Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Susumu Kawashima, A."'
Publikováno v:
Molecules, Vol 14, Iss 2, Pp 755-762 (2009)
The 2-(4-chlorophenoxy)-2-methylpropionic acid (CMP) salt of chitosan (CS), CS-CMP, and that of a CS derivative (CP), were prepared and their ability to adsorb bile acids investigated. CS-CMP and CP-CMP rapidly adsorbed taurocholate (TCA) and glycoch
Externí odkaz:
https://doaj.org/article/a3658fff91a740a2817950b67dfb5e8b
The Drug Release Profile from Calcium-induced Alginate Gel Beads Coated with an Alginate Hydrolysate
Publikováno v:
Molecules, Vol 12, Iss 11, Pp 2559-2566 (2007)
Calcium-induced alginate gel bead (Alg-Ca) coated with an alginate hydrolysate(Alg), e.g. the guluronic acid block (GB) was prepared and the model drug, hydrocortisonerelease profiles were investigated under simulated gastrointestinal conditions. The
Externí odkaz:
https://doaj.org/article/4e9131a7967d4aeab8c178858f90557b
Publikováno v:
International Journal of Polymer Science, Vol 2009 (2009)
Calcium-induced alginate-phosphate composite gel beads were prepared, and model drug release profiles were investigated in vitro. The formation of calcium phosphate in the alginate gel matrix was observed and did not affect the rheological properties
Externí odkaz:
https://doaj.org/article/7c879eec95fe4e989efe27eb755f3b14
Autor:
Tomokazu Ito, Harumi Fukada, Shiro Kato, Masaru Goto, Susumu Kawashima, Keita Okuda, Hisashi Hemmi, Tohru Yoshimura, Yumiko Kawase, Shunsuke Shiraki
Publikováno v:
Molecular Microbiology. 95:245-257
Summary MocR/GabR family proteins are widely distributed prokaryotic transcriptional regulators containing pyridoxal 5′-phosphate (PLP), a coenzyme form of vitamin B6. The Bacillus subtilis GabR, probably the most extensively studied MocR/GabR fami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9850b839c33cb23f9be2622b044a8a4b
https://doi.org/10.1111/mmi.12861
https://doi.org/10.1111/mmi.12861
Autor:
Susumu Kawashima, Yutaka Watanabe
Publikováno v:
TRANSACTIONS OF THE JAPAN SOCIETY OF MECHANICAL ENGINEERS Series C. 79:2470-2485
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6587024bd54178931399c72bc5fb25be
https://doi.org/10.1299/kikaic.79.2470
https://doi.org/10.1299/kikaic.79.2470
Autor:
Susumu Kawashima, Yutaka Watanabe
Publikováno v:
The Proceedings of the Transportation and Logistics Conference. :161-164
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9498828b2c1684257d9d645950f53c1b
https://doi.org/10.1299/jsmetld.2012.21.161
https://doi.org/10.1299/jsmetld.2012.21.161
Publikováno v:
The Proceedings of the Transportation and Logistics Conference. :221-224
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9df20f0a12b7d5dba69552b65f4f9151
https://doi.org/10.1299/jsmetld.2011.20.221
https://doi.org/10.1299/jsmetld.2011.20.221
Autor:
Yutaka Watanabe, Susumu Kawashima
Publikováno v:
TRANSACTIONS OF THE JAPAN SOCIETY OF MECHANICAL ENGINEERS Series C. 77:2376-2388
The center of gravity of a moving train differs time to time due to variety of number of passengers on board. There can be significant difference of 3D-locations of the center of gravity on the same train between at rush hour time and at off peak one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7466d6c070a4b7f89665684f415e5f5
https://doi.org/10.1299/kikaic.77.2376
https://doi.org/10.1299/kikaic.77.2376
Publikováno v:
KOBUNSHI RONBUNSHU. 67:549-552
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86d4c3b9bbeae33031e2eff7a6937326
https://doi.org/10.1295/koron.67.549
https://doi.org/10.1295/koron.67.549
Publikováno v:
Food Chemistry. 109:167-171
α-Lipoic acid (ALA) is an essential cofactor in mitochondrial multi-enzyme complexes related to energy production. However, it is unstable under light or heat, and its decomposition is accompanied by an unpleasant odor. Therefore, its stabilization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd8dd800e9d5ab9c22b7ab4249657b2d
https://doi.org/10.1016/j.foodchem.2007.11.078
https://doi.org/10.1016/j.foodchem.2007.11.078