Zobrazeno 1 - 10 of 23 pro vyhledávání: '"Keiji FURUKAWA"'
2
Spin Transfer Switching and MR Properties of Co/Pt Multilayered Free Layers for Submicron Sized Magneto-Optical Light Modulation Device
Autor: Takayuki Ishibashi, Kenji Machida, Kiyoshi Kuga, Keiji Furukawa, Naoki Shimidzu, Ken-ichi Aoshima, Nobuhiko Funabashi
Publikováno v: IEEE Transactions on Magnetics. 46:2171-2174
Co/Pt multilayered films show strong perpendicular magnetic anisotropy and have a large magneto-optical Kerr effect in the short wavelength side. To use these films with submicron spatial light modulators driven by spin transfer switching (STS), we f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8b06f2b5f749552fafe1ddfb15725a41
https://doi.org/10.1109/tmag.2010.2042931
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3
Ethylene Sensors Using Semiconducting Thin-Film and Palladium-Deposited Porous Alumina
Autor: Kazuhiro Hara, Yusuke Kii, Kaoru Goto, Keiji Furukawa
Publikováno v: IEEJ Transactions on Sensors and Micromachines. 129:344-349
Ethylene sensors are developed using semiconducting thin-film and Pd-deposited porous alumina. The semiconducting thin-film is used as a sensing element, while porous alumina is used as a gas filtering element. The sensing film is double layered; SnO
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f91a01e652a3fec558a0fd9c6943531f
https://doi.org/10.1541/ieejsmas.129.344
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4
Isolation of copper-tolerant mutants of sake yeast with defective peptide uptake
Autor: Shodo Hara, Haruhiko Mizoguchi, Keiji Furukawa, Tasuku Yamada
Publikováno v: Journal of Bioscience and Bioengineering. 100:460-465
Mutants of Saccharomyces cerevisiae that have a decreased peptide uptake ability were isolated from sake yeast. A copper medium containing copper sulfate, histidylleucine and sodium lactate as a carbon source was used for the isolation. One mutant sh
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a298e7a047946b5bf533108e2819979b
https://doi.org/10.1263/jbb.100.460
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6
Effect of cellular inositol content on ethanol tolerance of Saccharomyces cerevisiae in sake brewing
Autor: Obata Hiroshi, Keiji Furukawa, Shodo Hara, Hideyuki Kitano, Haruhiko Mizoguchi
Publikováno v: Journal of Bioscience and Bioengineering. 98:107-113
The effect of cellular inositol content on the ethanol tolerance of sake yeast was investigated. In a static culture of strain K901 in a synthetic medium, when cells were grown in the presence of inositol in limited amount (L-cells), the inositol con
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::835c88b7b7b0976eeebcfe8df7ff998f
https://doi.org/10.1016/s1389-1723(04)70250-9
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8
Increased Alcohol Acetyltransferase Activity by Inositol Limitation in Saccharomyces cerevisiae in Sake Mash
Autor: Tasuku Yamada, Haruhiko Mizoguchi, Keiji Furukawa, Shodo Hara
Publikováno v: Journal of Bioscience and Bioengineering. 96:380-386
Sake mash was prepared using rice with polishing ratios of 70%, 80%, 90% and 98%. At a polishing ratio of 70%, the highest isoamyl acetate/isoamyl alcohol (E/A) ratio in sake was obtained, and inositol addition caused a decrease in E/A ratio. In seve
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68d15b706c64931e2c2301fd899b3878
https://doi.org/10.1263/jbb.96.380
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