Zobrazeno 1 - 10
of 266
pro vyhledávání: '"Yutaka Osajima"'
Publikováno v:
Bioscience, biotechnology, and biochemistry. 61(5)
A glutaraldehyde (GA) spacer complex on enzyme immobilization was cleaved from the support introduced Nα-9-fluorenylmethyl-oxycarbonylglycine. By the 1H-NMR spectroscopic measurement of the desired complex, glycine-GA-phenethylamine (GGP), GA was th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0462ae962781d726252c76a1cbc4366
https://pubmed.ncbi.nlm.nih.gov/28862559
https://pubmed.ncbi.nlm.nih.gov/28862559
Autor:
Yutaka Osajima, Fumiyuki Kobayashi, Hiromi Ikeura, Yasuyoshi Hayata, Norio Muto, Futoshi Yazama
Publikováno v:
Journal of Water and Environment Technology. 7:241-250
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::949e86bc0dd0081b3013909fe3dd0841
https://doi.org/10.2965/jwet.2009.241
https://doi.org/10.2965/jwet.2009.241
Autor:
Masaki Miyake, Ritsushi Ohdoi, Koji Sakamoto, Kazuyoshi Fujii, Yu-Ichi Yamane, Yutaka Osajima, Hideyuki Matsumoto, Mitsuya Shimoda, Shota Tanimoto
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 72:22-28
The effect of a high-pressure carbonation treatment on the change in quality of sake during storage was investigated. Measurements of the amino acidity and isovaleraldehyde content of carbonated sake (20 MPa pressure at 40, 45 and 50 degrees C for 7,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6b700ede3155b379dc394226c36a1f9
https://doi.org/10.1271/bbb.70297
https://doi.org/10.1271/bbb.70297
Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
Autor:
Ritsushi Ohdoi, Yu-Ichi Yamane, Mitsuya Shimoda, Masaki Miyake, Yutaka Osajima, Shota Tanimoto, Hideyuki Matsumoto, Kazuyoshi Fujii, Koji Sakamoto
Publikováno v:
Food Science and Technology Research. 13:210-214
The inactivation kinetics of lactic acid bacteria, Lactobacillus fructivorans, which is responsible for the deterioration of sake (Japanese rice wine) quality, was investigated using a continuous flow system for high-pressure carbonation. In addition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1eb6decc51bb626c610c0cfc34b4c158
https://doi.org/10.3136/fstr.13.210
https://doi.org/10.3136/fstr.13.210
Autor:
Yuki Yamamoto, Yutaka Osajima, J. Cocunubo-Castellanos, Tamotsu Kawano, H. Tonoike, Hiroya Ishikawa, Mitsuya Shimoda
Publikováno v:
Journal of Food Science. 63:709-712
The application of microbubbles of pressured CO 2 greatly increased CO 2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO 2 , γ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::432182ff5a3a5bf4b2d370029d7f581c
https://doi.org/10.1111/j.1365-2621.1998.tb15819.x
https://doi.org/10.1111/j.1365-2621.1998.tb15819.x
Autor:
Masaki Miyake, Fumiyuki Kobayashi, Norio Muto, Kaori Kohara, Yasuyoshi Hayata, Yutaka Osajima
Publikováno v:
Food Science and Technology Research. 12:119-124
We attempted to remove musty odor causing components in drinking water by a method of continuous flow extraction using microbubbles of supercritical carbon dioxide (SC-CO2 method), which has been developed as an extraction technique for volatile comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d207b0a4bceca36991746c2ebaf32ea
https://doi.org/10.3136/fstr.12.119
https://doi.org/10.3136/fstr.12.119
Autor:
Shinya Izuwa, Hideyuki Matsumoto, Yutaka Osajima, Shota Tanimoto, Koji Sakamoto, Yu-Ichi Yamane, Ritsushi Ohdoi, Kazuyoshi Fujii, Mitsuya Shimoda, Masaki Miyake
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 69:2094-2100
The Inactivation kinetics of alpha-glucosidase, glucoamylase, alpha-amylase, and acid carboxypeptidase in fresh sake using a continuous flow system for high-pressure carbonation were investigated. In addition, the effects of ethanol and sugar concent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c719f542248c7382b1f4aefa900a949b
https://doi.org/10.1271/bbb.69.2094
https://doi.org/10.1271/bbb.69.2094
Autor:
Koji Sakamoto, Yu-Ichi Yamane, Shinya Izuwa, Shota Tanimoto, Ritsushi Ohdoi, Kazuyoshi Fujii, Mitsuya Shimoda, Yutaka Osajima, Hideyuki Matsumoto
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 99:208-214
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::501e3ef6610d551abe35491034658335
https://doi.org/10.6013/jbrewsocjapan1988.99.208
https://doi.org/10.6013/jbrewsocjapan1988.99.208
Publikováno v:
Journal of the American Society for Horticultural Science. 127:908-911
An investigation was conducted to determine how pollination and CPPU treatment influence endogenous IAA and ABA content in netted muskmelon (Cucumis melo L. (Reticulatus Group) 'Crest Earl's'), and to clarify their roles in fruit set and development
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0a054471c9ac691751afea23f703abe
https://doi.org/10.21273/jashs.127.6.908
https://doi.org/10.21273/jashs.127.6.908
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:3401-3404
The Porapak Q column method (PQM) was compared to the method of simultaneous distillation extraction (SDE) under reduced pressure for extraction of the volatile compounds produced by tomato cv. Momotaro. The PQM was found to be effective at trapping
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9ba16ee8018eebf646d2a975da306aa
https://doi.org/10.1021/jf011626r
https://doi.org/10.1021/jf011626r