Identification of key neoculin residues responsible for the binding and activation of the sweet taste receptor von Koizumi, Taichi, Terada, Tohru, Nakajima, Ken-ichiro, Kojima, Masaki, Koshiba, Seizo, Matsumura, Yoshitaka, Kaneda, Kohei, Asakura, Tomiko, Shimizu-Ibuka, Akiko, Abe, Keiko, Misaka, Takumi

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Identification and modulation of the key amino acid residue responsible for the pH sensitivity of neoculin, a taste-modifying protein von Nakajima, Ken-ichiro, Yokoyama, Kanako, Koizumi, Taichi, Koizumi, Ayako, Asakura, Tomiko, Terada, Tohru, Masuda, Katsuyoshi, Ito, Keisuke, Shimizu-Ibuka, Akiko, Misaka, Takumi, Abe, Keiko

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Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein von NAKAJIMA, Ken-ichiro, KOIZUMI, Ayako, IIZUKA, Kisho, ITO, Keisuke, MORITA, Yuji, KOIZUMI, Taichi, ASAKURA, Tomiko, SHIMIZU-IBUKA, Akiko, MISAKA, Takumi, ABE, Keiko

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Submicron 3-dimensional structure observation by cyclotron SEM(scanning electron microscope) von NOMURA, N, KOIZUMI, T, HARAFUJI, K

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Seasoning From Malted Rice Used as Raw Material von Nakahara, Takeharu, Ito, Yusuke, Koizumi, Taichi, Kobayashi, Izumi

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A novel high-resolution scanning electron microscope for the surface analysis of high-aspect-ratio three-dimensional structures von NAKAGAWA, H, NOMURA, N, KOIZUMI, T, ANAZAWA, N, HARAFUJI, K

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A noncharging direct-write electron beam process for a trilayer resist by ion shower technology von Hashimoto, Kazuhiko, Koizumi, Taichi, Sakashita, Toshihiko, Kawakita, Kenji, Nomura, Noboru

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An E-beam direct write process for 16M-Bit DRAMs von NOMURA, N, KAWAKITA, K, HIRAI, Y, SAKASHITA, T, HARAFUJI, K, HASHIMOTO, K, KOIZUMI, T, HAMAGUCHI, H, MISAKA, A, TAKEMOTO, T

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A Strategic Optical Lithography for Below 0.25 Micron Design Rules von YAMASHITA, Kazuhiro, ENDO, Masayuki, KOIZUMI, Taichi, MATSUO, Takahiro, MATSUOKA, Kouji, KATSUYAMA, Akiko, KOBAYASHI, Satoshi, NOMURA, Noboru

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ALIGNMENT MARK, ALIGNMENT MARK FORMATION METHOD, AND PATTERN FORMATION METHOD von KOIZUMI TAICHI

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COMPOSITION FOR VEGETABLE FOODS AND COOKING METHOD OF VEGETABLE FOODS von KOIZUMI TAICHI, MIZUTANI TOMOKO

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SEASONING CONTAINING RICE KOJI AS RAW MATERIAL von KOIZUMI, Taichi, KOBAYASHI, Izumi, ITO, Yusuke, NAKAHARA, Takeharu

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PATTERN FORMING METHOD von KOIZUMI TAICHI

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MASK AND MASK PATTERN FORMING METHOD von KOIZUMI TAICHI

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PATTERN FORMING METHOD von KOIZUMI TAICHI

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FREQUENCY TUNING DEVICE von KOIZUMI TAICHI

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FOCUS POSITION MEASUREMENT METHOD von KOIZUMI TAICHI

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METHOD OF EXPOSURE von KOIZUMI TAICHI

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Photomask and pattern forming method von MISAKA AKIO, KOIZUMI TAICHI

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Photomask and pattern forming method von Koizumi, Taichi, Misaka, Akio

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