Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Atsushi Masayama"'
Publikováno v:
Japanese Journal of Food Chemistry & Safety; 2023, Vol. 30 Issue 1, p23-28, 6p
Publikováno v:
Japanese Journal of Food Chemistry & Safety; 2023, Vol. 30 Issue 1, p37-42, 6p
Autor:
Tetsuo Yamano, Atsushi Masayama, Tadashi Nakatani, Kyohei Kiyota, Yukihiko Yamaguchi, Naoya Kakutani
The content and composition of paralytic shellfish toxins (PSTs) in Japanese basket clam (Corbicula japonica) and mussels (Mytilus galloprovincialis) from Osaka Bay, Japan, were investigated using a mouse bioassay (MBA) and hydrophilic interaction li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00874d4410a4c67a9e7e7d30c39a1013
Publikováno v:
Food Control. 84:70-74
Enzyme-linked immunosorbent assay (ELISA) is commonly used to detect trace gluten in foods; however, ELISA for the determination of gluten is affected by matrices from various ingredients, such as plant proanthocyanidins (PACs). In the case of chocol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc467e2366a819b798041c91ddf1c38f
https://doi.org/10.1016/j.foodcont.2017.07.025
https://doi.org/10.1016/j.foodcont.2017.07.025
Publikováno v:
Japanese Journal of Food Chemistry & Safety; 2021, Vol. 28 Issue 3, p138-145, 8p
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 58(3)
In this study, species-specific identification of five toxic mushrooms, Chlorophyllum molybdites, Gymnopilus junonius, Hypholoma fasciculare, Pleurocybella porrigens, and Tricholoma ustale, which have been involved in food-poisoning incidents in Japa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c835ba8f263f05d9321e8d2333c8ee9
https://pubmed.ncbi.nlm.nih.gov/28690303
https://pubmed.ncbi.nlm.nih.gov/28690303
Autor:
Atsushi Masayama, Sachiko Kakimoto, Chie Nomura, Kaoru Awazu, Satoshi Takatori, Keiji Kajimura, Mizuka Yamaguchi, You Kakimoto
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 58(1)
Histamine food poisoning is caused by ingestion of spoiled fish containing high levels of histamine. This paper reports cases in which histamine was detected in Osaka prefecture in fiscal year 2015 in a survey of fish and fishery products on the mark
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54f95c1fdda9304a4e4601835a10d730
https://pubmed.ncbi.nlm.nih.gov/28260732
https://pubmed.ncbi.nlm.nih.gov/28260732
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 52:348-353
A method for identification of fish species using three different mitochondrial DNA regions, 16S rRNA, cytochrome b and cytochrome c gene fragments, was investigated. The combined use of all three regions enabled reliable species identification in no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0caf092e7e93aedd2e52a2b168427be
https://doi.org/10.3358/shokueishi.52.348
https://doi.org/10.3358/shokueishi.52.348
Publikováno v:
Journal of Chromatography A. 1216:6077-6080
An HPLC-based method has been developed for composition analysis of six positional isomers of phosphatidylinositol (PI), of which the phosphatidyl group was connected to different positions of the myo-inositol moiety. The method employed a combinatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7df257b19c22d260e7670c933e4196bb
https://doi.org/10.1016/j.chroma.2009.06.064
https://doi.org/10.1016/j.chroma.2009.06.064
Autor:
Michie Moriyama, Shiro Kato, Kenji Urakami, Keishi Hamasaki, Atsushi Masayama, Ryuichi Moriyama, Seiko Shimamoto, Tohru Yoshimura, Shio Makino
Publikováno v:
Genes & Genetic Systems. 81:227-234
In Clostridium perfringens S40, spore germination-specific enzymes are synthesized during sporulation. Previous reports have demonstrated that two cortex-lytic enzymes, SleC and SleM, and a component of germination-specific protease, CspC, are locate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::155f1eab9598b093a0ef96fb982b3f6d
https://doi.org/10.1266/ggs.81.227
https://doi.org/10.1266/ggs.81.227