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

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

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

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

Conformational changes and functional properties of acid-modified soy protein = Modifications de conformation et propriétés fonctionnelles des protéines de soja modifiées par les acidesMATSUDOMI, N; SASAKI, T; KATO, A et al.Agricultural and biological chemistry. 1985, Vol 49, Num 5, pp 1251-1256, issn 0002-1369Article

Effect of acetylation of ovalbumin on its adsorption behavior at solid/liquid interfaceBHADURI, A; MATSUDOMI, N; DAS, K. P et al.Bioscience, biotechnology, and biochemistry. 1996, Vol 60, Num 10, pp 1559-1564, issn 0916-8451Article

Production of aliphatic carboxylic acids via microbial oxidation of 1-alkanols with interface bioreactorODA, S; KATO, A; MATSUDOMI, N et al.Journal of fermentation and bioengineering. 1994, Vol 78, Num 2, pp 149-154, issn 0922-338XArticle

Functional casein-polysaccharide conjugates prepared by controlled dry heatingKATO, A; MIFURU, R; MATSUDOMI, N et al.Bioscience, biotechnology, and biochemistry. 1992, Vol 56, Num 4, pp 567-571, issn 0916-8451Article

Heat-induced aggregation of lysozyme with ovotransferrinMATSUDOMI, N; TAKASAKI, M; KOBAYASHI, K et al.Agricultural and biological chemistry. 1991, Vol 55, Num 6, pp 1651-1653, issn 0002-1369Article

Heat-induced aggregation of pepsin-treated ovalbuminMATSUDOMI, N; TAKAYANAGI, S; KONAKA, R et al.Agricultural and biological chemistry. 1988, Vol 52, Num 10, pp 2605-2606, issn 0002-1369Article