Michiko Watanabe

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A New Method for Producing a Non-heated Jam Sample: The Use of Freeze Concentration and High-pressure Sterilization

Eiko Arai, K. Honma, Michiko Watanabe, 1991 .

ReviewA Mainstay of Functional Food Science Present Status , and Future Outlook in Japan-History , JsgA

S. Arai, H. Ohigashi, T. Osawa, 2018 .

Production of Hypoallergenic Wheat Flour

S. Tanabe, Michiko Watanabe, 1999 .

Large-scale Production of a High-glutamine Peptide.

S. Arai, S. Tanabe, Michiko Watanabe, 1999 .

Production of a high-glutamine oligopeptide fraction from gluten by enzymatic treatment and evaluation of its nutritional effect on the small intestine of rats

S. Arai, S. Tanabe, Michiko Watanabe, 1992 .

Freeze Texturing of Food Materials by Ice-nucleation with the Bacterium Erwinia ananas

S. Arai, Michiko Watanabe, 1986 .

Molecular cloning of an ice nucleation gene from Erwinia ananas and its expression in Escherichia coli

S. Arai, K. Abe, Y. Emori, 1989 .

Alkylbenzyldimethylammonium Salts as Inhibitors for the Ice Nucleating Activity of Erwinia ananas

S. Arai, S. Watabe, K. Okada, 1988 .

Cereal Allergy and Countermeasures: an Overview from the Standpoint of Food Science and Technology.

S. Arai, Michiko Watanabe, 1996 .

Isolation and identification of an antibacterial compound from grape and its application to foods

S. Tanabe, S. Tesaki, E. Fukushi, 1999 .

The Plastein Reaction: Fundamentals and Applications

S. Arai, Michiko Watanabe, 1992 .

Improving the cooking properties of aged rice grains by pressurization and enzymatic treatment

Eiko Arai, S. Fuke, K. Honma, 1991 .

Production of Hypoallergenic Rice by Enzymatic Decomposition of Constituent Proteins

S. Arai, T. Hirao, Z. Ikezawa, 1990 .

Contents of Total Bromide in Agricultural Products and Processed Foods

M. Nishijima, T. Nagayama, H. Ushiyama, 1981 .

Enzymatic Modification of Zein to Produce a Non-bitter Peptide Fraction with a Very High Fischer Ratio for Patients with Hepatic Encephalopathy

S. Arai, S. Tanabe, Michiko Watanabe, 1991 .

Isolation and Identification of an Onion Blacking-Active Component by Chelate Formation with Ferric Ions

S. Tanabe, S. Tesaki, N. Ogawa, 1997 .

Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour

S. Arai, Z. Ikezawa, Michiko Watanabe, 1994 .

NMR analysis of a model pentapeptide, acetyl–Gln–Gln–Gln–Pro–Pro, as an epitope of wheat allergen.

S. Tanabe, E. Fukushi, J. Kawabata, 1998 .

Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour

S. Arai, T. Nakajima, S. Tanabe, 2000, Bioscience, biotechnology, and biochemistry.

Fabrication and Quality Evaluation of Hypoallergenic Wheat Products

S. Arai, Z. Ikezawa, Michiko Watanabe, 1994 .

Soybean trypsin inhibitor and β-amylase stimulate macrophages

Z. Kong, K. Shinohara, Michiko Watanabe, 1990 .

Antifreeze Emulsions Produced from Linoleic Acid and Water Using Enzymatically Modified Gelatin

S. Arai, Ryohei Tsuji, Michiko Watanabe, 1985 .

Phase Behavior of Enzymatically Modified Proteins in Concentrated Aqueous Systems

A. Shimada, S. Arai, K. Kusuhara, 1984 .

Characterization of foam- and emulsion-stabilizing functions of enzymatically modified proteins with surfactancy.

