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

Kenji Maehashi

Department of Fermentation Science

Faculty of Applied Bio-Science

Tokyo University of Agriculture

1-1-1 Sakuragaoka

Japan

[email]@nodai.ac.jp

Name/email consistency: high

 
 
 
 
 
 
 

Affiliation

  • Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Japan. 2007 - 2012

References

  1. Molecular characterization of goose- and chicken-type lysozymes in emu (Dromaius novaehollandiae): evidence for extremely low lysozyme levels in emu egg white. Maehashi, K., Matano, M., Irisawa, T., Uchino, M., Kashiwagi, Y., Watanabe, T. Gene (2012) [Pubmed]
  2. Extracellular production of riboflavin-binding protein, a potential bitter inhibitor, by Brevibacillus choshinensis. Maehashi, K., Matano, M., Saito, M., Udaka, S. Protein Expr. Purif. (2010) [Pubmed]
  3. The primary structure of a novel riboflavin-binding protein of emu (Dromaius novaehollandiae). Maehashi, K., Matano, M., Uchino, M., Yamamoto, Y., Takano, K., Watanabe, T. Comp. Biochem. Physiol. B, Biochem. Mol. Biol. (2009) [Pubmed]
  4. Bitter peptides and bitter taste receptors. Maehashi, K., Huang, L. Cell. Mol. Life Sci. (2009) [Pubmed]
  5. Riboflavin-binding protein is a novel bitter inhibitor. Maehashi, K., Matano, M., Nonaka, M., Udaka, S., Yamamoto, Y. Chem. Senses (2008) [Pubmed]
  6. Riboflavin-binding protein exhibits selective sweet suppression toward protein sweeteners. Maehashi, K., Matano, M., Kondo, A., Yamamoto, Y., Udaka, S. Chem. Senses (2007) [Pubmed]
 
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