Soichi Arai

Soichi Arai's AcademicInfluence.com Rankings

Soichi Arai

Medical

#3309

World Rank

#3776

Historical Rank

Pharmacology

#408

World Rank

#461

Historical Rank

medical Degrees

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Medical

Soichi Arai's Degrees

PhD Pharmacology University of Tokyo
Masters Pharmacology University of Tokyo
Bachelors Pharmacy University of Tokyo

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Soichi Arai'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

Green tea polyphenols inhibit the sodium-dependent glucose transporter of intestinal epithelial cells by a competitive mechanism. (2000) (374)
Molecular cloning of a cysteine proteinase inhibitor of rice (oryzacystatin). Homology with animal cystatins and transient expression in the ripening process of rice seeds. (1987) (255)
Transepithelial Transport of the Bioactive Tripeptide, Val-Pro-Pro, in Human Intestinal Caco-2 Cell Monolayers (2002) (227)
Molecular cloning and gibberellin-induced expression of multiple cysteine proteinases of rice seeds (oryzains). (1991) (208)
Studies on functional foods in Japan--state of the art. (1996) (207)
Two distinct cystatin species in rice seeds with different specificities against cysteine proteinases. Molecular cloning, expression, and biochemical studies on oryzacystatin-II. (1990) (188)
Transepithelial Transport of Oligopeptides in the Human Intestinal Cell, Caco-2 (1997) (158)
Global view on functional foods: Asian perspectives. (2002) (158)
Corn kernel cysteine proteinase inhibitor as a novel cystatin superfamily member of plant origin. Molecular cloning and expression studies. (1992) (157)
Plant seed cystatins and their target enzymes of endogenous and exogenous origin. (2002) (136)
A major wheat allergen has a Gln-Gln-Gln-Pro-Pro motif identified as an IgE-binding epitope. (1996) (121)
Three-dimensional solution structure of oryzacystatin-I, a cysteine proteinase inhibitor of the rice, Oryza sativa L. japonica. (2000) (108)
Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate. (1975) (101)
Soyacystatin, a novel cysteine proteinase inhibitor in soybean, is distinct in protein structure and gene organization from other cystatins of animal and plant origin. (1996) (99)
Recent Trends in Functional Food Science and the Industry in Japan (2002) (93)
Production of Hypoallergenic Rice by Enzymatic Decomposition of Constituent Proteins (1990) (92)
Dietary protein quantity and quality affect rat hepatic gene expression. (2002) (89)
Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour (1994) (88)
Purification and characterization of a rice cysteine proteinase inhibitor (1987) (87)
Rice aspartic proteinase, oryzasin, expressed during seed ripening and germination, has a gene organization distinct from those of animal and microbial aspartic proteinases. (1995) (85)
A Mainstay of Functional Food Science in Japan—History, Present Status, and Future Outlook (2001) (85)
Taste Buds Have a Cyclic Nucleotide-activated Channel, CNGgust* (1997) (84)
Rapid decrease in transepithelial electrical resistance of human intestinal Caco-2 cell monolayers by cytotoxic membrane perturbents. (1997) (78)
Corn cystatin I expressed in Escherichia coli: investigation of its inhibitory profile and occurrence in corn kernels. (1994) (76)
Transgenic rice established to express corn cystatin exhibits strong inhibitory activity against insect gut proteinases (2004) (75)
Papain-inhibitory activity of oryzacystatin, a rice seed cysteine proteinase inhibitor, depends on the central Gln-Val-Val-Ala-Gly region conserved among cystatin superfamily members. (1991) (74)
A putative digestive cysteine proteinase from Drosophila melanogaster is predominantly expressed in the embryonic and larval midgut. (1995) (70)
Extracellular Production of Neoculin, a Sweet-Tasting Heterodimeric Protein with Taste-Modifying Activity, by Aspergillus oryzae (2006) (68)
The NH2-terminal 21 amino acid residues are not essential for the papain-inhibitory activity of oryzacystatin, a member of the cystatin superfamily. Expression of oryzacystatin cDNA and its truncated fragments in Escherichia coli. (1988) (68)
Molecular Cloning, Characterization, and Expression of Wheat Cystatins (2001) (66)
Comprehensive study on G protein α-subunits in taste bud cells, with special reference to the occurrence of Gαi2 as a major Gα species (2000) (66)
Gene organization of oryzacystatin‐II, a new cystatin superfamily member of plant origin, is closely related to that of oryzacystatin‐I but different from those of animal cystatins (1991) (64)
