Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Takayuki, OSHIMA"'
Publikováno v:
Imaging Science in Dentistry; Jun2024, Vol. 54 Issue 2, p171-180, 10p
Publikováno v:
上越教育大学研究紀要 = Bulletin of Joetsu University of Education. 42:101-109
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::7eb481624098d9f6779d5d6dbbf94b79
http://hdl.handle.net/10513/00008492
http://hdl.handle.net/10513/00008492
Publikováno v:
上越教育大学研究紀要 = Bulletin of Joetsu University of Education. 41(1):35-46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::898430a68261809737eaef216075cf85
http://hdl.handle.net/10513/00008386
http://hdl.handle.net/10513/00008386
Autor:
Yuta, ABE, Takayuki, OSHIMA
Publikováno v:
上越教育大学研究紀要 = Bulletin of Joetsu University of Education. 41(1):21-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::02d9f034b0e92a4cf4eff52e96fb7e99
http://hdl.handle.net/10513/00008385
http://hdl.handle.net/10513/00008385
Publikováno v:
Journal of Research in Science Education. 62:261-273
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a3bd769300fb8561dabf4b497072ec0
https://doi.org/10.11639/sjst.20025
https://doi.org/10.11639/sjst.20025
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
https://doi.org/10.26434/chemrxiv-2022-15nv1
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
https://doi.org/10.20965/jaciii.2021.p0258
Publikováno v:
上越教育大学研究紀要 = Bulletin of Joetsu University of Education. 40(1):33-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::56a78896e9844606ac302cd70828b81c
http://hdl.handle.net/10513/00008247
http://hdl.handle.net/10513/00008247
Publikováno v:
Journal of Research in Science Education. 61:57-66
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ee1aeed22485988b8916eb50978131b
https://doi.org/10.11639/sjst.sp19004
https://doi.org/10.11639/sjst.sp19004
Autor:
Yoshifumi, SATO, Toru, KIRYU, Takayuki, OSHIMA, Kazuki, KIRIHARA, Ryosuke, TAKAHASHI, Yuzuki, DAIKOKU, Natuki, AIKAWA, Kazufumi, NAKATA, Naoki, OBATA, Mitu, SUGIYAMA
Publikováno v:
上越教育大学教職大学院研究紀要 = Bulletin of Teaching Profession Graduate School Joetsu University of Education. 7:95-103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::3e99cbd978515e8827d48b49c53b5b7c
http://hdl.handle.net/10513/00008114
http://hdl.handle.net/10513/00008114