Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Yuya Arai"'
Autor:
Tsukasa Nabekura, Elfira Amalia Deborah, Saeko Tahara, Yuya Arai, Paul E. Love, Koichiro Kako, Akiyoshi Fukamizu, Masafumi Muratani, Akira Shibuya
Publikováno v:
Nature Communications, Vol 14, Iss 1, Pp 1-17 (2023)
Abstract Immunological memory is a hallmark of the adaptive immune system. Although natural killer (NK) cells are innate immune cells important for the immediate host defence, they can differentiate into memory NK cells. The molecular mechanisms cont
Externí odkaz:
https://doaj.org/article/47f7b1c7590947ecbc7733b4538521bb
Publikováno v:
SLAS Technology, Vol 28, Iss 4, Pp 264-277 (2023)
During laboratory automation of life science experiments, coordinating specialized instruments and human experimenters for various experimental procedures is important to minimize the execution time. In particular, the scheduling of life science expe
Externí odkaz:
https://doaj.org/article/313a41062dcf48bebf841dc2ad2c95a7
Publikováno v:
Gels, Vol 8, Iss 10, p 616 (2022)
The application of okara treated by a wet-type grinder (WG) is discussed in this paper. We examined the effect of WG-treated okara on the mechanical properties and intermolecular forces in soybean protein isolate (SPI) gels. SPI gels were prepared wi
Externí odkaz:
https://doaj.org/article/8b9f3af3c17144eca23c21df3c7fa934
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 118 (2021)
Despite being rich in dietary fibers, wheat bran is scarcely used as a food source because these dietary fibers have adverse effects on the texture. In this study, bran was atomized using a wet-type grinder (WG) to improve its physicochemical propert
Externí odkaz:
https://doaj.org/article/a3dd4f5cd10a4d1fade2ce4d845c2de5
Publikováno v:
Foods, Vol 10, Iss 2, p 348 (2021)
Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and
Externí odkaz:
https://doaj.org/article/65abbb7c977948aa8230dcce9d1e26bc
Publikováno v:
Materials Transactions; 2023, Vol. 64 Issue 10, p2547-2465, 9p
Publikováno v:
Understanding L2 Proficiency ISBN: 9789027211170
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52a65aa0ba815c8caa9703e48dfcb03a
https://doi.org/10.1075/bpa.13.08inn
https://doi.org/10.1075/bpa.13.08inn
Publikováno v:
Foods
Foods, Vol 10, Iss 348, p 348 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 348, p 348 (2021)
Volume 10
Issue 2
Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and
Publikováno v:
The 1st International Electronic Conference on Food Science and Functional Foods.
Okara, which is used in the production of tofu and soy milk, is rich in dietary fibers (DFs) and phytochemicals such as soy isoflavones and soyasaponins. Despite its nutritive value, okara is scarcely used as a food source, as the DFs in okara are mo
Autor:
Yuya Arai
Publikováno v:
Reading in a Foreign Language; 2022, Vol. 34 Issue 2, p249-270, 22p