Modification of wheat flour with bromelain and baking hypoallergenic bread with added ingredients. (1996) (63)
Primary structure of an allergenic peptide occurring in the chymotryptic hydrolysate of gluten. (1995) (62)
An ice nucleation active gene of Erwinia ananas (1989) (59)
Oryzasin as an Aspartic Proteinase Occurring in Rice Seeds: Purification, Characterization, and Application to Milk Clotting (1997) (59)
Tastes of L-Glutamyl Oligopeptides in Relation to Their Chromatographic Properties (1973) (58)
Primary structure and cell-type specific expression of a gustatory G protein-coupled receptor related to olfactory receptors. (1993) (57)
Gliadain, a gibberellin‐inducible cysteine proteinase occurring in germinating seeds of wheat, Triticum aestivum L., specifically digests gliadin and is regulated by intrinsic cystatins (2007) (56)
A water channel closely related to rat brain aquaporin 4 is expressed in acid‐ and pepsinogen‐secretory cells of human stomach (1996) (56)
Studies on Flavor Components in Soybean Part II (1966) (54)
Studies on Flavor Components in Soybean (1965) (54)
APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 6. Deodorization Effect of Aspergillopeptidase A and Debittering Effect of Aspergillus Acid Carboxypeptidase (1970) (53)
Characterization of a gene family encoding cysteine proteinases of Sitophilus zeamais (maize weevil), and analysis of the protein distribution in various tissues including alimentary tract and germ cells. (1997) (53)
Characterization and regulation of taurine transport in Caco-2, human intestinal cells. (1997) (52)
Enzymatic Protein Degradation and Resynthesis for Protein Improvement (1977) (51)
Plastein reaction as a method for enhancing the sulfur-containing amino acid level of soybean protein. (1971) (50)
ON THE BITTER-MASKING ACTIVITY OF A GLUTAMIC ACID-RICH OLIGOPEPTIDE FRACTION (1975) (50)
APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 3. Diffusable Bitter Peptides and Free Amino Acids in Peptic Hydrolyzate of Soybean Protein (1970) (50)
Intake of soy protein isolate alters hepatic gene expression in rats. (2005) (49)
Dietary iron-deficient anemia induces a variety of metabolic changes and even apoptosis in rat liver: a DNA microarray study. (2010) (48)
A LOW‐PHENYLALANINE, HIGH‐TYROSINE PLASTEIN AS AN ACCEPTABLE DIETETIC FOOD. Method of Preparation by Use of Enzymatic Protein Hydrolysis and Resynthesis (1976) (47)
Identification of the duplicated segments in rice chromosomes 1 and 5 by linkage analysis of cDNA markers of known functions (1994) (46)
Plastein reaction for food protein improvement (1976) (44)
Crystal structure of neoculin: insights into its sweetness and taste-modifying activity. (2006) (44)
Identification of two α-subunit species of GTP-binding proteins, Gα15 and Gαq, expressed in rat taste buds (1998) (43)
Studies on Flavor Components in Soybean Part II:Phenolic Acids in Defatted Soybean Flour (1966) (42)
Purification of a cysteine proteinase inhibitor from rice, Oryza sativa L. japonica. (1985) (42)
Applying Proteolytic Enzymes on Soybean (1970) (41)
Inhibitory effect of oryzacystatins and a truncation mutant on the replication of poliovirus in infected Vero cells (1992) (40)
Purification and Characterization of a Protease Occurring in Endosperm of Germinating Corn (1977) (39)
Enzymatic Modification of Proteins in Foodstuffs (1970) (38)
Glutamyl Oligopeptides as Factors Responsible for Tastes of a Proteinase-modified Soybean Protein (1972) (38)
Functional food science in Japan: state of the art. (2000) (37)
Multiple genes for G protein‐coupled receptors and their expression in lingual epithelia (1993) (37)
Blockade of Salmonella enteritidis Passage across the Basolateral Barriers of Human Intestinal Epithelial Cells by Specific Antibody (2000) (36)
Enzymatic Modification of Zein to Produce a Non-bitter Peptide Fraction with a Very High Fischer Ratio for Patients with Hepatic Encephalopathy (1991) (35)
Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation (2007) (35)
Symposium on microbial changes in foods. Application of microbial proteases to soybean and other materials to improve acceptability, especially through the formation of plastein. (1971) (35)
Oryzacystatins as the first well-defined cystatins of plant origin and their target proteinases in rice seeds. (1991) (34)
Proteinaceous Surfactants Produced from Gelatin by Enzymatic Modification: Evaluation for Their Functionality (1981) (34)
Quality Improvement and Evaluation of Hypoallergenic Rice Grains (1990) (33)
Isolation and characterization of two distinct cDNA clones encoding corn seed cysteine proteinases. (1995) (33)
