Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Mikihiko Yoshida"'
Autor:
Akio Watanabe, Momochika Kumagai, Takashi Mishima, Junya Ito, Yurika Otoki, Teppei Harada, Tsuyoshi Kato, Mikihiko Yoshida, Misora Suzuki, Izumi Yoshida, Kazuhiro Fujita, Masatoshi Watai, Kiyotaka Nakagawa, Teruo Miyazawa
Publikováno v:
PLoS ONE, Vol 10, Iss 5, p e0127158 (2015)
Osteoporosis with bone loss is widely recognized as a major health problem. Bone homeostasis is maintained by balancing bone formation and bone resorption. The imbalance caused by increased bone resorption over bone formation can lead to various bone
Externí odkaz:
https://doaj.org/article/e36c0d74039e4630ae17be53cf199884
Autor:
Mio Nakamura, Midori Matsubara, Takamaro Taguchi, Kazutoshi Takayama, Hideyuki Sato, Mikihiko Yoshida, Daisuke Miyake
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 69:55-60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d369e76afd83a4327a8a35c6dde071dd
https://doi.org/10.3136/nskkk.69.55
https://doi.org/10.3136/nskkk.69.55
Autor:
Tomoji Igarashi, Masato Okumura, Akemi Yasui, Mikihiko Yoshida, Takashi Nakasato, Kenichi Fuchigami
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:187-194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85e817f6bff1c9de191ed00a524764a0
https://doi.org/10.3136/nskkk.66.187
https://doi.org/10.3136/nskkk.66.187
Autor:
Masahiro Ide, Masato Okumura, Izumi Yoshida, Keiko Koizumi, Takashi Mishima, Momochika Kumagai, Mikihiko Yoshida, Munetomo Nakamura
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:1033-1038
Some β-glucans have attracted attention due to their functionality as an immunostimulant and have been used in processed foods. However, accurately measuring the β-glucan content of processed foods using existing methods is difficult. We demonstrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e085b5217afc783c25ad7e3dfd6824c3
https://doi.org/10.1021/acs.jafc.7b05044
https://doi.org/10.1021/acs.jafc.7b05044
Autor:
Koji Fuse, Makoto Taniguchi, Tomoji Igarashi, Masako Ogawara, Mikihiko Yoshida, Mitsuaki Mori, Takashi Hishiyama
Publikováno v:
Food Chemistry. 135:2387-2392
Certain foodstuffs exhibit matrix interference effects on the vitamin B(1) analysis prescribed in the official methods of the European Union, AOAC International, and Japan. In this study, we demonstrated that one of the problematic polyphenols in gre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6b7500fc15cd19faee39ca145b04b36
https://doi.org/10.1016/j.foodchem.2012.07.044
https://doi.org/10.1016/j.foodchem.2012.07.044
Publikováno v:
Food Science and Technology Research. 18:303-308
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c5f691da133f2f9ac11a5308eb8207e
https://doi.org/10.3136/fstr.18.303
https://doi.org/10.3136/fstr.18.303
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 57:205-214
ヘマトコッカス藻由来エステル型ASTを含有する加工食品中の総AST量を測定する目的で，コレステロールエステラーゼによる酵素分解後，高速液体クロマトグラフ法にて定量する方法を検
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b39d545f44d26822abdd176969c53d98
https://doi.org/10.3136/nskkk.57.205
https://doi.org/10.3136/nskkk.57.205
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 55:421-427
ジベンゾイルチアミン（DBT）を含有する加工食品中のビタミンB1 （チアミン塩酸塩）総量を正確に測定する目的で，タカジアスターゼによる酵素分解後，さらにDBTをアルカリ加水分解し
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95b7485a734033d19c28618ae55ec4ac
https://doi.org/10.3136/nskkk.55.421
https://doi.org/10.3136/nskkk.55.421
Autor:
Junya Ito, Kazuhiro Fujita, Teruo Miyazawa, Takashi Mishima, Mikihiko Yoshida, Momochika Kumagai, Misora Suzuki, Masatoshi Watai, Izumi Yoshida, Yurika Otoki, Tsuyoshi Kato, Kiyotaka Nakagawa, Teppei Harada, Akio Watanabe
Publikováno v:
PLoS ONE, Vol 10, Iss 5, p e0127158 (2015)
PLoS ONE
PLoS ONE
Osteoporosis with bone loss is widely recognized as a major health problem. Bone homeostasis is maintained by balancing bone formation and bone resorption. The imbalance caused by increased bone resorption over bone formation can lead to various bone
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b26ac5844b4ff25c8877b975b9cdc976
http://europepmc.org/articles/PMC4436367?pdf=render
http://europepmc.org/articles/PMC4436367?pdf=render
Publikováno v:
Food Science and Technology Research. 18:E1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ea2bf8d77ee84d9a1e4c32483315d98
https://doi.org/10.3136/fstr.18.e1
https://doi.org/10.3136/fstr.18.e1