Shuryo Nakai

Shuryo Nakai's AcademicInfluence.com Rankings

Shuryo Nakai

Chemistry

#3318

World Rank

#4330

Historical Rank

Analytical Chemistry

#122

World Rank

#129

Historical Rank

chemistry Degrees

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Chemistry

Shuryo Nakai's Degrees

PhD Chemistry University of Tokyo
Masters Chemistry University of Tokyo
Bachelors Chemistry University of Tokyo

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Shuryo Nakai's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT (1974) (616)
Structural requirements of Angiotensin I-converting enzyme inhibitory peptides: quantitative structure-activity relationship study of di- and tripeptides. (2006) (450)
Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins (2006) (306)
Comparison of four purification methods for the production of immunoglobulins from eggs laid by hens immunized with an enterotoxigenic E. coli strain. (1993) (303)
Immunoglobulins from Egg Yolk: Isolation and Purification (1992) (292)
Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins (1983) (275)
Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins (1983) (203)
Biochemical basis for the properties of egg white (1989) (187)
Anti‐E. coli lmmunoglobulin Y Isolated from Egg Yolk of Immunized Chickens as a Potential Food Ingredient (1988) (163)
Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties (1984) (146)
Raman spectroscopy as a probe of protein structure in food systems (1994) (139)
Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species (1985) (138)
Structural Requirements of Angiotensin I‐Converting Enzyme Inhibitory Peptides: Quantitative Structure‐Activity Relationship Modeling of Peptides Containing 4‐10 Amino Acid Residues (2006) (136)
In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy (1997) (133)
Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin. (2000) (130)
Application of artificial neural networks for predicting the thermal inactivation of bacteria: a combined effect of temperature, pH and water activity (2001) (126)
Stability of bovine immunoglobulins to thermal treatment and processing (1995) (118)
The Chemistry of Eggs and Egg Products (2017) (116)
Systematic experimental designs for product formula optimization (1994) (114)
Effects of Partial Denaturation on Surface Properties of Ovalbumin and Lysozyme (1981) (103)
Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates. (2009) (101)
Preparation and properties of acid-solubilized gluten. (1976) (87)
Production and purification of Fab' fragments from chicken egg yolk immunoglobulin Y (IgY). (1993) (77)
Raman spectroscopic study of thermally induced gelation of whey proteins (1993) (76)
Lysozyme Separation from Egg White by Cation Exchange Column Chromatography (1986) (73)
Egg Uses and Processing Technologies: New Developments (1994) (73)
Raman spectroscopic study of thermally and/or dithiothreitol induced gelation of lysozyme (1991) (72)
Application of Stepwise Discriminant Analysis to High Pressure Liquid Chromatography Profiles of Water Extract for Judging Ripening of Cheddar Cheese (1984) (69)
Raman spectroscopic study of changes in fish actomyosin during setting. (1999) (68)
Relationship Between Hydrophobicity and Emulsifying Properties of Some Plant Proteins (1980) (67)
Egg Nutrition and Biotechnology (1999) (67)
Separation of immunoglobulins and lactoferrin from cheese whey by chelating chromatography. (1988) (61)
Predicting Milk Shelf‐life Based on Artificial Neural Networks and Headspace Gas Chromatographic Data (1995) (61)
Antioxidant activity of a Maillard-type phosvitin-galactomannan conjugate with emulsifying properties and heat stability (1998) (61)
Relationships Between Protein Hydrophobicity and Thermal Functional Properties of Food Proteins (1983) (59)
Solid phase extraction for GC analysis of beany flavours in soymilk (1997) (58)
Quantification of bovine IgG in milk using enzyme‐linked immunosorbent assay (1992) (57)
Isolation of bovine immunoglobulins and lactoferrin from whey proteins by gel filtration techniques. (1987) (55)
Structure modification and functionality of whey proteins: quantitative structure-activity relationship approach. (1985) (52)
Spectrophotometric determination of protein and fat in milk simultaneously. (1970) (52)
Enzymic dephosphorylation of bovine casein to improve acid clotting properties and digestibility for infant formula (1989) (51)
