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Items: 17

1.

Synthesis and properties of oligodeoxyribonucleotides bearing a polyamino group at the 2' position via 2'-O-carbamoylmethyl and 2'-S-carbamoylmethyl groups.

Ozaki H, Nomura S, Momiyama S, Yokotsuka K, Kuwahara M, Sawai H.

Nucleosides Nucleotides Nucleic Acids. 2009 Oct;28(10):943-52. doi: 10.1080/15257770903307185.

PMID:
20183563
2.

Quantitative analysis and effect of attenuation correction on lymph node staging of non-small cell lung cancer on SPECT and CT.

Shiraishi S, Tomiguchi S, Utsunomiya D, Kawanaka K, Awai K, Morishita S, Okuda T, Yokotsuka K, Yamashita Y.

AJR Am J Roentgenol. 2006 May;186(5):1450-7.

PMID:
16632744
3.

Flow-injection determination of L-histidine with an immobilized histidine oxidase from Brevibacillus borstelensis KAIT-B-022 and chemiluminescence detection.

Kiba N, Koga A, Tachibana M, Tani K, Koizumi H, Koyama T, Yamamura A, Matsumoto K, Okuda T, Yokotsuka K.

Anal Sci. 2006 Jan;22(1):95-8.

4.

Characterization of a class III chitinase from Vitis vinifera cv. Koshu.

Ano A, Takayanagi T, Uchibori T, Okuda T, Yokotsuka K.

J Biosci Bioeng. 2003;95(6):645-7.

PMID:
16233474
5.

Restriction fragment length polymorphism analysis of 16S rRNA genes in lactic acid bacteria isolated from red wine.

Sato H, Yanagida F, Shinohara T, Yokotsuka K.

J Biosci Bioeng. 2000;90(3):335-7.

PMID:
16232866
6.

Production and purification of a bacteriocin peptide produced by Lactococcus sp. strain GM005, isolated from Miso-paste.

Onda T, Yanagida F, Tsuji M, Shinohara T, Yokotsuka K.

Int J Food Microbiol. 2003 Oct 15;87(1-2):153-9.

PMID:
12927718
7.

Time series analysis of aerobic bacterial flora during Miso fermentation.

Onda T, Yanagida F, Tsuji M, Shinohara T, Yokotsuka K.

Lett Appl Microbiol. 2003;37(2):162-8.

8.

Widespread distribution of the bacteriocin-producing lactic acid cocci in Miso-paste products.

Onda T, Yanagida F, Uchimura T, Tsuji M, Ogino S, Shinohara T, Yokotsuka K.

J Appl Microbiol. 2002;92(4):695-705.

9.

Intraspecific diversity of Oenococcus oeni isolated during red wine-making in Japan.

Sato H, Yanagida F, Shinohara T, Suzuki M, Suzuki K, Yokotsuka K.

FEMS Microbiol Lett. 2001 Aug 7;202(1):109-14.

10.

Synthesis of oligodeoxyribonucleotides bearing a functional group at 2'-position by post-synthetic modification.

Ozaki H, Momiyama S, Yokotsuka K, Sawai H.

Nucleic Acids Symp Ser. 1999;(42):47-8.

PMID:
10780372
11.

Preventive effects of the plant isoflavones, daidzin and genistin, on bone loss in ovariectomized rats fed a calcium-deficient diet.

Ishida H, Uesugi T, Hirai K, Toda T, Nukaya H, Yokotsuka K, Tsuji K.

Biol Pharm Bull. 1998 Jan;21(1):62-6.

PMID:
9477170
12.

Contents of resveratrol, piceid, and their isomers in commercially available wines made from grapes cultivated in Japan.

Sato M, Suzuki Y, Okuda T, Yokotsuka K.

Biosci Biotechnol Biochem. 1997 Nov;61(11):1800-5.

13.

White dot fovea.

Yokotsuka K, Kishi S, Shimizu K.

Am J Ophthalmol. 1997 Jan;123(1):76-83.

PMID:
9186100
14.

Fractionation of whole histone by partition chromatography on Sephadex G-25.

Yokotsuka K, Kikuchi A, Aihara T, Kushida T.

J Biochem. 1975 Apr;77(4):817-21.

15.

Structural analysis of the alanine-rich, arginine-rich histone. I. Amino acid compositions and sequences of tryptic peptides.

Yokotsuka K, Kikuchi A, Shimura K.

J Biochem. 1972 Jan;71(1):133-46. No abstract available.

16.

Fractionation and characterization of silk gland histones.

Yokotsuka K, Kikuchi A, Shimura K.

J Biochem. 1971 Dec;70(6):1055-9. No abstract available.

17.

Fractionation of histones from calf thymus and posterior silkglands by countercurrent distribution.

Yokotsuka K, Yoshida M, Shimura K.

J Biochem. 1968 Aug;64(2):129-36. No abstract available.

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