Kuniki Kato

Studies on flavored peptides. Part III. Role of the hydrophobic amino acid residue in the bitterness of peptides.

Norio Ishibashi, Ichiro Ono, Kuniki Kato et al. · Agricultural and Biological Chemistry · 1988 · 79 citations · Full text

Food Chemistry, Biochemistry, Part Iii +12

Synergistic effects of mupirocin and an isoflavanone isolated from Erythrina variegata on growth and recovery of methicillin-resistant Staphylococcus aureus

Masaru Satô, Hitoshi Tanaka, Ryozo Yamaguchi et al. · International Journal of Antimicrobial Agents · 2004 · 61 citations

Methicillin-resistant Staphylococcus Aureus, Health Sciences, Antimicrobial Susceptibility +10

Role of the Hydrophobic Amino Acid Residue in the Bitterness of Peptides

Norio Ishibashi, Ichiro Ono, Kuniki Kato et al. · Agricultural and Biological Chemistry · 1988 · 57 citations

Food Chemistry, Protein Chemistry, Bioorganic Chemistry +12

The structure of a glyoxalase I inhibitor and its chemical reactivity with SH-compounds.

Hideo Chimura, H. Nakamura, TOMOHISA TAKITA et al. · The Journal of Antibiotics · 1975 · 54 citations · Full text

Design, synthesis, and biological evaluation of novel estradiol–bisphosphonate conjugates as bone-specific estrogens

Masahiko Morioka, Akihito Kamizono, Hirosato Takikawa et al. · Bioorganic & Medicinal Chemistry · 2009 · 41 citations

Novel Estradiol–bisphosphonate Conjugates, Bone-specific Estrogens, Medicine +6