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Publications by Shigekazu YANO
Sensitive Enzymatic Method for the Quantification of Theanine, a Principal Umami Component of Commercial Tea Beverages
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Related publications
Some Properties of the Theanine Synthesizing Enzyme in Tea Seedlings
Agricultural and Biological Chemistry
Alternating Direction Method of Multipliers for Sparse Principal Component Analysis
Journal of the Operations Research Society of China
Management Science
Applied Mathematics
Operations Research
Mathematics
Synthesis of Theanine by Tea Seedling Homogenate
Agricultural and Biological Chemistry
Studies on the Biosynthesis of Theanine in Tea Seedlings Incorporation of Glutamic Acid-L-14c Into Theanine
Agricultural and Biological Chemistry
A New, Highly Sensitive Method for the Detection and Quantification of Penicillin-Binding Proteins
Biochemical Journal
Biochemistry
Cell Biology
Molecular Biology
Protocol: A Highly Sensitive RT-PCR Method for Detection and Quantification of microRNAs
Plant Methods
Biotechnology
Plant Science
Genetics
A Novel Principal Component Analysis Method for Identifying Differentially Expressed Gene Signatures
The Contents of L-Theanine and Free L-Glutamic Acid in the Shizuoka Tea
Chagyo Kenkyu Hokoku (Tea Research Journal)
A Sensitive Enzymatic Method for the Fluorimetric Assay of Cholesterol in Serum and High-Density Lipoprotein.
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
