Kenji Maehashi
Department of Fermentation Science
Faculty of Applied Bio-Science
Tokyo University of Agriculture
1-1-1 Sakuragaoka
Japan
Name/email consistency: high
- 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)
- 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)
- 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)
- Bitter peptides and bitter taste receptors. Maehashi, K., Huang, L. Cell. Mol. Life Sci. (2009)
- Riboflavin-binding protein is a novel bitter inhibitor. Maehashi, K., Matano, M., Nonaka, M., Udaka, S., Yamamoto, Y. Chem. Senses (2008)
- Riboflavin-binding protein exhibits selective sweet suppression toward protein sweeteners. Maehashi, K., Matano, M., Kondo, A., Yamamoto, Y., Udaka, S. Chem. Senses (2007)
