Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Kazuna MIYAGI"'
Publikováno v:
Food Preservation Science. 45:215-219
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ac7eb298df9fdcf6126be3ee46d134e
https://doi.org/10.5891/jafps.45.215
https://doi.org/10.5891/jafps.45.215
Autor:
Koji Wada, Hideaki Ohta, Kazuna Miyagi, Naoto Hirose, Satoshi Onda, Goki Maeda, Moriyuki Shoda
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 64:81-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ec80b5d75620fca142c71e54a8115e9
https://doi.org/10.3136/nskkk.64.81
https://doi.org/10.3136/nskkk.64.81
Autor:
Kazuna MIYAGI
Publikováno v:
Food Preservation Science. 43:83-87
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b163442f3dc03f075985dfadf9afffe
https://doi.org/10.5891/jafps.43.83
https://doi.org/10.5891/jafps.43.83
Publikováno v:
Food Preservation Science. 39:337-341
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::188eea1ece33898d5f95e467a64156aa
https://doi.org/10.5891/jafps.39.337
https://doi.org/10.5891/jafps.39.337
Autor:
Kazuna MIYAGI, Nobuyuki KOGA, Atsushi HIGA, Yoshihumi AWAGUNI, Kenta YAMAMOTO, Koji WADA, Hideaki OHTA
Publikováno v:
Food Preservation Science. 37:51-59
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e4a4b4966e27dbe5c6d904dae53e8eb
https://doi.org/10.5891/jafps.37.51
https://doi.org/10.5891/jafps.37.51
Publikováno v:
Food Preservation Science. 36:17-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d72c196e6183141fac22c0f66ea3f7c
https://doi.org/10.5891/jafps.36.17
https://doi.org/10.5891/jafps.36.17
Publikováno v:
Food Preservation Science. 36:75-81
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::744407681fe5eca413882bd728704632
https://doi.org/10.5891/jafps.36.75
https://doi.org/10.5891/jafps.36.75
Publikováno v:
Food Science and Technology Research. 15:389-394
The content of synephrine, an adrenergic phenethylamine, was determined by high performance liquid chromatography (HPLC) in Shiikuwasha (Citrus depressa, Hayata) plant material (flesh and peel) during fruit development, as well as in 45 species and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da1ad25195cec1cdcb5231ce6f19b838
https://doi.org/10.3136/fstr.15.389
https://doi.org/10.3136/fstr.15.389
Autor:
Kazuna MIYAGI, Tomoko FUJISE, Nobuyuki KOGA, Koji WADA, Masamichi YANO, Makiko TAKENAKA, Seiichiro ISOBE, Hideaki OHTA
Publikováno v:
Food Preservation Science. 35:121-126
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81b10d705cf14f19ec59ccf6671275a9
https://doi.org/10.5891/jafps.35.121
https://doi.org/10.5891/jafps.35.121
Publikováno v:
Food Preservation Science. 35:3-9
The stability of chemical components including polymethoxylated flavones (PMFs) such as nobiletin,tangeretin and sinensetin, and synephrine in shiikuwasha ( Citrus depressa Hayata) fruit juice was investigated for four months. The juice tested was pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::209c9e58f884dce0fc270bff0dbf5f49
https://doi.org/10.5891/jafps.35.3
https://doi.org/10.5891/jafps.35.3