Separation of Phospholipids from Egg Yolk and Recovery of Water‐Soluble Proteins (1988) (51)
Classification of cheese varieties by multivariate analysis of HPLC profiles. (1990) (50)
Contribution of protein hydrophobicity to its functionality (1986) (50)
Chemometrics in flavor research (1991) (49)
Effect of ph, temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran, galactomannan and mannan (2006) (48)
Recent advances in structure and function of food proteins: QSAR approach. (1993) (47)
Lipophilization of β-lactoglobulin : effect on hydrophobicity, conformation and surface functional properties (1990) (44)
Culture Effect on Ripening Characteristics and Rheological Behavior of Cheddar Cheese (1986) (43)
Molecular Size of Garlic Fructooligosaccharides and Fructopolysaccharides by Matrix-Assisted Laser Desorption Ionization Mass Spectrometry (1997) (40)
Fractionation of Water‐Soluble and ‐Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents (1991) (40)
Keeping-Quality Assessment of Pasteurized Milk by Multivariate Analysis of Dynamic Headspace Gas Chromatographic Data. 1. Shelf-Life Prediction by Principal Components Regression (1994) (39)
Pattern Recognition of GC Profiles for Classification of Cheese Variety (1987) (38)
Simple Separation of Immunoglobulin from Egg Yolk by Ultrafiltration (1998) (38)
Comparison of Four Methods for Determining Protease Activity in Milk (1983) (38)
Predicting Protein Functionality with Artificial Neural Networks: Foaming and Emulsifying Properties (1993) (37)
Neural Networks vs Principal Component Regression for Prediction of Wheat Flour Loaf Volume in Baking Tests (1995) (37)
Elimination of β‐Lactoglobulin from Whey to Simulate Human Milk Protein (1985) (36)
DEBITTERING OF SKIM MILK HYDROLYSATES BY ADSORPTION FOR INTO INTO ACIDIC BEVERAGES (1980) (36)
Potential for immunological supplementation of foods (1993) (35)
Principal component similarity analysis of Raman spectra to study the effects of pH, heating, and kappa-carrageenan on whey protein structure. (2002) (35)
Using a simultaneous factor optimization approach for detection of volatiles in milk by dynamic headspace gas chromatographic analysis (1993) (35)
Protective effect of lysozyme‐galactomannan or lysozyme‐palmitic acid conjugates against Edwardsiella tarda infection in carp, Cyprinus carpio L (1996) (34)
Effect of feeding organic selenium in diets of laying hens on egg selenium content. (1999) (34)
Extraction of Milk Clotting Enzyme from Sodom Apple (Calotropis procera) (1986) (34)
Use of principal component analysis to study the relationship between physical/chemical properties and the milk-clotting to proteolysis activity ratio of some aspartyl proteinases (1986) (34)
Improving the thermostability of Bacillus stearothermophilus neutral protease by introducing proline into the active site helix. (1997) (33)
Pasteurization Efficiency of a HTST System for Human Milk (1996) (33)
Isolation of immunoglobulins from cheese whey using ultrafiltration and immobilized metal affinity chromatography (1994) (33)
Immunoglobulin Separation from Egg Yolk: A Serial Filtration System (1996) (33)
A New Mapping Super‐Simplex Optimization for Food Product and Process Development (1984) (32)
Secondary structure prediction and determination of proteins--a review. (2009) (31)
Selective Concentration of Bovine Immunoglobulins and α‐Lactalbumin from Acid Whey using FeCl3 (1985) (31)
Measurement of surface hydrophobicity (1996) (31)
Stability of Membrane‐Sterilized Bovine Immunoglobulins Aseptically Added to UHT Milk (1994) (30)
Ingredient interaction effects on protein functionality: Mixture design approach (1993) (29)
Separation of Egg Yolk Immunoglobulins Into Subpopulations Using DEAE–Ion Exchange Chromatography (1990) (29)
OOLIGANGREASE: A NUTRITIOUS FAT USED BY NATIVE PEOPLE OF COASTAL BRITISH COLUMBIA (1982) (29)
Calcium Sensitivity and Molecular Weight of αs5-Casein (1973) (28)
Solubilization of Rapeseed, Soy and Sunflower Protein Isolates by Surfactant and Proteinase Treatments (1980) (27)
Random-centroid optimization for food formulation (1993) (27)
Chemical and enzymatic modification of milk proteins. (1989) (27)
Protein Hydrolysates for Reducing Water Activity in Meat Products (1986) (27)
Principal component similarity analysis for classification and its application to GC data of mango (1993) (26)
Separation of egg yolk immunoglobulins using an automated liquid chromatography system (1992) (26)