Comprehensive study on G protein alpha-subunits in taste bud cells, with special reference to the occurrence of Galphai2 as a major Galpha species. (2000) (32)
Cloning and sequence analysis of the genomic DNA fragment encoding oryzacystatin. (1989) (31)
Effects of Freezing on the Proteolysis of Beef during Storage at 4°C (1995) (31)
Synthesis and characterization of a glutamic acid enriched plastein with greater solubility (1975) (31)
Fabrication and Quality Evaluation of Hypoallergenic Wheat Products (1994) (30)
Purification and Characterization of an α-Amylase of Pichia burtonii Isolated from the Traditional Starter “Murcha” in Nepal (2006) (29)
Functional food science (2005) (29)
Two distinct species of corn cystatin in corn kernels. (1995) (29)
Taste Peptide Fractionation from a Fish Protein Hydrolysate (1973) (28)
Functional food science and food for specified health use policy in Japan: state of the art (2008) (28)
The plant aspartic proteinase-specific polypeptide insert is not directly related to the activity of oryzasin 1. (2000) (28)
Hepatic Oxidoreduction-Related Genes Are Upregulated by Administration of Hydrogen-Saturated Drinking Water (2011) (28)
Neoculin, a taste-modifying protein, is recognized by human sweet taste receptor (2006) (27)
Freeze Texturing of Food Materials by Ice-nucleation with the Bacterium Erwinia ananas (1986) (27)
Diffusable Bitter Peptides in Peptic Hydrolyzate of Soybean Protein (1968) (27)
Purification and Properties of a Cysteine Proteinase from Germinating Rice Seeds (1987) (26)
Peanut-Skin Polyphenols, Procyanidin A1 and Epicatechin-(4 β→6)-epicatechin-(2 β→O→7, 4 β→8)-catechin, Exert Cholesterol Micelle-Degrading Activity in Vitro (2013) (26)
A one-step process for incorporation of L-methionine into soy protein by treatment with papain (1979) (26)
Bacterial ice-nucleation activity and its application to freeze concentration of fresh foods for modification of their properties (1994) (25)
Effects of Peanut-Skin Procyanidin A1 on Degranulation of RBL-2H3 Cells (2011) (25)
Degradation of Zein during Germination of Corn (1977) (24)
Freezing of Water in the Presence of the Ice Nucleation Active Bacterium, Erwinia ananas, and Its Application for Efficient Freeze-drying of Foods (1987) (24)
Oryzacystatin exogenously introduced into protoplasts and regeneration of transgenic rice. (1994) (23)
Hypocholesterolemic Effect of Peanut Skin and Its Fractions: A Case Record of Rats Fed on a High-Cholesterol Diet (2009) (23)
n-Hexanal and Some Volatile Alcohols (1970) (23)
Identification of Novel Fluorescent Pyrrolopyridinium Compound Formed from Maillard Reaction of 3-Deoxyglucosone and Butylamine (1994) (22)
Identification of two alpha-subunit species of GTP-binding proteins, Galpha15 and Galphaq, expressed in rat taste buds. (1998) (22)
DNA microarray cluster analysis reveals tissue similarity and potential neuron‐specific genes expressed in cranial sensory ganglia (2003) (22)
Inhibitory effect of arphamenine A on intestinal dipeptide transport. (1996) (22)
n -Hexanal and Some Volatile Alcohols:Their Distribution in Raw Soybean Tissues and Formation in Crude Soy Protein Concentrate by Lipoxygenase (1970) (22)
Studies on Flavor Components in Soybean: Part VI. Some Evidence for Occurrence of Protein-flavor Binding (1970) (20)
Molecular cloning of curculin, a novel taste-modifying protein with a sweet taste. (1992) (19)
Freeze concentration of some foodstuffs using ice nucleation-active bacterial cells entrapped in calcium alginate gel (1989) (19)
Effect of Substrate Concentration on Plastein Productivity and Some Rheological Properties of the Products (1972) (19)
APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 2. Effect of Aspergillopeptidase A Preparation on Removal of Flavor from Soybean Products (1970) (19)
Safety Evaluation of Hypoallergenic Wheat Flour by Using a DNA Microarray (2006) (19)
Molecular Cloning and Functional Expression of the α1A‐adrenoceptor of Medaka Fish, Oryzias latipes (1996) (18)
Proteinaceous Surfactants Produced from Gelatin by Enzymatic Modification: Application to Preparation of Food Items (1981) (18)
Thiol-protease Inhibitors Occurring in Endosperm of Corn (1980) (18)
A nutrigenomics database – integrated repository for publications and associated microarray data in nutrigenomics research (2005) (18)
Ingested Maple Syrup Evokes a Possible Liver-Protecting Effect—Physiologic and Genomic Investigations with Rats (2011) (18)
Inhibition of basophil histamine release by a haptenic peptide mixture prepared by chymotryptic hydrolysis of wheat flour. (1996) (17)
