Zobrazeno 1 - 10 of 31 pro vyhledávání: '"Takashi Samuta"'
3
Control of the Components in the Distillate of Shochu-Mash by Means of a Batch Distiller Having a Still and a Re-distillation Still
Autor: Yuuma Nishi, Naoshi Sonoda, Takashi Samuta
Publikováno v: JOURNAL OF THE BREWING SOCIETY OF JAPAN. 105:245-257
In the distillation of moromi mash, partially condensed liquid in a pot–still–type distiller flows into the liquid in the bottom still. The distillation time is delayed by the condensed liquid because the alcohol in the condensation is in need of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8b150a0457a8841e2e53704ef69bafdf
https://doi.org/10.6013/jbrewsocjapan.105.245
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6
Higher Occurrence of Coughing Induced by Rapid Thyamilal Injection into the Central Vein
Autor: Kenji Sato, Narushi Toda, Masahiko Nishimoto, Takashi Samuta, Osamu Yoshida, Michio Kitaura
Publikováno v: THE JOURNAL OF JAPAN SOCIETY FOR CLINICAL ANESTHESIA. 22:380-384
チアミラールの静注で生じる咳反射に影響する因子として,投与速度や投与経路とアトロピン前投薬について検討した。中心静脈から50mg・sec-1投与群は25mg・sec-1投与群に比べて咳反射の発
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3eed8571757dc0d5473d36b7e4d1c8a9
https://doi.org/10.2199/jjsca.22.380
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8
Effect of Steam Treatment of Grape Cluster Stems on the Methoxypyrazine, Phenolic, Acid, and Mineral Content of Red Wines Fermented with Stems
Autor: Shigeki Kida, Takashi Samuta, Katsumi Hashizume
Publikováno v: Journal of Agricultural and Food Chemistry. 46:4382-4386
Steam treatment of Cabernet Sauvignon, Merlot, Pinot noir, and Muscat Bailey A grape cluster stems eliminated >95% of the extractable methoxypyrazines (MPs) from the stems. Steaming of the Cabernet Sauvignon grape stems increased the levels of extrac
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::85df704de0bbc2aaa0f6ce5af1cae689
https://doi.org/10.1021/jf9801771
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10
Green Odorants of Grape Cluster Stem and Their Ability To Cause a Wine Stemmy Flavor
Autor: Takashi Samuta, Katsumi Hashizume
Publikováno v: Journal of Agricultural and Food Chemistry. 45:1333-1337
Five aliphatic carbonyl compounds and two methoxypyrazines (MPs) were identified as olfactory dominant green odorants in macerated grape cluster stems of Vitis vinifera var. Cabernet Sauvignon and Chardonnay by a gas chromatography eluate sniffing an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0ac03258739a357e3bbbd635d5af1bbe
https://doi.org/10.1021/jf960635a
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