Macromolecular antimicrobial glycoprotein, achacin, expressed in a methylotrophic yeast Pichia pastoris (1999) (26)
Homology similarity analysis of sequences of lactoferricin and its derivatives. (2003) (26)
Cereal Processing Technology: Gavin Owens, Woodhead Publishing Limit, Cambridge, UK and CRC Press, Boca Raton, FL, 2001, pp. 238, ISBN 0-8493-1219-1 US$190 (2002) (25)
Computer‐aided Optimization of Wine Blending (1992) (24)
Importance of Hydrophobicity of Proteins in Food Emulsions (1991) (24)
A Simple Fluorometric Method for Fat‐Binding Capacity as an Index of Hydrophobicity of Proteins (1986) (24)
Separation of Ovotransferrin from Egg White by Immobilized Metal Affinity Chromatography (1987) (23)
Effect of Clotting in Stomachs of Infants on Protein Digestibility of Milk (1987) (23)
Grade Classification of Canned Pink Salmon with Static Headspace Volatile Patterns (1994) (23)
Using egg antibodies to treat diseases. (1999) (23)
Separation of immunoglobulin and transferrin from blood serum and plasma by metal chelate interaction chromatography. (1988) (23)
Extended shelf life of frankfurters and fish frankfurter-analogs with added soy protein hydrolysates (1987) (23)
Purification of Antibodies from Industrially Separated Egg Yolk (1993) (22)
Muscle Protein Structure‐Function Relationships and Discrimination of Functionality by Multivariate Analysis (1987) (22)
Simultaneous Isolation of Avidin and Lysozyme from Egg Albumen (1988) (21)
Stabilization of oil-in-water emulsions by beta-lactoglobulin-polyethylene glycol conjugates. (2002) (21)
Reverse‐Phase HPLC Analysis of Reference Cheddar Cheese Samples for Assessing Accelerated Cheese Ripening (1994) (21)
Preparation of Protein Isolates from Rapeseed Flour (1973) (20)
Static Headspace Gas Chromatographic Method for Volatiles in Canned Salmon (1991) (20)
Isolation of Immunoglobulins by Competitive Displacement of Cheese Whey Proteins During Metal Chelate Interaction Chromatography (1990) (20)
Separation of immunoglobulins from bovine blood by polyphosphate precipitation and chromatography (1988) (20)
Keeping-Quality Assessment of Pasteurized Milk by Multivariate Analysis of Dynamic Headspace Gas Chromatographic Data. 2. Flavor Classification by Linear Discriminant Analysis (1994) (20)
Reduction of BetaLactoglobulin Content of Cheese Whey by Polyphosphate Precipitation (1987) (19)
Neutralization of enterotoxigenic escherichia coli heat‐labile toxin by chicken egg yolk immunoglobulin Y and its antigen‐binding fragments (1998) (19)
2-Deceno-δ-lactone-producing Fungi, Strains of Fusarium solani, Isolated by Using a Medium Containing Decano-δ-lactone as the Sole Carbon Source (1993) (19)
Comparison of Optimization Techniques for Application to Food Product and Process Development (1982) (19)
Some Functional Properties of Rapeseed Protein Isolates and Concentrates (1973) (18)
Enhancement of proteinase inhibitory activity of recombinant human cystatin C using random-centroid optimization. (2002) (18)
Survey of immunoglobulin G content and antibody specificity in cows’ milk from British Columbia (1994) (18)
ACCURACY AND SPECIFICITY OF THE DINITROBENZENESULFONATE METHODS FOR AVAILABLE LYSINE IN PROTEINS (1980) (18)
SECONDARY STRUCTURE OF SOME ASPARTYL PROTEINASES (1986) (18)
Fluorescent studies of ϰ-casein with 8-anilinonaphthalene-1-sulfonate (1972) (17)
Application of polymannosylated cystatin to surimi from roe‐herring to prevent gel weakening (1998) (17)
Optimization of site-directed mutagenesis. 1. New random-centroid optimization program for Windows useful in research and development (1998) (17)
Investigation of kappa-alpha s1 -casein interaction by fluorescence polarization. (1971) (17)
Experimental Design and Response-Surface Methodology (2006) (17)
Detection of antibody specificity of raw bovine and human milk to bacterial lipopolysaccharides using PCFIA (1993) (17)
Reverse-phase HPLC analysis of cheese samples aged by a fast-ripening process (1994) (16)
Stabilization of αsl-Casein by κ-Carrageenan in the Presence of Calcium (1981) (16)
Lipophilization of β-lactoglobulin: Effect on allergenicity and digestibility (1990) (16)
Econometric feeding and management of commercial Leghorns: optimizing profits using new technology. (1999) (16)
Physicochemical and Functional Properties of Salt-Extractable Proteins From Chicken Breast Muscle Deboned After Different Post-mortem Holding Times1 (1986) (16)
