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1  that indicated a previously uncharacterized egg protein.
2 a vaccination are not necessarily related to egg proteins.
3 e-stained two-dimensional (2D) gel of murine egg proteins.
4 icrotubule nucleation through recruitment of egg proteins.
5 mportant nutritional values as milk, soy and egg proteins.
6      Unexpectedly, there is also evidence of egg protein-a food source generally reserved only for ex
7                                              Egg proteins also influenced viscoelastic properties of
8                         However, it contains egg protein and, in the absence of safety data, is contr
9                            Levels of IgG4 to egg proteins and IgG4/IgE ratios were higher in those ra
10 ons (i.e., protons of water, starch, gluten, egg proteins and sugar) and protons of lipids (i.e., pro
11                                Nevertheless, egg proteins are a common cause of allergy mainly in chi
12 teria only one egg kit accurately determined egg protein at 3 mg kg(-1) (p=0.62) and one milk (casein
13 ndrance, made up by the heavily glycosylated egg proteins, before the protease(s) hydrolysis.
14                         Dephosphorylation of egg proteins by alkaline phosphatase inhibited the abili
15             Because of concern regarding the egg protein content in the influenza virus vaccine, pedi
16                   The bioavailability of the egg protein-derived peptides remains unaffected after RF
17  prick test (SPT) and specific IgE (sIgE) to egg proteins (EP) and oral food challenge (OFC) outcomes
18  to determine whether regular consumption of egg protein from age 4 to 6 months reduces the risk of I
19 Comparative gene analysis shows that amniote egg proteins have evolved significantly more rapidly tha
20 ompletely remove the allergenic potential of egg proteins, innovative strategies, such as addition of
21 he sperm proteins IZUMO1 and SPACA6, and the egg protein JUNO.
22                                        Hen's egg protein levels of dust samples were measured using E
23 ter intentional hen's egg consumption, hen's egg protein levels were significantly increased in both.
24 ot; there were no significant differences in egg protein, lipid, or metabolite composition related to
25 ns and 33 (55%) reacted to 0.13 g or less of egg protein (low threshold group).
26 tructures of beta-lactoglobulin (betalg) and egg protein lysozyme (Lyso) were developed, using electr
27                Models suggest that sperm and egg proteins may be coevolutionary partners that can alt
28 stone variants with egg-type histones by the egg protein nucleoplasmin (Npm).
29            A tyrosine kinase activity and an egg protein of ca. Mr 58 K that is recognized by an anti
30  which CD9 acts by itself, or interacts with egg protein(s) other than alpha6beta1, to function in sp
31  cells from infants in the Starting Time for Egg Protein (STEP) Trial were analyzed by flow cytometry
32 pid divergence of genes coding for sperm and egg proteins that bind each other during fertilization.
33 , yet the identity of most interacting sperm-egg proteins that mediate this process remains elusive.
34                      The results showed that egg proteins were equally digestible with no change in t
35 s in the tyrosine phosphorylation of several egg proteins within minutes of sperm-egg binding and inh