Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Shioka Hamamatsu"'
Publikováno v:
Paddy and Water Environment. 20:369-379
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed5e7a4e4929594567fa874549812862
https://doi.org/10.1007/s10333-022-00898-3
https://doi.org/10.1007/s10333-022-00898-3
Publikováno v:
Food Science and Technology Research. 27:1-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e16de1121e820853d8600dacbb65ec5
https://doi.org/10.3136/fstr.27.1
https://doi.org/10.3136/fstr.27.1
Publikováno v:
Journal of Radioanalytical and Nuclear Chemistry. 326:1225-1231
The interlaboratory comparison that 148 laboratories participated was performed to understand the validity and variability of measurements with NaI(Tl) scintillation detectors for samples near the standard limit for radioactive cesium in general food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d435c8572225f16ebb17dbe5478da021
https://doi.org/10.1007/s10967-020-07373-5
https://doi.org/10.1007/s10967-020-07373-5
Autor:
Shioka Hamamatsu, Hitomi Kaino, Mayumi Hachinohe, Saori Shidara, Mitsuru Yoshida, Kazuhiro Chiku
Publikováno v:
Food Safety
Elution of cesium-137 (137Cs) from tofu into water was investigated to know the behavior of 137Cs during preservation and cooking. The food processing retention factor (Fr) reached 0.55 when tofu was soaked in water at a ratio of 1:2 w/w for 24 h at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2cbb8a75aae7f7761f8f33061df2e43
http://europepmc.org/articles/PMC7523019
http://europepmc.org/articles/PMC7523019
Autor:
Akira Yunoki, Tsutomu Miura, Yasushi Sato, Pi-Fen Lee, Mikael Hult, Faidra Tzika, Guillaume Lutter, Gerd Marissens, Jong-Man Lee, K B Lee, Svetlana Nour, Jerome La Rosa, Jun Saegusa, Thongchai Soodprasert, Hermawan Candra, null Holnisar, Pujadi Marsoem, Gatot Wurdiyanto, Shioka Hamamatsu, Mayumi Hachinohe
Publikováno v:
Metrologia. 60:06007
Main text The supplementary international comparison of activity measurement of Cs-134 and Cs-137 in brown rice (APMP.RI(II)-S3.Cs-134.Cs-137) was carried out within the framework of the Asia-Pacific Metrology Programme (APMP). The matrix of the samp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbf2e11b005bbb0be9072e00789fad24
https://doi.org/10.1088/0026-1394/60/1a/06007
https://doi.org/10.1088/0026-1394/60/1a/06007
Publikováno v:
RADIOISOTOPES. 68:345-354
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0748da14fb6e85d2633bd0020f8e967
https://doi.org/10.3769/radioisotopes.68.345
https://doi.org/10.3769/radioisotopes.68.345
Autor:
Hiroshi Okadome, Shioka Hamamatsu, Mayumi Hachinohe, Mio Ichikawa, Mitsuru Yoshida, Kazuhiro Chiku, Itsuki Tomita
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:47-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a334016eed487f83de7d3916b97c66bc
https://doi.org/10.3136/nskkk.66.47
https://doi.org/10.3136/nskkk.66.47
Publikováno v:
SC30201901170012
NARO成果DBa
NARO成果DBa
To clarify the behavior of radioactive cesium (Cs) in buckwheat grains during milling and cooking processes, parameters such as processing factor (Pf) and food processing retention factor (Fr) were evaluated in two lots of buckwheat grains, R1 and R2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d1d1c140a45d16be5cb9269a945396c
https://doi.org/10.4315/0362-028x.jfp-17-482
https://doi.org/10.4315/0362-028x.jfp-17-482
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 64:191-199
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33e99fbd04f2ff9060e71ec78d569cbc
https://doi.org/10.3136/nskkk.64.191
https://doi.org/10.3136/nskkk.64.191
Autor:
Mayumi Hachinohe, Eiichi Kotake-Nara, Shioka Hamamatsu, Takuro Shinano, Shinichi Kawamoto, Ryusuke Fujimoto
Publikováno v:
SC30202003180014
NARO成果DBa
NARO成果DBa
The behavior of radiocesium in wild animal meats upon cooking was investigated. The ratio of the concentration change (processing factor, Pf), remaining ratio (food processing retention factor, Fr), and removal ratio of radiocesium in the meats by gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::744187f0b194e461f09d26c86846ce4e
https://pubmed.ncbi.nlm.nih.gov/32065649
https://pubmed.ncbi.nlm.nih.gov/32065649