Zobrazeno 1 - 10 of 33 pro vyhledávání: '"Toshitaka Kakuta"'
1
Effect of Oral Alfacalcidol on Clinical Outcomes in Patients Without Secondary Hyperparathyroidism Receiving Maintenance Hemodialysis
Autor: Yoshihiro Tsujimoto, Yuzo Watanabe, Shinichiro Ueda, Masafumi Fukagawa, Akira Fujimori, Takashi Shigematsu, Ikuto Masakane, Toshitsugu Sugimoto, Mitsushige Nishikawa, Tetsuya Hashimoto, Tetsuo Shoji, Minoru Yoshiyama, Hideki Kawanishi, Hideki Hirakata, Masaaki Inaba, Hiroki Hase, Kazumichi Ohta, Koji Mitsuiki, Takayasu Ohtake, Yuji Ikari, Jun Minakuchi, Yoshiharu Tsubakihara, Kazuhiko Tsuruya, Noriaki Yorioka, Masashi Suzuki, Noritomo Itami, Mikio Okamura, Eiji Ishimura, Toshitaka Kakuta, Kenji Tanaka, Hideki Tahara, Takashi Mizuguchi, Ryoichi Ando, Shigeo Negi, Yoshihiro Tominaga, Tatsuo Hosoya, Senji Okuno, Tatsuya Nakatani, Yoshiaki Takemoto, Kiyoshi Maekawa, Tomoyuki Yamakawa, Kunitoshi Iseki, Daijo Inaguma, Masanori Emoto, Toru Inoue, Keitaro Yokoyama, Yoshitaka Isaka, Mitsuru Fukui, Chiharu Ito, Shozo Yano, Hirokazu Honda, Toyoaki Murohara, Junko Kumagai, Shuzo Kobayashi, Toru Kawai, Tetsuya Ogawa, Yoshiki Nishizawa, Hisako Fujii, Satoshi Morimoto, Shinichi Nishi, Kunihiro Yamagata
Publikováno v: JAMA. 320:2325
Importance Patients with chronic kidney disease have impaired vitamin D activation and elevated cardiovascular risk. Observational studies in patients treated with hemodialysis showed that the use of active vitamin D sterols was associated with lower
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bc2b5a25eb75421a611a7d9ed6dddca
https://doi.org/10.1001/jama.2018.17749
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2
Purification and Characteristics of Feruloyl Esterase fromAspergillus awamoriG-2 Strain
Autor: Sayaka Watanabe, Makoto Kanauchi, T. Tsukada, K. Atta, Takeo Koizumi, Toshitaka Kakuta
Publikováno v: Journal of Food Science. 73:C458-C463
For food industry production processes and other uses, a mold that produces high levels of feruloyl esterase was obtained from laboratory mold collections and other sources. It was Aspergillus awanmori G-2 that produces high levels of feruloyl estera
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c6e77dd37643e57926960b60ee318a1
https://doi.org/10.1111/j.1750-3841.2008.00839.x
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3
Isolation and Characteristics of Lactic Acid Bacteria in Japanese Spirit Awamori Mash
Autor: Takeo Koizumi, Toshitaka Kakuta, Makoto Kanauchi, Sayaka Watanabe
Publikováno v: Journal of the American Society of Brewing Chemists. 65:197-201
Lactic acid bacteria were isolated from commercial awamori mashes from Okinawa and small-scale brewing in a laboratory. The commercial awamori mash and the awamori mash from small-scale brewing in a laboratory were fermented completely. The alcohol c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bfbda4aae6493fdf214fd71b128e49e5
https://doi.org/10.1094/asbcj-2007-0916-01
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4
Characteristics of Traditional Alcoholic Beverages Made with Koji Described in the Classic Literature, Chi min yao shu, of the Ancient Chinese
Autor: Takeo Koizumi, Makoto Kanauchi, Toshitaka Kakuta
Publikováno v: Journal of the American Society of Brewing Chemists. 65:105-109
Alcoholic beverages were made from four kinds of koji, with two kinds used as controls, according to a very old Chinese text, Chi-min-yao-syu. The chemical and microbial properties of mashes made with added koji were measured. The results showed that
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f8154356094e04309adec13229fd597
https://doi.org/10.1094/asbcj-2007-0404-01
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8
Identification and characteristics of a mold associated with unsaturation of lipids isolated from Chinese fermented food 'Jinhua Huotui'
Autor: Kiyoshi Yoshizawa, Tetsuya Mori, Takeo Koizumi, Hitoshi Shindo, Toshitaka Kakuta, Makoto Kanauchi
Publikováno v: food preservation science. 30:9-15
金華火腿から分離された微生物309株より, 火腿脂質の不飽和化に関与する菌株のスクリーニングを行い, 糸状菌6株を選抜した。この中でA-59は脂質中の不飽和脂肪酸の割合が82.0%と選抜菌
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::37b388b3182894695f9849a136a3c9dd
https://doi.org/10.5891/jafps.30.9
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9
Breeding of a mutant high-secreting unsaturated fatty acids of Aspergillus oryzae and the feature of its secretion
Autor: Tetsuya Mori, Nozomu Sato, Toshitaka Kakuta, Takeo Koizumi
Publikováno v: food preservation science. 30:77-80
不飽和脂肪酸を菌体外に分泌するA. oryzae A-59を親株として,より優れた変異株の造成を行い,生産特性を調べた。親株の分生子にUV照射して変異誘発し, U-4を得た。U-4の不飽和脂肪酸の生産
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::04fc4e68beb607cc7687d6addf62a8ed
https://doi.org/10.5891/jafps.30.77
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