A Novel One-step Process for Enzymatic Incorporation of Amino Acids into Proteins: Application to Soy Protein and Flour for Enhancing Their Methionine Levels (1979) (17)
Enlarged-scale production of a low-phenylalanine peptide substance as a foodstuff for patients with phenylketonuria (1986) (17)
Cloning and sequencing of an ice nucleation active gene of Erwinia uredovora. (1994) (17)
Bacillus cereus Response to a Proanthocyanidin Trimer, a Transcriptional and Functional Analysis (2016) (16)
Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour (2000) (16)
Enzymatic Modification of Protein Functionality: Implantation of Potent Amphiphilicity to Succinylated Proteins by Covalent Attachment of Leucine Alkyl Esters (1981) (15)
Some properties of a cysteine proteinase inhibitor from corn endosperm. (1991) (15)
Mode of action of α-chymotrypsin in its reverse reaction at pH 5.3 (1974) (15)
Administration of a maple syrup extract to mitigate their hepatic inflammation induced by a high-fat diet: a transcriptome analysis (2015) (15)
Structural organization of the gene encoding corn cystatin. (1996) (14)
Surface Properties of Enzymatically Modified Proteins in Aqueous Systems (1984) (14)
THE BITTER FLAVOR DUE TO PEPTIDES OR PROTEIN HYDROLYSATES AND ITS CONTROL BY BITTERNESS-MASKING WITH ACIDIC OLIGOPEPTIDES (1980) (14)
Purification and properties of aminopeptidase H from bovine skeletal muscle (1994) (14)
Inhibitory Effect of Oligomeric Polyphenols from Peanut-skin on Sugar Digestion Enzymes and Glucose Transport (2015) (14)
Applying Proteolytic Enzymes on Soybean: Part V. A Nondialyzable Bitter Peptide in Peptic Hydrolyzate of Soybean Protein and its Bitterness in Relation to the Chemical Structure (1970) (14)
Location and State of Methionine Residues in a Papain-synthesized (1972) (13)
Enzymatic Modification of Proteins in Foodstuffs: Part I. Enzymatic Proteolysis and Plastein Synthesis Application for Preparing Bland Protein-like SubstancesPart II. Nutritive Properties of Soy Plastein and its Bio-utility Evaluation in Rats (1970) (13)
Molecular Cloning and Taste Bud‐Specific Expression of a Novel Cyclic Nucleotide‐Gated Channel (1998) (13)
General Properties of a Plastein Synthesized from a Soybean Protein Hydrolysate (1973) (13)
Identification of candidate genes involved in somatosensory functions of cranial sensory ganglia. (2004) (13)
Studies on Flavor Components in Soybean:Part I. Aliphatic Carbonyl Compounds (1965) (13)
Specificity for incorporation of alpha-amino acid esters during the plastein reaction by papain. (1977) (13)
Electrophoretical Analysis of Zein and Isolation of Its Components (1981) (13)
GUST27 and closely related G-protein-coupled receptors are localized in taste buds together with Gi-protein alpha-subunit. (1996) (13)
Molecular Cloning and Characterization of an α-Amylase from Pichia burtonii 15-1 (2007) (13)
Hydrophobic force as a main factor contributing to plastein chain assembly. (1974) (12)
Immunoassay of Oryzacystatin Occurring in Rice Seeds during Maturation and Germination (1989) (12)
Proteinaceous Surfactants Prepared by Covalent Attachment ofL-Leucinen-Alkyl Esters to Food Proteins by Modification with Papain (1982) (12)
Serum Cholesterol Reduction by Feeding a High-Cholesterol Diet Containing a Lower-Molecular-Weight Polyphenol Fraction from Peanut Skin (2012) (12)
Plastein Reaction:Its Application to Debittering of Proteolyzates (1970) (12)
Alkylbenzyldimethylammonium Salts as Inhibitors for the Ice Nucleating Activity of Erwinia ananas (1988) (12)
Enzymatically modified gelatin as an antifreeze protein (1984) (12)
Large-scale production and purification of an Erwinia ananas ice nucleation protein and evaluation of its ice nucleation activity. (1993) (11)
Influence of a Short-Term Iron-Deficient Diet on Hepatic Gene Expression Profiles in Rats (2013) (11)
Supplementing S-Containing Amino Acids by Plastein Reaction (1970) (11)
A Novel One-step Process for Enzymatic Incorporation of Amino Acids into Proteins : Papain-catalyzed Polymerization of l-Methionine Ethyl Ester and Its Regulation by Adding a Protein Substrate (1979) (11)
Evidence for the occurrence of multiple aspartic proteinases in rice seeds. (1995) (11)
Polyacrylamide Gel Electrophoresis of Plasteins (1974) (11)
Preparation of Hypoallergenic Wheat Flour Noodles and Evaluation of Their Physical Properties (2009) (11)
PHYTOCYSTATINS AND THEIR TARGET ENZYMES: FROM MOLECULAR BIOLOGY TO PRACTICAL APPLICATION: A REVIEW (1998) (11)
Studies on Flavor Components in Soybean:Part IV. Volatile Neutral Compounds (1967) (11)
