Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Sumi Sugiyama"'
Publikováno v:
ACS Food Science & Technology. 2:1459-1467
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae660883f58ee3a175db7db3df677962
https://doi.org/10.1021/acsfoodscitech.2c00169
https://doi.org/10.1021/acsfoodscitech.2c00169
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 79:320-329
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d322c5ef5682e41193074fb2b3b71ed0
https://doi.org/10.5264/eiyogakuzashi.79.320
https://doi.org/10.5264/eiyogakuzashi.79.320
Autor:
Naomi Sano, Mao Igasaki, Haruna Ohkaji, Sumi Sugiyama, Jun Kayashita, Yoshiaki Sugawara, Shiori Itoh, Yoshie Yamagata, Ayaka Miyamoto
Publikováno v:
Psychology. :223-237
In our previous studies, we examined the relationship between changes in mood, verbal (semantic) behavior, and non-verbal (skin temperature) activity induced by inhalation of essential oil fragrances, as well as linalool and its enantiomers. Sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::601fb381bc65a44af119509163b110ba
https://doi.org/10.4236/psych.2016.72025
https://doi.org/10.4236/psych.2016.72025
Publikováno v:
Fisheries Science. 81:1145-1155
The effect of storage period before reheating on the volatile composition and lipid oxidation of steamed yellowtail fish muscle samples [ordinary muscle (OM) and dark muscle (DM)] was studied to evaluate the quality of fish meat in the cook-chill pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68097c13676d1b14f1a49a5c29e6315a
https://doi.org/10.1007/s12562-015-0921-4
https://doi.org/10.1007/s12562-015-0921-4
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 62:159-164
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b20b649e889fb6b4e1594b8e7899983a
https://doi.org/10.3136/nskkk.62.159
https://doi.org/10.3136/nskkk.62.159
Autor:
Yoshiyuki Tamura, Yoshihisa Nakano, Sumi Sugiyama, Shigeo Takenaka, Katsuo Abe, Fumio Watanabe
Publikováno v:
Bioscience, biotechnology, and biochemistry. 61(12)
Vitamin B12 is destroyed by the addition of substantial amounts of vitamin C in the presence of copper. Effects of carnosine and anserine, natural water-soluble antioxidants, on the destruction of vitamin B12, were studied. Addition of carnosine (l0m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::865d323fd3aeca2bd624324476c17bdc
https://pubmed.ncbi.nlm.nih.gov/27396893
https://pubmed.ncbi.nlm.nih.gov/27396893
Publikováno v:
Bioscience, biotechnology, and biochemistry. 62(3)
To examine the antioxidative compounds of nonprotein amino acids in a red alga, Porphyra yezoensis, an ethanol extract of the cultured thalli was fractionated with Dowex columns. The basic fraction V showed strong antioxidative capacities with ferric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::216c640dcbfbf644d2d6c3ebc80d33d0
https://pubmed.ncbi.nlm.nih.gov/27315933
https://pubmed.ncbi.nlm.nih.gov/27315933
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 51:10-18
The contents of nitrate and nitrite in menus containing more than 350 g of vegetables per day were investigated. The amounts of vegetables in menu A developed by female students and menu B taken from a recipe book were 350+/-2 g and 457+/-77 g, respe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22d4bbc2f9dc04ea1bc545b2c8f22f07
https://doi.org/10.3358/shokueishi.51.10
https://doi.org/10.3358/shokueishi.51.10
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 57:288-295
小麦粉懸濁液の糊化過程におけるリン脂質の動態について，ラピッドビスコアナライザーを用いて調べた．小麦粉や懸濁状態では，水飽和n-ブタノールによる熱（沸騰水）抽出リン脂質
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65b91bf76220cd82823e5f0ffebd60d4
https://doi.org/10.3136/nskkk.57.288
https://doi.org/10.3136/nskkk.57.288
Autor:
Yasutaka Miyoshi, Mie Kurata, Yoshiko Ikawa, Akiko Mitani, Ichiko Oshita, Kiyomi Okuyama, Hiromi Maeda, Hiroe Okuda, Aya Kamei, Yoko Okamoto, Fusae Tsuchiya, Sumi Sugiyama, Miwako Yoshinaga, Yoshie Kamimura
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 20:151-157
Preferences of fish and shellfish and their eating frequency were investigated in 171 households in Hiroshima prefecture. They were divided into four groups by their living regions. These regions were Hiroshima city, suburban (local) cities, farming
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f6cbc262eb37cb3eec5f75723d35e4d
https://doi.org/10.2740/jisdh.20.151
https://doi.org/10.2740/jisdh.20.151