Výsledky vyhledávání - "Nobuyuki, Hayashi"

Akademický článek

Effects of contraction ratio on loss reduction of the flow in the reducing elbow duct with a weir-shaped obstacle

Autor: Toshitake ANDO, Toshihiko SHAKOUCHI, Atsushi HANAI, Nobuyuki HAYASHI, Yohei FUKUTA, Koichi TSUJIMOTO, Mamoru TAKAHASHI

Publikováno v: Journal of Fluid Science and Technology, Vol 18, Iss 1, Pp JFST0010-JFST0010 (2023)

90-degree elbow pipe/duct is one of the piping element which is used frequently in industrial apparatus. The separated flow which occurs at inner corner of elbow part and the secondary flow which occurs at the elbow and its downstream cause significa

Externí odkaz: https://doaj.org/article/9458607adecc47e3b86847539ea9d2cd

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Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture

Autor: Johma Tagawa, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi

Publikováno v: Food and Bioprocess Technology. 16:434-446

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7f5d3a43244bd5bad43d9d510726f9b4
https://doi.org/10.1007/s11947-022-02920-2

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Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer

Autor: Nobuyuki Hayashi, Ritsuko Arai, Toshiko Minato, Yasuhiro Fujita

Publikováno v: Journal of the American Society of Brewing Chemists. :1-11

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::40db24146028d6b2963ad19031b22b73
https://doi.org/10.1080/03610470.2022.2093091

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Standardization of strawberry sourness and sweetness intensities using a taste sensor system and an invariant taste standard solution

Autor: Tomomi Ujihara, Nobuyuki Hayashi, Yuki Ishida, Hidekazu Ikezaki

Publikováno v: Bioscience, Biotechnology, and Biochemistry.

Taste is an essential factor for evaluating the quality of agricultural products. However, it is usually difficult to compare data acquired at different times or by different persons because there is no invariant reference and because the evaluation

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::227597e80d2869f5d2f8dac8db4f51e7
https://doi.org/10.1093/bbb/zbad053

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Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis

Autor: Aoi Okubo, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi

Publikováno v: Food Science and Technology Research. 28:235-244

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c3d85657c8a34824c1705f3924b74319
https://doi.org/10.3136/fstr.fstr-d-21-00303

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Detection of catechins using a fluorescent molecule and its application toward the evaluation of astringent intensity

Autor: Nobuyuki Hayashi, Tomomi Ujihara, Shigeki Jin

Publikováno v: The Analyst. 147:4480-4488

To evaluate sensory intensities of tastes, astringency, or pungency with ease and high reproducibility, the present study proposes a method using a fluorescent substance as a sensor. Unlike conventional taste sensors that each require a specialized s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87c3cc8b364845729d44535aab4e35d8
https://doi.org/10.1039/d2an00990k

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Species and Fatty Acid Diversity of Desmodesmus (Chlorophyta) in a Local Japanese Area and Identification of New Docosahexaenoic Acid-Producing Species

Autor: Mikihide Demura, Seiji Noma, Nobuyuki Hayashi

Publikováno v: Biomass; Volume 1; Issue 2; Pages: 105-118

Desmodesmus is a green microalgal genus that is frequently found in aquatic environments. Its high biomass productivity and potential as a source of lipids have attracted considerable attention. Although Desmodesmus is ubiquitous, it is difficult to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32f87b53ebd87a057ec86d81a6ce86dc
https://doi.org/10.3390/biomass1020008

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Identification of aroma compounds from Trentepohlia aurea (Linnaeus) Martius using gas chromatography-olfactometry

Autor: Nobuyuki Hayashi, Satoshi Sasagawa, Hideki Miyamoto, Noriko Ryuda, Seiji Noma, Reon Koyama, Tomokazu Haraguchi, Daisuke Ueno, Mikihide Demura

Publikováno v: Journal of Japan Association on Odor Environment. 52:226-232

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8f34d0323ad4d47aa220e492b58834ca
https://doi.org/10.2171/jao.52.226

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Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method

Autor: Chiaki Tsuru, Nobuyuki Hayashi, Ayana Umada, Mikihide Demura, Seiji Noma

Publikováno v: Food and Bioprocess Technology. 14:1341-1348

Pectic oligosaccharides have vital properties that are dependent on their molecular assemblies, such as the degree of esterification (DE) and branched side chains. The molecular structures are affected by the extraction solvents and conditions. In th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::013b2af209793dfaa868acf718c308f1
https://doi.org/10.1007/s11947-021-02644-9

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Mechanism of Copigmentation of Monoglucosylrutin with Caffeine

Autor: Tomomi Ujihara, Nobuyuki Hayashi

Publikováno v: SC30202006020001
NARO成果DBd

4G-α-Glucopyranosylrutin (monoglucosylrutin, MGR) is a flavonol glycoside with quercetin as an aglycone, is pale yellow in color, and engages in both copigmentation and anticopigmentation. In this ...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1edd854659ec8414d0a866665041d304
http://id.nii.ac.jp/1578/00005195/

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