Zobrazeno 1 - 10
of 118
pro vyhledávání: '"Makoto, Kuramoto"'
Autor:
Muharfiza, Dimas Firmanda Al-Riza, Nie Sen, Yasushi Kohno, Tetsuhito Suzuki, Makoto Kuramoto, Yuichi Ogawa, Naoshi Kondo
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 6, Iss 2, Pp 153-162 (2023)
The Miyauchi iyokan (iyokan) citrus fruit is typically harvested in late December to prevent damage from the winter weather. At the time of harvest, the ratio of Soluble Solids (SS) to acid content is generally low, commonly used to assess the qualit
Externí odkaz:
https://doaj.org/article/afc8ec18fd4643f495d117efc8bb97ad
Publikováno v:
Journal of Food Engineering. 353:111553
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f101879134bb0740c6ad612f497e58a
https://doi.org/10.1016/j.jfoodeng.2023.111553
https://doi.org/10.1016/j.jfoodeng.2023.111553
Publikováno v:
Photochemicalphotobiological sciences : Official journal of the European Photochemistry Association and the European Society for Photobiology. 21(11)
Shades are adjusted in sweet pepper cultivation, based on solar exposure levels. Pyranometers and photosensitive films have recently been introduced to smart agriculture. However, there are no means of observing biological responses to solar exposure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6acff93990b19aa0157a3ca85c91d77
https://pubmed.ncbi.nlm.nih.gov/35900646
https://pubmed.ncbi.nlm.nih.gov/35900646
Autor:
Naoshi Kondo, Noriko Takahashi, Yasushi Kohno, Makoto Kuramoto, Keiji Konagaya, Tetsuhito Suzuki, Dimas Firmanda Al Riza, Yuichi Ogawa
Publikováno v:
Photochemical & Photobiological Sciences. 19:879-884
We investigated the autofluorescence of tomato surface tissues during overripening at 25 °C for 13 days. Microscopic images and fluorescence spectra of tissues, including the epidermis and cuticle, were examined (excitation at 360 nm), revealing tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::620b3cf5c9b74e606b4a9afab7977f31
https://doi.org/10.1039/d0pp00125b
https://doi.org/10.1039/d0pp00125b
Autor:
Zichen, Huang, Tetsuyuki, Takemoto, Ken Abamba, Omwange, Yoshito, Saito, Makoto, Kuramoto, Naoshi, Kondo
Publikováno v:
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 288:122094
Sweet peppers are a popular vegetable with various surface colors, such as green, purple, red, or yellow. To characterize the unique fluorescence properties associated with a broad range of sweet peppers of various colors (14 varieties), a fluorescen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cc98af18534b41087804decd399ac73
https://doi.org/10.1016/j.saa.2022.122094
https://doi.org/10.1016/j.saa.2022.122094
Publikováno v:
Marine Drugs, Vol 2, Iss 1, Pp 39-54 (2004)
Abstract: In our ongoing search for bioactive substances from marine organisms, novel alkaloids have been isolated. Pinnatoxins and pinnamine, potent shellfish poisons, were purified from the Okinawan bivalve Pinna muricata. Pinnatoxins activate Ca2+
Externí odkaz:
https://doaj.org/article/4d15d9312c2d47328c1b3c455301175d
Autor:
Muharfiza, Dimas Firmanda Al Riza, Yoshito Saito, Kenta Itakura, Yasushi Kohno, Tetsuhito Suzuki, Makoto Kuramoto, Naoshi Kondo
Publikováno v:
Horticulturae, Vol 3, Iss 4, p 51 (2017)
Monitoring the maturation process of Satsuma mandarin (Citrus unshiu Marc.) by determining the soluble solids (SS) and acid content non-destructively is needed. Fluorescence components potentially offer such means of accessing fruit maturity characte
Externí odkaz:
https://doaj.org/article/0d8b4a58144346fdb73627aff0c34348
Autor:
Qiuhong Liao, Tetsuhito Suzuki, Kohno Yasushi, Dimas Firmanda Al Riza, Makoto Kuramoto, Naoshi Kondo
Publikováno v:
Fishes, Vol 2, Iss 3, p 10 (2017)
Red sea bream (Pagrus major) scale fluorescence characteristics were identified as a potential rapid and non-destructive means for assessing the fish’s freshness. To investigate this, live red sea breams were purchased, slaughtered, and prior to me
Externí odkaz:
https://doaj.org/article/757a948fac564dad93cc242c45179a2d
Autor:
Ken Abamba Omwange, Yoshito Saito, Dimas Firmanda Al Riza, Huang Zichen, Makoto Kuramoto, Keiichiro Shiraga, Yuichi Ogawa, Naoshi Kondo, Tetsuhito Suzuki
Publikováno v:
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 276:121209
Although fish and its related products are good sources of protein and unsaturated fatty acids, like omega-3 in the human diet, their shelf-life is limited by biochemical and microbial changes. In this study, a front-face fluorescence spectroscopy te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a65af75774bb8a71719597c2f3782d5f
https://doi.org/10.1016/j.saa.2022.121209
https://doi.org/10.1016/j.saa.2022.121209