Zobrazeno 1 - 10
of 423
pro vyhledávání: '"Nobuyuki HAYASHI"'
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
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
https://doi.org/10.1007/s11947-022-02920-2
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Aug2023, Vol. 87 Issue 8, p890-897, 8p
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
https://doi.org/10.1080/03610470.2022.2093091
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
https://doi.org/10.3136/fstr.fstr-d-21-00303
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
https://doi.org/10.1039/d2an00990k
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
https://doi.org/10.3390/biomass1020008
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
https://doi.org/10.2171/jao.52.226
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
https://doi.org/10.1007/s11947-021-02644-9
Autor:
Tomomi Ujihara, Nobuyuki Hayashi
Publikováno v:
SC30202006020001
NARO成果DBd
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/
http://id.nii.ac.jp/1578/00005195/