Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Mika Arakaki"'
Publikováno v:
Journal of Food Science.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47f6a670b63c714c04841c9edc40d584
https://doi.org/10.1111/1750-3841.16606
https://doi.org/10.1111/1750-3841.16606
Publikováno v:
Journal of Food Measurement and Characterization. 14:1002-1011
Harvesting is a critical time for identification of the quality of raw materials for foodstuffs. In order to evaluate the influence of different growth stages of hihatsumodoki (Piper retrofractum Vhal) leaf on the food qualities, the young (YL) and m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab292ff08ba38b6435249911e8f2cae2
https://doi.org/10.1007/s11694-019-00349-4
https://doi.org/10.1007/s11694-019-00349-4
Publikováno v:
Journal of Food Science and Technology. 55:1295-1305
To determine the effect of maturity stage on the food attributes of hihatsumodoki (Piper retrofractum Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d8ae6240c09dbbf61449b0f277141b4
https://doi.org/10.1007/s13197-018-3040-2
https://doi.org/10.1007/s13197-018-3040-2
Autor:
Koji Wada, Kaoru Yonamine, Yonathan Asikin, Manikharda, Makoto Takahashi, Mika Arakaki, Kensaku Takara
Publikováno v:
Food Science and Technology Research. 23:427-435
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::758c4b554edc6d6d9ea61e3801cbcbe5
https://doi.org/10.3136/fstr.23.427
https://doi.org/10.3136/fstr.23.427
Autor:
Koji Wada, Makoto Takahashi, Mika Arakaki, Kaoru Yonamine, Kensaku Takara, Manikharda, Fumio Hashimoto
Publikováno v:
Journal of oleo science. 67(1)
Shimatogarashi (Capsicum frutescens) is a typical chili pepper domesticated in southern Japan. Important traits of Shimatogarashi peppers, such as color; proportion of organic acids, capsaicinoids, and aromatic compounds; and antioxidant activity in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::643e2e73ad17c9c52d233840aaae6971
https://pubmed.ncbi.nlm.nih.gov/29238032
https://pubmed.ncbi.nlm.nih.gov/29238032
Autor:
Mika ARAKAKI, Makoto TAKAHASHI, Kiyoshi SHIROMA, Shuji FUJITA, Md. Amzad HOSAIN, Kensaku TAKARA, Koji WADA
Publikováno v:
Food Preservation Science. 40:109-117
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c6d0f260e0a6d4f8a432497586a9911
https://doi.org/10.5891/jafps.40.109
https://doi.org/10.5891/jafps.40.109
Publikováno v:
Food Science and Technology Research. 20:705-710
Three Allium vegetables, Welsh onion from Okinawa, and Wakegi from Okinawa and Nagasaki were subjected to salinity-stress using seawater. The K^+ /Na^+ ratio of the three Allium vegetables clearly decreased; however, there was no significant effect o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b63030dcc57df4d7b1e8b3e16caee5d
https://doi.org/10.3136/fstr.20.705
https://doi.org/10.3136/fstr.20.705
Publikováno v:
Journal of hazardous materials. 174(1-3)
Effect of partial substitution of peat in growth media by sewage sludge sugarcane trash based compost (SSC) and synthetic aggregates (SA) on the physical and chemical characteristics of the growth media and on the growth and nutrition of lettuce (Lac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::282d00e60ff28b93732fe1c5928a38d4
https://pubmed.ncbi.nlm.nih.gov/19828249
https://pubmed.ncbi.nlm.nih.gov/19828249
Publikováno v:
Food Science & Technology Research; May2014, Vol. 20 Issue 3, p705-710, 6p