Prevalence of genetic mutations in protein S, protein C and antithrombin genes in Japanese patients with deep vein thrombosis

Toshiyuki Miyata, Yukiko Sato, Junko Ishikawa, +14

Thrombosis Research

ThrombosisEpidemiologyGenetic MutationsVenous DiseaseVenous Thrombosis +12

50-nm-resolution full-field X-ray microscope without chromatic aberration using total-reflection imaging mirrors

Satoshi Matsuyama, Shuhei Yasuda, Jumpei Yamada, +5

Scientific Reports

Staging of astrocytopathy and complement activation in neuromyelitis optica spectrum disorders

Yoshiki Takai, Tatsuro Misu, Hiroyoshi Suzuki, +17

Brain

HDL-associated ApoM is anti-apoptotic by delivering sphingosine 1-phosphate to S1P1 & S1P3 receptors on vascular endothelium

Mario Ruiz, Hiromi Okada, Björn Dahlbäck

Lipids in Health and Disease

Efficient biosynthesis of d-allose from d-psicose by cross-linked recombinant l-rhamnose isomerase: Separation of product by ethanol crystallization

Buetusiwa Thomas Menavuvu, Wayoon Poonperm, Khim Leang, +6

Journal of Bioscience and Bioengineering

BiosynthesisEngineeringEfficient BiosynthesisBiochemistryEthanol Crystallization +9

Analytic method for real-time traffic problems by using Contents Oriented Communications in VANET

Fukumoto Junya, Naoto Sirokane, Yuta Ishikawa, +3

Analytic MethodVehicle CommunicationInternet Of VehicleEngineeringConnected Car +12

Cloning, sequencing, overexpression and characterization of l-rhamnose isomerase from Bacillus pallidus Y25 for rare sugar production

Wayoon Poonperm, Goro Takata, Hiromi Okada, +3

Applied Microbiology and Biotechnology

BiosynthesisEngineeringRare Sugar ProductionBiochemistryBiotransformation +8

Iron-binding property and antioxidative activity of xanthan on the autoxidation of soybean oil in emulsion

Kazuko Shimada, Hiromi Muta, Yukiko Nakamura, +5

Journal of Agricultural and Food Chemistry

Food ChemistryAgricultural ChemistryBiochemistrySoybean OilMedicine +11

Involvement of Chelating Action and Viscosity in the Antioxidative Effect of Xanthan in an Oil/Water Emulsion

Kazuko Shimada, Hiromi Okada, Kayoko Matsuo, +1

Bioscience Biotechnology and Biochemistry

Food ChemistryFood Bioactive CompoundBiochemistryAntioxidative EffectMedicine +10

Staphylococcal Superantigen-like Protein 10 (SSL10) Inhibits Blood Coagulation by Binding to Prothrombin and Factor Xa via Their γ-Carboxyglutamic Acid (Gla) Domain

Saotomo Itoh, Ryosuke Yokoyama, Go Kamoshida, +7

Journal of Biological Chemistry