Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Kuniyuki Kobayashi"'
Autor:
Tomohiro Mitani1 tmitani@fsc.hokudai.ac.jp, Kuniyuki Kobayashi2, Koichiro Ueda3, Seiji Kondo3
Publikováno v:
Animal Science Journal. Jan-Dec2021, Vol. 92 Issue 1, p1-7. 7p.
Publikováno v:
Japanese Journal of Health and Human Ecology. 87:195-202
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf89fa31c523402f9fb81eea16cbfd4a
https://doi.org/10.3861/kenko.87.4_195
https://doi.org/10.3861/kenko.87.4_195
Publikováno v:
Journal of dairy science. 105(1)
To facilitate sustainable dairy farming, it is essential to assess and support the mental health of dairy farm workers, which is affected more than that of workers in other industries, as indicated by the relatively few studies to date. In addition,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0026252c9ee93ceb47531d61ce78529a
https://pubmed.ncbi.nlm.nih.gov/34763908
https://pubmed.ncbi.nlm.nih.gov/34763908
Publikováno v:
Animal Science Journal. 92
In this study, we investigated the regional differences in the composition of farm bulk milk produced at three different dairy areas in Hokkaido, Japan. A field survey was conducted at Central, Tokachi, and North areas of Hokkaido, three or four time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66e4409d6895b369d526c93a3891bab1
https://doi.org/10.1111/asj.13570
https://doi.org/10.1111/asj.13570
Autor:
Hironao Hokiyama, Takeshi Hayashi, Miho Kobayashi, Susumu Muroya, Takumi Narita, Naoto Nagura, Mika Oe, Ikuyo Nakajima, Keisuke Sasaki, Akira Fujikawa, Takanori Nishimura, Koichi Ojima, Kyoko Akama, Kuniyuki Kobayashi, Michiyo Motoyama, Masaru Nomura, Tatsuro Hagi, Motoki Ooi
Publikováno v:
Journal of the Science of Food and Agriculture. 97:3453-3462
Over the past few decades, beef producers in Japan have improved marbling in their beef products. It was recently reported that marbling is not well correlated with palatability as rated by Japanese consumers. This study sought to identify the consum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f98a15419efd302dcd8c37cd4241c3d
https://doi.org/10.1002/jsfa.8204
https://doi.org/10.1002/jsfa.8204
Publikováno v:
International Journal of Environmental Research and Public Health
Volume 17
Issue 7
International Journal of Environmental Research and Public Health, Vol 17, Iss 2569, p 2569 (2020)
Volume 17
Issue 7
International Journal of Environmental Research and Public Health, Vol 17, Iss 2569, p 2569 (2020)
Dairy farmers are more likely than nonfarmers to experience high demands and are at risk of mental health problems. However, there is scarce evidence on the current state of psychological health and related factors among dairy farmers, and the knowle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad6e142d1a2f4ca9cd095886f03ae382
https://doi.org/10.3390/ijerph17072569
https://doi.org/10.3390/ijerph17072569
Publikováno v:
Animal science journal. 87(2):233-241
Milk produced by the grazing system, referred to as "grazing milk" contains many components required for human health. The milk fatty acid (FA) profile is strongly associated with the diet on the farms. In the present study, based on the FA profile o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f8e12db54ff5af36cc0466f58a05cf6
http://hdl.handle.net/2115/64422
http://hdl.handle.net/2115/64422
Autor:
Long Huynh, Kuniyuki Kobayashi, Joanne Galletly, Peter McGilchrist, Steve Bonney, K.R. Kelman, Takanori Nishimura, Minh Ha, Robyn D. Warner, Rod Polkinghorne
Publikováno v:
Food Research International. 125:108528
This study investigated the effect of three ageing methods (dry, wet and stepwise wet-then-dry) and ageing time on pH, colour, yield, lipid and protein oxidation and eating quality of beef loins using Meat Standards Australia (MSA) sensory protocols
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c242e8dc7699db13e07c41aaeac5d5f
https://doi.org/10.1016/j.foodres.2019.108528
https://doi.org/10.1016/j.foodres.2019.108528
Autor:
Keisuke, Sasaki, Motoki, Ooi, Naoto, Nagura, Michiyo, Motoyama, Takumi, Narita, Mika, Oe, Ikuyo, Nakajima, Tatsuro, Hagi, Koichi, Ojima, Miho, Kobayashi, Masaru, Nomura, Susumu, Muroya, Takeshi, Hayashi, Kyoko, Akama, Akira, Fujikawa, Hironao, Hokiyama, Kuniyuki, Kobayashi, Takanori, Nishimura
Publikováno v:
Journal of the science of food and agriculture. 97(10)
Over the past few decades, beef producers in Japan have improved marbling in their beef products. It was recently reported that marbling is not well correlated with palatability as rated by Japanese consumers. This study sought to identify the consum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c673f26aca3723c1523a06b71b4c0d7d
https://pubmed.ncbi.nlm.nih.gov/28071797
https://pubmed.ncbi.nlm.nih.gov/28071797
Autor:
Hiroaki Suzuki, Kuniyuki Kobayashi
Publikováno v:
Sensors and Actuators B: Chemical. 80:1-8
Poly(N-isopropylacrylamide) gel swells and shrinks in response to a variation in temperature. This phenomenon was utilized to construct a micro sampling mechanism. A 2 mm ×10 mm ×19 mm gel used in the mechanism changed its volume immediately in res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be2a435c4135a478764ae56bef2ff41e
https://doi.org/10.1016/s0925-4005(01)00882-6
https://doi.org/10.1016/s0925-4005(01)00882-6