Zobrazeno 1 - 10 of 99 pro vyhledávání: '"Tomoyuki Oki"'
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Akademický článek
The Major Source of Antioxidants Intake From Typical Diet Among Rural Farmers in North-eastern Japan in the 1990s
Autor: Megumi Tsubota-Utsugi, Jun Watanabe, Jun Takebayashi, Tomoyuki Oki, Yoshitaka Tsubono, Takayoshi Ohkubo
Publikováno v: Journal of Epidemiology, Vol 31, Iss 2, Pp 101-108 (2021)
Background: Previous Japanese studies have led to the erroneous conclusion of antioxidant capacity (AOC) intakes of the overall Japanese diet due to limitations in the number and types of food measured, especially in rice and seafood intake. The aims
Externí odkaz: https://doaj.org/article/5de29d20eea643ed8ae59342e5fdc8d1
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2
The Major Source of Antioxidants Intake From Typical Diet Among Rural Farmers in North-eastern Japan in the 1990s
Autor: Jun Watanabe, Takayoshi Ohkubo, Tomoyuki Oki, Yoshitaka Tsubono, Megumi Tsubota-Utsugi, Jun Takebayashi
Publikováno v: Journal of Epidemiology, Vol 31, Iss 2, Pp 101-108 (2021)
Journal of Epidemiology
Background Previous Japanese studies have led to the erroneous conclusion of antioxidant capacity (AOC) intakes of the overall Japanese diet due to limitations in the number and types of food measured, especially in rice and seafood intake. The aims
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22c278e9bc5e1133a5a10fc6df9ac9bf
https://www.jstage.jst.go.jp/article/jea/31/2/31_JE20190237/_pdf
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4
Antioxidant Capacities of Plant-Derived Foods Commonly Consumed in Japan
Autor: Tomoyuki Oki, Takayoshi Ohkubo, Jun Watanabe, Jun Takebayashi, Megumi Tsubota-Utsugi
Publikováno v: Journal of Nutritional Science and Vitaminology. 66:68-74
To provide reliable data for high quality epidemiological studies examining the relationship between health and antioxidant intake from daily foods, 107 plant-derived food items (12 rice, bread and noodles, 5 potatoes and starches, 9 pulses, 6 nuts/s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bb456d941be9574a9a74e46b6ce7cc9
https://doi.org/10.3177/jnsv.66.68
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7
Functional components in sweetpotato and their genetic improvement
Autor: Masaru Tanaka, Koji Ishiguro, Tomoyuki Oki, Shigenori Okuno
Publikováno v: Breeding Science
In addition to the nutritionally important components such as starches, vitamins and minerals, storage roots and leaves of sweetpotato (Ipomoea batatas) contains several components with health-promoting functions. Of these, the functionalities of car
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e2ae2bd307540632d4968b35e3e3d25
http://europepmc.org/articles/PMC5407917
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10
Proximate, Anthocyanin and Oligomeric Proanthocyanidin Compositions of Cowpeas [Vigna unguiculata (L.) Walp] Cultivated in Southwest Japan
Autor: Toshihiko Shoji, Tomoyuki Oki, Ayumi Yahada, Ayane Orita, Hideaki Ohta
Publikováno v: LEGUME RESEARCH-AN INTERNATIONAL JOURNAL.
Cowpea (Vigna unguiculata) is one of the traditional ingredients of Japan. The objective of this study was to investigate the nutritional and chemical composition, and the biological activities of cowpea grown in Okinawa region, a subtropical area lo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::881235737638b969c2c94fc94fde7d80
https://doi.org/10.18805/lr-478
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