Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Koji Kusaka"'
Autor:
Motoharu Uchida, Nobuo Hideshima, Koji Kusaka, Toshiyoshi Araki, Noriko Ishida, Ken Touhata, Fumiyasu Murayama
Publikováno v:
Fisheries Science. 86:531-542
Koji is commonly used in manufacturing Japanese fermented products and promotes enzymatic degradation. In recent years, a seaweed koji has been developed by culturing Aspergillus oryzae on nori Pyropia yezoensis. In the present study, we prepared nor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::759e84aa0e6efa3135023c1bd7ac8d89
https://doi.org/10.1007/s12562-020-01419-z
https://doi.org/10.1007/s12562-020-01419-z
Autor:
Hiroyuki Takemoto, Tetsuya Umino, Satoshi Katayama, Koji Kusaka, Toshiki Iwamoto, Kazuya Koda, Masaki Yamamoto, Masanori Hirooku
Publikováno v:
NIPPON SUISAN GAKKAISHI. 86:76-82
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67fb9ab80e26fc46a3e2b1220844a293
https://doi.org/10.2331/suisan.19-00032
https://doi.org/10.2331/suisan.19-00032
Autor:
Tomio, FUKUDA, Yasutoshi, KOHDA, Masatoshi, MIZUTANI, Tatsuya, SAKAMOTO, Koji, KUSAKA, Koichi, IZUMIKAWA, Masaaki, HAMAZAKI
Publikováno v:
吉備国際大学研究紀要（医療・自然科学系） = Journal of KIBI International University Health and Natural Sciences. 29:1-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::563f34fcfff583f6fce25ce2ffffbf73
http://id.nii.ac.jp/1320/00001185/
http://id.nii.ac.jp/1320/00001185/
Publikováno v:
Fisheries Science. 82:961-968
Measurements and observations of juvenile hatchery-reared three-lined tonguefish Cynoglossus abbreviatus were performed to examine morphological abnormalities, focusing on five asymmetric characters: eye position, body coloration, presence of a nasal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ae0f4efc87a9f007ee3efe985c424a8
https://doi.org/10.1007/s12562-016-1022-8
https://doi.org/10.1007/s12562-016-1022-8
Autor:
Koji Kusaka
Publikováno v:
Seikei-Kakou. 26:109-113
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daf709a8b7c60e896c918d038679b5b6
https://doi.org/10.4325/seikeikakou.26.109
https://doi.org/10.4325/seikeikakou.26.109
Publikováno v:
NIPPON SUISAN GAKKAISHI. 79:1002-1008
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b724d4e088c94341843a43b3af58cf15
https://doi.org/10.2331/suisan.79.1002
https://doi.org/10.2331/suisan.79.1002
Autor:
Tateki Fujiwara, Koji Kusaka, Yasunori Watanabe, Yasuko Shimizu, Munehiro Fujiwara, Tokishige Fujisawa, Shuzo Takagi
Publikováno v:
NIPPON SUISAN GAKKAISHI. 78:246-255
備讃瀬戸のノリ漁場に届く河川からの DIN の到達状況と，ノリの色調（a* 値）を調べ，ノリの色調維持に必要な条件を調べた。その結果，海域の DIN が 1 μM 程度であっても河川水から間
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25aefdfc355b479bd636a13653f0a073
https://doi.org/10.2331/suisan.78.246
https://doi.org/10.2331/suisan.78.246
Autor:
Koji Kusaka
Publikováno v:
Journal of the Japanese Association for Petroleum Technology. 76:146-154
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8284e424ccaa3b67e7bad5d0471ff2a5
https://doi.org/10.3720/japt.76.146
https://doi.org/10.3720/japt.76.146
Autor:
Tatsuya Ichikawa, Toshiyuki Wakimoto, Takeshi Ishii, Yoshiyuki Aihara, Yoshinori Uekusa, Tsutomu Nakayama, Koji Kusaka, Toshiyuki Kan, Taiki Mori, Maiko Kaku, Mitsugu Akagawa, Takumi Furuta
Publikováno v:
Bioorganic & Medicinal Chemistry. 18:4892-4896
Catechins are polyphenolic antioxidants found in green tea leaves. Recent studies have reported that various polyphenolic compounds, including catechins, cause protein carbonyl formation in proteins via their pro-oxidant actions. In this study, we ev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b48eff23e63ba5276fa1ec8551b02a0d
https://doi.org/10.1016/j.bmc.2010.06.021
https://doi.org/10.1016/j.bmc.2010.06.021
Autor:
Koji Kusaka, Kimiko Tsuzuki, Yoshitaka Honda, Makoto Shimoyamada, Shingo Mogami, Hiroaki Asao
Publikováno v:
Food Science and Technology Research. 16:505-508
Soymilk-like white opaque liquid was prepared from whole soybean seeds without imbibition by the nama-shibori method. The solid content of the resulting liquid (non-imbibed soymilk) increased with an increase in blender revolutions and milling time,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0996385c84e509cf24bc21c2f0741bc
https://doi.org/10.3136/fstr.16.505
https://doi.org/10.3136/fstr.16.505