Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Riko Takeuchi"'
Autor:
Nabeel Kajihara, Yoshino Tanaka, Riko Takeuchi, Takuto Kobayashi, Masafumi Tanji, Tsukasa Ataka, Shiho Nakano, Taisho Yamada, Akinori Takaoka, Yoshinori Hasegawa, Ken-Ichiro Seino, Haruka Wada
Publikováno v:
OncoImmunology, Vol 12, Iss 1 (2023)
ABSTRACTAmong cancer immunotherapy, which has received great attention in recent years, cancer vaccines can potentially prevent recurrent tumors by using the exquisite power and specificity of the immune system. Specifically, whole tumor cell vaccine
Externí odkaz:
https://doaj.org/article/a2e96883e0bf4974952587959ad0e6d0
Autor:
Mizuki Morisasa, Keisuke Kimura, Motoki Sumida, Saya Fukumoto, Tadashi Tamura, Riko Takeuchi, Tsukasa Mori, Naoko Goto-Inoue
Publikováno v:
Foods, Vol 9, Iss 4, p 402 (2020)
Consumption of fish is rapidly increasing worldwide. It is important to evaluate fish fillet quality because fish undergoes physical and chemical changes during frozen storage. Fish fillets exhibit formaldehyde (FA) accumulation from the decompositio
Externí odkaz:
https://doaj.org/article/1c617fd2691046d6be7e20d8fb1a7577
Autor:
Katsunori Miyake, Yukiko Matsuo, Riko Takeuchi, Yoshihiro Mimaki, Hidetoshi Kumata, Mayu Sasaki, Haruhiko Fukaya
Publikováno v:
Planta Medica International Open. 7:e12-e16
Bioassay-guided fractionation of the MeOH extract of Ephedra sinica terrestrial stems, using a PPAR-γ ligand binding assay, resulted in the isolation of 10 compounds, including one new bisabolane-type sesquiterpenoid (10). The structure of the new c
Autor:
Satoshi Furota, Tatsuya Uchida, Motohide Aoki, Hidetoshi Kumata, Riko Takeuchi, Naohiko Ohkouchi, Tomonari Umemura, Nanako O. Ogawa, Yoshito Chikaraishi
Publikováno v:
BUNSEKI KAGAKU. 68:297-306
Autor:
Riko Takeuchi, Keisuke Kimura, Mizuki Morisasa, Fukumoto Saya, Tsukasa Mori, Naoko Goto-Inoue, Motoki Sumida, Tadashi Tamura
Publikováno v:
Foods
Volume 9
Issue 4
Foods, Vol 9, Iss 402, p 402 (2020)
Volume 9
Issue 4
Foods, Vol 9, Iss 402, p 402 (2020)
Consumption of fish is rapidly increasing worldwide. It is important to evaluate fish fillet quality because fish undergoes physical and chemical changes during frozen storage. Fish fillets exhibit formaldehyde (FA) accumulation from the decompositio