Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Misako Kakiuchi"'
Autor:
Koji Yamane, Moena Nishikawa, Yoshihiro Hirooka, Yusaku Narita, Tsukasa Kobayashi, Misako Kakiuchi, Kazuya Iwai, Morio Iijima
Publikováno v:
Plant Production Science, Vol 25, Iss 3, Pp 337-349 (2022)
Coffea arabica, an economically important crop, accounts for most of the coffee consumed globally. Increasing temperature due to climate change can cause a decrease in productivity in many crops, including coffee plants. The maximum temperature at wh
Externí odkaz:
https://doaj.org/article/6e3681f34b7b4c05b8446eec904e9695
Autor:
Yoshihiro Hirooka, Shintaro Kurashige, Koji Yamane, Yoshinori Watanabe, Misako Kakiuchi, Daisuke Ishikawa, Taku Miyagawa, Kazuya Iwai, Morio Iijima
Publikováno v:
Plant Production Science, Vol 0, Iss 0, Pp 1-9 (2021)
With increasing annual global coffee consumption, the amount of spent coffee grounds (SCGs) increases. Direct application of SCGs in large agricultural fields can potentially improve soil and control weeds in an environmentally safe manner. However,
Externí odkaz:
https://doaj.org/article/3bb51d5f90634d558f49282164b136ab
Autor:
Yoshihiro Hirooka, Shintaro Kurashige, Koji Yamane, Misako Kakiuchi, Taku Miyagawa, Kazuya Iwai, Morio Iijima
Publikováno v:
Weed Technology. 36:692-699
The extensive and intensive use of herbicides has resulted in the spread of herbicide-resistant weeds in many crop production systems; therefore, it is imperative to devise new organic weed control methods. Recently, the application of spent coffee g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ecff1255ccd1cd80ae111007d111fef
https://doi.org/10.1017/wet.2022.66
https://doi.org/10.1017/wet.2022.66
Autor:
Misako Kakiuchi, Kazunari Miyake, Kazuya Iwai, Hidekazu Ikezaki, Yusuke Tahara, Tsukasa Kobayashi, Yusaku Narita, Shingo Ariki, Xiao Wu, Taku Hanzawa, Hirofumi Fujimoto, Taiji Fukunaga, Kiyoshi Toko
Publikováno v:
Food Chemistry. 342:128228
We investigated the bitter compounds in coffee brews using multivariate analysis of the data obtained from analytical instrument and electronic taste sensor experiments. Coffee brews were prepared from coffee beans roasted to four different degrees.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::992b5a6dcc2fdb616221c91baba81991
https://doi.org/10.1016/j.foodchem.2020.128228
https://doi.org/10.1016/j.foodchem.2020.128228
Autor:
Xiao Wu, Yusuke Tahara, Taiji Fukunaga, Shingo Ariki, Kazuya Iwai, Kazunari Miyake, Hirofumi Fujimoto, Taku Hanzawa, Hidekazu Ikezaki, Yusaku Narita, Misako Kakiuchi, Kiyoshi Toko, Tsukasa Kobayashi
Publikováno v:
Sensors and Actuators B: Chemical. 309:127784
Electronic tongues have been identified as useful tools for quantifying the taste of food and beverages. However, the bitterness evaluation of coffee in the presence of high-potency sweeteners has not been performed yet. In this study, we investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1a1ca628ebd799110e3fd727217ac0d
https://doi.org/10.1016/j.snb.2020.127784
https://doi.org/10.1016/j.snb.2020.127784
Publikováno v:
International Journal of Molecular Medicine.
EWS, a pro-oncoprotein which is encoded by the Ewing sarcoma (EWS) gene, contains arginine-glycine-glycine repeats (RGG box) in its COOH-terminus. We previously found that the RGG box of EWS is a target for dimethylation catalyzed by protein arginine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0734fa0fedd8b4d08b3bf0fa61a451c6
https://doi.org/10.3892/ijmm_00000024
https://doi.org/10.3892/ijmm_00000024