Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Tsugio Matsuhisa"'
Publikováno v:
Food Science and Technology Research. 14:190-193
The antibacterial activities of 81 edible plants against the dental caries pathogen Streptococcus mutans were investigated. The fresh vegetative crude extracts were subjected to the paper disc method. Furthermore, in order to fractionate the active c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e05599178a136f9059968956738d49f
https://doi.org/10.3136/fstr.14.190
https://doi.org/10.3136/fstr.14.190
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 15:170-177
With the arrival of the aged society, osteoporosis has become a large public health issue in developed nations.Because the time of university student life is the most crucial period for the substantiality of the bone density, the relationship between
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::169ed534c7fd09dfa4a4fe81d961fe67
https://doi.org/10.2740/jisdh.15.170
https://doi.org/10.2740/jisdh.15.170
Autor:
Yoshio Tominaga, Akio Sugihara, Toshihiro Nagao, Akihiro Ohara, Yuji Shimada, Akiko Kawashima, Tsugio Matsuhisa
Publikováno v:
Journal of the American Oil Chemists' Society. 79:871-877
γ-Linolenic acid (GLA) has the physiological functions of modulating immune and inflammatory responses. We produced structured TAG rich in 1,3-dicapryloyl-2-γ-linolenoyl glycerol (CGC) from GLA-rich oil (GLA45 oil; GLA content, 45.4 wt%), which was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af2137482e0af7887b93c6a5ff8219bc
https://doi.org/10.1007/s11746-002-0572-9
https://doi.org/10.1007/s11746-002-0572-9
Autor:
Akihiro Ohara, Tsugio Matsuhisa
Publikováno v:
Food Science and Technology Research. 8:158-161
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b10fbe6ffe495d0b6dc1cd5cbac7a3d
https://doi.org/10.3136/fstr.8.158
https://doi.org/10.3136/fstr.8.158
Autor:
Akihiro Ohara, Tsugio Matsuhisa
Publikováno v:
BioFactors (Oxford, England). 22(1-4)
The effects of dietary habits on mutagenic activity in urine were investigated using the umu test based on the use of the genetically engineered bacteria Salmonella typhimurium TA 1535 pSK1002. Genotoxic effects in sample urine were detected by measu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6a73081a6b59bfd0537e20201d6978e
https://pubmed.ncbi.nlm.nih.gov/15630264
https://pubmed.ncbi.nlm.nih.gov/15630264
Publikováno v:
Zhonghua yu fang yi xue za zhi [Chinese journal of preventive medicine]. 38(4)
To study the effect of anti-progression activity of edible plants using urokinase as the biomarker.Based on the assay of urokinase activity with peptide of Glu-Gly-Arg as the reaction substrate, extract of 25 fruits and 37 vegetables and water extrac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0a55f51c0d47e871fc2d49a71d3e4800
https://pubmed.ncbi.nlm.nih.gov/15312585
https://pubmed.ncbi.nlm.nih.gov/15312585
Autor:
Tsugio Matsuhisa, Tamotsu Okamura
Publikováno v:
Japanese Journal of Crop Science. 32:132-138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff1ebd161db991105a004a5cc044aff0
https://doi.org/10.1626/jcs.32.132
https://doi.org/10.1626/jcs.32.132
Publikováno v:
Eiyo To Shokuryo. 21:203-207
近時籾米の乾燥に加熱乾燥法が導入されるにつれ, 米の加熱に伴なう品質変化について再検討を迫られている。本報は食味に関係の深い玄米の還元糖量, 水溶性乾固物量その他1～2の関連
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4486bb98d359f13efb97914ee1809192
https://doi.org/10.4327/jsnfs1949.21.203
https://doi.org/10.4327/jsnfs1949.21.203
Autor:
Tamotsu Okamura, Tsugio Matsuhisa
Publikováno v:
Eiyo To Shokuryo. 25:12-15
収穫前の稲 (品種: 早農林) に人工的に降雨を模して降水処理を施し, 収穫米の理化学性を検討した。その結果降水処理によって米の諸理化学性のうち玄米粉末の水浸出液のpHが低下するこ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1140d6f5f4e7a4f73fc00f6176416547
https://doi.org/10.4327/jsnfs1949.25.12
https://doi.org/10.4327/jsnfs1949.25.12
Publikováno v:
Eiyo To Shokuryo. 23:362-365
脱穀機の回転数・脱穀調整の方法等の異なる籾米の貯蔵性をしらべた。脱穀機の回転数は370回転/分, 550回転/分, 640回転/分とし, 室温貯蔵区 (温度10～16℃, 関係湿度40～50%) と高温多湿区 (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e42c1eea6de3233d2fd032a8000d5af9
https://doi.org/10.4327/jsnfs1949.23.362
https://doi.org/10.4327/jsnfs1949.23.362