIMOTO, T; KATO, A et al.Journal of food science. 1994, Vol 59, Num 2, pp 428-431, issn 0022-1147Article

Improvement of gelling properties in ovalbumin by heating in dry stateMATSUDOMI, N; ISHIMURA, Y; KATO, A et al.Agricultural and biological chemistry. 1991, Vol 55, Num 3, pp 879-881, issn 0002-1369Article

The role of sialic acid in the functional properties of ovomucin = Le rôle de l'acide sialique dans les propriétés fonctionnelles de l'ovomucineKATO, A; MIYACHI, N; MATSUDOMI, N et al.Agricultural and biological chemistry. 1987, Vol 51, Num 3, pp 641-645, issn 0002-1369Article