Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Chieko Nakamura"'
Publikováno v:
Journal of Biochemistry and Biotechnology.
Gluten-free bread was made from Gagome kelp, wheat starch, sugar, compressed yeast, and water. When the Gagome kelp was digested with pepsin or treated with ethyl ether, bread baked with the deproteinized or defatted Gagome kelp did not display worse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d785fb8dd2814e4018906de62e6b5e5c
https://doi.org/10.35841/biochemistry-biotechnology.1.1.28-33
https://doi.org/10.35841/biochemistry-biotechnology.1.1.28-33
Publikováno v:
Food Science and Technology Research. 20:613-619
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4515365a8a21dde1a47f50fa8450f2d0
https://doi.org/10.3136/fstr.20.613
https://doi.org/10.3136/fstr.20.613
Publikováno v:
Food Science and Technology Research. 18:543-548
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06b91799c9555e9fcc3547fea2f995da
https://doi.org/10.3136/fstr.18.543
https://doi.org/10.3136/fstr.18.543
Publikováno v:
Food Science and Technology Research. 14:431-436
A soft wheat flour, Tokutakaragasa (protein 9.69 %), was dry-heated at 120°C for 10, 20, 30, 60, and 120 minutes, and baked into Kasutera cakes (Japanese sponge cakes). The volume of Kasutera cake increased with duration of dry-heating. Also, the st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3dda076b4b851bab09455869dc5b63b
https://doi.org/10.3136/fstr.14.431
https://doi.org/10.3136/fstr.14.431
Autor:
Chieko Nakamura, Masaharu Seguchi
Publikováno v:
Food Science and Technology Research. 13:221-226
Various protein containing soft wheat flours were stored at room temperature (15-25°C ) for 12 months. Pancakes baked using these flours yielded higher pancake springiness when tested. The wheat flours were fractionated to water solubles, gluten, pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c7407ce33c97fcfca99b6ee639402d4
https://doi.org/10.3136/fstr.13.221
https://doi.org/10.3136/fstr.13.221
Publikováno v:
Food Science and Technology Research. 13:351-355
Four kinds of soft wheat flours, Takaragasa gold, Furian, Tokutakaragasa and Aokoma (protein 9.06, 9.30, 9.69 and 10.17%, respectively), which were commercially used for sugar- and protein-rich Kasutera cake, were stored at room temperature (15-25°C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d2254606f26d9d4abef3acb9a2f9209
https://doi.org/10.3136/fstr.13.351
https://doi.org/10.3136/fstr.13.351
Publikováno v:
Journal of Orthopaedic Science. 9:629-634
We report two cases of rheumatoid arthritis (RA) with upper thoracic myelopathy and a review of the literature. Clinical data of a 47-year-old woman (case 1) and a 54-year-old woman (case 2) are described. Case 1 showed a transverse-type myelopathy a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a31dd3a419343f0a52fb4242408277de
https://doi.org/10.1007/s00776-004-0827-y
https://doi.org/10.1007/s00776-004-0827-y
Publikováno v:
Cereal Chemistry Journal. 81:633-636
Dried egg white protein was heated at 120°C for 1 hr, added to a fresh wheat flour (protein 8.6%), and the protein and wheat flour were subjected to acetic acid (pH 3.5) fractionation. The results showed that egg white protein increased the binding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acd21b401064830227872bcd9c7874c0
https://doi.org/10.1094/cchem.2004.81.5.633
https://doi.org/10.1094/cchem.2004.81.5.633
Autor:
Masaru Odashima, Tamotsu Matsuhashi, Chieko Nakamura, Michiro Otaka, Sayuri Kato, Sumio Watanabe, Mario Jin, Toshihiro Sato, Noriaki Konishi
Publikováno v:
Digestive Diseases and Sciences. 47:2799-2804
An antiulcer drug, zinc l-carnosine (polaprezinc), provides gastric mucosal protection against various irritants. In this study, we evaluated the effects of zinc l-carnosine on expression of 72-kDa heat shock protein (HSP72, stress inducible HSP70),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cbf24509487a3370a183e4502a01b0f
https://doi.org/10.1023/a:1021029927386
https://doi.org/10.1023/a:1021029927386
Autor:
Masahiko Kanamori, Takeshi Oya, Chieko Nakamura, Yo-ichi Nabeshima, Hiraku Motomura, Masakiyo Sasahara, Ayano Tokunaga, Akihiro Umezawa, Tomoatsu Kimura, Shin Ishizawa, Toshihiko Fujimori, Yoko Ishii
Publikováno v:
Journal of bone and mineral research : the official journal of the American Society for Bone and Mineral Research. 23(9)
Mesenchymal stromal cells (MSCs) in bone marrow are important for bone homeostasis. Although platelet-derived growth factor (PDGF) has been reported to be involved in osteogenic differentiation of MSCs, the role remains controversial and the network
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3b5efad16c79af17a2134b88d1f4fd2
https://pubmed.ncbi.nlm.nih.gov/18410236
https://pubmed.ncbi.nlm.nih.gov/18410236