Evaluation of Allergenicity of Egg Yolk Immunoglobulin Y and Other Egg Proteins by Passive Cutaneous Anaphylaxis (1999) (16)
Functionality of Modified Plant Proteins in Model Food Systems (1984) (15)
Adaptation of the Three Stage Extraction Process to Rapeseed Meal for Preparation of Colourless Protein Extracts (1977) (15)
Computer-aided optimization with potential application in biorheology (1990) (15)
Characterization of Protein Fractions in Fresh, Wilted, and Ensiled Alfalfa (1993) (14)
A fluorescence study of the interactions between κ- and αs1-casein and between lysozyme and ovalbumin (1974) (14)
Classification of Microbial Defects in Milk Using a Dynamic Headspace Gas Chromatograph and Computer-Aided Data Processing. 2. Artificial Neural Networks, Partial Least-Squares Regression Analysis, and Principal Component Regression Analysis (1997) (14)
Preparation of Ferric Whey Protein by Heating (1974) (14)
Multivariate statistical methods for Port Salut Argentino cheese analysis based on ripening time, storage conditions, and sampling sites (2007) (14)
Fatty acid modification of yolk lipids and cholesterol-lowering eggs. (1994) (14)
Optimization for selective fractionation of bovine blood plasma proteins using poly(ethylene glycol) (1987) (14)
Paracellular calcium absorption, femur mineralization and biomechanics in rats fed selected dietary proteins (1991) (14)
Detoxification of Rapeseed Protein Products by an Activated Carbon Treatment (1978) (14)
Modification of Whey Protein Concentrate to Simulate Whippability and Gelation of Egg White (1985) (14)
Production of Nonbitter, Desalted Milk Hydrolysate for Fortification of Soft Drinks and Fruit Juices (1983) (13)
In vitro anti-cancer activities in Caco-2 and HCT-116 cells of recombinant cystatin C prepared by a Pichia expression system. (2003) (13)
Classification of microbial defects in milk using a dynamic headspace gas chromatograph and computer-aided data processing. 1. Principal component similarity analysis (1997) (13)
Designer egg concept: perfecting egg through diet enrichment with ω-3 PUFA and cholesterol stability. (1999) (13)
Isolation of Egg Yolk Immunoglobulin-Rich Fractions Using Copper-Loaded Metal Chelate Interaction Chromatography (1989) (13)
Covalent binding of methionine and tryptophan to soy protein (1979) (12)
Optimum Preparative Method for Storing Cream Puff Paste without Deterioration. (1998) (12)
Eggs, dietary cholesterol and heart disease risk: an international perspective. (1999) (12)
Development of a particle concentration fluorescence immunoassay for the quantitative determination of IgG in bovine milk (1993) (12)
Pattern similarity study of functional sites in protein sequences: lysozymes and cystatins (2005) (12)
Classification of pasteurized milk using principal component similarity analysis of off-flavours (1998) (12)
Centroid Mapping Optimization: A New Efficient Optimization for Food Research and Processing (1986) (12)
Pattern similarity analysis of amino acid sequences for peptide emulsification. (2004) (11)
Fractionation of Caseins Directly from Skimmilk by Gel Chromatography. 2. Elution with Phosphate Buffers (1972) (11)
FT-Raman spectroscopy, fluorescent probe, and solvent accessibility study of egg and milk proteins. (2004) (10)
Partial least-squares regression of fourth-derivative ultraviolet absorbance spectra predicts composition of protein mixtures : application to bovine caseins (1994) (10)
Dynamic optimization of the heat treatment of milk (1991) (10)
Measurement of Protein Hydrophobicity (2003) (10)
Preparation of Colorless Globin from Bovine Hemoglobin using Sodium Alginate (1990) (10)
Solid phase microextraction/gas chromatography of Salmonella-infected beef. (2000) (10)
Thermal denaturation of Turkey breast myosin under different conditions: Effect of temperature and pH, and reversibility of the denaturation. (1992) (10)
Effects of polymannosylation of recombinant cystatin C in yeast on its stability and activity (1998) (10)
Optimization of Data Transformations for Linearization (1980) (10)
Vitamin A and Haylike Flavour in Nonfat Dry Milk and Pasteurized Low Fat Milks (1983) (10)
Sedimentation equilibrium study of the interaction between egg white lysozyme and ovomucin (1982) (9)
Optimization of Site-Directed Mutagenesis. 2. Application of Random-Centroid Optimization to One-Site Mutation of Bacillus stearothermophilus Neutral Protease To Improve Thermostability (1998) (9)
