Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Yoshihiro Chuda"'
Publikováno v:
BUNSEKI KAGAKU. 58:379-385
日本農林規格（JAS規格）の見直しに係る米黒酢の全窒素分の測定方法の検討を行った．従来のJAS規格では，試料5 mLに分解促進剤と硫酸を加えて，加熱分解後，パルナスワグナー型蒸留器
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e431dc2c3f784af98d84000cc8e07f4
https://doi.org/10.2116/bunsekikagaku.58.379
https://doi.org/10.2116/bunsekikagaku.58.379
Publikováno v:
BUNSEKI KAGAKU. 57:453-459
日本農林規格（JAS規格）の見直しに係る醸造酢の酸度の測定方法の検討を行い，次いで，検討した方法の妥当性確認のため室間共同試験を実施した．JAS分析法ではフェノールフタレイン
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ab1b4afdc48dd7f4abe176284a27b5d
https://doi.org/10.2116/bunsekikagaku.57.453
https://doi.org/10.2116/bunsekikagaku.57.453
Autor:
Hiroshi Ono, Kensaku Takara, Toshio Ichiba, Ikuo Suda, Mami Masuda, Yoshihiro Chuda, Gouki Maeda, Tomoyuki Oki, Koji Wada
Publikováno v:
Food Science and Technology Research. 12:8-14
We examined the phenolic contents of 45 species of vegetables and their radical scavenging activities for 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·). High contents of phenolic compounds and strong DPPH·scavenging activities were observed in extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a53fe52598cc583e1140fe34785178be
https://doi.org/10.3136/fstr.12.8
https://doi.org/10.3136/fstr.12.8
Autor:
YOSHIHIRO CHUDA
Publikováno v:
Kagaku To Seibutsu. 42:236-239
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20f8a23f9ddf4e1939af82873299884f
https://doi.org/10.1271/kagakutoseibutsu1962.42.236
https://doi.org/10.1271/kagakutoseibutsu1962.42.236
Autor:
Kazuaki Suzuki, Hiroshi Ono, Tadahiro Nagata, Akira Kobayashi, Yoshihiro Chuda, Motoyuki Mori, Shoichi Kobayashi, Mitsuru Yoshida, Akiko Ohara-Takada, Shogo Tsuda
Publikováno v:
Food Science and Technology Research. 10:341-345
The major glycoalkaloids, α-solanine and α-chaconine, in potato tubers were determined by LC/ESI-MS. The average recoveries from spiked samples by the method used in this study were more than 94% with RSD of analytical values less than 5% for both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42086a692cb1e9ac3573111bda879efc
https://doi.org/10.3136/fstr.10.341
https://doi.org/10.3136/fstr.10.341
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 50:188-192
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e99c82bae70af8c14b95613f0bf12e6
https://doi.org/10.3136/nskkk.50.188
https://doi.org/10.3136/nskkk.50.188
Autor:
Mitsuru Yoshida, Mayumi Kameyama, Hiroshi Yada, Hidetaka Kobayashi, Masumi Ishizaka, Yoshihiro Chuda, Hiroshi Ono
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 49:822-825
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abcd51595194cb6d7b24b0764013e4d1
https://doi.org/10.3136/nskkk.49.822
https://doi.org/10.3136/nskkk.49.822
Publikováno v:
Journal of the Science of Food and Agriculture. 80:1151-1154
To assess the contribution of NaCl to seafood tastiness, 23Na and 35Cl nuclear magnetic resonance (NMR) spectroscopy was used to determine the mobility of sodium and chloride ions in intact snow crab (Chionoecetes japonicus) leg meat. The T1 (longitu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c2e90008819a66f6d2f39dfb493ce4f
https://doi.org/10.1002/1097-0010(200006)80:8<1151::aid-jsfa612>3.0.co
https://doi.org/10.1002/1097-0010(200006)80:8<1151::aid-jsfa612>3.0.co
Autor:
Hiroshi Ono, Tadahiro Nagata, Kousai Matsumoto, Yoshihiro Chuda, Mayumi Ohnishi-Kameyama, Yuji Kikuchi
Publikováno v:
Journal of Agricultural and Food Chemistry. 47:828-831
The effects of food components on blood fluidity were studied by in vitro assay using a dedicated microchannel instrument for model capillaries. We found that the fruit-juice concentrate of the Japanese apricot (Prunus mume Sieb. et Zucc), a traditio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cee28257a42f25c0e8de257fe1ea23e0
https://doi.org/10.1021/jf980960t
https://doi.org/10.1021/jf980960t
Publikováno v:
Phytochemistry. 46:209-213
Free and complex forms of accumulated borate in seaweeds were identified by 11B N M R. The NMR spectra of green and red algae showed boric acid peaks mainly. In contrast, brown algae gave two distinctive peaks predominantly containing borate diesters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1a782ad170ddd572fbdc3befc5a410f
https://doi.org/10.1016/s0031-9422(97)00284-7
https://doi.org/10.1016/s0031-9422(97)00284-7