Production of Low-salt Soy Sauce with Enriched Flavor by Freeze Concentration Using Bacterial Ice Nucleation Activity (1996) (11)
A gustatory cyclic nucleotide-gated channels CNGgust, is expressed in the retina. (1999) (10)
Molecular cloning of an ice nucleation gene from Erwinia ananas and its expression in Escherichia coli (1989) (10)
Probes for Catalytic Action of α-Chymotrypsin in Plastein Synthesis (1972) (10)
Nutritional improvement of food proteins by means of the plastein reaction and its novel modification. (1978) (10)
The Plastein Reaction: Fundamentals and Applications (1992) (10)
Characterization of foam- and emulsion-stabilizing functions of enzymatically modified proteins with surfactancy. (1982) (10)
High-Pressure Sterilization of Ice Nucleation-active Bacterial Cells (1991) (10)
Preparation of proteinaceous surfactants by enzymatic modification and evaluation of their functional properties in a concentrated emulsion system. (1982) (10)
A PARAMETER RELATED TO THE PLASTEIN FORMATION (1975) (10)
Formation of Ice Nucleation-active Vesicles in Erwinia uredovora at Low Temperature and Transport of InaU Molecules into Shed Vesicles (1995) (10)
Production of Higher-quality Plastein from a Crude Single-cell Protein (1973) (10)
Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris (1993) (9)
Substrate Specificity of a Sulfhydryl Protease Purified from Germinating Corn (1978) (9)
A Plastein with an Extremely High Amount of Glutamic Acid (1974) (9)
Purification and Properties of a Cysteine Proteinase Occurring in Dormant Wheat Seeds (1997) (9)
Enzymatic modification for improving nutritional qualities and acceptability of proteins extracted from photosynthetic microorganisms Spirulina maxima and Rhodopseudomonas capsulatus. (1976) (9)
Quantification and Functional Analysis of Dietary Fiber and Polyphenols in Avocado (2008) (9)
Functional expression and enzymatic properties of two Sitophilus zeamais cysteine proteinases showing different autolytic processing profiles in vitro. (1998) (9)
Inhibitory Activity of Oligo- and Poly-L-glutamic Acids against Calcium Phosphate Insolubilization and Calcium Binding with Special Relevance to Their Molecular Weight Dependence (1994) (9)
Tryptophan-, Threonine-, and Lysine-enriched Plasteins from Zein (1974) (9)
Oligopeptide mixtures produced from soy protein by enzymatic modification and their nutritional qualities evaluated by feeding tests with normal and malnourished rats. (1988) (8)
Physiologically functional food. (1988) (8)
Molecular cloning of a fish gene encoding a novel seven-transmembrane receptor related distantly to catecholamine, histamine, and serotonin receptors. (1995) (8)
Studies on Flavor Components in Soybean: Part III. Volatile Fatty Acids and Volatile Amines (1966) (8)
Functional and Sensory Properties of Meat Emulsions Produced by using Enzymatically Modified Gelatin (1987) (8)
Enzymatic Modification of Proteins in Foodstuffs:Part III. Phenomenal Survey on α-Chymotryptic Plastein Synthesis from Peptic Hydrolyzate of Soy Protein (1970) (8)
Purification and Characterization of a Surface-active Macropeptide Produced from Succinylated αs1-Casein by Modification with Papain (1982) (7)
Specific Conditions that Maximize Formation of Lysinoalanine in Wheat Gluten and Fish Protein Concentrate (1980) (7)
Significance of the C-terminal domain of Erwinia uredovora ice nucleation-active protein (Ina U). (1995) (7)
Analysis of Sulfhydryl Groups in Zein (1985) (7)
Serum Cholesterol-Decreasing Effect of Heat-Moisture-Treated High-Amylose Cornstarch in Cholesterol-Loaded Rats (2008) (7)
Production of a high-glutamine oligopeptide fraction from gluten by enzymatic treatment and evaluation of its nutritional effect on the small intestine of rats (1992) (7)
Novel Angiotensin I-Converting Enzyme Inhibitory Peptides Found in a Thermolysin-Treated Elastin with Antihypertensive Activity (2012) (7)
Physicochemical properties of enzymatically modified gelatin as a proteinaceous surfactant. (1984) (6)
Phase Behavior of Enzymatically Modified Proteins in Concentrated Aqueous Systems (1984) (6)
Enzymatic Modification of Proteins in Foodstuffs:Part II. Nutritive Properties of Soy Plastein and its Bio-utility Evaluation in Rats (1970) (6)
Quantitative deviating effects of maple syrup extract supplementation on the hepatic gene expression of mice fed a high‐fat diet (2017) (6)
DNA microarray analyses of the effects of dietary proteins (2004) (6)
Comparative nutritional value for amino acids, oligopeptides and soybean protein (1987) (6)
Condensation Reaction Occurring during Plastein Formation by α-Chymotrypsin (1973) (6)
