Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Masaki Okuda"'
Publikováno v:
Rice, Vol 17, Iss 1, Pp 1-12 (2024)
Abstract The quantity and composition of rice proteins play a crucial role in determining taste quality of sake, Japanese rice wine. However, the spatial distribution of proteins within rice grains, especially in endosperm tissue, and the differences
Externí odkaz:
https://doaj.org/article/7d2232496269493c9546e6a8ef49c1b4
Autor:
Masaki Tsuchiya, Yuji Hara, Masaki Okuda, Karin Itoh, Ryotaro Nishioka, Akifumi Shiomi, Kohjiro Nagao, Masayuki Mori, Yasuo Mori, Junichi Ikenouchi, Ryo Suzuki, Motomu Tanaka, Tomohiko Ohwada, Junken Aoki, Motoi Kanagawa, Tatsushi Toda, Yosuke Nagata, Ryoichi Matsuda, Yasunori Takayama, Makoto Tominaga, Masato Umeda
Publikováno v:
Nature Communications, Vol 9, Iss 1, Pp 1-15 (2018)
Myotube formation by fusion of myoblasts is essential for skeletal muscle formation, but which molecules regulate this process remains elusive. Here authors identify the mechanosensitive PIEZO1 channel as a key element, whose activity is regulated by
Externí odkaz:
https://doaj.org/article/a4b94536489a4c5abfb6db09652f9498
Autor:
Masahiko Tamaki, Shingo Kurita, Miyuki Toyomaru, Tomio Itani, Takao Tsuchiya, Isao Aramaki, Masaki Okuda
Publikováno v:
Plant Production Science, Vol 9, Iss 1, Pp 78-82 (2006)
This study was designed to determine whether or not the difference in the physical properties between white-core and non-white-core kernels of the rice varieties for sake brewing is associated with their starch properties. We used two rice cultivars
Externí odkaz:
https://doaj.org/article/b22a552d26ac4371ae6b2425b16dcd94
Publikováno v:
Plant Production Science, Vol 8, Iss 5, Pp 586-591 (2005)
By successive crossing using Hattan-type varieties originating from “Hattanso” as a parent, “Hattan-type varieties” of rice suitable for brewing the original Hiroshima sake have been bred. In this study, the difference in the properties of st
Externí odkaz:
https://doaj.org/article/5c7d5b69bd254f5d824b21d7fe34a635
Autor:
Takuji Kobayashi, Tsutomu Kumazaki, Kana Morikawa, Yuko Komatsu-Hata, Masaki Okuda, Masayuki Takahashi, Ryota Saito, Ken Oda, Hisashi Yazawa, Kazuhiro Iwashita
Publikováno v:
Journal of Bioscience and Bioengineering. 134:116-124
Sake, soy sauce, miso (Japanese bean paste), and beer are made from grains. The characteristics of the grain significantly affect the quality of the final product. Many studies have been performed to evaluate the sake-brewing characteristics of rice.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf03e1b49eb53ae4a3ac174053176451
https://doi.org/10.1016/j.jbiosc.2022.04.007
https://doi.org/10.1016/j.jbiosc.2022.04.007
Autor:
Tetsu Iwase, Masaki Okuda
Publikováno v:
Journal of Japan Institute of Light Metals. 72:395-402
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1b1f0f0f9cba747d4faadb72902d076
https://doi.org/10.2464/jilm.72.395
https://doi.org/10.2464/jilm.72.395
Publikováno v:
X-Ray Spectrometry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b24d9afd2b0f9c67233efe8fec698b2
https://doi.org/10.1002/xrs.3337
https://doi.org/10.1002/xrs.3337
Publikováno v:
Food Chemistry. 424:136372
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84a228fb1752c1dc2c645576866cb1b6
https://doi.org/10.1016/j.foodchem.2023.136372
https://doi.org/10.1016/j.foodchem.2023.136372
Autor:
Masaru Ikegami, Yukihiro Isono, Hiroyuki Fujimoto, Masanobu Kato, Takuma Sugimoto, Kei Takahashi, Masaki Okuda
Publikováno v:
Japanese Journal of Crop Science. 90:451-456
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d33e70c2abc71f1c4ffd93a51e611198
https://doi.org/10.1626/jcs.90.451
https://doi.org/10.1626/jcs.90.451
Autor:
Kazuo Masaki, Dararat Kakizono, Nobuhiko Mukai, Kanako Fujihara, Taichi Mizukure, Masaki Okuda
Publikováno v:
Journal of Bioscience and Bioengineering. 130:577-581
Urethanase (EC 3.5.1.75) catalyzes the hydrolysis of ethyl carbamate (EC) to ethanol, carbon dioxide, and ammonia. From our recent study, we expected that an acetamidase encoded by amdS of Aspergillus oryzae may catalyze the degradation of EC because
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96a3e127ac47aba32c8fd67ccacf45a3
https://doi.org/10.1016/j.jbiosc.2020.07.015
https://doi.org/10.1016/j.jbiosc.2020.07.015