Serum and Egg Antibody Responses in Chickens to Escherichia coli (1989) (9)
Gas chromatography/principal component similarity system for detection of E. coli and S. aureus contaminating salmon and hamburger. (1999) (9)
MULTIVARIATE ANALYSIS OF STRUCTURE‐RELATED DATA TO EXPLAIN MILK CLOTTING ACTIVITY OF PROTEOLYTIC ENZYMES (1987) (9)
PHYSICOCHEMICAL VERIFICATION OF NONEXISTENCE OF αs1-CASEIN-κ-CARRAGEENAN INTERACTION IN CALCIUM-FREE SYSTEMS (1980) (9)
Enhanced anti-rotavirus action of human cystatin C by site-specific glycosylation in yeast. (2004) (9)
A Computer‐Aided Strategy for Structure‐Function Relation Study of Food Proteins Using Unsupervised Data Mining (2003) (9)
Effect of modification of carboxyl and -amino groups on the structure and the stabilizing ability of kappa-casein. (1972) (9)
Rennin Modification of Bovine Casein to Simulate Human Casein Composition: Effect on Acid Clotting and Hydrolysis by Pepsin. (1988) (8)
Changes in lipids, chlorophyll pigments, hot water insoluble n and ph of alfalfa during ensiling (1993) (8)
ULTRAVIOLET SPECTROPHOTOMETRIC DETERMINATION OF PROTEIN IN SOME FOOD PRODUCTS (1971) (8)
EFFECTS OF SULPHYDRYL BLOCKING ON THE THINNING OF EGG WHITE (1975) (8)
Eggshell proteins and shell strength: molecular biology of eggshell matrix proteins and industry applications. (1999) (8)
Coagulation of Skin Milk with Proteases Immobilized on Hydrophobic Carriers (1983) (8)
Docosahexaenoic acid-enriched foods: production of eggs and health benefits. (1999) (7)
In vitro protein digestibility, amino acid profile and available iron of infant-weaning food prepared from maize flour and bovine blood (1997) (7)
Eggs as a functional food alternative to fish and supplements for the consumption of DHA. (1999) (7)
Molecular weight distribution of interacting proteins calculated by multiple regression analysis from sedimentation equilibrium data: An interpretation of αs1-κ-casein interaction (1979) (7)
Species differentiation by multivariate analysis of headspace volatile patterns from canned pacific salmon (1993) (7)
Simple Test for Lipolytic Rancidity in Milk (1970) (7)
Antibodies to a colonization factor of human enterotoxigenic Escherichia coli in cows' milk and colostrum. (1995) (7)
Preventing Sauce Separation by Proteins Released from Chicken during Heating (2001) (7)
Effects of chemical modification with 2-phenyl-1, 4-dibromoacetoin on αS1-casein. (1970) (7)
Evaluation of Chromogenic Enzyme Substrate Mediums, Chromocult Coliform Agar (CCA) and XM-G, by Detection of Freeze-, Heat-, High-Pressure-Injured Coliforms, and Coliforms in Food Samples (2004) (6)
Deconvolution of gas chromatographic profiles for multicomponent model mixtures and essential oils by the simplex algorithm (1991) (6)
Simple test for milk lipolysis and changes in rancidity in refrigerated pasteurized milk (1972) (6)
Improved method of nitrogen determination by indophenol reaction (1961) (6)
The Chemistry of Eggs and Egg Products - Chapter 6 (1986) (6)
Silica‐based and Polymeric Columns for Reversed‐phase HPLC Analysis of Cheddar Cheese (1992) (5)
Modification of proteins for functional and nutritional improvements (1981) (5)
New multivariate strategy for panel evaluation using principal component similarity (2000) (5)
Purification of Avidin by Cation Exchange, Gel Filtration, Metal Chelate Interaction and Hydrophobic Interaction Chromatography (1988) (5)
COVALENT ATTACHMENT OF NEACETYL LYSINE, Nɛ-BENZYLIDENE LYSINE, AND THREONINE TO WHEAT GLUTEN FOR NUTRITIONAL IMPROVEMENT (1980) (5)
A graphical solution of multimodal optimization to improve food properties (1999) (5)
AN ANION EXCHANGE RESIN TREATMENT FOR IMPROVING THE TASTE OF COTTAGE CHEESE WHEY (1978) (5)
Fractionation of Caseins Directly from Skimmilk by Gel Chromatography. 1. Elution with Sodium Dodecysulfate (1972) (5)
Effects of Histidine Modification on Kappa-casein (1973) (5)
Comparison of browning in wheat glutens enriched by covalent attachment and addition of lysine (1981) (5)
Optimization of the setting and cooking conditions for making gels from Pacific whiting surimi (1998) (5)
Removal of bovine serum albumin from cow's milk using chicken egg‐yolk antibodies immobilized on chitosan gel (1998) (5)
Ultrasonication, Lyophilization, Freezing and Storage Effects on Fat Loss during Mechanical Infusion of Expressed Human Milk (1995) (5)
