Zobrazeno 1 - 10
of 152
pro vyhledávání: '"Osato MIYAWAKI"'
Publikováno v:
Food Science and Technology Research. 28:453-465
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9c66d39a27649dfd69b2b163793ccac
https://doi.org/10.3136/fstr.fstr-d-22-00107
https://doi.org/10.3136/fstr.fstr-d-22-00107
Autor:
Osato Miyawaki
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 68:255-266
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02510cf19b0a1090ece91897f72d4c4c
https://doi.org/10.3136/nskkk.68.255
https://doi.org/10.3136/nskkk.68.255
Autor:
Osato Miyawaki, Chiaki Omote, Takashi Koyanagi, Tetsuya Sasaki, Harumi Take, Akira Matsuda, Kana Tadokoro, Shoji Miwa
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 68:159-165
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca46bffc567cf1d274f3b90a1291ab44
https://doi.org/10.3136/nskkk.68.159
https://doi.org/10.3136/nskkk.68.159
Autor:
Takashi Koyanagi, Harumi Take, Chiaki Omote, Tetsuya Sasaki, Shoji Miwa, Osato Miyawaki, Akira Matsuda, Kana Tadokoro
Publikováno v:
Japan Journal of Food Engineering. 21:171-177
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08648f9d4fb4e7f926ccddd29d40442c
https://doi.org/10.11301/jsfe.20581
https://doi.org/10.11301/jsfe.20581
Autor:
Takahiro Inakuma, Osato Miyawaki
Publikováno v:
Food and Bioprocess Technology. 14:39-51
Progressive freeze concentration (PFC) forms a single ice crystal in the system; therefore, the system is much simpler as compared with the conventional method of equilibrium suspension crystallization (ESC) for freeze concentration, in which many sm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3675cff287d8523de4566d8a81ea9764
https://doi.org/10.1007/s11947-020-02517-7
https://doi.org/10.1007/s11947-020-02517-7
Autor:
Osato Miyawaki
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:309-313
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d263fadeed78c67ae055dda61a03f060
https://doi.org/10.3136/nskkk.66.309
https://doi.org/10.3136/nskkk.66.309
Publikováno v:
Langmuir. 34(6):2352-2362
The transportation of biomolecules into cells is of great importance in tissue engineering and as stimulation for antitumor immune cells. Previous freezing strategies at ultracold temperatures (-80 °C) used for intracellular transportation exhibit c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b703dc7f98c5434204150ba3037fbac1
http://hdl.handle.net/10119/15877
http://hdl.handle.net/10119/15877
Autor:
Tetsuya Sasaki, Harumi Take, Shoji Miwa, Akira Matsuda, Kana Tadokoro, Shigeru Kitano, Takashi Koyanagi, Chiaki Omote, Osato Miyawaki
Publikováno v:
Japan Journal of Food Engineering. 18:45-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13739eecc80adaefcb4241eeddfbb7b1
https://doi.org/10.11301/jsfe.16481
https://doi.org/10.11301/jsfe.16481
Autor:
Osato Miyawaki
Publikováno v:
Preparative and Production Scale Chromatography
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27a698ba2ce60a6f1f35a46ad4dcf002
https://doi.org/10.1201/9780367811150-30
https://doi.org/10.1201/9780367811150-30
Autor:
Osato Miyawaki
Publikováno v:
Biochimica et biophysica acta. Proteins and proteomics. 1867(11)
Protein thermal stability was analyzed by a solution thermodynamic approach. The small energetic differences in hydrogen-bonds (HB) among amino acid resdues and water molecules were proved to be amplified by the large number of HB involved to bring a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25adc32bbe0545f4b83948fcabdbd026
https://pubmed.ncbi.nlm.nih.gov/31352058
https://pubmed.ncbi.nlm.nih.gov/31352058