Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Hanjun Tang"'
Publikováno v:
Food Science and Technology Research. 29:47-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14fec5db4454f6c30cacb872d6d1251f
https://doi.org/10.3136/fstr.fstr-d-22-00103
https://doi.org/10.3136/fstr.fstr-d-22-00103
Publikováno v:
Annals of Palliative Medicine. 10:12488-12497
At present, the use of arterial spin-labeling (ASL) imaging to assess the recurrence of gliomas and post-treatment radiation effect (PTRE) is limited, and the results of studies on ASL are quite different. To date, no multi-center, large-scale studie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2e2780e4503775904d500f31ddfa7b7
https://doi.org/10.21037/apm-21-3319
https://doi.org/10.21037/apm-21-3319
Autor:
Nobuhiro Zaima, Hanjun Tang, Yukihiro Yokota, Teruyoshi Tanaka, Tatsuya Moriyama, Yukio Kawamura
Publikováno v:
Journal of Nutritional Science and Vitaminology. 62:341-349
Postmenopausal diabetes is exacerbated by estrogen deficiency. Ovariectomized (OVX) animal models can be used to develop strategies for preventing or treating postmenopausal symptoms. We previously found that a diet containing kudzu (Pueraria lobata)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3478cb08c5a30fdf4eb6c59322b8b495
https://doi.org/10.3177/jnsv.62.341
https://doi.org/10.3177/jnsv.62.341
Publikováno v:
Biofactors. 2004, Vol. 22 Issue 1-4, p107-110. 4p. 4 Graphs.
Publikováno v:
Food Science and Technology Research. 13:73-78
The structural properties of starches isolated from five quinoa lines were characterized. All quinoa starches used in the study exhibited the A-type of diffraction pattern. The starches were waxy, with low amylose contents (5.2 to 10.9%) and high deg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6742537ff38469b029b72e1bb1b37885
https://doi.org/10.3136/fstr.13.73
https://doi.org/10.3136/fstr.13.73
Publikováno v:
Carbohydrate Polymers. 63:555-560
The main hypotheses and the data regarding the starch granule structure and behaviour were gathered and considered comprehensively in this paper. The starch molecules such as amylopectin, amylose and intermediate materials, the non-starch molecules s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::735074a5cf4712fd47a44293b8964e57
https://doi.org/10.1016/j.carbpol.2005.10.016
https://doi.org/10.1016/j.carbpol.2005.10.016
Publikováno v:
Carbohydrate Polymers. 59:197-204
In order to elucidate the mechanism of freezing damage of adzuki Nama-An (non-sugar bean jam), changes in the tissue structure of Nama-An and degree of damage according to different freeze-speeds and thawing conditions were investigated in this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43387d3e9ce7f7794fc612c8acfcba75
https://doi.org/10.1016/j.carbpol.2004.09.012
https://doi.org/10.1016/j.carbpol.2004.09.012
Publikováno v:
Carbohydrate Polymers. 59:11-17
Normal wheat grains were milled into nine fractions (A–I) ranging from the surface layer to the center of a grain with a modified machine used for polishing brewers' rice. Starch granules were isolated from the fractions in this study. Amylose cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf15ad495179354e85f9e03039bda2d9
https://doi.org/10.1016/j.carbpol.2004.08.029
https://doi.org/10.1016/j.carbpol.2004.08.029
Publikováno v:
Carbohydrate Polymers. 57:145-152
Normal and waxy barley grains were divided into eight fractions (A–H) from the surface layer to the center with a machine used to polish brewers' rice, respectively. The large, medium and small granule starches were isolated from the fractions. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f93a1180a33be6e36831385d527d7e52
https://doi.org/10.1016/j.carbpol.2004.03.023
https://doi.org/10.1016/j.carbpol.2004.03.023
Publikováno v:
Carbohydrate Polymers. 49:217-224
The structure and functionality of large, medium and small starch granules from normal and waxy barley were examined. The median size of large, medium and small granules was 18.1, 11.4 and 2.2 μm and 17.2, 9.2 and 2.0 μm in normal and waxy starch,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f88a1a73989dc1942fef26207c4755a
https://doi.org/10.1016/s0144-8617(01)00329-0
https://doi.org/10.1016/s0144-8617(01)00329-0