Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Isao Okunishi"'
Autor:
Himari Matsusaka, Tao Wu, Kai Furuya, Tomoe Yamada-Kato, Lanlan Bai, Hiroshi Tomita, Eriko Sugano, Taku Ozaki, Tohru Kiyono, Isao Okunishi, Tomokazu Fukuda
Publikováno v:
Scientific Data, Vol 9, Iss 1, Pp 1-7 (2022)
Measurement(s) androgen receptor signaling pathway Technology Type(s) Next Generation Sequencing Sample Characteristic - Organism Homo
Externí odkaz:
https://doaj.org/article/34e969c7942542768be873cb876acca7
Autor:
Hiroshi Kitamura, Tetsuya Oishi, Shohei Murakami, Tomoe Yamada-Kato, Isao Okunishi, Masayuki Yamamoto, Yukio Katori, Hozumi Motohashi
Publikováno v:
Free Radical Biology and Medicine. 193:610-619
Cells are often exposed to exogenous and endogenous redox disturbances and exert their protective mechanisms in response to stimuli. The KEAP1-NRF2 system plays pivotal roles in counteracting oxidative damage. Due to the transient nature of NRF2 acti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fac2630e42df89b1d86d3bd6ba3f7ee
https://doi.org/10.1016/j.freeradbiomed.2022.11.004
https://doi.org/10.1016/j.freeradbiomed.2022.11.004
Publikováno v:
Food Science and Technology Research. 27:131-149
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::280ca5980d2b9d3a7525e08f1a774300
https://doi.org/10.3136/fstr.27.131
https://doi.org/10.3136/fstr.27.131
Autor:
Takahiro Hosoya, Shigenori Kumazawa, Naoki Misawa, Isao Okunishi, Tomoe Yamada-Kato, Takuma Kurata
Publikováno v:
Food Science and Technology Research. 25:449-457
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25b4320099c660d4945b2f22e1287187
https://doi.org/10.3136/fstr.25.449
https://doi.org/10.3136/fstr.25.449
Publikováno v:
Food Science and Technology Research. 24:567-572
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15121a5eb91858540fee3dfd74fee32f
https://doi.org/10.3136/fstr.24.567
https://doi.org/10.3136/fstr.24.567
Publikováno v:
Food Science and Technology Research. 23:343-348
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e1114f7693d951cc44ed58f9114a1f7
https://doi.org/10.3136/fstr.23.343
https://doi.org/10.3136/fstr.23.343
Autor:
Saori Momoi, Toshihiko Osawa, Yuichi Oishi, Motoyasu Minami, Michitaka Naito, Isao Okunishi, Tomoe Yamada-Kato
Publikováno v:
Food Science and Technology Research. 22:665-671
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c2ea5efff9fe1ee9ee47aa0544f10be
https://doi.org/10.3136/fstr.22.665
https://doi.org/10.3136/fstr.22.665
Autor:
Tomoe Yamada-Kato, Isao Okunishi
Publikováno v:
Alzheimer's & Dementia. 14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a9b3dc9d73049be3ecf28dabffde2c4
https://doi.org/10.1016/j.jalz.2018.06.2432
https://doi.org/10.1016/j.jalz.2018.06.2432
Autor:
Takuma KURATA, Naoki MISAWA, Takahiro HOSOYA, Tomoe YAMADA-KATO, Isao OKUNISHI, Shigenori KUMAZAWA
Publikováno v:
Food Science & Technology Research; 2019, Vol. 25 Issue 3, p449-457, 9p
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 51:477-482
機能性成分である6-MSITCの,各種わさび及び加工わさび製品における含量を分析した.本ワサビ5品種の6-MSITC含量を部位別に測定した結果,いずれの品種も根茎における含量が最も高く,次いで
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76ad075ad4657ddf4d7fe40bdedfa38e
https://doi.org/10.3136/nskkk.51.477
https://doi.org/10.3136/nskkk.51.477