Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Shota TANIMOTO"'
Autor:
Shota Tanimoto, Yuka Hirata, Shinta Ishizu, Run Wang, Ayumi Furuta, Ryota Mabuchi, Genya Okada
Publikováno v:
Foods, Vol 13, Iss 7, p 1086 (2024)
We evaluated the changes in the quality and microflora of yellowtail flesh cold-stored until spoilage. Based on the sensory evaluation, odor palatability was deemed unacceptable for dark muscle (DM) and the dorsal part of the ordinary muscle (OD) aft
Externí odkaz:
https://doaj.org/article/ca39f7d6515840e9b912cebc4ccbef84
Autor:
Amika Kikuchi, Hiroki Onoda, Kosuke Yamaguchi, Satomi Kori, Shun Matsuzawa, Yoshie Chiba, Shota Tanimoto, Sae Yoshimi, Hiroki Sato, Atsushi Yamagata, Mikako Shirouzu, Naruhiko Adachi, Jafar Sharif, Haruhiko Koseki, Atsuya Nishiyama, Makoto Nakanishi, Pierre-Antoine Defossez, Kyohei Arita
Publikováno v:
Nature Communications, Vol 13, Iss 1, Pp 1-11 (2022)
DNMT1 is an essential for maintaining genomic DNA methylation. Here, we report the cryo-EM structure of DNMT1 bound to ubiquitinated H3 and hemimethylated DNA, revealing structural insight into the activation mechanism of DNMT1.
Externí odkaz:
https://doaj.org/article/23f99d987e204714bbc9195fcfc9a571
Publikováno v:
Fisheries and Aquatic Sciences, Vol 25, Iss 1, Pp 31-39 (2022)
To clarify the factors influencing the physical properties of fish after heat treatments, we investigated changes in the properties of proteins in the dorsal ordinary and dark muscle of yellowtail (Seriola quinqueradiata) heated under different con
Externí odkaz:
https://doaj.org/article/e59ce3dbe9db4388b4d69c2b090a12b6
Publikováno v:
Foods, Vol 8, Iss 10, p 511 (2019)
We applied metabolomics to the evaluation of yellowtail muscle as a new freshness evaluation method for fish meat. Metabolites from yellowtail ordinary and dark muscle (DM) stored at 0 °C and 5 °C were subjected to metabolomics for primary metaboli
Externí odkaz:
https://doaj.org/article/6ec1b7b47bcf45229e6cb6e049ed5f7e
Publikováno v:
Molecules, Vol 24, Iss 14, p 2574 (2019)
We performed metabolic profiling on yellowtail (Seriola quinqueradiata) muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mas
Externí odkaz:
https://doaj.org/article/69dfef86978840fa8d519ac1235fa589
Publikováno v:
Metabolites, Vol 9, Iss 1, p 1 (2018)
To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using or
Externí odkaz:
https://doaj.org/article/57863567178b415f8b17ccd042d2603c
Publikováno v:
Food Science & Technology Research; 2024, Vol. 30 Issue 5, p599-611, 26p
Publikováno v:
Journal of Food Science. 88:1654-1671
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2243267af90891bda0ccfd1c3a9adf95
https://doi.org/10.1111/1750-3841.16502
https://doi.org/10.1111/1750-3841.16502
Autor:
Ayumi Furuta, Shota Tanimoto
Publikováno v:
Fisheries Science. 89:271-280
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b57ac2b0e8f229801c85491f3c6df4d
https://doi.org/10.1007/s12562-023-01675-9
https://doi.org/10.1007/s12562-023-01675-9
Publikováno v:
Fisheries Science. 88:181-189
Extractive components of live mussels during ice storage for 13 days were investigated to determine changes in the quality of the mussels. The quality of live mussels was estimated using a taste active value (TAV), an equivalent umami concentration (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::927aed2917a83a6e7526976cf62baa44
https://doi.org/10.1007/s12562-021-01568-9
https://doi.org/10.1007/s12562-021-01568-9