Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Toshinao ISHII"'
Publikováno v:
Food Preservation Science. 36:75-81
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::744407681fe5eca413882bd728704632
https://doi.org/10.5891/jafps.36.75
https://doi.org/10.5891/jafps.36.75
Autor:
Masamichi Yano, Koji Wada, Kensaku Takara, Yoshihiro Tome, Toshinao Ishii, Natsuko Kamizato, Hideaki Ohta
Publikováno v:
food preservation science. 33:15-20
無核シークヮーサー系統 (無核) と現在の主要な栽培系統である'クガニ'の果実特性および果実のPMF含量を分析し, 比較した。9-12月の生育期間において'無核'には種子は存在しなかった。
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20375e335cb052d0841b19a2fb0333a9
https://doi.org/10.5891/jafps.33.15
https://doi.org/10.5891/jafps.33.15
Publikováno v:
Journal of the Science of Food and Agriculture. 87:82-89
An inhibitory compound acting against rat platelet 12-lipoxygenase was isolated from the peel of Lumie fruit (Citrus lumia) by activity-guided separation. It was identified as eriocitrin (eriodictyol 7-O-rutinoside) by spectroscopic analyses. Eriocit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76ce91bc722075a3be9086f512fc6af1
https://doi.org/10.1002/jsfa.2674
https://doi.org/10.1002/jsfa.2674
Publikováno v:
Food Science and Technology Research. 12:284-289
A micellar electrokinetic capillary chromatographic (MEKC) method was developed for the two major polymethoxylated flavones, nobiletin and tangeretin, using a fused-silica open-tubular capillary in a 70% methanol extract from citrus albedo tissue. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a26b3a4fdd1c9411a8935b4f1e1c8323
https://doi.org/10.3136/fstr.12.284
https://doi.org/10.3136/fstr.12.284
Autor:
Koji Wada, Kensaku Takara, Masamichi Yano, Toshinao Ishii, Yoshihiro Tome, Hideaki Ohta, Makiko Uehara
Publikováno v:
food preservation science. 32:29-33
シークヮーサー果汁中のノビレチンの定量法を設定するとともに, 果汁製造工程におけるノビレチン含量の変化について分析した。果汁試料を遠心エバポレータで濃縮し, 抽出溶媒にMeOH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1611add9df67221d2a12b2045531a27b
https://doi.org/10.5891/jafps.32.29
https://doi.org/10.5891/jafps.32.29
Autor:
Hideaki Ohta, Koji Sakamoto, Hiroyuki Shiratsuchi, Yoichi Nogata, Toshinao Ishii, Masamichi Yano
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 70:178-192
An HPLC analysis was performed on the concentrations of flavonoids in 42 species and cultivars of the Citrus genus and those of two Fortunella and one Poncirus species according to the classification system established by Tanaka. The composition of 8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fe404fdcaf61c6e9eb5b5a82fc054ca
https://doi.org/10.1271/bbb.70.178
https://doi.org/10.1271/bbb.70.178
Publikováno v:
food preservation science. 30:137-140
ブロッコリーを酸素濃度と二酸化炭素濃度の合計が約21%となるMAP条件を想定し, 通常の流通温度を模倣した15℃で貯蔵した場合の適したMA条件を明らかにするために, いくつかの雰囲気ガ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b750243238955854173e72fb3e230fe
https://doi.org/10.5891/jafps.30.137
https://doi.org/10.5891/jafps.30.137
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 49:462-467
雰囲気湿度条件および出荷資材が夕方収穫したナスの鮮度に及ぼす影響を検討した.雰囲気湿度を高く保つことで,ナス果実の減量率は抑制され,果実硬度は高く保たれた.これに対して,予
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c98d7b7de53faa7e1a9bb67d97bf9d91
https://doi.org/10.3136/nskkk.49.462
https://doi.org/10.3136/nskkk.49.462
Publikováno v:
food preservation science. 28:81-86
The cardboard shipping container for broccoli was improved to raise gas barrier. The broccoli packaged in expanded polystyrene container, cardboard shipping container, cardboard shipping container lining polyethylene, functional cardboard shipping co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f47cb9f06a6e5c9190638f1b1b4144f7
https://doi.org/10.5891/jafps.28.81
https://doi.org/10.5891/jafps.28.81
Publikováno v:
Food Science and Technology Research. 7:258-261
To determine a useful method for evaluating the quality of fresh-cut Welsh onions (Allium fistulosum L.), the onions were examined and electrical conductivity (EC), potassium and ammonia contents of electrolyte solution extracted from them were compa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26d6e4a18c95febe4a94fcf53d2c9219
https://doi.org/10.3136/fstr.7.258
https://doi.org/10.3136/fstr.7.258