Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Geng JT"'
Autor:
Wang Z; College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China., Liu S; College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China., Yang W; College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China., Geng JT; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Huang T; College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China., Wei H; College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China., Qiao Z; College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China., Jia R; College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China. Electronic address: jiaru@nbu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Dec 15; Vol. 461, pp. 140893. Date of Electronic Publication: 2024 Aug 15.
Autor:
Wan XY; College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 30045, China., Pan YP; College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 30045, China., Shu M; College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 30045, China., Geng JT; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan, Minato-ku, Tokyo 108-8477, Japan., Wu GP; College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 30045, China. Electronic address: jdwgp@163.com., Zhong C; College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 30045, China. Electronic address: zhongchan@jxau.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Mar; Vol. 262 (Pt 2), pp. 130097. Date of Electronic Publication: 2024 Feb 09.
Autor:
Shi Y; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Geng JT; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan. Electronic address: gengjieting@kaiyodai.ac.jp., Yoshida Y; Nichimo Co., Ltd., 2-2-20, Higashi-Shinagawa, Shinagawa-ku, Tokyo 140-0002, Japan., Jiang J; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Osako K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan.
Publikováno v:
Food chemistry [Food Chem] 2023 Jul 01; Vol. 413, pp. 135635. Date of Electronic Publication: 2023 Feb 04.
Autor:
Chen C; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan; Wilmar Japan Co., Ltd., Maniera Ginza 8F, 2-10-8, Ginza, Chuo-Ku, Tokyo 104-0061, Japan., Geng JT; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan. Electronic address: gengjieting@kaiyodai.ac.jp., Thanathornvarakul N; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Keratimanoch S; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Üçyol N; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Okazaki E; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Osako K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan.
Publikováno v:
Food chemistry [Food Chem] 2022 Mar 30; Vol. 373 (Pt B), pp. 131516. Date of Electronic Publication: 2021 Nov 02.
Autor:
Yan R; Nanjing Brain Hospital, Medical School, Nanjing University, 22 Hankou Road, Nanjing, 210093, China.; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China., Geng JT; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China.; Affiliated Mental Health Center & Hangzhou Seventh People's Hospital, Zhejiang University School of Medicine, Hangzhou, China., Huang YH; Nanjing Brain Hospital, Medical School, Nanjing University, 22 Hankou Road, Nanjing, 210093, China.; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China., Zou HW; Nanjing Brain Hospital, Medical School, Nanjing University, 22 Hankou Road, Nanjing, 210093, China.; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China., Wang XM; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China., Xia Y; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China., Zhao S; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China., Chen ZL; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China., Zhou H; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China., Chen Y; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China., Yao ZJ; Nanjing Brain Hospital, Medical School, Nanjing University, 22 Hankou Road, Nanjing, 210093, China. zjyao@nju.edu.cn.; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China. zjyao@nju.edu.cn.; School of Biological Sciences and Medical Engineering, Southeast University, No. 2 sipailou, Nanjing, 210096, China. zjyao@nju.edu.cn., Shi JB; Department of psychiatry, the Affiliated Brain Hospital of Nanjing Medical University, 264 Guangzhou Road, Nanjing, 210029, China. shijiabo0919@aliyun.com., Lu Q; School of Biological Sciences and Medical Engineering, Southeast University, No. 2 sipailou, Nanjing, 210096, China. luq@seu.edu.cn.; Child Development and Learning Science, Key Laboratory of Ministry of Education, Nanjing, 210096, China. luq@seu.edu.cn.
Publikováno v:
BMC psychiatry [BMC Psychiatry] 2022 Feb 24; Vol. 22 (1), pp. 146. Date of Electronic Publication: 2022 Feb 24.
Autor:
Keratimanoch S; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Takahashi K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Kuda T; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Okazaki E; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Geng JT; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan., Osako K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan. Electronic address: osako@kaiyodai.ac.jp.
Publikováno v:
Food chemistry [Food Chem] 2022 Jan 01; Vol. 366, pp. 130692. Date of Electronic Publication: 2021 Jul 24.
