نتائج البحث - "Tomoyuki Oki"

1

Academic Journal

Association between an Antioxidant-Rich Japanese Diet and Chronic Kidney Disease: The Ohasama Study

المؤلفون: Megumi Tsubota-Utsugi, Michihiro Satoh, Jun Watanabe, Jun Takebayashi, Tomoyuki Oki, Yukako Tatsumi, Kei Asayama, Masahiro Kikuya, Takahisa Murakami, Takuo Hirose, Hirohito Metoki, Azusa Hara, Kyoko Nomura, Atsushi Hozawa, Yoshitaka Tsubono, Yutaka Imai, Takayoshi Ohkubo

المصدر: Journal of Atherosclerosis and Thrombosis. 2024, 31(4):461-477

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2

Academic Journal

The Major Source of Antioxidants Intake From Typical Diet Among Rural Farmers in North-eastern Japan in the 1990s

المؤلفون: Megumi Tsubota-Utsugi, Jun Watanabe, Jun Takebayashi, Tomoyuki Oki, Yoshitaka Tsubono, Takayoshi Ohkubo

المصدر: Journal of Epidemiology, Vol 31, Iss 2, Pp 101-108 (2021)

مصطلحات موضوعية: antioxidant capacity, dietary records, japanese, oxygen radical absorbance capacity (orac) method, overall diet, Medicine (General), R5-920

وصف الملف: electronic resource

Relation: https://www.jstage.jst.go.jp/article/jea/31/2/31_JE20190237/_pdf; https://doaj.org/toc/0917-5040; https://doaj.org/toc/1349-9092

URL الوصول: https://doaj.org/article/5de29d20eea643ed8ae59342e5fdc8d1

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3

Academic Journal

Effect of Harvest Time on Changes in Hydrophilic Oxygen Radical Absorbance Capacity of Fruits from Different Strawberry Cultivars (Fragaria×ananassa Duch.) / 品種・系統の異なるイチゴの収穫時期による抗酸化能の変動

المؤلفون: Kazuyoshi Sone, Maki Sato-Furukawa, Tomoyuki Oki, Toshiro Fujita, 古川（佐藤）麻紀, 曽根一純, 沖智之, 藤田敏郎

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2020, 67(3):109

4

Academic Journal

Antioxidant Capacities of Plant-Derived Foods Commonly Consumed in Japan

المؤلفون: Jun TAKEBAYASHI, Jun WATANABE, Megumi TSUBOTA-UTSUGI, Takayoshi OHKUBO, Tomoyuki OKI

المصدر: Journal of Nutritional Science and Vitaminology. 2020, 66(1):68

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5

Academic Journal

Comparisons of Non-Volatile and Volatile Flavor Compounds in Frozen Concentrated Orange Juice Imported from Several Countries / 輸入濃縮オレンジ果汁中の不揮発性および揮発性成分の比較

المؤلفون: Ayane Orita, Ayumi Musou-Yahada, Hideaki Ohta, Kenta Yamamoto, Tomoyuki Oki, 太田英明, 山本健太, 折田綾音, 武曽（矢羽田）歩, 沖智之

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2019, 66(4):118

6

Academic Journal

Comparison of Anthocyanins, Proanthocyanidin Oligomers and Antioxidant Capacity between Cowpea and Grain Legumes with Colored Seed Coat

المؤلفون: Ayane Orita, Ayumi Musou-Yahada, Hideaki Ohta, Tomoyuki Oki, Toshihiko Shoji

المصدر: Food Science and Technology Research. 2019, 25(2):287

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7

Academic Journal

Oxygen Radical Absorbance Capacity and Tocopherol Content in Pressed Oils Made from Sesame (Sesamum indicum L.) Cultivar 'Maruhime' and Rapeseed (Brassica napus L.) Cultivar 'Nanaharuka' / ゴマ「まるひめ」およびナタネ「ななはるか」の圧搾油の酸素ラジカル吸収能とトコフェロール量

المؤلفون: Jun Takebayashi, Jun Watanabe, Maki Sato-Furukawa, Naoki Ogata, Tomoyuki Oki, 古川（佐藤）麻紀, 大潟直樹, 沖智之, 渡辺純, 竹林純

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2017, 64(9):464

8

Academic Journal

Functional components in sweetpotato and their genetic improvement

المؤلفون: Koji Ishiguro, Masaru Tanaka, Shigenori Okuno, Tomoyuki Oki

المصدر: Breeding Science. 2017, 67(1):52

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9

Academic Journal

Pressed Oil and Double Cropping Cultivation of Sesame Maruhime and Rapeseed Nanaharuka / ゴマ「まるひめ」とナタネ「ななはるか」の二毛作栽培と圧搾油

المؤلفون: Masako Kato, Mitsuyo Kawasaki, Naoki Ogata, Takahisa Tezuka, Taturo Suzuki, Tomoko Fujimura-Ito, Tomoyuki Oki, 伊藤知子, 加藤晶子, 大潟直樹, 川崎光代, 手塚隆久, 沖智之, 鈴木達郎

المصدر: Abstracts of Meeting of the CSSJ. 2017, :40

10

Academic Journal

A Modified Method for the Determination of Acylated Anthocyanins in Purple-fleshed Sweet Potato (Ipomoea batatas (L).) Tubers by High-performance Liquid Chromatography with Visible Absorption

