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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
 

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Hiroyuki Yano

Author is with Natl. Food Research Inst.

Natl. Agriculture and Food Research Organization

Kannondai 2-1-12

Tsukuba

Japan. Direct inquiries to author Yano (E-mail: )

[email]@affrc.go.jp

Name/email consistency: high

 
 
 
 
 
 
 

Affiliations

  • Author is with Natl. Food Research Inst., Natl. Agriculture and Food Research Organization, Kannondai 2-1-12, Tsukuba, Japan. Direct inquiries to author Yano (E-mail: ). 2009 - 2012
  • National Institute of Crop Science, Tsukuba, Japan. 2008
  • Department of Rice Research, National Institute of Crop Science, Kannondai, Tsukuba 305-8518, Japan. 2006
  • Department of Rice Research, National Agricultural Research Center, Niigata, Japan. 2002 - 2003

References

  1. Comparison of oxidized and reduced glutathione in the bread-making qualities of rice batter. Yano, H. J. Food Sci. (2012) [Pubmed]
  2. Improvements in the bread-making quality of gluten-free rice batter by glutathione. Yano, H. J. Agric. Food Chem. (2010) [Pubmed]
  3. Disulfide-related proteomic studies on food allergens. Yano, H. Expert. Rev. Proteomics (2009) [Pubmed]
  4. Introduction of the disulfide proteome: application of a technique for the analysis of plant storage proteins as well as allergens. Yano, H., Kuroda, S. J. Proteome Res. (2008) [Pubmed]
  5. Disulfide proteome yields a detailed understanding of redox regulations: a model study of thioredoxin-linked reactions in seed germination. Yano, H., Kuroda, M. Proteomics (2006) [Pubmed]
  6. Fluorescent labeling of disulfide proteins on 2D gel for screening allergens: a preliminary study. Yano, H. Anal. Chem. (2003) [Pubmed]
  7. Disulfide proteome in the analysis of protein function and structure. Yano, H., Kuroda, S., Buchanan, B.B. Proteomics (2002) [Pubmed]
 
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