Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Kazunori Hashiguchi"'
Autor:
Kazunori Hashiguchi, Kenji Hamase, Hsieh Chin-Ling, Chiharu Ishii, Masashi Mita, Masanobu Nagano, Lee Jen-Ai, Takeyuki Akita, Akira Fujii
Publikováno v:
CHROMATOGRAPHY. 42:151-158
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a30a9954d7eb3456bdc2de977ec143b1
https://doi.org/10.15583/jpchrom.2021.017
https://doi.org/10.15583/jpchrom.2021.017
Publikováno v:
Functional Foods in Health and Disease, Vol 9, Iss 4, Pp 276-294 (2019)
Background: Hepatic steatosis is among the most common causes of chronic liver diseases, although established effective treatments are not evident. Previous studies reported that Kurozu improved hypercholesterolemia and carbohydrate metabolism. Howev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7661159fa83abb05752c39a91a683768
https://www.ffhdj.com/index.php/ffhd/article/view/596/947
https://www.ffhdj.com/index.php/ffhd/article/view/596/947
Autor:
Masashi Mita, Akira Fujii, Roland Reischl, Wolfgang Lindner, Kazunori Hashiguchi, Masanobu Nagano, Reiko Koga, Kenji Hamase, Aogu Furusho, Takeyuki Akita, Nutchaya Sereekittikul
Publikováno v:
CHROMATOGRAPHY. 39:59-66
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cc458aba1fdadcaa8aecdad6bf46acf
https://doi.org/10.15583/jpchrom.2018.002
https://doi.org/10.15583/jpchrom.2018.002
Autor:
Shunpei Morita, Yoshitada Kubo, Kazunori Hashiguchi, Yoshihiko Shibayama, Akira Fujii, Masanobu Nagano, Tsutomu Nakagawa
Publikováno v:
Functional Foods in Health and Disease. 10:1
Background: Long-term high-fat diet (HFD) feeding, which can induce obesity, can also induce nonalcoholic steatohepatitis (NASH) and liver tumorigenesis. A previous study reported that concentrated Kurozu (CK) supplementation reduced the incidence of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccc25a1ed46071b2123a67372e10ad5a
https://doi.org/10.31989/ffhd.v10i1.668
https://doi.org/10.31989/ffhd.v10i1.668
Autor:
Tsutomu Arakawa, Masao Tokunaga, Kazunori Hashiguchi, Masanobu Nagano, Hiroko Tokunaga, Hiroyuki Tanaka
Publikováno v:
Food Science and Technology Research. 15:587-590
Knowledge of the microbial population, particularly that of acetic acid bacteria (AAB), present during the fermentation process is required to produce good quality traditional rice vinegar (Kurozu). We focused on the internal transcribed spacer (ITS)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea3f94765d5c173606751ffeb07a52b0
https://doi.org/10.3136/fstr.15.587
https://doi.org/10.3136/fstr.15.587
Autor:
Shintaro Ueno, Yuka Sagawa, Toshiharu Hayashi, Akira Fujii, Masanobu Nagano, Tatsuzou Oka, Kazunori Hashiguchi, Keiko Hasegawa, Yuji Sasaki
Publikováno v:
Food Science and Technology Research. 13:385-390
The preventive effect of the development of the late allergic eosinophilic rhinitis (LAER), a T helper (Th)2 type immune response, in BALB/c mice by kurozu moromi powder (kmp) was examined. Mice were pre-treated with or without (control) kmp intragas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15ebee280a7e636a8f591250f9cdbe36
https://doi.org/10.3136/fstr.13.385
https://doi.org/10.3136/fstr.13.385
Autor:
Yoshihiko Shibayama, Masanobu Nagano, Akira Fujii, Kazunori Hashiguchi, Shunpei Morita, Yoshitada Kubo, Tsutomu Nakagawa
Publikováno v:
Functional Foods in Health & Disease; Jan2020, Vol. 10 Issue 1, p1-17, 17p
Autor:
Kazunori Hashiguchi, Yuka Sagawa, Keiko Hasegawa, Toshiharu Hayashi, Tatsuzou Oka, Yuji Sasaki, Akira Fujii, Masanobu Nagano, Shintarou Ueno
Publikováno v:
Food and Agricultural Immunology. 17:139-148
The preventive effect of the development of bronchial-bronchiolar lesions of the late asthmatic response (LAR), a T helper (Th)2 type immune response, in BALB/c mice kurozu moromi powder (kmp) was examined. Mice were pre-treated with or without (cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae8d33de0d97227323e00d896f2603fc
https://doi.org/10.1080/09540100600927137
https://doi.org/10.1080/09540100600927137
Publikováno v:
Functional Foods in Health & Disease; Apr2019, Vol. 9 Issue 4, p276-294, 19p
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 43:347-356
壼酢の発酵醪より,乳酸菌,酵母,酢酸菌を分離して同定を行い,壺酢製造における微生物のフローラを調べた.(1) 壺酢発酵中の乳酸菌叢については,仕込み1, 5, 10, 20, 30日目の発酵醪より,計230
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::518f89cbadfd16c49d65d16058135596
https://doi.org/10.3136/nskkk.43.347
https://doi.org/10.3136/nskkk.43.347