Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Naokazu Ohta"'
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:322-327
脱脂大豆,およびこれを発酵熟成させた豆味噌,テンペについてイソフラボン含有量と抗酸化性について比較検討した結果,以下の点が明らかとなった.1) イソフラボンに関するHPLC分析パタ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::363e3b516a45a67586bf53ecbc90e81b
https://doi.org/10.3136/nskkk.42.322
https://doi.org/10.3136/nskkk.42.322
Autor:
Seinosuke Ueda, Riichiro Ohba, Tadashi Miyazaki, Yuji Teramoto, Naokazu Ohta, Shigeki Matsuda, Yunosuke Matsumoto
Publikováno v:
Journal of Fermentation and Bioengineering. 74:301-304
A novel cheese-like fermented food, designated soybean cooked syrup cheese (SCSC), was produced by lactic acid fermentation of soybean cooked syrup (SCS) generated during production of natto (a Japanese fermented soybean preparation). SCS contains tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b12d3fd8f5afc056e212a0bb0b5d0a40
https://doi.org/10.1016/0922-338x(92)90064-2
https://doi.org/10.1016/0922-338x(92)90064-2
Autor:
Yunosuke Matsumoto, Riichiro Ohba, Fumihiro Norimoto, Seinosuke Ueda, Yuji Teramoto, Shigeki Matsuda, Naokazu Ohta
Publikováno v:
Journal of Fermentation and Bioengineering. 77:439-441
A novel isoflavone glycoside-hydrolyzing β-glucosidase produced by Lactobacillus casei subsp. rhamnosus IFO 3425 was solubilized by ultrasonic disruption of the cells in the presence of 2-mercaptoethanol and sorbitol as stabilizer. The β-glucosidas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dacb0d94d92f24bc228eb0594e7f0a56
https://doi.org/10.1016/0922-338x(94)90021-3
https://doi.org/10.1016/0922-338x(94)90021-3
Publikováno v:
Agricultural and Biological Chemistry. 54:2743-2744
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ee680955d11358473c00014621b63f2
https://doi.org/10.1080/00021369.1990.10870366
https://doi.org/10.1080/00021369.1990.10870366
Publikováno v:
Agricultural and Biological Chemistry. 43:1415-1419
The flavonoid constituents of defatted soybeans were studied. Two kinds of new natural isoflavones and four kinds of isoflavones were isolated by rechromatography on silica gel and Sephadex LH–20 columns of ethyl acetate extracts.One of the new iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38aa880c52aa21caa23e68b0db93d031
https://doi.org/10.1080/00021369.1979.10863655
https://doi.org/10.1080/00021369.1979.10863655
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 27:348-351
高速液体クロマトグラフィー(HPLC)によるイソフラボン化合物の分析を検討し次の結果を得た。1. イソフラボン化合物の分離は, LS-410を担体とし,移動相として40%から90%メタノールを用いた
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80101c5d0e041fd9e775f09dec384608
https://doi.org/10.3136/nskkk1962.27.7_348
https://doi.org/10.3136/nskkk1962.27.7_348
Publikováno v:
Journal of the agricultural chemical society of Japan. 57:765-769
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f63d3019aa1e8c51054fefca48be1d5
https://doi.org/10.1271/nogeikagaku1924.57.765
https://doi.org/10.1271/nogeikagaku1924.57.765
Autor:
Tadao Watanabe, Naokazu Ohta
Publikováno v:
Eiyo To Shokuryo. 29:143-146
1) 味噌に塩化アルミニウムを加えると黄色を呈し, かつて着色安定剤として使用されていた。この作用機作を知るために, 大豆中に含まれるフラボノイド化合物であるgenisteinとdaidzeinを分
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41b185bf7fbe7f92cfded3341aa85901
https://doi.org/10.4327/jsnfs1949.29.143
https://doi.org/10.4327/jsnfs1949.29.143
Autor:
Naokazu Ohta, Kazuyoshi Yagishita
Publikováno v:
Agricultural and Biological Chemistry. 34:900-907
The flavonoid constituents of the leaves of Viscum album Linnaeus var. coloratum Ohwi (Viscaceae) epiphyting to Pyrus communis Linnaeus were examined. Three kinds of new flavonoids named Flavoyadorinin-A (I), C23H24O12, mp 245∼246°C, Flavoyadorini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47f3f7a6e4798676c6588a6407bf8ead
https://doi.org/10.1080/00021369.1970.10859692
https://doi.org/10.1080/00021369.1970.10859692
Publikováno v:
Agricultural and Biological Chemistry. 37:145-150
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89f204f27efd5b3a75698550141b3b74
https://doi.org/10.1080/00021369.1973.10860626
https://doi.org/10.1080/00021369.1973.10860626