Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Hironori Okuno"'
Publikováno v:
Journal of Bioscience and Bioengineering. 135:54-62
Publikováno v:
Journal of bioscience and bioengineering.
Sweet potato shochu oil is a by-product of shochu production and usually discarded although some physiological functions are considered. In this study, we investigated the effects of shochu oil on short-term memory using a murine model of spontaneous
Publikováno v:
Journal of Bioscience and Bioengineering. 131:405-411
Sweet potato shochu oil is one of the by-products of sweet potato shochu production. We investigated the functionality and industrial use of shochu oil as a food-derived raw material. Because of the increased incidence of self-consciousness in people
Autor:
Jun Komotori, Koji Eshima, Masazumi Terashima, Emiko Takeuchi, Masashi Satoh, Sonoko Habu, Kazuya Iwabuchi, Hironori Okuno, Hidekazu Tamauchi
Publikováno v:
Immunobiology. 221:833-838
Until now, metal allergies have been regarded as a Th1-type immune response. However, because the contribution of a Th2-type immune response has been suggested by clinical findings, we previously examined the Th2-type immune response during the devel
Autor:
Yasutaka Jintoku, Youichi Yukishita, Keizo Koganeya, Motoharu Fujigaki, Hirotaka Fujisaki, Hironori Okuno
Publikováno v:
Scopus-Elsevier
Autor:
Yoshikazu Takase, Kenji Kida, Kuniaki Kawano, Takashi Fujiwara, Hiroshi Miyagawa, Shigeru Morimura, Hironori Okuno, Kenichi Iwai
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 106:611-619
Autor:
Shigeru Morimura, Kenji Kida, Yue-Qin Tang, Hiroshi Miyagawa, Hironori Okuno, Hiroto Ota, Yoshikazu Takase, Nariaki Wasano
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 105:319-328
In traditional Shochu making, the fermented mash of the first–stage is generally utilized as the seed of the next first–stage fermentation, which is called Sashimoto. However, with the repetition of Sashimoto, the activity of yeast cells decrease
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 55:287-292
Production of vinegar from sweetpotato cv. murasakimasari shochu distillery wastewater and rice koji
Autor:
Kenji Kida, Yoshikazu Takase, Takashi Fujiwara, Shigeru Morimura, Hironori Okuno, Kuniaki Kawano
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 103:301-307