Zobrazeno 1 - 10
of 172
pro vyhledávání: '"Masaaki Tabata"'
Autor:
Ahsan Habib, Rokayea Islam, Mrittika Chakraborty, Salma Serniabad, Mohammad Shamim Khan, Deepro Sanjid Qais, Md Emran Quayum, Md Ashraful Alam, Iqbal Mohammad Ibrahim Ismail, Masaaki Tabata
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 8, Pp 6552-6558 (2020)
Externí odkaz:
https://doaj.org/article/c2545113993a4b1ba8f564681336fda2
Publikováno v:
In Radiation Physics and Chemistry April 2023 205
Autor:
Midori Yasuda, Akio Yoneyama, Satoshi Takeya, Masaaki Tabata, Miku Kawasaki, Narumi Ehara, Ichiro Hirosawa, Yoshiki Seno
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 70:147-159
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58adf6c23135821d17b9a5c4b53e02bd
https://doi.org/10.3136/nskkk.nskkk-d-22-00053
https://doi.org/10.3136/nskkk.nskkk-d-22-00053
Autor:
Masaaki Tabata, Iqbal M.I. Ismail, Salma Serniabad, Rokayea Islam, Mrittika Chakraborty, Ahsan Habib, Mohammad Shamim Khan, Ashraful Alam, Deepro Sanjid Qais, Emran Quayum
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 8, Pp 6552-6558 (2020)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d4b030e63f525531284a6eed9f619eb
https://doi.org/10.1016/j.arabjc.2020.06.011
https://doi.org/10.1016/j.arabjc.2020.06.011
Publikováno v:
BUNSEKI KAGAKU. 68:401-409
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3390b508cd05d3cb4f3188435d87ddd1
https://doi.org/10.2116/bunsekikagaku.68.401
https://doi.org/10.2116/bunsekikagaku.68.401
Publikováno v:
Food Chemistry. 277:463-470
Chlorophyll-a (Chl-a) discolors when it is exposed to light, and such discoloration decreases food quality. To elucidate the discoloration mechanism of Chl-a, we determined discoloration rate in different Chl-a chemical species and assessed the size
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4a130336a70098d22d4898550e8a9e1
https://doi.org/10.1016/j.foodchem.2018.11.005
https://doi.org/10.1016/j.foodchem.2018.11.005
Autor:
Masaaki Tabata, Midori Yasuda
Publikováno v:
Journal of food scienceREFERENCES. 86(7)
The discoloration of chlorophyll (Chl) by light is an ongoing issue for green beverages in the food industry. To suppress the discoloration of Chl in aqueous solution, the effects of different emulsifiers were investigated on the discoloration of Chl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e136676471b1655fe5670f7d59c02de
https://pubmed.ncbi.nlm.nih.gov/34118058
https://pubmed.ncbi.nlm.nih.gov/34118058
Autor:
Rokayea Islam, Masaaki Tabata, Mohammad Shamim Khan, Salma Serniabad, Ashraful Alam, Valentina Rapozzi, Aklima Nargis, Emran Quayum, Mrittika Chakraborty, Ahsan Habib
Publikováno v:
Journal of Chemical Sciences (Bangalore, India)
Graphic abstract Kinetics between 5,10,15,20-tetrakis(N-methylpyridium-4-yl)porphyrin and Ni2+ species were investigated in aqueous solution at 25 ±1 °C in I = 0.10 M (NaNO3). Speciation of Ni2+ was done in I = 0.10 M (NaNO3) for knowing distributi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56a4bbc1b6045c0d4ae37fea87f2a6a7
http://hdl.handle.net/11390/1210567
http://hdl.handle.net/11390/1210567
Autor:
Abdul Ghaffar, Masaaki Tabata
Publikováno v:
Current Physical Chemistry. 8:136-143
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8fc3a2fa23df3a73cd9703fb3c9fb87
https://doi.org/10.2174/1877946808666181002114052
https://doi.org/10.2174/1877946808666181002114052
Autor:
Tatsuru Hara, Aklima Nargis, Elvis Nyarko, Masaaki Tabata Elvis Nyarko, Masaaki Tabata, Ahsan Habib
Publikováno v:
Journal of the chemical society of pakistan. 42:141-141
Alamar Blue test indicates toxicity of Au(III), but Au(III) ion itself is not toxic in vitro and does not cleave DNA. However, combination of Alamar Blue and Au(III) cleaved DNA through formation of O2-• and H2O2 and showed high toxicity on Trypano
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67fb8ff9cfdb7757a6fa2fc5a930ee0c
https://doi.org/10.52568/000614
https://doi.org/10.52568/000614