The primary and subunit structure of a novel type killer toxin produced by a halotolerant yeast, Pichia farinosa von Suzuki, C, Nikkuni, S

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Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya von TAMANG, J. P, NIKKUNI, S

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Effect of temperatures during pure culture fermentation of Kinema von Tamang, J.P, Nikkuni, S

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Circular dichroism analysis of the interaction between the alpha and beta subunits in a killer toxin produced by a halotolerant yeast, Pichia farinosa von Suzuki, C, Kashiwagi, T, Tsuchiya, F, Kunishima, N, Morikawa, K, Nikkuni, S, Arata, Y

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Effect of Soybean Cooking Temperature on the Texture and Protein Digestibility of Miso von NIKKUNI, S.AYUKI, OKADA, N.ORIYUKI, ITOH, H.IROSHI

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Crystallization and preliminary X-ray diffraction studies of a novel killer toxin from a halotolerant yeast Pichia farinosa von Kunishima, N., Kashiwagi, T., Suzuki, C., Nikkuni, S., Tsuchiya, F., Arata, Y., Morikawa, K.

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Hydrolysis of isoflavones and consumption of oligosaccharides during lactic acid fermentation of soybean milk von Bordignon, J.R. (Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki), Nakahara, K, Yoshihashi, T, Nikkuni, S

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primary and subunit structure of a novel type kille toxin produced by a halotolernat yeast, Pichia farinosa von Suzuki, C, Nikkuni, S

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The novel acidophilic structure of the killer toxin from halotolerant yeast demonstrates remarkable folding similarity with a fungal killer toxin von Kashiwagi, Tatsuki, Kunishima, Naoki, Suzuki, Chise, Tsuchiya, Fumihiko, Nikkuni, Sayuki, Arata, Yoji, Morikawa, Kosuke

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Evolutionary relationships among Aspergillus oryzae and related species based on the sequences of 18S rRNA genes and internal transcribed spacers von Nikkuni, Sayuki, Nakajima, Hirofumi, Hoshina, Shin-ichi, Ohno, Masahiro, Suzuki, Chise, Kashiwagi, Yutaka, Mori, Katsumi

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Changes in rice proteins during miso fermentation von Nikkuni, S. (National Food Research Inst., Tsukuba, Ibaraki (Japan)), Ishiyama, T, Suzuki, C

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COMPARATIVE SEQUENCE ANALYSIS ON THE 18S rRNA GENE OF ASPERGILLUS ORYZAE, A. SOJAE, A. FLAVUS, A. PARASITICUS, A. NIGER, A. AWAMORI AND A. TAMARII von NIKKUNI, SAYUKI, KOSAKA, NAOHARU, SUZUKI, CHISE, MORI, KATSUMI

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Application of white-spored mutants induced from koji molds for the production of Indonesian soy sauce (kecap) von NIKKUNI, Sayuki, UTOMO, Joko S., ANTARLINA, Sri S., GINTING, Erliana, GOTO, Tetsuhisa

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Inhibition of Growth of Pellicle Forming Yeasts by a Killer Toxin Produced by a Debaryomyces hansenii KYT-1 von YOKOI, Kenji, NAKASHIMA, Minoru, SUZUKI, Chise, NIKKUNI, Sayuki

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Swelling of Packaged Processed Miso by the Heterofermentative Lactic Acid Bacteria, Lactobacillus fructivorans L-1 von NIKKUNI, Sayuki, ISHIYAMA, Tomoharu, SUZUKI, Chise, SUZUKI, Tadanao, KOSAKA, Naoharu, MORI, Katsumi

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Energy consumption for waste and waste water treatment in food processing, 2: Miso (soybean paste) processing von Ohtani, T, Nikkuni, S, Hoshino, C, Nabetani, H, Watanabe, A

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Factors affecting plant succession in abandoned paddy fields in mountainous regions: Case study in Ena city, Gifu prefecture, cental Japan von Kang, H.K. (National Inst. for Agro-Environmental Sciences, Tsukuba, Ibaraki (Japan)), Ohkuro, T, Nikkuni, S, Aoda. T, Arita, H

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Studies on soybean protein digestion during miso fermentation, 2: Effect of soybean cooking condition on SDS-PAGE pattern of water-insoluble proteins of miso von Nikkuni S, Okada N, Itoh H

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Microflora of Mana, a Nepalese rice koji von Nikkuni, Sayuki, Karki, Tika B., Terao, Toshiro, Suzuki, Chise

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Biotechnology in miso brewing von Nikkuni, S. (National Food Research Inst., Tsukuba, Ibaraki (Japan))

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