Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Sayaka Doi"'
Autor:
Sayaka Doi, Mina Kawamura, Keisuke Oyama, Tetsuya Akamatsu, Mizuki Mizobuchi, Yasuo Oyama, Toshiya Masuda, Norio Kamemura
Publikováno v:
PLoS ONE, Vol 15, Iss 11, p e0241290 (2020)
Alginetin is the major product formed from pentoses and hexurionic acids. Alginetin is producted by cooking process of food including pection, a naturally-occurring polysacharride found in many plants. However, the biological interaction and toxicity
Externí odkaz:
https://doaj.org/article/71a7ac48a81942f7a62fee3f472a1057
Publikováno v:
ACS Food Science & Technology. 2:1135-1140
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 85:957-961
The radical scavenging activity of marine polysaccharides was enhanced by their high-temperature treatment (roasting reaction model). The product obtained from alginic acid exhibited maximum activity, and a radical scavenger, alginetin, was identifie
Autor:
Takayuki Yasunaga, Sayaka Doi, Yuka Koyano, Hiroaki Tobita, Hiroyuki Mitani, Shingo Akagaki, Toshiaki Oguchi
Publikováno v:
Proceedings of the Future Technologies Conference (FTC) 2021, Volume 3 ISBN: 9783030899110
Compared to face-to-face meetings, online meetings often make it difficult to read the intentions and thoughts of the others based on their facial expressions and the atmosphere of the place. Conventional online meeting systems are designed on the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d10899b737e6c533db40afefc1581a8
https://doi.org/10.1007/978-3-030-89912-7_55
https://doi.org/10.1007/978-3-030-89912-7_55
Publikováno v:
Journal of Nutritional Science and Vitaminology. 64:466-472
The radical scavenging activity of commercially available roasted (deep colored) and unroasted (light colored) egoma (Perilla frutescens var. frutescens) oils was evaluated by the DPPH radical scavenging method. The antiradical activity of roasted oi
Publikováno v:
ICRA
We propose a new capacitive proximity sensor that detects deformations of a suction cup as a tactile sense. We confirmed that one sensor module provides three applications for reliable picking and a simplified setup. The first application is the pick
Autor:
Sayaka Doi, Fujii Shigeyoshi, Yuya Fukuyama, Kurosawa Shinichiro, Akiko Masuda, Toshiya Masuda
Publikováno v:
Journal of agricultural and food chemistry. 67(32)
The high-temperature treatment of caffeic acid by a model reaction for the processing of foods by roasting enhanced its xanthine oxidase (XO) inhibitory activity. The thermal reaction products included various oligomeric compounds, whose structures w
Publikováno v:
Journal of nutritional science and vitaminology. 64(6)
The radical scavenging activity of commercially available roasted (deep colored) and unroasted (light colored) egoma (Perilla frutescens var. frutescens) oils was evaluated by the DPPH radical scavenging method. The antiradical activity of roasted oi
Autor:
Mizuki Mizobuchi, Sayaka Doi, Toshiya Masuda, Keisuke Oyama, Norio Kamemura, Yasuo Oyama, Tetsuya Akamatsu, Mina Kawamura
Publikováno v:
PLoS ONE
PLoS ONE, Vol 15, Iss 11, p e0241290 (2020)
PLoS ONE, Vol 15, Iss 11, p e0241290 (2020)
Alginetin is the major product formed from pentoses and hexurionic acids. Alginetin is producted by cooking process of food including pection, a naturally-occurring polysacharride found in many plants. However, the biological interaction and toxicity
Autor:
Shinichiro Okamoto, Takehiko Mori, Junya Kanda, Yoshinobu Kanda, Hisashi Gondo, Jun Kato, Masaki Inaba, Goichi Yoshimoto, Yoshihisa Kodera, Sayaka Doi, Katsuto Takenaka
Publikováno v:
International journal of hematology. 105(2)
Cytomegalovirus (CMV) infection/reactivation is a serious complication after hematopoietic cell transplantation (HCT). The DNA vaccine ASP0113 contains two plasmids encoding CMV antigens (glycoprotein B and tegument phosphoprotein 65) that stimulate