Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Takahiko Ishii"'
Autor:
Takahiko Ishii, Yukiyoshi Uchida, Daisuke Koyama, Kana Harada, Yosuke Mizuno, Kentaro Nakamura
Publikováno v:
Ultrasonics. 54(No. 2):445-460
We developed a plate-shaped non-contact transporter based on ultrasonic vibration, exploiting a phenomenon that a plate can be statically levitated at the place where its gravity and the acoustic radiation force are balanced. In the experiment, four
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::631e0fca1eac4735498a704cda9854a1
http://t2r2.star.titech.ac.jp/cgi-bin/publicationinfo.cgi?q_publication_content_number=CTT100664853
http://t2r2.star.titech.ac.jp/cgi-bin/publicationinfo.cgi?q_publication_content_number=CTT100664853
Publikováno v:
Journal of Photopolymer Science and Technology. 17:95-98
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f566dd1c9d4310c0b99f8c7d0b45c35
https://doi.org/10.2494/photopolymer.17.95
https://doi.org/10.2494/photopolymer.17.95
Publikováno v:
Nippon Eiyo Shokuryo Gakkaishi. 47:209-217
4週齢のFischer系雄ラットに, 酸処理によってフィチン酸を除去した小麦ふすま, または二軸エクストルーダー処理した小麦ふすまを含む飼料を4週間投与し, これらの処理が高食物繊維含有
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26c437d6c0f9101be1aa358623fd2cd6
https://doi.org/10.4327/jsnfs.47.209
https://doi.org/10.4327/jsnfs.47.209
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 52:191-197
389人の妊婦の食生活状況調査で, 食べたほうがよい食品, 悪い食品の項目 (330人回答) に, 110人がよい食品と答えたレバーに注目して, 鉄摂取量に及ぼすレバー摂取の影響を調べた。1) 110人
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1d74edf83b367bfa6ba3a05b6f24141
https://doi.org/10.5264/eiyogakuzashi.52.191
https://doi.org/10.5264/eiyogakuzashi.52.191
Autor:
Takahiko Ishii
Publikováno v:
THE REVIEW OF HIGH PRESSURE SCIENCE AND TECHNOLOGY. 2:65-69
As the applications of HIP have expanded, demands for its new abilities have also increased. And, to meet those demands, various equipment has been developed in the past twenty years. Today, the maximum temperature reaches 3000°C, the pressure range
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c89ebf82dcfcc15fdfd056b8d7b9d935
https://doi.org/10.4131/jshpreview.2.65
https://doi.org/10.4131/jshpreview.2.65
Autor:
Michio Yamaguchi, Takahiko Ishii
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 51:73-79
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fd6f3e28cc5d9729dacf739062d48a0
https://doi.org/10.5264/eiyogakuzashi.51.73
https://doi.org/10.5264/eiyogakuzashi.51.73
Autor:
Michio Yamaguchi, Takahiko Ishii
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 50:347-353
豆乳, 調製豆乳の製品固有の成分を含んだ状態での栄養・生理的効果を明らかにすることを目的とした。1) 実験I: 本実験は豆乳のたん白質栄養価と血清コレステロール (Chol) 濃度に及ぼす
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ffdd399564e65d88d2a5dfcd343f4b8
https://doi.org/10.5264/eiyogakuzashi.50.347
https://doi.org/10.5264/eiyogakuzashi.50.347
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 40:47-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::336429d50aa803de6b7373ffc316627f
https://doi.org/10.5264/eiyogakuzashi.40.47
https://doi.org/10.5264/eiyogakuzashi.40.47
Publikováno v:
Eiyo To Shokuryo. 33:231-237
本実験は成熟ラットを用い, 20%全卵たん白質飼料から5%全卵たん白質飼料に切り替えた場合, またはその逆の場合にみられる2～4日間の体窒素量と臓器・組織窒素量の変化から易動性たん
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7491e5773523423f197d35549511575c
https://doi.org/10.4327/jsnfs1949.33.231
https://doi.org/10.4327/jsnfs1949.33.231
Publikováno v:
Eiyo To Shokuryo. 27:103-108
1) 純粋培養および大量培養クロレラを使用し, クロレラたん白質の消化率が低い原因の一部を明らかにした。2) 人工消化試験と白ネズミによる動物試験の成績からみると, クロロプラスト
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a6df37a0e9f452a2ab0cec4e257b9f2
https://doi.org/10.4327/jsnfs1949.27.103
https://doi.org/10.4327/jsnfs1949.27.103