Zobrazeno 1 - 10
of 95
pro vyhledávání: '"Hitoshi Aoshima"'
Autor:
Hanae Izu, Yasue Yamada, Shuhei Kawane, Kensuke Shigemori, Hitoshi Aoshima, Masaya Eguchi, Yuji Kitamura, Shouko Fujii
Publikováno v:
Food Chemistry. 214:354-359
We investigated the effect of substances present in Japanese sake on the response of ionotropic γ-aminobutyric acid (GABA)A receptors expressed in Xenopus oocytes. Sake was fractionated by ion-exchange chromatography. The fraction containing organic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25befb6b3c950a679945ab64d336fce1
https://doi.org/10.1016/j.foodchem.2016.07.048
https://doi.org/10.1016/j.foodchem.2016.07.048
Publikováno v:
Bioscience, biotechnology, and biochemistry. 56(7)
Photolabile precursors (caged compounds) of amino acids such as Ala, Leu, Lys, and Ser were prepared by some simple reactions. These compounds were designed for the rapid, photochemically initiated release of amino acids. These amino acid transporter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f70f67e4034698c1b4a0563d6a055cf
https://pubmed.ncbi.nlm.nih.gov/27286382
https://pubmed.ncbi.nlm.nih.gov/27286382
Antioxidative and anti-α-amylase activities of four wild plants consumed by pastoral nomads in Egypt
Publikováno v:
Oriental Pharmacy and Experimental Medicine. 9:217-224
SUMMARY In this study, four plants grown naturally in Egypt that are usually consumed by pastoral nomadswere screened for their total phenolic contents, antioxidative, and anti- α-amylase activities. Driedpowder of plant ’ s part was extracted in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4fe7379c69df5938aa8f012bd5b31fa
https://doi.org/10.3742/opem.2009.9.3.217
https://doi.org/10.3742/opem.2009.9.3.217
Publikováno v:
Current Nutrition & Food Science. 5:204-208
After fermentation followed by distillation, whiskey is stored in oak barrels for several years to some tens of years, a process known as aging. During the aging process in oak barrels, colorless distillates turn to amber distillates and the sharp or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6d7ecdce47f5f84b6f1c0d0c3ce20f9
https://doi.org/10.2174/157340109789007090
https://doi.org/10.2174/157340109789007090
Publikováno v:
International Journal of Peptide and Protein Research. 8:131-139
Pepsin was spin-labelled with N-(1-oxyl-2,2,6,6-tetramethyl-4-piperidyl) bromoacetamide, possibly at the active site, at a beta-catboxyl group of a reactive aspartic acid. The spectrum of the spin-labelled pepsin showed that the spin probe was strong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d83492dfbff1836a98b628504a5b4906
https://doi.org/10.1111/j.1399-3011.1976.tb02489.x
https://doi.org/10.1111/j.1399-3011.1976.tb02489.x
Publikováno v:
International Journal of Peptide and Protein Research. 10:219-225
The kinetic study of fluorescence stopped-flow method suggested that the interaction between lipoxygenase and H2O2 is consistent with a simple irreversible one-step mechanism. The activation energy of the reaction was 7.2 kcal/mol. Participation of a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7a28af0b8906ac7054808ac617a038e
https://doi.org/10.1111/j.1399-3011.1977.tb01736.x
https://doi.org/10.1111/j.1399-3011.1977.tb01736.x
Autor:
S. Ooshima, Hitoshi Aoshima
Publikováno v:
Food Chemistry. 112:339-343
Shoyu is the Japanese name for soy sauce and the most popular liquid condiment (seasoning) used in Japanese cuisine as well as in cuisines of other oriental countries. Shoyu is prepared by digesting mold-cultured soybeans and wheat seeded with an asp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44899d51fd0f2ff05158d7999d56d00a
https://doi.org/10.1016/j.foodchem.2008.05.069
https://doi.org/10.1016/j.foodchem.2008.05.069
Autor:
Hitoshi Aoshima, Sheikh Julfikar Hossain, Makie Yamamoto, Sanzida Mubassara, Firoj Ahmed, Nobusuke Tan
Publikováno v:
Food Science and Technology Research. 15:315-324
As part of the search for new sources of mental health supplements, alcohol extracts of 11 Bangladeshi medicinal fruits and plants were investigated for neuropharmacological effects in mice and on ionotropic γ-aminobutyric acid receptors (GABAA rece
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8033d95269c4fe28ff42089c82e69e9
https://doi.org/10.3136/fstr.15.315
https://doi.org/10.3136/fstr.15.315
Autor:
Hitoshi Aoshima
Publikováno v:
Current Nutrition & Food Science. 4:231-239
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e706c7ae2279c993ea70fcd43d5458c7
https://doi.org/10.2174/157340108786263694
https://doi.org/10.2174/157340108786263694
Publikováno v:
Food Chemistry. 108:840-846
Katsuobushi, a popular Japanese food additive and traditional flavour enhancer, is produced from a fish, bonito, by a variety of processes, including boiling, sun drying, smoking and mould culturing. Aqueous katsuobushi (AK), which is produced from k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e176b893dacc01dbf14dfc905556d486
https://doi.org/10.1016/j.foodchem.2007.11.045
https://doi.org/10.1016/j.foodchem.2007.11.045