Zobrazeno 1 - 10 of 80 pro vyhledávání: '"SEIJI NOMA"'
1
Akademický článek
Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture
Autor: Johma Tagawa, Mikihide Demura, Seiji Noma
Publikováno v: Foods, Vol 13, Iss 17, p 2646 (2024)
Fish sauce is produced at high salt concentrations (>20%) to inhibit the growth of harmful microorganisms. The salt-reduced fish sauce (10% salt) was prepared under pressurized CO2 (pCO2) conditions at 30 °C and 5 MPa for 3 months (FSCO2), from Sard
Externí odkaz: https://doaj.org/article/2a2904cf56074c4e84f480c8e0f405cf
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2
Akademický článek
The effects of TYB-2285 and its metabolites on eosinophil adhesion to tumor necrosis factor α-stimulated human umbilical vein endothelial cells
Autor: Takanari Tominaga, Akihiko Watanabe, Seiji Noma, Jun-ichi Tsuji, Akihide Koda
Publikováno v: Allergology International, Vol 45, Iss 2, Pp 91-96 (1996)
The effects of TYB-2285 and its metabolites (TC-286 and TC- 326) on the adhesion of eosinophils and neutrophils to cultured human umbilical vein endothelial cells (HUVEC) stimulated with tumour necrosis factor α (TNF-α) were investigated. The treat
Externí odkaz: https://doaj.org/article/0c1d3fd6d695466a8b572d26661457b9
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7
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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8
Akademický článek
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10
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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