Structure–Sweetness Relationship in Egg White Lysozyme: Role of Lysine and Arginine Residues on the Elicitation of Lysozyme Sweetness

By Masuda Tetsuya   Ide Nobuyuki   Kitabatake Naofumi  

Chemical Senses, Vol. 30, Iss. 8, 2005-10 ,pp. : 667-681

Oxford University Press

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Structure–Sweetness Relationship in Thaumatin: Importance of Lysine Residues

By Kaneko R.   Kitabatake N.  

Chemical Senses, Vol. 26, Iss. 2, 2001-02 ,pp. : 167-177

Oxford University Press

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Chemical modification of lysine residues in Bacillus -amylases: effect on activity and stability

By Khajeh K.   Naderi-Manesh H.   Ranjbar B.   Moosavi-Movahedi A.a.   Nemat-Gorgani M.  

Enzyme and Microbial Technology, Vol. 28, Iss. 6, 2001-04 ,pp. : 543-549

Elsevier

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Chemical modification studies of tryptophan, arginine and lysine residues in maize chloroplast ferredoxin:sulfite oxidoreductase

By Hirasawa Masakazu   Nakayama Masato   Kim Sung-Kun   Hase Toshiharu   Knaff David  

Photosynthesis Research, Vol. 86, Iss. 3, 2005-12 ,pp. : 325-336

Springer Publishing Company

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N ε -Formylation of lysine is a widespread post-translational modification of nuclear proteins occurring at residues involved in regulation of chromatin function

By Wiśniewski Jacek R.   Zougman Alexandre   Mann Matthias  

Nucleic Acids Research, Vol. 36, Iss. 2, 2008-02 ,pp. : 570-577

Oxford University Press

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