Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Shinpei Maruyama"'
Autor:
Harsha Prakash, Mitsuru Sato, Katsura Kojima, Atsushi Sato, Shinpei Maruyama, Takahiro Nagasawa, Miki Nakao, Tomonori Somamoto
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-8 (2022)
Abstract Infectious disease is one of the most serious problems in the aquaculture industry for ornamental or edible fish. This study attempted to develop a new device for preventing an aquatic bacterial disease, ulcer disease, caused by Aeromonas sa
Externí odkaz:
https://doaj.org/article/ba16a91a89bf488394dded782b5765f9
Autor:
Naoko Imagawa, Kazuya Inoue, Keisuke Matsumoto, Ayako Ochi, Michi Omori, Kayoko Yamamoto, Yoichiro Nakajima, Nahoko Kato-Kogoe, Hiroyuki Nakano, Tomiharu Matsushita, Seiji Yamaguchi, Phuc Thi Minh Le, Shinpei Maruyama, Takaaki Ueno
Publikováno v:
Materials, Vol 13, Iss 22, p 5104 (2020)
The additive manufacturing (AM) technique has attracted attention as one of the fully customizable medical material technologies. In addition, the development of new surface treatments has been investigated to improve the osteogenic ability of the AM
Externí odkaz:
https://doaj.org/article/5c69340619134dddb470533a97299f67
Publikováno v:
Acta Crystallographica Section E, Vol 69, Iss 9, Pp o1400-o1400 (2013)
In the crystal structure of the title compound [systematic name: bis(triethylammonium) 2,5-dichloro-3,6-dioxocyclohexa-1,4-diene-1,4-diolate], 2C6H16N+·C6Cl2O42−, the chloranilate anion lies on an inversion center. The triethylammonium cations are
Externí odkaz:
https://doaj.org/article/d428109a50974022ac14ae29df6b591c
Publikováno v:
Acta Crystallographica Section E, Vol 66, Iss 12, Pp o3255-o3255 (2010)
In the crystal structure of the title compound (systematic name: triethylammonium 2,5-dichloro-4-hydroxy-3,6-dioxocyclohexa-1,4-dien-1-olate), C6H16N+·C6HCl2O4−, two hydrogen chloranilate anions are connected by a pair of bifurcated O—H...O hydr
Externí odkaz:
https://doaj.org/article/092dbdd7163f41ee8eb33727605757af
Autor:
Shinpei Maruyama, Takuya Ishimoto, Yusuke Tsutsumi, Aira Matsugaki, Tetsuji Kuse, Maki Ashida, Peng Chen, Kyosuke Ueda
Publikováno v:
Materia Japan. 59:679-684
Autor:
Shinpei Maruyama, Phuc Thi Minh Le, Kayoko Yamamoto, Tomiharu Matsushita, Ayako Ochi, Keisuke Matsumoto, Hiroyuki Nakano, Seiji Yamaguchi, Nahoko Kato-Kogoe, Yoichiro Nakajima, Takaaki Ueno, Naoko Imagawa, Kazuya Inoue, Michi Omori
Publikováno v:
Materials
Materials, Vol 13, Iss 5104, p 5104 (2020)
Volume 13
Issue 22
Materials, Vol 13, Iss 5104, p 5104 (2020)
Volume 13
Issue 22
The additive manufacturing (AM) technique has attracted attention as one of the fully customizable medical material technologies. In addition, the development of new surface treatments has been investigated to improve the osteogenic ability of the AM
Autor:
Kitagaki Hisashi, Shuntaro Terauchi, Hanami Kazuki, Tomiharu Matsushita, Kenji Doi, Shinpei Maruyama, Shigeo Mori
Publikováno v:
Journal of the Japan Society of Powder and Powder Metallurgy. 65:431-435
Autor:
Takahiro Nagasawa, Miki Nakao, Mitsuru Sato, Kumiko Kizu-Mori, Tomonori Somamoto, Shinpei Maruyama, Atsushi Sato, Yukie Murakami-Yamaguchi, Yuki Hirakawa, Hajime Hatta, Hiroshi Narita
Publikováno v:
Fish Pathology. 53:36-39
Autor:
Atsushi Ono, Madoka Nakajima, Yoshiharu Mirokuji, Tamio Maitani, Makoto Shibutani, Shim mo Hayashi, Yasuko Hasegawa-Baba, Shinpei Maruyama, Kenji Saito, Masakuni Degawa, Fumiko Sekiya, Hiroyuki Okamura, Shogo Ozawa
Publikováno v:
Food Additives & Contaminants: Part A. 34:1474-1484
We performed a safety evaluation using the procedure devised by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) of the following four flavouring substances that belong to the class of ‘aliphatic primary alcohols, aldehydes, carboxylic
Autor:
Madoka Nakajima, Yoshiharu Mirokuji, Yasuko Hasegawa-Baba, Hiroyuki Okamura, Fumiko Sekiya, Shim mo Hayashi, Shinpei Maruyama, Shogo Ozawa, Atsushi Ono, Hajime Abe, Makoto Shibutani, Tamio Maitani, Masakuni Degawa, Kenji Saito
Publikováno v:
Food Additives & Contaminants: Part A. 32:1384-1396
Using the procedure devised by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), we performed safety evaluations on five acetal flavouring substances uniquely used in Japan: acetaldehyde 2,3-butanediol acetal, acetoin dimethyl acetal, hex