Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Koki MATSUSHITA"'
Autor:
Yutaka Kakizoe, Hiroko Okagawa, Mayuko Yamamoto, Koki Matsushita, Ryosuke Yamamura, Takahiro Hirano, Terumasa Nakagawa, Yuichiro Izumi, Takashige Kuwabara, Masataka Adachi, Takashi Ohba, Masashi Mukoyama
Publikováno v:
Renal Replacement Therapy, Vol 10, Iss 1, Pp 1-8 (2024)
Abstract Background Pregnancy in women with chronic kidney disease (CKD) is associated with an increased risk of adverse maternal and fetal outcomes, including worsening renal function, hypertension, proteinuria, preeclampsia, preterm delivery, still
Externí odkaz:
https://doaj.org/article/47c05e9e0cf24cc997aa69059138aa88
Autor:
Ryuichi Yoshii, Kengo Kajiwara, Naomichi Uemura, Koki Matsushita, Tomohumi Nakamura, Masao Tomita, Masashi Mukoyama
Publikováno v:
Renal Replacement Therapy, Vol 9, Iss 1, Pp 1-5 (2023)
Abstract Background Eosinophilic granulomatosis with polyangiitis (EGPA) is a rare disorder characterized by asthma, eosinophilia, and systemic vasculitis. Renal involvement is not regarded as a prominent feature and the treatment is still under stud
Externí odkaz:
https://doaj.org/article/49ad245dfa5340a399203151affba5f8
Autor:
Yurina Nakamura, Kengo Kajiwara, Yuko Yano, Koki Matsushita, Ryuichi Yoshii, Tomofumi Nakamura, Masao Tomita, Hiroyuki Kinoshita, Masashi Mukoyama
Publikováno v:
Nihon Toseki Igakkai Zasshi. 56:177-181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::831c677baa2ad57bb218118611b19a6d
https://doi.org/10.4009/jsdt.56.177
https://doi.org/10.4009/jsdt.56.177
Publikováno v:
IEEJ Transactions on Fundamentals and Materials. 140:432-438
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9229836735e7e1e2821775aa0a501b6f
https://doi.org/10.1541/ieejfms.140.432
https://doi.org/10.1541/ieejfms.140.432
Autor:
Takao Myoda, Dennis Marvin Santiago, Daisuke Goshima, Kanenori Takata, Koki Matsushita, Ayano Tamura, Hiroaki Yamauchi
Publikováno v:
J Food Sci Technol
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Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation o
Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70e874bd1780acb61fec727374d4a321
https://obihiro.repo.nii.ac.jp/records/4650
https://obihiro.repo.nii.ac.jp/records/4650
Autor:
Koki Matsushita, Tadashi Nakamura, Zenta Nishio, Daisuke Goshima, Miwako Ito, Kanenori Takata, Hiroaki Yamauchi
Publikováno v:
Food Science and Technology Research. 26:215-222
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1bb9d8994ad80dd9c8e42f7865eaaa4
https://doi.org/10.3136/fstr.26.215
https://doi.org/10.3136/fstr.26.215
Autor:
Kanenori Takat1, Koki Matsushita2,3, Daisuke Goshima2, Tadashi Nakamura2, Hiroaki Yamauchi2 yamauchi@obihiro.ac.jp
Publikováno v:
Breeding Science. Sep2019, Vol. 69 Issue 3, p478-486. 9p.
Publikováno v:
Breeding Science
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The physical properties of various white bread doughs made from the flours of ‘Harunoakebono’ and 10 genotypes of its near-isogenic lines with different compositions of high molecular weight glutenin subunit (HMWGs) were meas
The physical properties of various white bread doughs made from the flours of ‘Harunoakebono’ and 10 genotypes of its near-isogenic lines with different compositions of high molecular weight glutenin subunit (HMWGs) were meas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d14a4b049961bf401767b531166eb92c
http://europepmc.org/articles/PMC6776135
http://europepmc.org/articles/PMC6776135
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:201-209
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffd74e32cf15dcda83950c3d5d2108ba
https://doi.org/10.3136/nskkk.66.201
https://doi.org/10.3136/nskkk.66.201
Autor:
Hiroaki Yamauchi, Daisuke Goshima, Koki Matsushita, Dennis Marvin Santiago, Kanenori Takata, Junki Iwata
Publikováno v:
Food Science and Technology Research. 25(2):237-243
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The physical properties of dough (PPD), instantaneous elasticity, regularity coefficient of viscosity, and relaxation time (τ 0 ), of various white bread doughs without yeast addition were measured by the creep method based on a
The physical properties of dough (PPD), instantaneous elasticity, regularity coefficient of viscosity, and relaxation time (τ 0 ), of various white bread doughs without yeast addition were measured by the creep method based on a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7203529d21d249dc351773ac1c0f203a
https://obihiro.repo.nii.ac.jp/records/4379
https://obihiro.repo.nii.ac.jp/records/4379