Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Noriko Miwa"'
Autor:
Takumi Taguchi, Misa Onishi, Nakako Katsuno, Noriko Miwa, Chie Oomoto, Miho Sato, Misa Sekita, Hideyuki Yamaguchi, Teppei Imaizumi, Takahisa Nishizu
Publikováno v:
LWT. 173:114341
Autor:
Noriko Miwa, Seigo Nakamura
Publikováno v:
The Breast. 59:S41
Publikováno v:
Nihon Nyugan Kenshin Gakkaishi (Journal of Japan Association of Breast Cancer Screening). 26:209-213
Autor:
Noriko Miwa
Publikováno v:
Analytical Biochemistry. 597:113638
Transglutaminase (TG) catalyzes cross-linking between the γ-carboxyamide groups of glutamine residues and the ε-amino groups of lysine residues in polypeptide chains, yielding ε- (γ-glutamyl) lysine (G-L) bonds. By forming a network structure in
Publikováno v:
Journal of bioscience and bioengineering. 127(3)
A screening system using enrichment culture has been established with the aim of obtaining a novel enzyme for protein modification that has not been previously reported. This enzyme catalyzes deamidation of the side-chain amide group of asparagine in
Publikováno v:
The Breast. 48:S53-S54
Autor:
Terumasa Sawada, Seigo Nakamura, Tarou Irie, Kenya Suzuki, Yuko Tsunoda, Rika Yasuhara, Akiko Sasaki, Noriko Miwa, Kenji Mishima
Publikováno v:
Experimental Cell Research. 338:22-31
β-Catenin signaling plays a pivotal role in the genesis of a variety of malignant tumors, but its role in breast cancer has not been fully elucidated. Here, we examined whether deregulation of β-catenin signaling is related to the aggressive charac
Publikováno v:
Mutation research. Genetic toxicology and environmental mutagenesis. 782:42-50
Ataxia telangiectasia (AT) is caused by a mutation in the ataxia-telangiectasia-mutated (ATM) gene; the condition is associated with hyper-radiosensitivity, abnormal cell-cycle checkpoints, and genomic instability. AT patients also show cerebellar at
Publikováno v:
International Dairy Journal. 36:1-5
The effect of enzymatic deamidation on the textural and microstructural properties of set yoghurts with different fat contents was investigated. Low-fat yoghurts were prepared with various protein-glutaminase (PG) concentrations. Textural analysis re
Publikováno v:
Journal of Applied Glycoscience. 61:67-73