Biochemical and structural characterization of a novel 4‐O‐α‐l‐rhamnosyl‐β‐d‐glucuronidase from Fusarium oxysporum von Kondo, Tatsuya, Kichijo, Miyu, Nakaya, Makoto, Takenaka, Shigeo, Arakawa, Takatoshi, Kotake, Toshihisa, Fushinobu, Shinya, Sakamoto, Tatsuji

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Structural and functional analysis of gum arabic l-rhamnose-α-1,4-d-glucuronate lyase establishes a novel polysaccharide lyase family von Kondo, Tatsuya, Kichijo, Miyu, Maruta, Akiho, Nakaya, Makoto, Takenaka, Shigeo, Arakawa, Takatoshi, Fushinobu, Shinya, Sakamoto, Tatsuji

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[Review] Structure-function Analysis of Fusarium oxysporum Enzymes that Degrade Terminals of Gum Arabic Side-chains von Kondo, Tatsuya, Kichijo, Miyu, Fushinobu, Shinya, Sakamoto, Tatsuji

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総説：応用糖質科学シンポジウム】　フザリウム属由来アラビアガム側鎖末端分解酵素の構造機能解析 von 近藤, 辰哉, 吉條, 美由, 伏信, 進矢, 阪本, 龍司

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COMPOSITION FOR PROMOTING DENATURATION OF PROTEIN, COMPOSITION FOR REDUCING HEATING TIME AND/OR HEATING TEMPERATURE OF PROTEIN, AND METHOD FOR PRODUCING PROTEIN-CONTAINING FOOD von KASHIWAKURA YUICHI, FUJII TADASHI, KICHIJO MIYU

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STORAGE RESISTANCE IMPROVEMENT COMPOSITION OF FRIED FOOD, TEXTURE IMPROVEMENT COMPOSITION OF FRIED FOOD AND MANUFACTURING METHOD OF FRIED FOOD von KASHIWAKURA YUICHI, MIYAKE KANAKO, TOMIYAMA KAORI, KICHIJO MIYU

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