Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Kazumi Ninomiya"'
Autor:
Fan Jiang, Youyi Chen, Nahoko Tomonobu, Rie Kinoshita, Ni Luh Gede Yoni Komalasari, Carlos Ichiro Kasano-Camones, Kazumi Ninomiya, Hitoshi Murata, Ken-ichi Yamamoto, Yuma Gohara, Toshiki Ochi, I Made Winarsa Ruma, I Wayan Sumardika, Jin Zhou, Tomoko Honjo, Yoshihiko Sakaguchi, Akira Yamauchi, Futoshi Kuribayashi, Junichiro Futami, Eisaku Kondo, Yusuke Inoue, Shinichi Toyooka, Masakiyo Sakaguchi
Publikováno v:
Frontiers in Oncology, Vol 14 (2024)
BackgroundTriple-negative breast cancer (TNBC) cells are a highly formidable cancer to treat. Nonetheless, by continued investigation into the molecular biology underlying the complex regulation of TNBC cell activity, vulnerabilities can be exposed a
Externí odkaz:
https://doaj.org/article/d72357d8c23541b5bcda63ea74cc18de
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100178- (2022)
Buckwheat albumin is a promising functional food material that can suppress postprandial blood glucose elevation. Here, we studied the physicochemical and functional properties of buckwheat albumin such as thermal resistance, solubility, and emulsify
Externí odkaz:
https://doaj.org/article/02f27084af7b49a09df68d66da4c9cc7
Autor:
Fan Jiang, Youyi Chen, Nahoko Tomonobu, Rie Kinoshita, Gede Yoni Komalasari, Ni Luh, Ichiro Kasano-Camones, Carlos, Kazumi Ninomiya, Hitoshi Murata, Ken-ichi Yamamoto, Yuma Gohara, Toshiki Ochi, Winarsa Ruma, I Made, Sumardika, I Wayan, Jin Zhou, Tomoko Honjo, Yoshihiko Sakaguchi, Akira Yamauchi, Futoshi Kuribayashi, Junichiro Futami, Eisaku Kondo
Publikováno v:
Frontiers in Oncology; 2024, p1-13, 13p
Publikováno v:
共立女子大学家政学部紀要 = Bulletin of the faculty of home economics Kyoritsu Women's University. 69:77-84
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::8cca33d5b8b98dac1e8876bd515740f1
http://id.nii.ac.jp/1087/00003505/
http://id.nii.ac.jp/1087/00003505/
Autor:
Rio Ogawa, Chiaki Sugimoto, Aya Hamada, Kazumi Ninomiya, Shigenobu Ina, Yusuke Yamaguchi, Hitoshi Kumagai, Hitomi Kumagai
Publikováno v:
Sustainable Food Proteins.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed562dffb3c5ca47fd0a8801b0714bd9
https://doi.org/10.1002/sfp2.1006
https://doi.org/10.1002/sfp2.1006
Publikováno v:
Food Science and Technology Research. 27:817-836
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f0aba3cea064c52a6db6563a8bbb50d
https://doi.org/10.3136/fstr.27.817
https://doi.org/10.3136/fstr.27.817
Publikováno v:
Journal of Nutritional Science and Vitaminology. 65:S134-S138
Starch starts to retrograde and form a crystalline structure immediately after gelatinization upon heating with water. The retrogradation rate is affected by the starch granule size, degree of polymerization, amylose/amylopectin ratio, starch concent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c34750d14d53c014cc65b19d46d26e7
https://doi.org/10.3177/jnsv.65.s134
https://doi.org/10.3177/jnsv.65.s134
Publikováno v:
KAGAKU TO SEIBUTSU. 57:279-288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cc9ce3b1105fc1a0a29b241d2ee29df
https://doi.org/10.1271/kagakutoseibutsu.57.279
https://doi.org/10.1271/kagakutoseibutsu.57.279
Autor:
Kazumi Ninomiya, Shigenobu Ina, Hanae Nakamura, Yusuke Yamaguchi, Hitomi Kumagai, Hitoshi Kumagai
Publikováno v:
Food Hydrocolloids. 129:107626
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d0ecbc4a6af478ac04dd11c092083e4
https://doi.org/10.1016/j.foodhyd.2022.107626
https://doi.org/10.1016/j.foodhyd.2022.107626
Autor:
Chiaki Sugimoto, Hitomi Kumagai, Kazumi Ninomiya, Sunao Kotani, Hitoshi Kumagai, Shigenobu Ina, Rio Ogawa, Yusuke Yamaguchi
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e61f429b7a882fafd836d02113e182d
https://doi.org/10.21748/am21.596
https://doi.org/10.21748/am21.596