Výsledky vyhledávání - "Sasahara, Ryou"

Akademický článek

Transcription activator-like effector nuclease-mediated deletion safely eliminates the major egg allergen ovomucoid in chickens

Autor: Ezaki, Ryo, Sakuma, Tetsushi, Kodama, Daisuke, Sasahara, Ryou, Shiraogawa, Taichi, Ichikawa, Kennosuke, Matsuzaki, Mei, Handa, Akihiro, Yamamoto, Takashi, Horiuchi, Hiroyuki

Publikováno v: In Food and Chemical Toxicology May 2023 175

Zobrazit plný text záznamu

Additional file 2 of Egg white hydrolyzate reduces mental fatigue: randomized, double-blind, controlled study

Autor: Oe, Mariko, Sakamoto, Hisae, Nishiyama, Hiroshi, Sasahara, Ryou, Masuda, Yasunobu, Adachi, Mizuho, Tetsunari Nishiyama

Additional file 2. Participant characteristics in Study 1. EP, ingested EWH in the first period placebo in the second period; PE, ingested placebo in the first period and EWH in the second period.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49789629c98e98317de24dca6a3e6f1b

Zobrazit plný text záznamu

Additional file 1 of Egg white hydrolyzate reduces mental fatigue: randomized, double-blind, controlled study

Autor: Oe, Mariko, Sakamoto, Hisae, Nishiyama, Hiroshi, Sasahara, Ryou, Masuda, Yasunobu, Adachi, Mizuho, Tetsunari Nishiyama

Additional file 1. Inclusion exclusion criteria.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13ef169bb6b8347b9a387fddb485a910

Zobrazit plný text záznamu

Additional file 3 of Egg white hydrolyzate reduces mental fatigue: randomized, double-blind, controlled study

Autor: Oe, Mariko, Sakamoto, Hisae, Nishiyama, Hiroshi, Sasahara, Ryou, Masuda, Yasunobu, Adachi, Mizuho, Tetsunari Nishiyama

Additional file 3. Participant characteristics in Study 2.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::386dc4670f778bfe5415cdf959399689

Zobrazit plný text záznamu

Antioxidant action of egg white hydrolysate

Autor: Kobayashi, Hideaki, Sasahara, Ryou, Yoda, Shoichi, Kotake-Nara, Eiichi

Publikováno v: Bioscience, Biotechnology, and Biochemistry. 81(6):1206-1215

The flavor deterioration of mayonnaise is induced by iron, which is released from egg yolk phosvitin under acidic conditions and promotes lipid oxidation. To prevent oxidative deterioration, natural components, rather than synthetic chemicals such as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::c4f1c1b7f285eabc48f6ca79ae2edf5f
http://repo.lib.tokushima-u.ac.jp/110125

Zobrazit plný text záznamu