Výsledky vyhledávání - "Etsu Kishida"

Akademický článek

Quantitative analysis of ceramide molecular species by high performance liquid chromatography

Autor: Midori Yano, Etsu Kishida, Yuka Muneyuki, Yasuo Masuzawa

Publikováno v: Journal of Lipid Research, Vol 39, Iss 10, Pp 2091-2098 (1998)

A method was developed for quantitative analysis of molecular species of ceramide (N-acyl-sphingosine) and dihydroceramide (N-acyl sphinganine) by high performance liquid chromatography (HPLC). Various N-acyl chain-containing ceramides or dihydrocera

Externí odkaz: https://doaj.org/article/635c141e5d7b4d63975c45078df56f82

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Status of the Planning and Evaluation of Food and Nutrition Education at Schools in Japan: A Comparison Based on the Existence of a Registered Dietitian’s License and the Time of the License Acquisition

Autor: Rie Akamatsu, Mieko Kanbe, Etsu Kishida, Kumi Eto, Takayo Inayama, Akemi Nanakanishi

Publikováno v: The Japanese Journal of Nutrition and Dietetics. 76:89-97

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::185a76129b164306dbb4dc29f7a4a5a8
https://doi.org/10.5264/eiyogakuzashi.76.89

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食文化に関する学習内容を取り入れた食育実践の効果－小学校３年生を対象に教科と総合的な学習の時間を関連づけた実践－

Autor: Yoko, Nose, Etsu, Kishida

Publikováno v: 国際研究論叢 : 大阪国際大学紀要 = OIU journal of international studies. 26(2):105-117

We examined the effects of nutrition education and the study of food culture in an integrated study of third grade elementary school students. The goal was to gain awareness about Japanese food culture and to cultivate feelings of gratitude toward fo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::a975a9ccdcf9f6a9c70efaaa52bc8ead
http://id.nii.ac.jp/1197/00000017/

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Reproduction and Palatability of Iri-sake, a Seasoning Used in the Edo Period: Component Properties and Sensory Evaluation

Autor: Shinobu Tominaga, Etsu Kishida

Publikováno v: JOURNAL OF THE BREWING SOCIETY OF JAPAN. 107:647-651

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ca1b0a508726d678eb23c8acd9fcabe5
https://doi.org/10.6013/jbrewsocjapan.107.647

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Relationship between eating habits and unidentified complaints in high school students

Autor: Akiko Harada, Midori Yano, Tomoko Osera, Etsu Kishida

Publikováno v: Journal for the Integrated Study of Dietary Habits. 22:213-221

思春期である高校生の食生活実態を調査し, 食生活改善のオペラント強化因子の1つとして不定愁訴の利用を考えた。食事バランスガイドを用いて, 食物摂取頻度状況を各料理区分別の過�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3dcd3e166f06b849972842f03f66f70a
https://doi.org/10.2740/jisdh.22.213

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Docosahexaenoic acid enrichment can reduce L929 cell necrosis induced by tumor necrosis factor

Autor: Yasuo Masuzawa, Michiko Tajiri, Etsu Kishida

Publikováno v: Biochimica et Biophysica Acta - Molecular and Cell Biology of Lipids. 1761(4):454-462

We previously reported that docosahexaenoic acid (DHA) attenuated tumor necrosis factor (TNF)-induced apoptosis in human monocytic U937 cells (J. Nutr. 130: 1095-1101, 2000). In the present study, we examined the effects of DHA and other polyunsatura

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10e966f9882c2926f1d906f03181cb40
http://hdl.handle.net/10132/1803

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Relationship between food aversion and eating habits in junior high school students in Japan

Autor: Etsu Kishida, Yukiko Yamamoto, Mitsue Yamaguchi

Publikováno v: Journal for the Integrated Study of Dietary Habits. 16:313-319

This study was examined possible effects of eating habits on the food aversion of school children. The subjects were 1,100 of junior high-school students. They asked if they dislike or not 15 kinds of foods that are served commonly in their daily mea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1d2753c0f93710a2efed2f3359180e31
https://doi.org/10.2740/jisdh.16.313

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Effects of Seasonings on the Stability of Ascorbic Acid in a Cooking Model System

Autor: Yasuo Masuzawa, Shosuke Kojo, Tomoko Maeda, Akiko Nishihama, Etsu Kishida

Publikováno v: Journal of Nutritional Science and Vitaminology. 50:431-437

The thermolability of ascorbic acid (AA) in aqueous solution at 100 degrees C was assessed in the presence of various seasonings commonly used in Japanese-style cooking. A model system approximated Japanese cooking with regard to the concentrations o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee59645b61a71e356ae03befa974a037
https://doi.org/10.3177/jnsv.50.431

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Docosahexaenoic Acid and Vitamin E Can Reduce Human Monocytic U937 Cell Apoptosis Induced by Tumor Necrosis Factor

Autor: Yasuo Masuzawa, Midori Yano, Maiko Iwasaki, Shosuke Kojo, Etsu Kishida

Publikováno v: The Journal of Nutrition. 130:1095-1101

The effects of polyunsaturated fatty acids and vitamin E on tumor necrosis factor (TNF)-induced apoptosis of human monocytic U937 cells was explored to assess to what extent these nutrients could attenuate apoptosis. Preincubation of U937 cells with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8601fe62b1d1417e2ead3a2718c0ddeb
https://doi.org/10.1093/jn/130.5.1095

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Fractionation of Wild Rice (Zizania palustris) Polysaccharides and Characterization of the Starch Fraction

Autor: Motoko Tahara, Akira Misaki, Etsu Kishida

Publikováno v: Nippon Eiyo Shokuryo Gakkaishi. 53:111-118

北アメリカ原産のイネ科マコモ属の単子葉植物, ワイルドライス (Zizania palustris) は, その独特の風味が好まれている。我々はその特異なテクスチャーに関連する成分としてデンプンおよび

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::08c98d652d3c91a69f1a381dedece383
https://doi.org/10.4327/jsnfs.53.111

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