المؤلفون: Maki Sato-Furukawa, Norihiko Terahara, Tomoyuki Oki

المصدر: Food Science and Technology Research. 2017, 23(6):855

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11

Academic Journal

Effect of Superheated Steam and Hot Water Spray Treatment on Polyphenol Oxidase Activity in Sweet Potato Leaves / サツマイモ葉身中のポリフェノールオキシダーゼのアクアガス加熱処理による失活

المؤلفون: Hiroshi Okadome, Itaru Sotome, Kazunori Sasaki, Shigenori Okuno, Tomoyuki Oki, Yumi Kai, 五月女格, 佐々木一憲, 奥野成倫, 岡留博司, 沖智之, 甲斐由美

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2016, 63(2):86

12

Academic Journal

Changes in Contents of Caffeic Acid and Seven Species of Caffeoylquinic Acids in Sweet Potato Cultivar 'Suioh' Leaves During Boiling Treatment / サツマイモ「すいおう」葉身中のカフェオイルキナ酸類の茹で処理による変動

المؤلفون: Kazunori Sasaki, Shigenori Okuno, Tomoyuki Oki, Yumi Kai, 佐々木一憲, 奥野成倫, 沖智之, 甲斐由美

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2015, 62(9):470

13

Academic Journal

Effect of consuming a purple-fleshed sweet potato beverage on health-related biomarkers and safety parameters in Caucasian subjects with elevated levels of blood pressure and liver function biomarkers: a 4-week, open-label, non-comparative trial

المؤلفون: Esther BOELSMA, Fumiyasu ISHIKAWA, Ikuo SUDA, Kazuhisa GOTO, Mitsuyoshi KANO, Osamu WATANABE, Tomoyuki OKI

المصدر: Bioscience of Microbiota, Food and Health. 2016, 35(3):129

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14

Academic Journal

Improvement and Interlaboratory Validation of the Lipophilic Oxygen Radical Absorbance Capacity: Determination of Antioxidant Capacities of Lipophilic Antioxidant Solutions and Food Extracts

المؤلفون: Akemi YASUI, Hiroshi YADA, Jun TAKEBAYASHI, Jun WATANABE, Manabu WAGAKI, Tomoyuki OKI, Yuko TAKANO-ISHIKAWA

المصدر: Analytical Sciences. 2016, 32(2):171

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15

Academic Journal

Ascorbic Acid Contents of Brassicaceae Sprouts / アブラナ科スプラウトのアスコルビン酸含量

المؤلفون: Ikuo Suda, Shigenori Okuno, Shin-ichi Watanabe, Tomoyuki Oki, Yoichi Nishiba, Yusuke Sawai, 奥野成倫, 沖智之, 渡辺慎一, 澤井祐典, 西場洋一, 須田郁夫

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2014, 61(6):218

16

Academic Journal

Black Soybean Seed Coat Extract Prevents Hydrogen Peroxide-Mediated Cell Death via Extracellular Signal-Related Kinase Signalling in HepG2 Cells

المؤلفون: Ikuo SUDA, Kazunori SASAKI, Naoto HASHIMOTO, Shigenori OKUNO, Tomoyuki OKI

المصدر: Journal of Nutritional Science and Vitaminology. 2015, 61(3):275

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17

Academic Journal

Changes in Anthocyanin, Proanthocyanidin, γ-Aminobutyric Acid Contents and Antioxidant Capacity of Black Soybean (Glycine max (L.) Merr.) Cultivar 'Kurodamaru' During the Manufacture of Roasted Beans / 黒大豆「クロダマル」の煎り豆製造工程におけるアントシアニン，プロアントシアニジン，γ-アミノ酪酸および抗酸化能の推移

المؤلفون: Ikuo Suda, Kazuhisa Goto, Kunihiro Ujihara, Terumi Sugawara, Tomoyuki Oki, Yusuke Sawai, 後藤一寿, 氏原邦博, 沖智之, 澤井祐典, 菅原晃美, 須田郁夫

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2014, 61(1):39

18

Academic Journal

Determination of Total Anthocyanin and Proanthocyanidin Contents in Black Soybeans (Glycine max (L.) Merr.) Cultivated in Japan / 国産黒大豆中の総アントシアニンと総プロアントシアニジンの定量

المؤلفون: Hideki Shiratsuchi, Ikuo Suda, Kazuhisa Goto, Maki Sato-Furukawa, Naho Yamashita, Shigenori Okuno, Tomoyuki Oki, 古川（佐藤）麻紀, 奥野成倫, 山下南穂, 後藤一寿, 沖智之, 白土英樹, 須田郁夫

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2013, 60(10):595

19

Academic Journal

4-Dimethylaminocinnamaldehyde (DMAC) Method for Determination of Total Proanthocyanidin Content in Grain Legumes / DMAC法による豆類中の総プロアントシアニジンの定量法

المؤلفون: Ikuo Suda, Maki Sato-Furukawa, Terumi Sugawara, Tomoyuki Oki, 古川（佐藤) 麻紀, 沖智之, 菅原晃美, 須田郁夫

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2013, 60(6):301

20

Academic Journal

18 Evaluation for genetic resources in common bean (Phaseolus vulgaris L.) of black seed / 18 黒種皮のインゲンマメ遺伝資源における諸特性の評価

المؤلفون: Naoki Ogata, Tomoyuki Oki, 大潟直樹, 沖智之

المصدر: Kanto Journal of Crop Science. 2013, :46

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