Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Chikara Tokunaga"'
Publikováno v:
Food Chemistry. 115(3):1011-1018
This study was conducted to investigate the changes in lipids and their effect on the taste of migaki-nishin during drying. Lipid was extracted from herring fillets on different drying stages to measure the degree of lipid oxidation and changes in li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::229a7288e92f32df5f9d62a25a21db01
http://hdl.handle.net/2115/42986
http://hdl.handle.net/2115/42986
Autor:
Chikara Tokunaga
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 103:100-103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01fee1d7924612f26318b62d48be224b
https://doi.org/10.6013/jbrewsocjapan1988.103.100
https://doi.org/10.6013/jbrewsocjapan1988.103.100
Autor:
Daniel J. Klionsky, Wei-Pang Huang, Takeshi Noda, Misuzu Baba, Chikara Tokunaga, John Kim, Yoshinori Ohsumi
Publikováno v:
The Journal of Cell Biology
In nutrient-rich, vegetative conditions, the yeast Saccharomyces cerevisiae transports a resident protease, aminopeptidase I (API), to the vacuole by the cytoplasm to vacuole targeting (Cvt) pathway, thus contributing to the degradative capacity of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9350704ae12af790335b63366e2fd548
https://doi.org/10.1083/jcb.148.3.465
https://doi.org/10.1083/jcb.148.3.465
Publikováno v:
Journal of Bioscience and Bioengineering. 108:121-123
Aovps5 gene was isolated from Aspergillus oryzae as a homologue to S. cerevisiae VPS5 gene which encodes a polypeptide consisting of 451 amino acids that is nearly 32% homologous to Vps5p. Three Aovps5 gene disruptants were generated and they showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc29aeb2cb627061a193be3a177cec5c
https://doi.org/10.1016/j.jbiosc.2009.02.019
https://doi.org/10.1016/j.jbiosc.2009.02.019
Autor:
Vijay Lyall, Shobha Mummalaneni, Hiroko Nakakuki, Noboru Fujii, John A. DeSimone, Makoto Egi, Chikara Tokunaga, Tam-Hao T. Phan, Tadayoshi Katsumata
Publikováno v:
Chemical Senses
Maillard reacted peptides (MRPs) were synthesized by conjugating a peptide fraction (1000–5000 Da) purified from soy protein hydrolyzate with galacturonic acid, glucosamine, xylose, fructose, or glucose. The effect of MRPs was investigated on human
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::584f6f9ab6a07cb2ebedcebd311ad5bd
https://pubmed.ncbi.nlm.nih.gov/18603652
https://pubmed.ncbi.nlm.nih.gov/18603652