Binding characteristics of bovine lactoferrin to the cell surface of Clostridium species and identification of the lactoferrin-binding protein
Tomita, S. (Tamagawa Univ., Machida, Tokyo (Japan). Faculty of Agriculture), Shirasaki, N, Hayashizaki, H, Matsuyama, J, Benno, Y, Kiyosawa, I
Published in Bioscience, biotechnology, and biochemistry (01.08.1998)
Published in Bioscience, biotechnology, and biochemistry (01.08.1998)
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Ceruloplasmin Concentration in Human Colostrum and Mature Milk
Kiyosawa, Isao, Matsuyama, Jun, Nyui, Shoko, Fukuda, Ai
Published in Bioscience, biotechnology, and biochemistry (1995)
Published in Bioscience, biotechnology, and biochemistry (1995)
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Agglutination of bacterial cells of Clostridium innocuum, Bifidobacterium longum, and Micrococcus luteus by lactoferrin and ovotransferrin
Tomita, S. (Tamagawa Univ., Machida, Tokyo (Japan)), Matsue, M, Matsuyama, J, Kiyosawa, I
Published in Bioscience, biotechnology, and biochemistry (1994)
Published in Bioscience, biotechnology, and biochemistry (1994)
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Suppressive effects of lactoferrin on bleomycin-dependent DNA damage [of bovine] by the iron ion and ascorbate
Matsue, M. (Tamagawa Univ., Machida, Tokyo (Japan). Faculty of Agriculture), Tomita, S, Nyui, S, Matuyama, J, Kiyosawa, I
Published in Bioscience, biotechnology, and biochemistry (01.01.1994)
Published in Bioscience, biotechnology, and biochemistry (01.01.1994)
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Amounts of Lactoferrin in Human Colostrum and Milk
Nagasawa, Taro, Kiyosawa, Isao, Kuwahara, Kunisuke
Published in Journal of dairy science (01.12.1972)
Published in Journal of dairy science (01.12.1972)
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Suppressive Effects of the Methanol Extracts from Miso on SOS Response of Salmonella typhimurium Induced by Mutagens and Their Isoflavone Contents
KIYOSAWA, Isao, MIURA, Wakana, SATO, Tsukasa, YONENAGA, Mika, EBINE, Hideo
Published in Food Science And Technology International (Ibaraki, Japan) (1996)
Published in Food Science And Technology International (Ibaraki, Japan) (1996)
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Changes in the calcium and inorganic phosphorus contents of casein and paracasein on the preparation process of Mozzallera cheese
Ezawa, M. (Tamagawa Univ., Machida, Tokyo (Japan). Faculty of Agriculture), Asano, Y, Rokui, Y, Matsuyama, J, Kiyosawa, I
Published in Food Preservation Science (Japan) (2000)
Published in Food Preservation Science (Japan) (2000)
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