Research theme for competitive and other funds (7):
リン脂質過酸化物の細胞老化に及ぼす影響
大麦からのチューブリンを利用した機能性食品の検索
大麦分級粉中のアミノペプチダーゼに関する研究
細胞骨格タンパク質(チューブリン)と過酸化脂質との相互作用
Investigation of functional foodstuffs from barley flour using tubulin
Study on aminopeptidase from barley classified flour
Interaction between tubulin and lipid peroxides
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Papers (2):
M. Kawaguchi, S. Kanetsuki, Y. Okada, F. Sakai, Y. Yamanaka, H. Doi. THE SEPARATION AND PURIFICATION OF ANTIHYPERTENSIVE PEPTIDES FROM JAPANESE CLASSIFIED BARLEY FLOUR. ANNALS OF NUTRITION AND METABOLISM. 2013. 63. 1. 1585-1585
Makiko Kawaguchi, Maiko Taasaaki, Yukako Yaamanaka, Hiroshi Doi. Hydrolysis of various peptides and proteins by the peptidase from Japanese classified barley flour. Abstr.4th Int.Natl.Conf.Food Factors(Kyoto). 2007. 109