Antifreeze Emulsions Produced from Linoleic Acid and Water Using Enzymatically Modified Gelatin (1985) (6)
System b0,+-mediated regulation of lysine transport in Caco-2 human intestinal cells (2005) (6)
Chemical Properties of Enzymatically Modified Proteins Produced from Soy Protein by Covalent Attachment of Methionine (1985) (6)
MODULATING THE CONDITIONING OF MEAT BY THE USE OF ORYZACYSTATIN, A CYSTEINE PROTEINASE INHIBITOR OF RICE SEED ORIGIN (1991) (6)
Deterioration of Food Proteins by Binding Unwanted Compounds Such as Flavors, Lipids and Pigments (1980) (6)
PROTEASE ACTION ON PROTEINS AT LOW WATER CONCENTRATION (1981) (5)
Nutrition of Threonine (1968) (5)
The plastein reaction: theoretical basis. (1978) (5)
Coordinated regulation of hepatic and adipose tissue transcriptomes by the oral administration of an amino acid mixture simulating the larval saliva of Vespa species (2016) (5)
Lysinoalanine formation in gluten: A conformational effect. (1980) (5)
Interaction of an antinucleating chemical and an ice nucleation active bacterium: a case study with an n-octylbenzyldimethyl-ammonium salt and Erwinia ananas (1988) (5)
Cereal Allergy and Countermeasures: an Overview from the Standpoint of Food Science and Technology. (1996) (5)
Chemical and Nutritional Properties of Hypoallergenic Wheat Flour (2001) (5)
Analysis of Constituent Sugars in a Polysaccharide of Hsian-tsao, Mesona procumbens Hemsl (2007) (5)
Applying Proteolytic Enzymes on Soybean:Part IV. A Ninhydrin-Negative Bitter Peptide in Peptic Hydrolyzate of Soybean Protein (1969) (4)
Blood substrates and hormonal responses to increased egg white protein intake prior to a 12,000 m run in heat. (2008) (4)
Administration of Lysinoalanine-containing Proteins to Rats and the Characterization of Their Small Intestinal Contents (1984) (4)
Peptic Hydrolysis of Bovine β-Lactoglobulin to Produce a Low-phenylalanine Peptide Foodstuff for Phenylketonuria (1987) (4)
Gene Cloning and Characterization of a Bacillus vietnamensis Metalloprotease (2004) (4)
Metabolic Transit of Lysinoalanine in the Rat Body: Observation of Feeding Tests with Alkali-treated Casein and Gluten (1984) (4)
Introduction of a chimeric gene encoding an oryzacystatin-β-glucuronidase fusion protein into rice protoplasts and regeneration of transformed plants (1995) (4)
Taste Evaluation for Peptides in Protein Hydrolysates from Soybean and Other Plants (2002) (4)
Construction of a Bioreactor with Immobilized Yeast Cells for Production of a Low-phenylalanine Peptide Mixture as a Phenylketonuria Foodstuff (1988) (4)
Large-scale Production of a High-glutamine Peptide. (1999) (4)
Salt Effects on Plastein Formation by α-Chymotrypsin (1975) (4)
An Enzymatically Modified Protein as a New Surfactant and its Function to Interact With Water and Oil in an Emulsion System (1985) (4)
An Enzymatically Modified Protein Produced with Covalent Incorporation of l-Methionine for Use in Nutritional Improvement of Soy Protein (1983) (4)
Debittering of a tryptic hydrolysate of casein by incubating with the ice nucleation-active bacterium, Erwinia ananas, and its aminopeptidase at low temperature. (1990) (4)
Molecular Cloning of Cereal Cystatins and Evaluation of Their Antiviral and Antipest Effects (1995) (4)
n-Alkylphenyldimethylammonium Salts as Inhibitors of the Ice Nucleating Activity of Erwinia ananas (1990) (3)
Effects of freezing on the proteolysis of beef during storage at 4 degrees C. (1995) (3)
Inhibiting the Activity of Actinidin by Oryzacystatin for the Application of Fresh Kiwifruit to Gelatin-Based Foods (1995) (3)
Location and State of Methionine Residues in a Papain-synthesized:Plastein from a Mixture of Soybean Protein Hydrolysate and L-Methionine Ethyl Ester (1972) (3)
Heat-induced gel properties of freeze-concentrated egg white produced using bacterial ice nuclei (1990) (3)
Studies on Tofu-misozuke Prepared in Fukuoka Prefecture. Part I. Proteolysis of Tofu-misozuke during Ripening. (1996) (3)
Enzymatic Modification of Proteins in Foodstuffs:Part V Plastein Yields and their pH Dependence (1971) (3)
Characterization of the quality of imbibed soybean at an early stage of pre-germination for the development of a new protein food item (2014) (3)
Molecular cloning and characterization of an alpha-amylase from Pichia burtonii 15-1. (2007) (3)
Increase of Serum Cholesterol Levels by Heat-Moisture-Treated High-Amylose Cornstarch in Rats Fed a High-Cholesterol Diet (2008) (3)
Nutritional Effects of an Oligopeptide Mixture with a Very High Fischer Ratio on the Amino Acid Absorption and Cerebral Amine Metabolism in Rats Suffering from Galactosamine-induced Liver Injurry (1991) (3)
