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Analysis of the contraction of an organelle using its birefringency: the R-fibre of the Ceratium (Dinoflagellate) flagellum1

Autor: Hidemi Sato, Claude Greuet, Monique Cachon, Jacky Cosson

Publikováno v: Cell Biology International. 28:387-396

Some organelles responsible for contraction consist of bundles of 2–4 nm filaments called nanofilaments. Such organelles are present in the longitudinal flagellum of Ceratium (Dinoflagellate): the R-fibre is the motor system for contraction and par

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9dcd1f346e9cfbcd264207dee1992046
https://doi.org/10.1016/j.cellbi.2004.03.007

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[Untitled]

Autor: Kazuaki Ono, Keiko Yanagawa, Yutaka Shibata, Rie Doi, Kayoko Ohtsuka, Yukie Ozeki, Hidemi Sato, Yoko Ando, Toshihiko Masutani, Rumiko Kobayashi

Publikováno v: Japanese Journal of Food Microbiology. 21:151-155

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::08d2940c3d48c20cbb109128edd1cd98
https://doi.org/10.5803/jsfm.21.151

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[Untitled]

Autor: Keiko Yanagawa, Rie Doi, Yoko Ando, Yoshiko Hamada, Hidemi Sato, Toshihiko Masutani, Yukiko Fujiwara, Yutaka Shibata, Kazuaki Ono, Rumiko Kobayashi, Kayoko Ohtsuka

Publikováno v: Japanese Journal of Food Microbiology. 20:83-86

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0cc190fa62443356b9da6c29e3d0a53b
https://doi.org/10.5803/jsfm.20.83

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Coloring Process of Food Surface by Convective Heating

Autor: Atsuko Shimada, Hidemi Sato, Keiko Hatae

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 46:454-461

食品の対流加熱に関し,食品表面の着色状態に及ぼす風温と風速の影響を調べるため,食パンを試料とし,開放系で,風温が100～400℃,風速が1.7～15.0m/sの広い範囲で加熱実験を行った.その結果

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::58faf058e5faa9217e838f0bebf46aa0
https://doi.org/10.3136/nskkk.46.454

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Effect of Heating System on the Evaporating Process of Food: Radiation and Convection

Autor: Hidemi Sato, Atsuko Shimada, Keiko Hatae

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 46:508-513

放射伝熱および対流伝熱のみで食品を加熱できる装置を用いて,開放系で食品を加熱し,食品の水分蒸発挙動に及ぼす伝熱方式の影響を検討した.加熱条件は,放射伝熱の場合にはヒータ・試

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::104e319fce2bfad67452c6c767a31196
https://doi.org/10.3136/nskkk.46.508

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Study on Wafer Inclination Measurement Technique using Linear Grating Coupler

Autor: Masataka Shiba, Hidemi Sato, Yasuo Hira, Ken-ichiro Fukuda

Publikováno v: Journal of the Japan Society for Precision Engineering. 61:859-863

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d77fe34d6adfee3914448f9f5fc549b4
https://doi.org/10.2493/jjspe.61.859

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Toasting Process of Bread Considering Initial Water Content and Heater Characteristics

Autor: Hidemi Sato, Atsuko Shimada, Keiko Hatae

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:248-253

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b9b8dc68ccc6c05d75b873ad28c20480
https://doi.org/10.3136/nskkk.42.248

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Effects of Radiative Characteristics of Heaters on Crust Formation and Coloring Processes of Food Surface. Case of Constant Electric Power of Heaters

Autor: Hidemi Sato, Atsuko Shimada, Keiko Hatae

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:643-648

放射伝熱による焼き加熱において,電気入力を一定にした場合,ヒータの種類の違いに起因する放射伝熱量および放射波長特性が食品の仕上がり状態に及ぼす影響を調べた.結果の解析に際�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7d13f3c7603c055f2787d8fb23ab0373
https://doi.org/10.3136/nskkk.42.643

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