Application of Multiple Regression Analysis to Sedimentation Equilibrium Data of αs1- and κ-caseins Interactions for the Calculation of Molecular Weight Distribution (1979) (4)
Protein purification protocols, second edition: Paul Cutler, Humana Press, 2004, pp. 484, ISBN: 1-58829-067-0, US$115 (2004) (4)
PREPARATION OF APOLIPOPROTEIN OF VERY LOW DENSITY LIPOPROTEIN FROM EGG YOLK GRANULES (1980) (4)
Hydrophobicity-Functionality Relationship of Food Proteins (2018) (4)
[Analysis of the effects of pH and salt on the conformation of the sericin particles by DLS and TEM measurements]. (2010) (4)
Lipid mediators in a paradigm shift: balance between ω-6 and ω-3. (1999) (4)
Viscous properties of salmon surimi paste (1997) (4)
Lysozyme Separation From Egg White By Cation Exchange Chromatography (1985) (4)
Antiarrhythmic effects of n-3 polyunsaturated fatty acids. (1999) (4)
Technical note: Separation of sodom apple proteinases by gel filtration (2007) (3)
DETERMINATION OF REACTION ORDER BY LINEARIZATION AND ITS APPLICATION TO ESTIMATION OF MICHAELIS‐MENTON PARAMETERS (1986) (3)
The Relationship Between Calcium in Milk and Rennet Coagulation (1955) (3)
Eggs as a functional food: technology update. (1999) (3)
Carboxyl-Modified Porcine Pepsin: Properties and Reactions on Milk and Caseins (1980) (3)
Random Centroid Optimization of the Vacuum Cooking Conditions for Apple Compote (2000) (3)
Random-Centroid Optimization (2008) (3)
Monitoring Quality of Packaged Pacific Ocean Perch (Sebastes alutus) in Storage (1995) (3)
Extrinsic Labelling of Caseinophosphopeptides with 45Calcium and Recovery Following Thermal Treatment (1991) (3)
Producer's perspective on egg consumption: how does the market react? (1999) (3)
Egg products around the world: today and tomorrow. (1999) (3)
CHEMICAL AND PHYSICAL PROPERTIES OF APOLIPQPROTEIN OF VERY LOW DENSITY LIPOPROTEIN FROM EGG YOLF GRANULES (1980) (3)
Coagulation of skim milk with proteases immobilized on hydrophobic carriers (1981) (3)
Mutatio of a Bacillus Cyclodextran Glucanotransferase to Increase Its Reaction Velocity (2003) (3)
EFFECTS OF TYROSINC MODIFICATION ON STABILIZING ABILITY OF KAPPA-CASEIN (1976) (2)
Chemical modification of carboxyl groups in porcine pepsin. (1980) (2)
Computation of molecular weight and weight fraction of five and six components in mixtures from model equilibrium ultracentrifugation data (1992) (2)
Some Properties of Desulfurized k-Casein (1975) (2)
Derancidification of Milk by Adsorption (1983) (2)
Nonparametric discriminant analysis of static headspace volatiles for grading fresh Pacific salmon (1994) (2)
Dietary fat and disease: what do we know and where do we stand? (1999) (2)
Giving eggs a bad rap: what physicians should know and tell their patients about cholesterol. (1999) (2)
Fluorescence Spectroscopy in Food Analysis (2006) (2)
A fluorescence study of the interactions between kappa-and alphaS1-casein and between lysozyme and ovalbumin. (1974) (2)
Search of Optimum Reduced Salt Cooking Condition on Nikujyaga by Vacuum Cooking Using Random Centroid Optimization. (2004) (2)
PREPARATION AND PROPERTIES OF ACID-SOLUBILIZED WHEAT FLOUR (1977) (2)
Tetrathionate Protects Proteolytic Activity of Simulated Papaya Latex and Crude Papain (1990) (2)
An Automated System for Calculation of Molecular Weight Using A Preparative Ultracentrifuge with a UV Scanner (1978) (2)
Application of multivariate analysis in studies of food protein functions (1994) (2)
Sexual maturity stages of canned chum salmon segregated using static headspace volatile patterns (1994) (2)
Isolation and Properties of Gluten Whey Proteins (1977) (2)
Food cholesterol and its plasma lipid and lipoprotein response: is food cholesterol still a problem or overstated? (1999) (2)
Experimental Design and Response-Surface (2006) (2)
Fluorescence quenching of heat‐treated immunoglobulins and determination of their biological activity by PCFIA (1994) (2)
Identification of Amino Compounds Derived from κ-Casein During Storage (1969) (2)
Nutrtional Evaluation of Covalently Lysine Enriched Wheat Gluten by Tetrahymena Bioassay (1981) (1)
Functionality and Protein Structure, A. Pour-El (Ed.). American Chemical Society, 1155 16th St. N.W., Washington, D.C. 20036 (1979), 243 (1979) (1)
Effects of proline substitution of the active site helix on dipeptide synthesis mediated by Bacillus stearothermophilus neutral protease (1998) (1)
Application of multiple regression analysis to sedimentation equilibrium data of αs1- and κ-casein interaction for calculation of molecular weight distributions (1979) (1)