Autor:
Bao WW; National and Local Joint Engineering Laboratory for Slag Comprehensive Utilization and Environmental Technology, School of Materials Science and Engineering, Shaanxi University of Technology, Hanzhong, China., Li R; Key Laboratory of Rubber-Plastic of Ministry of Education (QUST), School of Polymer Science and Engineering, Qingdao University of Science and Technology, Qingdao, China., Dai ZC; Key Laboratory of Rubber-Plastic of Ministry of Education (QUST), School of Polymer Science and Engineering, Qingdao University of Science and Technology, Qingdao, China., Tang J; Key Laboratory of Rubber-Plastic of Ministry of Education (QUST), School of Polymer Science and Engineering, Qingdao University of Science and Technology, Qingdao, China., Shi X; National and Local Joint Engineering Laboratory for Slag Comprehensive Utilization and Environmental Technology, School of Materials Science and Engineering, Shaanxi University of Technology, Hanzhong, China., Geng JT; Key Laboratory of Rubber-Plastic of Ministry of Education (QUST), School of Polymer Science and Engineering, Qingdao University of Science and Technology, Qingdao, China., Deng ZF; National and Local Joint Engineering Laboratory for Slag Comprehensive Utilization and Environmental Technology, School of Materials Science and Engineering, Shaanxi University of Technology, Hanzhong, China., Hua J; Key Laboratory of Rubber-Plastic of Ministry of Education (QUST), School of Polymer Science and Engineering, Qingdao University of Science and Technology, Qingdao, China.
Publikováno v:
Frontiers in chemistry [Front Chem] 2020 Sep 10; Vol. 8, pp. 679. Date of Electronic Publication: 2020 Sep 10 (Print Publication: 2020).
Autor:
Deng ZF; National and Local Joint Engineering Laboratory for Slag Comprehensive Utilization and Environmental Technology, School of Materials Science and Engineering, Shaanxi University of Technology (SNUT), Hanzhong, China., Li R; Key Laboratory of Rubber-Plastics of Ministry of Education, Shandong Province, School of Polymer Science & Engineering, Qingdao University of Science & Technology, Qingdao, China., Geng JT; Key Laboratory of Rubber-Plastics of Ministry of Education, Shandong Province, School of Polymer Science & Engineering, Qingdao University of Science & Technology, Qingdao, China., Zheng M; Key Laboratory of Rubber-Plastics of Ministry of Education, Shandong Province, School of Polymer Science & Engineering, Qingdao University of Science & Technology, Qingdao, China., Li LQ; National and Local Joint Engineering Laboratory for Slag Comprehensive Utilization and Environmental Technology, School of Materials Science and Engineering, Shaanxi University of Technology (SNUT), Hanzhong, China., Shi X; National and Local Joint Engineering Laboratory for Slag Comprehensive Utilization and Environmental Technology, School of Materials Science and Engineering, Shaanxi University of Technology (SNUT), Hanzhong, China., Ren WQ; National and Local Joint Engineering Laboratory for Slag Comprehensive Utilization and Environmental Technology, School of Materials Science and Engineering, Shaanxi University of Technology (SNUT), Hanzhong, China., Meng ZY; National and Local Joint Engineering Laboratory for Slag Comprehensive Utilization and Environmental Technology, School of Materials Science and Engineering, Shaanxi University of Technology (SNUT), Hanzhong, China., Ji ZT; National and Local Joint Engineering Laboratory for Slag Comprehensive Utilization and Environmental Technology, School of Materials Science and Engineering, Shaanxi University of Technology (SNUT), Hanzhong, China., Hua J; Key Laboratory of Rubber-Plastics of Ministry of Education, Shandong Province, School of Polymer Science & Engineering, Qingdao University of Science & Technology, Qingdao, China.
Publikováno v:
Frontiers in chemistry [Front Chem] 2020 Apr 15; Vol. 8, pp. 231. Date of Electronic Publication: 2020 Apr 15 (Print Publication: 2020).
Autor:
Geng JT; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan., Takahashi K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan. Electronic address: kigen@kayodai.ac.jp., Kaido T; General Foods Laboratory, Natori Co., Ltd, Toshima 8-3-3, Kita-ku, Tokyo 114-0003, Japan., Kasukawa M; General Foods Laboratory, Natori Co., Ltd, Toshima 8-3-3, Kita-ku, Tokyo 114-0003, Japan., Okazaki E; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan., Osako K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan.
Publikováno v:
Food chemistry [Food Chem] 2019 Jun 15; Vol. 283, pp. 324-330. Date of Electronic Publication: 2019 Jan 17.
Autor:
Geng JT; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan., Kaido T; General Foods Laboratory, Natori Co., Ltd, Toshima 8-3-3, Kita-ku, Tokyo 114-0003, Japan., Kasukawa M; General Foods Laboratory, Natori Co., Ltd, Toshima 8-3-3, Kita-ku, Tokyo 114-0003, Japan., Takahashi K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan., Okazaki E; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan., Osako K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan. Electronic address: osako@kaiyodai.ac.jp.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2017 Jul; Vol. 97, pp. 231-239. Date of Electronic Publication: 2017 Apr 18.