S. Arai, Michiko Watanabe, N. Fujii, 1982 .

Enzymatic Modification of Protein Functionality: Implantation of Potent Amphiphilicity to Succinylated Proteins by Covalent Attachment of Leucine Alkyl Esters

A. Shimada, S. Arai, Michiko Watanabe, 1981 .

Modification of succinylated .ALPHA.sl-casein with papain: Covalent attachment of L-norleucine dodecyl ester and its consequence.

S. Arai, Michiko Watanabe, 1980 .

Enzymatically modified gelatin as an antifreeze protein

S. Arai, Ryohei Tsuji, Michiko Watanabe, 1984 .

Freeze concentration of some foodstuffs using ice nucleation-active bacterial cells entrapped in calcium alginate gel

S. Arai, J. Watanabe, Michiko Watanabe, 1989 .

Freezing of Water in the Presence of the Ice Nucleation Active Bacterium, Erwinia ananas, and Its Application for Efficient Freeze-drying of Foods

S. Arai, Michiko Watanabe, 1987 .

Production and Characterization of a Pressure-induced Gel from Freeze-concentrated Milk

K. Honma, Michiko Watanabe, K. Kumeno, 1993 .

Bacterial ice-nucleation activity and its application to freeze concentration of fresh foods for modification of their properties

S. Arai, Michiko Watanabe, 1994 .

Enzymatic improvement of the cooking quality of aged rice : a main mode of protease action

Eiko Arai, Michiko Watanabe, Kaede Aoyama, 1993 .

Enlarged-scale production of a low-phenylalanine peptide substance as a foodstuff for patients with phenylketonuria

Soichi Arai, S. Arai, Akiko Maeda, 1986 .

Proteinaceous Surfactants Prepared by Covalent Attachment ofL-Leucinen-Alkyl Esters to Food Proteins by Modification with Papain

S. Arai, Michiko Watanabe, 1982 .

Proteinaceous Surfactants Produced from Gelatin by Enzymatic Modification: Application to Preparation of Food Items

A. Shimada, S. Arai, Michiko Watanabe, 1981 .

Construction of a Bioreactor with Immobilized Yeast Cells for Production of a Low-phenylalanine Peptide Mixture as a Phenylketonuria Foodstuff

M. Aizawa, S. Yabuki, S. Arai, 1988 .

Physicochemical Properties of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria

S. Arai, Michiko Watanabe, A. Maeda, 1988 .

Quality Improvement and Evaluation of Hypoallergenic Rice Grains

S. Arai, Z. Ikezawa, Michiko Watanabe, 1990 .

Binding of murine monoclonal antibodies to the active and inactive configurations of aequorin

S. Inouye, T. Ohno, S. Kurihara, 1989, FEBS letters.

Macrophage Stimulating Activity of Foods

Z. Kong, K. Shinohara, Michiko Watanabe, 1990 .

Proteinaceous Surfactants Produced from Gelatin by Enzymatic Modification: Evaluation for Their Functionality

A. Shimada, S. Arai, Michiko Watanabe, 1981 .

An ice nucleation active gene of Erwinia ananas

S. Arai, Y. Emori, S. Watabe, 1989, FEBS letters.

The production of hypoallergenic wheat flour and the analysis of its allergy suppressive effects

H. Shinmoto, S. Tanabe, J. Watanabe, 2004, Biofactors.

An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification

S. Tanabe, S. Tesaki, E. Fukushi, 2002, Bioscience, biotechnology, and biochemistry.

Polyphenols from Some Foodstuffs as Inhibitors of Ovalbumin Permeation through Caco-2 Cell Monolayers

M. Nakajima, E. Fukushi, J. Kawabata, 2003, Bioscience, biotechnology, and biochemistry.

Chemical Properties of Enzymatically Modified Proteins Produced from Soy Protein by Covalent Attachment of Methionine

S. Arai, H. Aso, H. Kimura, 1985 .

Purification and Characterization of a Surface-active Macropeptide Produced from Succinylated αs1-Casein by Modification with Papain

S. Arai, Michiko Watanabe, S. Toiguchi, 1982 .