Modification of succinylated .ALPHA.sl-casein with papain: Covalent attachment of L-norleucine dodecyl ester and its consequence. (1980) (3)
Enzymatic Modification of Proteins in Foodstuffs:Part IV. Bitter Dipeptides as Plastein-building Blocks Debittering of Peptic Proteolyzate with α-Chymotrypsin (1970) (3)
Bitter Flavor of Protein Hydrolysates and Synthetic Peptides (1992) (3)
Physicochemical Study of Calcium-binding Properties of Chemical Substances as Inhibitors against Calcium Phosphate Insolubilization (1994) (3)
Gibberellin-induced Cysteine Proteinase Occurring in Germinating Rice Seeds and Its Specificity for Digesting Oxidized Insulin B-Chain (1988) (3)
Peptide-bound Lysinoalanine Absorbed and Transported to the Kidney—Observation in a Feeding Test with Rats (1981) (2)
Physicochemical Properties of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria (1988) (2)
Applying a Bacterial Ice Nucleation-Active Protein to Preparation of Frozen Bread Dough. (1996) (2)
Molecular cloning and functional expression of the alpha1A-adrenoceptor of Medaka fish, Oryzias latipes. (1996) (2)
Quality evaluation of a concentrated emulsion prepared with enzymatically modified gelatin (1982) (2)
Organization and Primary Sequence of Multiple Genes Encoding Type II mRNA Species of Rice Prepro-glutelin (1989) (2)
[Studies on oryzacystatins]. (1991) (2)
Applying Proteolytic Enzymes on Soybean:Part VIII. Formation of an Indole Derivative by Condensation between Tryptophan and n -Hexanal (1971) (2)
[Food protein improvement and plastein reaction (author's transl)]. (1975) (2)
Properties of Zein in Relation to Its Precipitability (1986) (2)
Incorporation of l-Leucine 1-13C-Dodecyl Ester to Succinylated αs1-Casein during a Papain-catalyzed Reaction (1982) (2)
Whipping Property of an Enzymatically Modified Gelatin and Its Application to a Foam-containing Food (1984) (2)
Gene expression profiling of cranial sensory ganglia that transmit food intake stimuli (2004) (2)
Gibberellin-responsive Gene Expression Taking Place with Oryzains α and γ as Cysteine Proteinases of Rice Seeds. (1992) (2)
Bioavailability of L-Methionine Oligomers in Rats (1988) (1)
Quality evaluation of protein-fortified breads prepared with enzymatically modified gelatin as a conditioner. (1986) (1)
Application of an Enzymatically Modified Protein to Bread Making (1983) (1)
Establishment of monoclonal antibodies and their application to the purification of oryzacystatin (1990) (1)
Propagule Powder of Japanese Yam (Dioscorea Japonica) Reduces High-Fat Diet-Induced Metabolic Stress in Mice Through the Regulation of Hepatic Gene Expression. (2020) (1)
Quantitative Determination of Chlorogenic Acid and Caffeic Acid in Coffee (1965) (1)
Physiological Functions of Foods (1994) (1)
Bacillus cereus Response to a Proanthocyanidin Trimer, a Transcriptional and Functional Analysis (2016) (1)
Nutrition of Threonine: Part VIII. Actinomycin-Insensitive Induction of Rat Hepatic Threonine Dehydratase and Its Reversal by Growth Hormone (1969) (1)
Applying Proteolytic Enzymes on Soybean:Part VII. Properties of Soy Protein Treated with Microbial Acid Protease (Molsin) (1970) (1)
Biological regulation function and food.4 8.Allergen removal food.Manufacture and evaluation of the low allergen rice. (1991) (1)
Crystal structure of neoculin, a sweet protein with taste-modifying activity. (2006) (1)
Nutritional Effect of Food Peptides (1978) (1)
Cooking conditions for hypoallergenic rice grains and sensory evaluation of the cooked rice. (1991) (1)
Modifications to change physical and functional properties of food proteins (1985) (1)
Occurrence of Bound Salt in Freeze-concentrated Soy Sauce. (1998) (1)
Involvement of Unmasked Serine Residues in Formation of Lysinoalanine: Verification by a Study with Dephosphorylated αsl-Casein and Poly-l-serine (1983) (1)
Crystallization and preliminary X-ray diffraction studies of a rice cysteine proteinase inhibitor, Oryzacystatin-I. (1998) (1)
A Relationship between Papaincatalyzed Aminolysis of Ethyl Hippurate by Amino Acid Esters and Their Incorporation into Ovalbumin Hydrolysate during the Plastein Reaction (1979) (1)
Phytocystatins and their target enzymes-molecular cloning, expression and possible functions. (1996) (1)
DNA microarray analysis of cranial sensory Ganglia identifies genes involved in somatosensation in craniofacial structures including oropharynx related to food intake. (2005) (1)
Improving the Nutritional Quality of Food Proteins by Enzymatic Modification on the Basis of the Peptide Absorption Concept (1992) (1)
