Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Yoshiro, Hatanaka"'
Autor:
Masayori Hagimori, Fumiko Hara, Naoko Mizuyama, Shinya Takada, Saki Hayashi, Tamami Haraguchi, Yoshiro Hatanaka, Toshihiro Nagao, Shigemitsu Tanaka, Miki Yoshii, Miyako Yoshida
Publikováno v:
Molecules, Vol 29, Iss 12, p 2777 (2024)
The chemical reaction of 2-(methylsulfinyl)naphtho[2,3-d]thiazole-4,9-dione (3) using different amines, including benzylamine (4a), morpholine (4b), thiomorpholine (4c), piperidine (4d), and 4-methylpiperazine (4e), produced corresponding new tricycl
Externí odkaz:
https://doaj.org/article/8a7e2e4fc543408c8dd664851f0511db
Autor:
Tamami Haraguchi, Saki Hayashi, Seira Nakasaka, Yoshiro Hatanaka, Toshihiro Nagao, Shigemitsu Tanaka, Miki Yoshii, Fumiko Hara, Masayori Hagimori, Miyako Yoshida
Publikováno v:
Molecules, Vol 29, Iss 6, p 1277 (2024)
There is an urgent need to discover and develop novel antibacterial agents. Accordingly, we synthesised 2-(piperazin-1-yl)naphtho[2,3-d]thiazole-4,9-dione (PNT), which exhibits antimicrobial activity. The aim of this study was to characterise PNT as
Externí odkaz:
https://doaj.org/article/049d13953c784ddcb5ae8fdbd07c5d19
Autor:
Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari, Hitoshi Takamura
Publikováno v:
Journal of Food Science. 87:576-584
Increasing number of individuals worldwide are consuming gluten-free products, for example, bread, for health and other reasons. However, gluten-free products are currently expensive and/or their preparation involves the use of specialist machinery o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1237408217a1e8d162e88fed6e06d9f6
https://doi.org/10.1111/1750-3841.16040
https://doi.org/10.1111/1750-3841.16040
Autor:
Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari, Hitoshi Takamura
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ced59d8cf6b7ad5242705d8cf74eec8e
https://doi.org/10.1111/jfpp.17228
https://doi.org/10.1111/jfpp.17228
Autor:
Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari, Hitoshi Takamura
Publikováno v:
Journal of food scienceREFERENCES. 87(11)
Recently, there has been an increase in the demand for gluten-free bread due to health reasons. One of the flours used to produce gluten-free bread is rice flour; flour characteristics are very important for breadmaking. Although a study has shown th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15beb09d10202dbbd3aa17be0aa31501
https://pubmed.ncbi.nlm.nih.gov/36181452
https://pubmed.ncbi.nlm.nih.gov/36181452
Autor:
Toshihiro Nagao, Takahiro Uchida, Daisuke Ishibashi, Rie Kakehashi, Miki Yoshii, Mai Hazekawa, Yoshiro Hatanaka, Makoto Nakagawa, Takeshi Mori, Honami Kojima, Miyako Yoshida, Rio Uno
Publikováno v:
International Journal of Molecular Sciences
International Journal of Molecular Sciences, Vol 22, Iss 12056, p 12056 (2021)
Volume 22
Issue 21
International Journal of Molecular Sciences, Vol 22, Iss 12056, p 12056 (2021)
Volume 22
Issue 21
We previously reported that conjugates of antimicrobial peptide fragment analogues and poly (lactic-co-glycolic) acid (PLGA) enhance antimicrobial activity and that the conjugated micelle structure is an effective tool for antimicrobial drug delivery
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22df2ef713e70e5edc68c473dc3222a5
https://pubmed.ncbi.nlm.nih.gov/34769486
https://pubmed.ncbi.nlm.nih.gov/34769486
Autor:
Rie Kakehashi, Takeshi Mori, Daisuke Ishibashi, Honami Kojima, Takahiro Uchida, Toshihiro Nagao, Ikuo Kawasaki, Taku Yamashita, Minoru Ozeki, Miyako Yoshida, Rio Uno, Mai Hazekawa, Jun-ichi Nishikawa, Yoshiro Hatanaka
Publikováno v:
International Journal of Molecular Sciences
Volume 22
Issue 10
International Journal of Molecular Sciences, Vol 22, Iss 5097, p 5097 (2021)
Volume 22
Issue 10
International Journal of Molecular Sciences, Vol 22, Iss 5097, p 5097 (2021)
Various peptides and their derivatives have been reported to exhibit antimicrobial activities. Although these activities have been examined against microorganisms, novel methods have recently emerged for conjugation of the biomaterials to improve the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a068183aed98d6f78e715429499c0436
Autor:
Takeshi, Mori, Miyako, Yoshida, Mai, Hazekawa, Daisuke, Ishibashi, Yoshiro, Hatanaka, Toshihiro, Nagao, Rie, Kakehashi, Honami, Kojima, Rio, Uno, Minoru, Ozeki, Ikuo, Kawasaki, Taku, Yamashita, Junichi, Nishikawa, Takahiro, Uchida
Publikováno v:
International Journal of Molecular Sciences
Various peptides and their derivatives have been reported to exhibit antimicrobial activities. Although these activities have been examined against microorganisms, novel methods have recently emerged for conjugation of the biomaterials to improve the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::06e9db11cd73d544562702e8e051d56a
https://pubmed.ncbi.nlm.nih.gov/34065861
https://pubmed.ncbi.nlm.nih.gov/34065861
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 59:199-203
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b86da0d1a39e8706b4dc4fda56fd7af
https://doi.org/10.3136/nskkk.59.199
https://doi.org/10.3136/nskkk.59.199
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 58:291-299
小麦粉生地で発生するスペック（ホシ，黒点）の抑制成分を各種食品素材よりスクリーニングした結果，焙煎米糠抽出物（RRBE）にスペック抑制作用を見出した．RRBE，コウジ酸（KA），L-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e5eff861d7b565a8da316d72fd62113
https://doi.org/10.3136/nskkk.58.291
https://doi.org/10.3136/nskkk.58.291