Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Hideyuki, Yamashita"'
Autor:
Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Ken-Ichi Kusumoto, Hideyuki Ohmori, Satoru Tomita, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, Takayuki Miura, Masaru Nomura
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 10, Pp 6701-6709 (2023)
ABSTRACT: Koji mold, classified in the genus Aspergillus, is used to produce traditional Japanese fermented foods such as miso, soy sauce, and sake. In recent years, the application of koji mold to cheese ripening has attracted attention, and cheese
Externí odkaz:
https://doaj.org/article/5fa007a6538048b899710122c0564e1c
Autor:
Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, Satoru Tomita, Satoshi Suzuki, Ken-Ichi Kusumoto, Naoko Moriya, Masaru Nomura
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 6, Pp 4868-4881 (2022)
ABSTRACT: More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of s
Externí odkaz:
https://doaj.org/article/ae91abcd6b144bf3890c48885f62c2e5
Publikováno v:
IJU Case Reports, Vol 3, Iss 6, Pp 282-285 (2020)
Introduction Clinicopathological features of neuroendocrine differentiation of prostate carcinoma have not been totally clarified yet. It is known to be associated with poor prognosis. Case presentation A patient with growing prostate‐specific anti
Externí odkaz:
https://doaj.org/article/20cf80bb53534fa6a23064c978838ca4
Autor:
Takuro Nakagawa, Tetsuya Miyamoto, Shouhei Miki, Kenshi Watanabe, Tsunehiro Aki, Hiroyuki Shidara, Hideyuki Yamashita
Publikováno v:
Journal of Bioscience and Bioengineering. 135:447-450
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e09448b0915a039a0e7fadbbe65f3f7f
https://doi.org/10.1016/j.jbiosc.2023.03.006
https://doi.org/10.1016/j.jbiosc.2023.03.006
Autor:
Takuro NAKAGAWA, Tetsuya MIYAMOTO, Kenshi WATANABE, Shouhei MIKI, Hiroyuki SHIDARA, Hideyuki YAMASHITA, Tsunehiro AKI
Publikováno v:
Food Science & Technology Research; 2024, Vol. 30 Issue 3, p343-352, 10p
Publikováno v:
Japan Agricultural Research Quarterly: JARQ. 57:145-152
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4aaa242f500756e1c26132b7dfa14d5
https://doi.org/10.6090/jarq.57.145
https://doi.org/10.6090/jarq.57.145
Autor:
Toshiyuki Iwahori, Hirotsugu Ueshima, Naoto Ohgami, Hideyuki Yamashita, Naoko Miyagawa, Keiko Kondo, Sayuki Torii, Katsushi Yoshita, Toshikazu Shiga, Takayoshi Ohkubo, Hisatomi Arima, Katsuyuki Miura
Publikováno v:
Journal of Epidemiology, Vol 28, Iss 1, Pp 41-47 (2018)
Background: Reducing the urinary sodium-to-potassium ratio is important for reducing both blood pressure and risk of cardiovascular disease. Among free-living Japanese individuals, we carried out a randomized trial to clarify the effect of lifestyle
Externí odkaz:
https://doaj.org/article/639443c5db324da8988c35dfeefcb77e
Autor:
Hideyuki Yamashita
Publikováno v:
Journal of Fungi, Vol 7, Iss 7, p 569 (2021)
Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. The word ‘mold’ generally has a bad image, but in Japan, koji mold is valued for its usefulness, and over the y
Externí odkaz:
https://doaj.org/article/25015789c7b143e0b00a1a2a5a0e5563
Autor:
Satoshi Suzuki, Satoru Tomita, Takayuki Miura, Ken-Ichi Kusumoto, Takumi Narita, Yousuke Arakawa, Sora Hayashida, Masaru Nomura, Tatsuro Hagi, Hideyuki Yamashita, Kaoru Sato, Hideyuki Ohmori, Miho Kobayashi
Publikováno v:
Food Science and Technology Research. 27:543-549
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e08a105967df52ffb65031ac8e6d1e50
https://doi.org/10.3136/fstr.27.543
https://doi.org/10.3136/fstr.27.543
Autor:
Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, Satoru Tomita, Satoshi Suzuki, Ken-Ichi Kusumoto, Naoko Moriya, Masaru Nomura
Publikováno v:
Journal of dairy science. 105(6)
More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of sake lees a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fba34b37d87b2500f3ff74c339997c52
https://pubmed.ncbi.nlm.nih.gov/35465988
https://pubmed.ncbi.nlm.nih.gov/35465988