Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Aki A. Murakami"'
Autor:
Tomasz Brzoska, Aki Tanaka-Murakami, Yuko Suzuki, Hideto Sano, Naohiro Kanayama, Tetsumei Urano
Publikováno v:
PLoS ONE, Vol 10, Iss 3, p e0122196 (2015)
The fibrinolytic system plays a pivotal role in the regulation of hemostasis; however, it remains unclear how and when the system is triggered to induce thrombolysis. Using intra-vital confocal fluorescence microscopy, we investigated the process of
Externí odkaz:
https://doaj.org/article/534f40dbe06242a19a0421d95d69b7f7
Publikováno v:
Journal of the American Society of Brewing Chemists. 67:189-192
Beer photooxidation (lightstruck reaction) creates the well-known, intensely flavor-active compound 3-methyl-2-butene-1-thiol (MBT). The sensory threshold in beer for this malodorous compound is 2–...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1291420fa2eea6b2d4a1535d1b8cd718
https://doi.org/10.1094/asbcj-2009-0910-02
https://doi.org/10.1094/asbcj-2009-0910-02
Autor:
Aki Tanaka-Murakami
Publikováno v:
Obstetrics and Gynaecology Cases - Reviews. 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9a75766c08286597232ecdde1bc7c43
https://doi.org/10.23937/2377-9004/1410067
https://doi.org/10.23937/2377-9004/1410067
Autor:
Yuko Suzuki, Tetsumei Urano, Naohiro Kanayama, Tomasz Brzoska, Aki Tanaka-Murakami, Hideto Sano
Publikováno v:
PLoS ONE
PLoS ONE, Vol 10, Iss 3, p e0122196 (2015)
PLoS ONE, Vol 10, Iss 3, p e0122196 (2015)
The fibrinolytic system plays a pivotal role in the regulation of hemostasis; however, it remains unclear how and when the system is triggered to induce thrombolysis. Using intra-vital confocal fluorescence microscopy, we investigated the process of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::606399f4b62c6c4e75c085aec95844d6
https://pubmed.ncbi.nlm.nih.gov/25806939
https://pubmed.ncbi.nlm.nih.gov/25806939
Publikováno v:
Journal of the American Society of Brewing Chemists. 51:70-74
Three-methyl-2-butene-1-thiol, the compound responsible for the light-struck character in beer, was determined at levels below 1 ng/L in beer. The sensory threshold in American lagers is 1–5 ng/L. ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80f67f96a0c47f26014a184c9f311d8c
https://doi.org/10.1094/asbcj-51-0070
https://doi.org/10.1094/asbcj-51-0070
Publikováno v:
Journal of the Institute of Brewing. 92:452-456
The α-acids, β-acids, iso-α-acids, hulupones and humulinic acid have been separated by gas chromatography utilising the cool on-column injection technique on various bonded phase capillary columns. The α-acids were separated into cohumulone and h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7daabbaf1f0401cb4208ef06bad6141a
https://doi.org/10.1002/j.2050-0416.1986.tb04439.x
https://doi.org/10.1002/j.2050-0416.1986.tb04439.x
Publikováno v:
Journal of the American Society of Brewing Chemists. 47:35-42
The effects of hop variety on the beer volatile constituents resulting from kettle hopping were studied. Three specially brewed beers, each hopped with single varieties of hops (Hallertau, Galena, ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edc99397a3c2cca1ab1f453ca719961d
https://doi.org/10.1094/asbcj-47-0035
https://doi.org/10.1094/asbcj-47-0035
Publikováno v:
Journal of the American Society of Brewing Chemists. 44:33-37
Fabrication of the necessary hardware to develop a high-resolution headspace method for analysis of beer volatiles is described. Beer volatiles were entrapped and enriched on a porous polymer trap....
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f029fcd7f237ad252addfaf57ddd8a81
https://doi.org/10.1094/asbcj-44-0033
https://doi.org/10.1094/asbcj-44-0033
Publikováno v:
Journal of the American Society of Brewing Chemists. 45:19-23
The purpose of this research was to identify important hop-derived flavor compounds in beer. Unlike much previous work in this area, we used a recently developed headspace analysis method. Briefly,...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d359a098328ee22557af938d7a4dd5b4
https://doi.org/10.1094/asbcj-45-0019
https://doi.org/10.1094/asbcj-45-0019
Publikováno v:
Journal of Agricultural and Food Chemistry. 27:450-452
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e82bf1d4084fdf7769b81a8edb08ff4
https://doi.org/10.1021/jf60222a030
https://doi.org/10.1021/jf60222a030