PURIFICATION AND CHARACTERIZATION OF A NEUTRAL PROTEASE THAT CONTRIBUTES TO THE UNIQUE FLAVOR AND TEXTURE OF TOFU-MISOZUKE (1997) (1)
[Molecular logic of alcohol and taste]. (2006) (1)
Changes of Free Amino Acids in Rice Endospern during Drying (1975) (1)
Plastein Synthesis Reaction (1976) (0)
Properties of a Gel Formed with the Aid of a Hsian-Tsao (Mesona procumbens Hemsl) Polysaccharide in the Presence of Added Tapioca Starch (2007) (0)
Nutritional properties of low-phenylalanine peptide as a foodstuff for use in phenylketonuria. (1988) (0)
Enzymatic Synthesis of [15N]-Methionine-incorporated Peptides by Papain (1991) (0)
Changes in Water Activity and Functional Properties of Protein Hydrolysates (1994) (0)
Inhibitory Actiyity Insolubilization and Dependence of Oligo-and Poly-L-glutamic Acids against Calcium Phosphate Calcium Binding with Special Releyance to Their Molecular Weight (2018) (0)
Isolation and Characterization f a As a Possible Al } ergen Occurring inNovel Polysaccharide Wheat Flour (2017) (0)
Examination of Conditions that the Point System Contributes to the Activation of Local Communication (2022) (0)
Structural and Functional Characterization of Oryzacystatin-I Monomer and Dimer (2000) (0)
Bacterial ice nucleation activity and its application to food technology. (1991) (0)
Molecular cloning, characterization, and expression of wheat [Triticum aestivum] cystatins (2001) (0)
Nutrition of Threonine Part VII. Insulin: a Factor Regulating the Rate of de novo Synthesis of Rat Hepatic Threonine Dehydratase (1969) (0)
Coordinated regulation of hepatic and adipose tissue transcriptomes by the oral administration of an amino acid mixture simulating the larval saliva of Vespa species (2016) (0)
Procede d'inhibition de l'absorption de d-glucose et inhibiteur d'absorption de d-glucose (2003) (0)
ReviewRecent Trends in Functional FoodScienceand the Industry in JapanJSen (2017) (0)
Peptide composition having high glutamine content, its production and enteral feeding agent (1992) (0)
Analysis of ice forming phenomena and their application. Antifreeze substances. (1987) (0)
General remarks on planned modification of food proteins and the revelation of their properties. (1987) (0)
Biological production system. For the future. Functional food. Review and prospect. (1997) (0)
[Rice seed cysteine proteinase inhibitor (oryzacystatin)]. (1989) (0)
Proteins preventing crystallization. Structure and functions. (1985) (0)
Enzymological and Molecular Biological Studies on Analysis and Design of Various Functions of Foods. (1994) (0)
NMR Structural Studies of a Rice Cysteine Proteinase Inhibitor, Oryzacystatin-I (1998) (0)
Chemical Studies on Components of Dried Bonito, "Katsuobushi":Part I. Volatile Hydrocarbons (1969) (0)
2. Natural and Artificial Antifreeze Proteins : Their Structures and Functions(Seminar on "Freezing and Freeze-Drying and its Applications II",Special Issue for the Late Dr. Tokio NEI) (1985) (0)
8. Bacterial Ice Nucleation Activity and its Application to Food Processing(Lectures presented at the Seminar of Japanese Society for Research of Freezing and Drying: "Application of Refrigeration to Foods") (1991) (0)
Mode of action of alpha-chymotrypsin in its reverse reaction at pH 5.3. (1974) (0)
[Functional foods]. (1997) (0)
Expression of oryzacystatin cDNA using yeast artificial chromosome under ADH promoter in baker's yeast. (1993) (0)
Two distinct species of corn cystatin in corn [Zea mays] kernels (1995) (0)
What are present special interests in modification of food proteins (1988) (0)
n-Hexanal and Some Volatile Alcohols 1421 TABLE I. APPROXIMATE ESTIMATES OF CONTENTS OF VOLATILE COMPONENTS IN SOYBEAN TISSUES (2008) (0)
Chemical Studies on Components of Dried Bonito, “Katsuobushi” (1969) (0)
Plastein synthesis reaction: Application to improvement of nutritive values and eating qualities of protein resources. (1976) (0)
Seven Transmembrane Receptors in Tongue Epithelia (1994) (0)
Chemical Studies on Components of Dried Bonito, "Katsuobushi":Part II. Volatile Neutral, Non-carbonyl Oxygenated Compounds (1969) (0)
Simple and Sensitive Method for the Detection of Escherichia coli in Natural Environments Using the Ice Nucleation Active Gene (1992) (0)
ReviewA Mainstay of Functional Food Science Present Status , and Future Outlook in Japan-History , JsgA (2018) (0)

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What Schools Are Affiliated With Soichi Arai?

Soichi Arai is affiliated with the following schools:

Tokyo University of Agriculture
University of Tokyo