Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Kodai Kaneko"'
Autor:
Kodai Kaneko, Naoyuki Kubota
Publikováno v:
2022 International Joint Conference on Neural Networks (IJCNN).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a60f6bf5ee8d7053ec3e25465edaf884
https://doi.org/10.1109/ijcnn55064.2022.9892568
https://doi.org/10.1109/ijcnn55064.2022.9892568
Autor:
Kodai Kaneko, Naoyuki Kubota
Publikováno v:
WAC
In this research, we developed an underwater acoustic positioning system for diving support to assist diving safety measures. Radio waves are difficult to communicate underwater due to their high attenuation. Therefore, ultrasonic waves, which have l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dd7bb4c8ae7cd397605f3d663627410
https://doi.org/10.23919/wac50355.2021.9559613
https://doi.org/10.23919/wac50355.2021.9559613
Autor:
Kodai Kaneko, Naoyuki Kubota
Publikováno v:
The Proceedings of JSME annual Conference on Robotics and Mechatronics (Robomec). 2021:1P1-B09
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f87216037bddfa3c984b8dfd694fa682
https://doi.org/10.1299/jsmermd.2021.1p1-b09
https://doi.org/10.1299/jsmermd.2021.1p1-b09
Autor:
Le-Chang Sun, Emiko Okazaki, Kazufumi Osako, Hiroki Ohwaki, Kodai Kaneko, Min-Jie Cao, WuYin Weng
Publikováno v:
Fisheries Science. 79:537-546
North Pacific krill is widely distributed in the waters around Japan, however its utilization for human consumption has been limited due to its small size. We have investigated the proximate composition, the amino acid, free fatty acid, mineral and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8efeabfd319c21e8392b3be52084ab1
https://doi.org/10.1007/s12562-013-0625-6
https://doi.org/10.1007/s12562-013-0625-6
Autor:
Kodai Kaneko, Masashi Kamei, Hitoshi Matsumoto, Emiko Okazaki, Kazufumi Osako, Takaaki Shirai
Publikováno v:
Food Science and Technology Research. 18:835-842
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c81083e7422be0ecda8310609baa75b6
https://doi.org/10.3136/fstr.18.835
https://doi.org/10.3136/fstr.18.835
Autor:
Kazufumi Osako, Hitoshi Matsumoto, Munehiko Tanaka, Masashi Kamei, Kodai Kaneko, Takaaki Shirai
Publikováno v:
NIPPON SUISAN GAKKAISHI. 75:689-694
ガンガゼの有効利用法開発の一端として，他のウニと食品としての適性の比較を行った。遊離アミノ酸組成は大きく異なり，ガンガゼの遊離甘味アミノ酸の組成比は他のウニより非常に
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f0c1743bfbf2bc43025b3aaf39b18ac
https://doi.org/10.2331/suisan.75.689
https://doi.org/10.2331/suisan.75.689