Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Yoshihisa Takahata"'
Autor:
Manabu Akahane, Yoshiyuki Kanagawa, Yoshihisa Takahata, Yasuhiro Nakanishi, Takemi Akahane, Tomoaki Imamura
Publikováno v:
JMIR Formative Research, Vol 7, p e44150 (2023)
BackgroundVarious stages of the food chain, from production to processing to distribution, can impact food safety. The concept of “food defense” has emerged as a countermeasure against intentional contamination of food with foreign substances. Al
Externí odkaz:
https://doaj.org/article/0a4346a6e06247b385029799c4b846b6
Autor:
Ruvini Liyanage, Yumi Nakamura, Ken-ichiro Shimada, Mitsuo Sekikawa, Barana Chaminda Jayawardana, Kyu-Ho Han, Tomoko Okada, Kiyoshi Ohba, Yoshihisa Takahata, Fumiki Morimatsu, Michihiro Fukushima
Publikováno v:
Journal of Functional Foods, Vol 1, Iss 4, Pp 405-409 (2009)
The effect of porcine artery elastin on serum cholesterol level was investigated in rats fed a cholesterol-free diet. Rats were fed for 4 weeks, with a diet (ED) containing 15% casein and 5% of porcine artery elastin in comparison with a diet (CD) co
Externí odkaz:
https://doaj.org/article/8ca9a63668894a2b86857338124e110d
Autor:
Takuya Suzuki, Muneshige Shimizu, Soichi Tanabe, Yoshihisa Takahata, Koji Iwai, Tomomi Kouguchi, Takashi Ohmori, Fumiki Morimatsu
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 60:142-147
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1f860051400a8040d5a317e50f9df25
https://doi.org/10.3136/nskkk.60.142
https://doi.org/10.3136/nskkk.60.142
Autor:
Misako Ezoe, Fumiki Morimatsu, Naomasa Takabayashi, Jun-ichi Wakamatsu, Tatsuya Fujimura, Takanori Nishimura, Yoshihisa Takahata, Takanori Hasegawa
Publikováno v:
Journal of Nutritional Science and Vitaminology. 59:516-525
We investigated the postprandial thermic effect of chicken and its mechanisms in rats. A chicken diet showed a strong thermic effect after consumption, and the removal of fat induced more rapid and stronger thermogenesis. Although thermogenesis induc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbda405a4af8be01d7069463ad8111d0
https://doi.org/10.3177/jnsv.59.516
https://doi.org/10.3177/jnsv.59.516
Autor:
Takanori Hasegawa, Takanori Nishimura, Yoshihisa Takahata, Jun-ichi Wakamatsu, Misako Ezoe, Fumiki Morimatsu
Publikováno v:
Journal of nutritional science and vitaminology. 62(2)
We compared the effects of purified meat proteins on postprandial thermogenesis and on the secretion of and responsiveness to thyroid hormones (THs) in rats. Body temperatures at 2 h after feeding were significantly higher in the chicken and mutton p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b2bc995d930ec49e785592d8df8a32c
https://pubmed.ncbi.nlm.nih.gov/27264093
https://pubmed.ncbi.nlm.nih.gov/27264093
Autor:
Mao Nagasawa, Yoshihisa Takahata, Tatsuro Murakami, Shozo Tomonaga, Mitsuhiro Furuse, Fumiki Morimatsu, Mikako Sato
Publikováno v:
Animal Science Journal. 83:777-787
Several studies have shown a relationship between depression and animal protein intake. To evaluate whether the difference of dietary chicken protein levels induces an antidepressant-like effect and potentiates acute antidepressant effects, three lev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93a2b0155768b5a9b518560ad107ab79
https://doi.org/10.1111/j.1740-0929.2012.01025.x
https://doi.org/10.1111/j.1740-0929.2012.01025.x
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 59:182-185
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9f1893c017831ed9caf2dbe65a2e132
https://doi.org/10.3136/nskkk.59.182
https://doi.org/10.3136/nskkk.59.182
Autor:
Takuya Suzuki, Koji Iwai, Muneshige Shimizu, Soichi Tanabe, Yoshihisa Takahata, Ai Ito, Fumiki Morimatsu, Tomomi Kouguchi
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f5340de9a759abbb54d6f1b80592175
https://doi.org/10.3136/fstr.18.667
https://doi.org/10.3136/fstr.18.667
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 58:159-163
ブタ大動脈を原料としてエラスチン加水分解ペプチド（エラスチンペプチド）を調製し，その摂取がヒトの皮膚弾力性にもたらす影響について検討した．はじめに，エラスチンペプチド
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff5617bc184c06f784e692b6775aabbf
https://doi.org/10.3136/nskkk.58.159
https://doi.org/10.3136/nskkk.58.159
Autor:
Michihiro Fukushima, Fumiki Morimatsu, Mitsuo Sekikawa, Tomoko Okada, Kiyoshi Ohba, Yumi Nakamura, Ruvini Liyanage, Yoshihisa Takahata, Barana C. Jayawardana, Ken-ichiro Shimada, Kyu-Ho Han
Publikováno v:
Journal of Functional Foods, Vol 1, Iss 4, Pp 405-409 (2009)
application/pdf
The effect of porcine artery elastin on serum cholesterol level was investigated in rats fed a cholesterol-free diet. Rats were fed for 4 weeks, with a diet (ED) containing 15% casein and 5% of porcine artery elastin in compariso
The effect of porcine artery elastin on serum cholesterol level was investigated in rats fed a cholesterol-free diet. Rats were fed for 4 weeks, with a diet (ED) containing 15% casein and 5% of porcine artery elastin in compariso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbb9c4f9e79b479d2129626f705ee5af
http://www.sciencedirect.com/science/article/pii/S1756464609000644
http://www.sciencedirect.com/science/article/pii/S1756464609000644