Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Haruo Tomita"'
Publikováno v:
International Journal of Photoenergy, Vol 2013 (2013)
The effects of malonic acid derivatives and acetic acid derivatives as coadsorbents on the photovoltaic performance of D908 dye-sensitized nanocrystalline TiO2 solar cells were investigated. Each of phenylmalonic acid (PMA) and cyclopentylacetic acid
Externí odkaz:
https://doaj.org/article/c501c066ddd1473ba62aab390a206bf5
Publikováno v:
Journal of Food Engineering. 243:33-38
When grains of rice are heated and processed, the “water absorption process” that changes the grains from dry state to a state where gelatinization is possible, is an important step. We developed an innovative method in which a digital microscope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92f5934f4e8c67aad6d4f9abc5bb796c
https://doi.org/10.1016/j.jfoodeng.2018.08.034
https://doi.org/10.1016/j.jfoodeng.2018.08.034
Publikováno v:
Journal of Cereal Science. 79:80-85
We have established a novel quantification method for the evaluation of cooked rice retrogradation by means of X-ray diffraction (XRD). We have focused on the diffraction peak at 5.5° 2θ, which is a single isolated peak apart from the fingerprint r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e787f9545c4e3346036030a0dfcff5bf
https://doi.org/10.1016/j.jcs.2017.09.013
https://doi.org/10.1016/j.jcs.2017.09.013
Publikováno v:
Journal of Food Science. 82:202-207
Cooking can change the polyphenol contents of eggplant. This study elucidated the effects of grilling on total polyphenol content (TPC), antioxidant capacity, and the inner structures of eggplant. After identical hollowing, cylindrical eggplant sampl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27e19c73973a937b053d16192e98074d
https://doi.org/10.1111/1750-3841.13567
https://doi.org/10.1111/1750-3841.13567
Publikováno v:
Journal of Food Science. 81:C1899-C1907
The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f180578500a23ac36f8528ce178f941f
https://doi.org/10.1111/1750-3841.13367
https://doi.org/10.1111/1750-3841.13367
Publikováno v:
Journal of Food Engineering. 178:124-136
This study aimed to analyze experimentally and by modeling the shrinkage deformation of Japanese eggplant ( Solanum melongena ) during roasting by simultaneous heat and moisture transport model coupled with a structural mechanics model applicable to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ef535efa4274f451c27b8a1345750a5
https://doi.org/10.1016/j.jfoodeng.2016.01.013
https://doi.org/10.1016/j.jfoodeng.2016.01.013
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 6(3):627-637
Food Science & Nutrition, 6(3):627-637
Despite growing demand for more healthful frozen pizza, current technologies for increasing potential healthfulness such as reformulation or enrichment of raw ingredients may lead to undesirable changes in the final product. This study evaluated alte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94de281dac2e0fa58cdee0e19bb12285
https://pubmed.ncbi.nlm.nih.gov/29876114
https://pubmed.ncbi.nlm.nih.gov/29876114
Publikováno v:
Journal of food science. 81(8)
The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7fa3ae660d5bfe72cf4db84ec8b212db
https://pubmed.ncbi.nlm.nih.gov/27305642
https://pubmed.ncbi.nlm.nih.gov/27305642
Autor:
Hirokazu Sasaki, Hitoshi Nishino, Hiroki Sakamoto, Kyohei Manabe, Hiroaki Matsuyoshi, Haruo Tomita
Publikováno v:
Electrochemistry. 79:943-946
The effects of 1,3-alkylimidazolium iodide derivatives in the electrolytic solution of dye-sensitized solar cell were investigated. The combination of lithium iodide and 1-ethyl-3-methylimdazolium iodide was revealed to exhibit higher effciency (8.6%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::828448ad45690734e5254251ba48a844
https://doi.org/10.5796/electrochemistry.79.943
https://doi.org/10.5796/electrochemistry.79.943
Publikováno v:
Bulletin of the Chemical Society of Japan. 77:599-605
This technology is concerned with a new type of extruded polystyrene foam (XPS), which gives high performance of thermal insulation without containing any fluorocarbons as a blowing agent. Avoiding...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe03c55489561289aa0b55950b6f4664
https://doi.org/10.1246/bcsj.77.599
https://doi.org/10.1246/bcsj.77.599