Zobrazeno 1 - 10
of 246
pro vyhledávání: '"Hideaki OHTA"'
Autor:
Naoto Hirose, Kenta Yamamoto, Koji Sakamoto, Hideaki Ohta, Ayami Yoshimoto, Ayumi Musou-Yahada
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 68:45-54
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28204d14aa9b6332a8a90f3e76bb6d9f
https://doi.org/10.3136/nskkk.68.45
https://doi.org/10.3136/nskkk.68.45
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:118-126
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d56c4d360d773eed4a18c2d15a2c423e
https://doi.org/10.3136/nskkk.66.118
https://doi.org/10.3136/nskkk.66.118
Publikováno v:
Industrial Robotics: Programming, Simulation and Applications
The recent shortage of experienced workers and the trend toward better working environments have accelerated the introduction of robots into manufacturing sites. This in turn has highlighted the need for more efficient teaching methods of robots. Con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a60418462c5bc6d3ba66071d1c4bfaa9
http://www.intechopen.com/articles/show/title/a_teaching-free_robot_system_utilizing_three-dimensional_cad_product_data
http://www.intechopen.com/articles/show/title/a_teaching-free_robot_system_utilizing_three-dimensional_cad_product_data
Publikováno v:
Food Preservation Science. 45:215-219
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ac7eb298df9fdcf6126be3ee46d134e
https://doi.org/10.5891/jafps.45.215
https://doi.org/10.5891/jafps.45.215
Publikováno v:
Food Science and Technology Research. 25:287-294
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aaafcf679bab15d2ac4940ef04c2bd4a
https://doi.org/10.3136/fstr.25.287
https://doi.org/10.3136/fstr.25.287
Publikováno v:
Food Science and Technology Research. 25:19-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c54ef1f8e6a293a308d88fef1fe06701
https://doi.org/10.3136/fstr.25.19
https://doi.org/10.3136/fstr.25.19
Autor:
Yoko Miyoshi, Emiko Miyashita, Hideaki Ohta, Yoshiko Hashii, Hisao Yoshida, Takako Miyamura, Keiichi Ozono, Noriyuki Namba
Publikováno v:
Journal of Hematopoietic Cell Transplantation. 7:90-97
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad90554f6638bd4eb52fa1571277eebd
https://doi.org/10.7889/hct-16-033
https://doi.org/10.7889/hct-16-033
Publikováno v:
LEGUME RESEARCH-AN INTERNATIONAL JOURNAL.
Cowpea (Vigna unguiculata) is one of the traditional ingredients of Japan. The objective of this study was to investigate the nutritional and chemical composition, and the biological activities of cowpea grown in Okinawa region, a subtropical area lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::881235737638b969c2c94fc94fde7d80
https://doi.org/10.18805/lr-478
https://doi.org/10.18805/lr-478
Autor:
Koji Wada, Hideaki Ohta, Kazuna Miyagi, Naoto Hirose, Satoshi Onda, Goki Maeda, Moriyuki Shoda
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 64:81-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ec80b5d75620fca142c71e54a8115e9
https://doi.org/10.3136/nskkk.64.81
https://doi.org/10.3136/nskkk.64.81
Autor:
Ayumi MUSOU-YAHADA, Kumi YAMAMOTO, Ayane ORITA, Atsuko FUNAKOSHI, Masanobu DOI, Takako YAMATO, Hideaki OHTA
Publikováno v:
Food Preservation Science. 43:275-282
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de442db058a5c8ad115f1d275ebb0e61
https://doi.org/10.5891/jafps.43.275
https://doi.org/10.5891/jafps.43.275