Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Takayuki Asada"'
Autor:
Yuka Teshigawara, Shiori Sato, Takayuki Asada, Masutoshi Nojiri, Shunji Suzuki, Yoshinao Aoki
Publikováno v:
Microorganisms, Vol 12, Iss 9, p 1906 (2024)
Grape berry skin coloration is a key determinant of the commercial value of red wines. Global warming caused by climate change has inhibited anthocyanin biosynthesis in berry skins, leading to poor coloration. Through two-year field experiments, the
Externí odkaz:
https://doaj.org/article/c62998737aec46b08ad727b4e899c56a
In the 1990s, Japanese companies experienced a deflationary recession called the “lost ten years”. To survive the recession, they looked for solutions in the kaikaku (innovative reforms) of business management, organizations and technology, whils
Publikováno v:
Food Chemistry. 166:10-16
An aluminium complex of crude Delaware grape anthocyanins, bearing an ortho -dihydroxyl group on the B ring and/or a p -coumaroyl group as an ester with flavocommelin, was formed and isolated by ethanol precipitation. Using a Discovery DPA-6S short c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0c7591b18c32e44d254fce71c359a28
https://doi.org/10.1016/j.foodchem.2014.05.100
https://doi.org/10.1016/j.foodchem.2014.05.100
Publikováno v:
Journal of Chromatography A. 1351:21-28
Isolation techniques for anthocyanidin 3,5-diglucosides and their derivatives from three types of supramolecular pigments were newly developed using two SPE (Discovery DPA-6S and DSC-SCX) cartridges. Initially, malonylawobanin from commelinin supramo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b5d53473425cadc1e062f2cb00e3dbc
https://doi.org/10.1016/j.chroma.2014.05.039
https://doi.org/10.1016/j.chroma.2014.05.039
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:885-892
Rosmarinic acid extract with potent biological activities was successfully isolated by supramolecular technique and solvent extraction from Perilla leaves. By the supramolecular complex which was formed from flavocommelin and Perilla leaf extract as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b32a5e05145c861b1106d04136d965a
https://doi.org/10.1021/jf404318j
https://doi.org/10.1021/jf404318j
Publikováno v:
Journal of Modern Accounting and Auditing. 12
This paper explains the current state of management control problems in inter-organizational relationships. There is a growing consensus that having cooperative relations with other organizations, building strategic supply chain relations, and establ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a83e80ba129aac155264cf5aec2a557
https://doi.org/10.17265/1548-6583/2016.02.006
https://doi.org/10.17265/1548-6583/2016.02.006
Autor:
Takayuki Asada, Hirotoshi Tamura
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:10634-10640
Bilberry anthocyanin bearing an ortho-dihydroxyl group on the B ring was selectively isolated by complex formation with flavocommelin and aluminum ions (Al(3+)). The interaction between the anthocyanins, flavocommelin, and Al(3+) might have happened
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc8cd9350817483fe71d088452e18af9
https://doi.org/10.1021/jf302476n
https://doi.org/10.1021/jf302476n
Autor:
Atsushi Furujyo, Kazuchika Yamauchi, Arata Yoshinaga, Masashi Kato, Yasuyuki Matsushita, Takayuki Asada, Tatsuya Awano, Keiji Takabe, Kazuhiko Fukushima, Tetsuo Kobayashi
Publikováno v:
Bioresource Technology. 101:4936-4939
In this study, saccharification of the inner bark of Eucalyptus was carried out by enzymatic hydrolysis to produce bioethanol from non-food biomass. To enhance the accessibility of the enzyme to the polysaccharides such as cellulose and holocellulose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f15a4616f7121c4b91f422bca3dc976f
https://doi.org/10.1016/j.biortech.2009.09.041
https://doi.org/10.1016/j.biortech.2009.09.041
Autor:
Shigenobu Ohara, Takayuki Asada
Publikováno v:
Japanese Project Management. :i-xxvi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38c3f1d078cf6235c79a5ca4d86bd655
https://doi.org/10.1142/9789812778741_fmatter
https://doi.org/10.1142/9789812778741_fmatter
Autor:
Shigenobu Ohara, Takayuki Asada
Publikováno v:
Japanese Project Management. :467-477
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bb3162ff2c8108cb130ffb1a17cf805
https://doi.org/10.1142/9789812778741_bmatter
https://doi.org/10.1142/9789812778741_bmatter