Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Nagao Ogura"'
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 50:22-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67f197b5c6159a846e65c300a344e755
https://doi.org/10.3136/nskkk.50.22
https://doi.org/10.3136/nskkk.50.22
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 47:851-856
秋収穫のイモを5°Cに120日間貯蔵後,5°C,20°C,33°Cの貯蔵区で70日間貯蔵したイモ及び33°Cで90日間大量貯蔵したイモの萌芽状態と成分変化,及びポテトチップスに加工した際の加工適性を調べ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b795b347e697a3b05dd867b9190b710
https://doi.org/10.3136/nskkk.47.851
https://doi.org/10.3136/nskkk.47.851
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 46:165-169
調製クロロフィル及びフェオフィチンを用いて,クロロフィルの定量法及びクロロフィルとフェオフィチンの混合液中のクロロフィルの定量について再検討を行い,次の結果を得た.(1) 既に
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e76929f94caea43d2ba1fd80768dde25
https://doi.org/10.3136/nskkk.46.165
https://doi.org/10.3136/nskkk.46.165
Publikováno v:
Nippon Nōgeikagaku Kaishi. 69:325-330
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc5d7516d7bbed10c149f480a3c30d3f
https://doi.org/10.1271/nogeikagaku1924.69.325
https://doi.org/10.1271/nogeikagaku1924.69.325
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 48:218-220
(1) サツマイモ中には可溶型酵素の他に耐熱性の不溶型酵素が存在した.(2) イモ中の不溶型酵素の総活性量は可溶型酵素の総活性量の1/100であった.(3) 不溶型酵素は作用適温が75℃付近であ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::429b751ea1776df87f965af2e0ea9fc8
https://doi.org/10.3136/nskkk.48.218
https://doi.org/10.3136/nskkk.48.218
Publikováno v:
Journal of Biological Chemistry. 267:21678-21684
The proteasome (multicatalytic protease complex), a high molecular weight protein complex, has been purified from spinach leaves by successive chromatography on DEAE-cellulose, Bio-Gel A-1.5m, DEAE-TOYOPEARL 650C, and DEAE-5PW. The molecular mass was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6888bb998ed201f75d82fd65fe634d41
https://doi.org/10.1016/s0021-9258(19)36665-7
https://doi.org/10.1016/s0021-9258(19)36665-7
Publikováno v:
Journal of the agricultural chemical society of Japan. 65:19-26
1) ブロッコリーを45°C14分間温水浸漬処理した後20°Cに貯蔵すると,無処理のものより花らいの黄化が明らかに2～3日遅れ,貯蔵性が向上し,品質を保った.この現象は温水浸漬処理したブロッ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3cfad76d6729bf59be7ab1afde7231d
https://doi.org/10.1271/nogeikagaku1924.65.19
https://doi.org/10.1271/nogeikagaku1924.65.19
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 56:1959-1961
Single cells were prepared from mesocarp tissue of ripe persimmon (Diospyros kaki cv. Fuyu) fruits, and inter- or intracellular localization of acid invertase (AI, EC 3.2.1.26) was studied. AI was localized in the intercellular fraction (cell wall fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::357220fb24d466d8bc70f4fdb04e2454
https://doi.org/10.1271/bbb.56.1959
https://doi.org/10.1271/bbb.56.1959
Autor:
Nagao Ogura, Hiroyuki Hisaka
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:41-43
ホウレンソウのアスコルピン酸は葉柄部より葉身部で多く,外側の古い葉より内側の新しい葉の方が含量が高いことを認めた.株全体のアスコルビン酸の減少速度は貯蔵温度に強く関係し
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a239e9981d222fa8cbbb8424c2534c9
https://doi.org/10.3136/nskkk1962.38.41
https://doi.org/10.3136/nskkk1962.38.41
Autor:
Yuuko Yanagisawa, Takahide Sato, Tetsuo Hirabayashi, Mitsuaki Yamamoto, Yasushi Ishiki, Takeshi Miki, Hiroki Nakagawa, Kouji Fujinami, Nagao Ogura
Publikováno v:
Plant and Cell Physiology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8620f40ad9d69b9440130815c4382dd
https://doi.org/10.1093/oxfordjournals.pcp.a078798
https://doi.org/10.1093/oxfordjournals.pcp.a078798