Zobrazeno 1 - 10 of 65 pro vyhledávání: '"Takayuki, OSHIMA"'
6
Prolonged 20 h heating of chicken meat in water at 75°C softens the meat, increases the levels of endogenous and degraded metabolites in the stock, but depletes reduced glutathione and glutamine
Autor: Yukari Ohta, Romanas Chaleckis, Madoka Katsumata, Koki Yokota, Sonoko Ayabe, Takayuki Oshima, Ken-ichi Kasuya
We investigated the effects of 20 h of heating at 60°C and 75°C, after initial 20 min of heating at 85°C, on the texture of chicken meat and on the chemical components of chicken stock. Prolonged heating at both temperatures decreased the toughnes
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::175cf11e511d7b18d914f93fb5edf47d
https://doi.org/10.26434/chemrxiv-2022-15nv1
Zobrazit plný text záznamu
7
Intelligent Edutab Box: Supporting Real-Time Face-to-Face Collaborative Learning
Autor: Tatsuro Furuya, Yoshiaki Mizuochi, Hirotaka Takahashi, Norihisa Sakakibara, Yuto Omae, Kazutaka Mizukoshi, Masaya Matsushita, Kazuhiro Yatsushiro, Takayuki Oshima
Publikováno v: Journal of Advanced Computational Intelligence and Intelligent Informatics. 25:258-269
Educational benefits of collaborative learning have been demonstrated in several studies and various systems have been developed to date. Numerous efforts have been made to enhance these benefits by supporting collaborative learning with information
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9bdb7696e318b6fc4071ab7dd1ebd0ed
https://doi.org/10.20965/jaciii.2021.p0258
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje