Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Masao Nomoto"'
Autor:
Kunio Oishi, Yumiko Otsuka, Yoko Ehara, Masao Nomoto, Yukari Higuchi, Shuichi Aoi, Kimiko Shimamura
Publikováno v:
Journal of Fermentation and Bioengineering. 69:360-361
Commercial polysaccharide preparations were investigated for their restriction enzyme-inhibitory activities. Dextran sulfate (S content 18.5%) and laminaran from Eisenia arborea (0.88%) had marked inhibitory activity and haparin (13.1%) and ξ-, κ-,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fcb69cc6b5350ea4ccdfcee4f8c9e86
https://doi.org/10.1016/0922-338x(90)90244-q
https://doi.org/10.1016/0922-338x(90)90244-q
Autor:
Takashi Ohno, Masao Nomoto
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 34:598-602
魚肉の鮮度は次式から得られるK値によって表示できる.K value(%)=(HxR+)×100/(ATP+ADP+IMP+HxR+Hx).このK値測定用の酵素センサー,鮮度測定器KV-101が1984年末にオリエンタル電気(株)から市販された.我
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00aab8c4b4c48243552298e0483305d4
https://doi.org/10.3136/nskkk1962.34.9_598
https://doi.org/10.3136/nskkk1962.34.9_598
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 36:578-582
鮮度測定器KV-101を利用してカラフトマスおよびマサバ水煮缶詰魚肉のK値を測定し,原料魚の鮮度推定を試みた.また,得られたK植から近似的にIMP比を算出し,既往の研究結果との対比を行っ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::766c0e90076d851c6f7165e3adf3226f
https://doi.org/10.3136/nskkk1962.36.7_578
https://doi.org/10.3136/nskkk1962.36.7_578
Publikováno v:
Agricultural and Biological Chemistry. 50:2701-2707
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02457ea2660cb6447d7fdb63342c4a6b
https://doi.org/10.1271/bbb1961.50.2701
https://doi.org/10.1271/bbb1961.50.2701
Autor:
Yukio Fujinawa, Ken Sasaki, Isao Watabe, Toshiaki Hara, Yoshito Tsuji, Yoshinobu Tsuji, Masao Nomoto
Publikováno v:
Journal of the Oceanographical Society of Japan. 36:253-258
The results of laboratory and field experiments on a CTD measuring unit attached to a controllable towed body is described. It was verified that the three-dimensional distribution of salinity and temperature could be observed with sufficient accuracy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8233663c9dbaa0765108a46b5c7e88b2
https://doi.org/10.1007/bf02072126
https://doi.org/10.1007/bf02072126
Publikováno v:
Agricultural and Biological Chemistry. 52:1643-1647
From some Japanese soil, we isolated a strain of alkalophilic bacterium, Bacillus sp. OK-1, that excreted alkaline phosphatase into the culture broth. From the cell-free supernatant, the enzyme was successively purified by acetone fractionation, Seph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::227ae5e1dfd21a71b400094eed1b6f7e
https://doi.org/10.1080/00021369.1988.10868909
https://doi.org/10.1080/00021369.1988.10868909
Publikováno v:
Agricultural and Biological Chemistry. 50:2701-2707
From some soil of Taipei, we isolated a strain of alkalophilic bacterium, Bacillus sp. HA3-3-2, that was capable of producing sufficient amounts of cyclodextrin glucanotransferase (CGTase) in the culture broth. This enzyme was successively purified b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::341404d372811d13098ecd87a882a180
https://doi.org/10.1080/00021369.1986.10867819
https://doi.org/10.1080/00021369.1986.10867819
Publikováno v:
Journal of the agricultural chemical society of Japan. 29:805-809
ソルビン酸の抗菌力に及ぼす培地pHの影響を検討し,次の結論を得た. (1) 供試菌株の如何にかかわりなく,ソルビン酸の抗菌力は培地のpHによつて著るしい影響を受け, pH 4以下の酸性側にあ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8c02a41421568eb3e6295fa46529d78
https://doi.org/10.1271/nogeikagaku1924.29.805
https://doi.org/10.1271/nogeikagaku1924.29.805
Publikováno v:
Journal of the agricultural chemical society of Japan. 34:430-433
強力な蛋白分解力をもつSt. griseusプロテアーゼによって蒸煮大豆を無菌的に予備分解した後米麹および食塩を混合して温醸熟成せしめる新しい味噌醸造法を考案し,天然味噌類似の濃厚な
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89f73e5fbbb4729ec8b2e96728d2fcdd
https://doi.org/10.1271/nogeikagaku1924.34.5_430
https://doi.org/10.1271/nogeikagaku1924.34.5_430
Autor:
Ralph A. Bradshaw, Donald R. Babin, Lowell H. Ericsson, Kenneth Walsh, N. G. Srinivasin, Masao Nomoto, Hans Neurath
Publikováno v:
Biochemistry. 8:3859-3871
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2f29d74d8c40d28aa6c320b39d9477c
https://doi.org/10.1021/bi00837a052
https://doi.org/10.1021/bi00837a052