Molecular Weight Distribution of Ovomucin from Thinned Egg White (1981) (1)
Relationships Between Protein Hydrophobicity and Thermal Properties of Food Proteins (1982) (1)
Correlations between hydrophobicity and foaming capacity of proteins (1981) (1)
Utilization of Resin-Neutralized Whey in Making Cake and Bread (1984) (1)
Ileal absorption of calcium and effect on blood pressure parameters in rats fed dairy constituents. (1990) (1)
Separation of Broad Spectrum Anti-LPS IgA From Human Milk Using LPS Chitosan Affinity Chromatography (1999) (1)
Investigation of Structure-Function Relationship and Discrimination of Functionality by Multivariate Analysis of Muscle Protein Properties (1986) (1)
Using Metal Chelate Interaction Chromatography to Isolate Immunoglobulins from Cheese Whey Concentrated by Ultrafiltration (1991) (1)
Study on Improvement of Digestibility of Milk Protein (1963) (1)
and the reply (1998) (1)
Effects of Lecithin on Reconstitutability of Dry Whole Milk (1972) (1)
Recent developments in food analysis. Proceedings of euro food chem I, W. Baltes, P.B. Czedik-Eysenberg, W. Pfannhauser. Verlag Chemie International Inc, Plaza Centre, Suite E, 1020 N.W. 6th Street, Deerfield Beach, Florida 33441, U.S.A (1982), 500 pp. $61.30 Paperback (1982) (1)
Electrophoretic Separation of the Calcium-soluble Fraction of α-Casein. (1959) (1)
Preparation of K-Casein by Agarose Gel Chromatography (1974) (1)
Enzymatic synthesis of two sweet aspartyl dipeptide analogs catalyzed by thermolysin (1994) (1)
Protective effect of lysozyme-galactomannan acid conjugates against Edwardsiella tarda Cyprinus carpio L. (1996) (1)
A Structure — Function Study of Some Aspartyl Proteinases (1984) (1)
Measurement of hydrophobicity of meat and changes upon heating (1983) (1)
Food Irradiation Research and Technology, C.H. Sommers, X. Fan (Eds.). Blackwell Publishing (2006), 336, £95.00, ISBN: 0813808820 (2007) (1)
Standardization of Mapping Simplex Optimization (1985) (1)
Desalting Milk and Whey by Ion Retardation and Gel Filtration (1968) (1)
Calcium sensitivity and molecular weight of alpha-s5-casein. (1973) (1)
A Summary of the International Dairy Federation Symposium (1979) (0)
Book reviewPectins and their Manipulation: G.B. Seymour and J.P. Knox, Blackwell Publishing, Oxford UK, £79.00. CRC Press, Boca Raton, FL. ISBN 0-8493-9789-8 (2003) (0)
Book reviewTrace Element Analysis of Food and Diet, N. K. Aras & O. Y. Ataman. RSC Publishing (2006). Cambridge, UK. 344 pp. Price: 109.95 pound. ISBN-10: 0-85404-576-7, ISBN-13: 978-085404-576-1. (2006) (0)
Food Protein Deterioration Mechanisms And Functionality, J.P. Cherry (Ed.), in: ACS Symposium Series 206.. American Chemical Society, 1155 Sixteenth Street, N.W., Washington, D.C. 20036. (1982), 444, $47.95. (1984) (0)
Studies on Proteolytic Enzymes of Infant Stomach (1962) (0)
Improvement of the Precision of Two Analytical Methods Through Optimization (1988) (0)
Evaluation of Methods of Fortifying Nonfat Dry Milk (1984) (0)
Use of Microbial Enzymes as Antistaling Agents for Corn Tortillas (1988) (0)
Molecular size distribution pattern of thermally produced whey protein aggregate by sephacryl S-1000 (1983) (0)
Examination of the Curd Tension Test to Esitimate the Coagulability of Milk in the Stomach of Infant (1962) (0)
Maillard reaction-based glycosylation of lysozyme. (2004) (0)
Nuclear Magnetic Resonance and Hydrophobicity Parameters of the Corn Protein Zein (1991) (0)
Application of Modified Super-Simplex Optimization to Food Processing (1981) (0)
Utilization of resin neutralized whey as food ingredient (1983) (0)
HPLC chromatography of water extract of cheddar cheese (1983) (0)
Selective Precipitation of Whey Proteins with Ferric Chloride (1981) (0)
A Rapid Method for Determining Pyrophosphate in Blanching Solutions (1982) (0)
Purification of Avidin by Cation Exchange, Gel Filtration, MCIC, and Hydrophobic Interaction Chromatography (1987) (0)
Quantitative Estimation of Hydrophobicity (2018) (0)
Fluorescent studies of kappa-casein with 8-anilinonaphthalene-I-sulfonate. (1972) (0)
Richard P. Grant, Computational genomics: Theory and application, Horizon Bioscience, Norfolk, UK. ISBN: 1-904933-01-7, Price: US$190 (2005) (0)
Book review: Beverages in Nutrition and Health (2006) (0)
Derancidification of Milk by Activated Carbon Adsorption (1982) (0)
