Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Tomoe YAMADA-KATO"'
Autor:
Himari Matsusaka, Tao Wu, Kai Furuya, Tomoe Yamada-Kato, Lanlan Bai, Hiroshi Tomita, Eriko Sugano, Taku Ozaki, Tohru Kiyono, Isao Okunishi, Tomokazu Fukuda
Publikováno v:
Scientific Data, Vol 9, Iss 1, Pp 1-7 (2022)
Measurement(s) androgen receptor signaling pathway Technology Type(s) Next Generation Sequencing Sample Characteristic - Organism Homo
Externí odkaz:
https://doaj.org/article/34e969c7942542768be873cb876acca7
Autor:
Kyoko Yamane1 yamane.kyoko.h6@f.gifu-u.ac.jp, Tomoe Yamada-Kato2, Natsuko Haga1, Kaori Ishida2, Seiji Murayama3, Keiko Kobayashi1, Isao Okunishi2
Publikováno v:
Breeding Science. 2023, Vol. 73 Issue 3, p237-245. 9p.
Autor:
Hiroshi Kitamura, Tetsuya Oishi, Shohei Murakami, Tomoe Yamada-Kato, Isao Okunishi, Masayuki Yamamoto, Yukio Katori, Hozumi Motohashi
Publikováno v:
Free Radical Biology and Medicine. 193:610-619
Cells are often exposed to exogenous and endogenous redox disturbances and exert their protective mechanisms in response to stimuli. The KEAP1-NRF2 system plays pivotal roles in counteracting oxidative damage. Due to the transient nature of NRF2 acti
Autor:
Takahiro Hosoya, Shigenori Kumazawa, Naoki Misawa, Isao Okunishi, Tomoe Yamada-Kato, Takuma Kurata
Publikováno v:
Food Science and Technology Research. 25:449-457
Publikováno v:
Alzheimer's & Dementia. 16
Autor:
Takahiro Hosoya, Tomoe Yamada-Kato, Naoki Misawa, Shigenori Kumazawa, Osamu Sugimoto, Shuhei Yoshida
Publikováno v:
Phytotherapy Research. 32:1304-1310
To investigate the compounds present in wasabi leaves (Wasabia japonica Matsumura) that inhibit the adipocyte differentiation, activity-guided fractionation was performed on these leaves. 5-Hydroxyferulic acid methyl ester (1: 5-HFA ester), one of th
Publikováno v:
Food Science and Technology Research. 24:567-572
Publikováno v:
Food Science and Technology Research. 23:343-348
Autor:
Saori Momoi, Toshihiko Osawa, Yuichi Oishi, Motoyasu Minami, Michitaka Naito, Isao Okunishi, Tomoe Yamada-Kato
Publikováno v:
Food Science and Technology Research. 22:665-671
Autor:
Tomoe Yamada-Kato, Isao Okunishi
Publikováno v:
Alzheimer's & Dementia. 14