Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Fujita, Mutsumi"'
Autor:
Fujita, Mutsumi *, Sato-Shigeta, Minami, Mori, Hiroki, Iwasa, Akihiko, Kawai, Nobuhiko, Hassan, Ali H., Tanaka, Eiji
Publikováno v:
In Ultrasound in Medicine & Biology April 2019 45(4):944-953
Autor:
Fujita, Mutsumi, Sato-Shigeta, Minami, Mori, Hiroki, Iwasa, Akihiko, Kawai, Nobuhiko, Hassan, Ali H., Tanaka, Eiji
Publikováno v:
Ultrasound in Medicine and Biology. 45(4):944-953
The aim of this study was to assess the effect of low-intensity pulsed ultrasound (LIPUS) application on rat temporomandibular joints (TMJs) with early-stage of osteoarthritis-like conditions induced by mechanical overloading. Fifteen-week-old male W
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::7ef7de85f783ca0b440281145dd291ad
http://repo.lib.tokushima-u.ac.jp/113373
http://repo.lib.tokushima-u.ac.jp/113373
Publikováno v:
佐野日本大学短期大学研究紀要. (29):31-37
We considered developing new confectionery utilizing Imo-fry which is the local food of Sano City as a motif. Research was focused on puffed snack which uses extruder. We studied structural observation and physical properties evaluation about influen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::d2b200062c14abe497f64b7ffe49bce2
https://sanotan.repo.nii.ac.jp/records/126
https://sanotan.repo.nii.ac.jp/records/126
Publikováno v:
佐野日本大学短期大学研究紀要. (29):39-46
"Tochiotome" and "Skyberry" that are out of the standard are discarded. We aimed at these being used. In this paper, We studied an optimal method to make "Tochiotome" and "Skyberry" powder. Furthermore, We examined the way that the color of strawberr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::a97305389b55248f1b5fb648d727c781
https://sanotan.repo.nii.ac.jp/records/127
https://sanotan.repo.nii.ac.jp/records/127
Publikováno v:
佐野短期大学研究紀要. (28):133-141
Study on original dessert recipe suggestion. 66 recipes were submitted from students. The 14 recipes were chosen by competition. And, the 14 recipes were developed. We chose 3 recipes from them, and we decided to serve them for tasting at the Michino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::21666acdb91d8ae558c039640bab0055
https://sanotan.repo.nii.ac.jp/records/113
https://sanotan.repo.nii.ac.jp/records/113
Autor:
Ishibashi, Miyuki, Ito, Naomi, Fujita, Mutsumi, Furue, Hisashi, Yamaji, Tohru, Ishibashi, M, Ito, N, Fujita, M, Furue, H, Yamaji, T
Publikováno v:
Cancer (0008543X); Jan1994, Vol. 73 Issue 1, p191-195, 5p