Preparation of egg white substitute from whey protein concentration (1983) (0)
Book reviewBeverages in Nutrition and Health, T. Wilson, N.J. Temple, Humana Press, Totowa, NJ (2004), E-ISBN: 1-59259-415-8, US$125, 8 chapters, pp. 427, ISBN: 1-58829-173-1 (2006) (0)
Lipophilization of β-Lactoglobulin (1987) (0)
Influence of Eggshell 49 on shell quality of hens grouped according to shell quality. (1999) (0)
[Breast feeding over bottle-feeding]. (1980) (0)
Dairy products for the cereal processing industry, J.L. Vetter (Ed.). American Association of Cereal Chemists, Inc., St. Paul, MN 55121 (1984), 202, $23.00 U.S. (1985) (0)
A Simple Turbidimetric Method for Determining the fat Binding Capacity of Proteins (1981) (0)
Identification of Proteinase with Electrophoresis and its Application to the Study of Proteinases in Calf Stomach (1957) (0)
56. Effects of Proteolysis and Lipid Interaction on Emulsifying Activity of Soy Protein (1989) (0)
IMPROVEMENT OF THE REACTIVITY OF CYCLODEXTRAN GLUCANOTRANSFERASES USING THE RANDOM-CENTEROID OPTIMIZATION COMPUTER PROGRAM FOR GENETICS (2002) (0)
Hydrophobicity and water holding parameters of pre- and post-rigor beef neck muscle (1984) (0)
Physicochemical and Functional Properties of Chicken Breast Muscle Proteins (1985) (0)
An examination of various algorithms in the determination of protein secondary structure from circular dichroism data (1983) (0)
Isolation of Immunoglobulins and Transferrin From Blood by Immobilized Metal Affinity Chromatography (1986) (0)
Application of a Graphic Global Optimization for Protein Modification (2008) (0)
Storage stability of vitamin a palmitate and the intensity of hay-like flavour in non-fat fluid and dry milks. (1981) (0)
Changes in some physical and chemical properties of milk by heating. (1962) (0)
Separation of Antibodies Against E. Coli Cells or their Lipopolysaccharides from Egg Yolk (1987) (0)
Molecular weight distribution of interacting proteins calculated by multiple regression analysis from sedimentation equilibrium data: an interpretation of alpha s1-kappa-casein interaction. (1979) (0)
Modern Size-Exclusion Liquid Chromatography, W.W. Yau, J.J. Kirkland, D.D. Bly. John Wiley & Sons Canada, Limited, 22 Worcester Road, Rexdale, Ontario M9W 1L1, Canada (1979), 476 pp. $34.40 (1981) (0)
Isolation of Immunoglobulins from Egg Yolk using Metal Chelate Interaction Chromatography (1988) (0)
9. Intestinal Absorption and Femur Deposition of Calcium in Rats Fed Different Dietary Proteins (1989) (0)
Detection of Soybean Protein in Cow's Milk by Ultraviolet Differential Spectrophotometry and Gel-Electrophoresis (1970) (0)
Shelf-Life Prediction of Milk by Dynamic Head-Space Gas Chromatography (DH-GC) (1989) (0)
Study on Improvement of Digestibility of Milk Protein. Part III (1963) (0)
Optimization of Green Bell Peppers Lye-Peeling Process Using Simplex-Centroid Optimization (1988) (0)
A Continuous Anion Exchange Process for Desalting Cheese Whey I. Equilibrium and Rate Study (1981) (0)
Computer-Aided Optimization of Site-Directed Mutagenesis ofBacillus stearothermophilusNeutral Protease for Improving Thermostability (1998) (0)
Hydrophobic Interactions in Muscle Proteins and their Role in Comminuted Meat Systems (2018) (0)
[Promotion of breast feeding]. (1980) (0)
Extended Shelf Life of Frankfurters with Added Protein Hydrolysate (1985) (0)
Importance of Hydrophobic Interactions in Modification of Structure and Function of Food Proteins (2018) (0)
Structure of Dairy Products, A.Y. Tamime (Ed.). Blackwell Publishing, Oxford, UK (2007), 288, Price £99.50. ISBN-978-104051-2975-6. (2007) (0)
A New Continuous Anion Exchange Process for Desalting Cheese Whey (1982) (0)
Utilization of Resin Neutralized Whey in Bread, Cake and Beverages (1982) (0)
A. Steinbüchel, S.K. Rhee, Polysaccharides and Polyamides in the Food Industry: Properties, Production, and Patents, Wiley-VCH Verlag GmbH and Co. KGaA, Weinheim, Germany, p. 771. ISBM-13: 978-3-527-31345-7, ISBM-10: 3-527-313345-1. (2006) (0)
Immunoglobulins from egg yolk (2018) (0)
Development of an Enzyme-Linked Immunosorbent Assay (Elisa) for β-N-Acetylglucosaminidase (1989) (0)
Stabilization of Papain by Chemical Modification with Tetrathionate (1987) (0)

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What Schools Are Affiliated With Shuryo Nakai?

Shuryo Nakai is affiliated with the following schools:

Sophia University
University of British Columbia