المؤلفون: Satomi Tsutsuura, Maki Matsumoto, Kana Sakai, Ryosuke Motegi, Tadayuki Nishiumi

المصدر: Heliyon, Vol 10, Iss 8, Pp e29631- (2024)

مصطلحات موضوعية: Whale meat, Deep-sea storage, High pressure, Microbiological safety, Improvement in physical properties, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844024056627; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/63b63e8dc501450abf43b4d02a21eadc

المؤلفون: Yueying Yun, Rihan Wu, Xige He, Xia Qin, Lu Chen, Lina Sha, Xueyan Yun, Tadayuki Nishiumi, Gerelt Borjigin

المصدر: Genes, Vol 14, Iss 11, p 2034 (2023)

مصطلحات موضوعية: Wuranke sheep, skeletal muscle, muscle development, miRNA, mRNA, Genetics, QH426-470

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2073-4425/14/11/2034; https://doaj.org/toc/2073-4425

URL الوصول: https://doaj.org/article/c8b34378d79b45499ed5952e0096aa12

المؤلفون: Wenjun Liu, Xing Chen, Satomi Tsutsuura, Tadayuki Nishiumi

المصدر: Foods, Vol 11, Iss 23, p 3815 (2022)

مصطلحات موضوعية: hog and sheep casings, toughness, biochemical characteristic, histological characteristic, animal age, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/23/3815; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/70e87cb418fc43518878796deea8bbe7

المؤلفون: Rihan, Wu, Yueying, Yun, Qinghui, Feng, Xia, Qin, Xige, He, Lu, Chen, Lina, Sha, Tadayuki, Nishiumi, Gerelt, Borjigin ^*

المصدر: In Small Ruminant Research December 2020 193

المؤلفون: A. S. Dydykin, A. A. Semenova, Anna Lyude, Anastasiia Maksimenko, Tadayuki Nishiumi

المصدر: Teoriâ i Praktika Pererabotki Mâsa, Vol 5, Iss 2, Pp 26-38 (2020)

مصطلحات موضوعية: 030309 nutrition & dietetics, Sodium, Hydrostatic pressure, Organoleptic, chemistry.chemical_element, structure modification, Food processing and manufacture, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, low salt meat products, low phosphate meat products, additive-free foods, Denaturation (biochemistry), Food science, Quality characteristics, functionality, water retention, 0303 health sciences, business.industry, high hydrostatic pressure, oxidation processes, microbiological safety, 04 agricultural and veterinary sciences, TP368-456, Phosphate, Fish products, 040401 food science, chemistry, quality, myofibrillar protein, Food processing, low fat meat products, business

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cfe60aae1993e4de97752c8814322b4
https://www.meatjournal.ru/jour/article/view/138

المؤلفون: Ryo Kikuchi, Anastasiia Maksimenko, Tadayuki Nishiumi, Satomi Tsutsuura

المصدر: High Pressure Research. 39:385-397

مصطلحات موضوعية: chemistry.chemical_compound, chemistry, Sodium, 0103 physical sciences, Hydrostatic pressure, chemistry.chemical_element, 010502 geochemistry & geophysics, 010306 general physics, Condensed Matter Physics, Phosphate, 01 natural sciences, 0105 earth and related environmental sciences, Nuclear chemistry

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6f568686941fe541097740700691edea
https://doi.org/10.1080/08957959.2019.1586895

المؤلفون: Yoshiko Nakaura, Hidetaka Fuchu, Kazutaka Yamamoto, Masato Nakane, Tadayuki Nishiumi

المصدر: High Pressure Research. 39:334-343

مصطلحات موضوعية: biology, Chemistry, Lactobacillus fermentum, Hydrostatic pressure, food and beverages, 010502 geochemistry & geophysics, Condensed Matter Physics, biology.organism_classification, 01 natural sciences, Enterococcus faecalis, Lactic acid, chemistry.chemical_compound, Leuconostoc mesenteroides, Plating, 0103 physical sciences, bacteria, Food science, 010306 general physics, Incubation, Bacteria, 0105 earth and related environmental sciences

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b295563c6761cf03440c251277f187ab
https://doi.org/10.1080/08957959.2019.1574347

المؤلفون: Tadayuki Nishiumi, Miyuki Ogino

المصدر: Food Science and Technology Research. 24:289-298

مصطلحات موضوعية: 0301 basic medicine, Marketing, Generation time, biology, Chemistry, General Chemical Engineering, Microorganism, Saccharomyces cerevisiae, Hydrostatic pressure, Bacillus cereus, 04 agricultural and veterinary sciences, biology.organism_classification, medicine.disease_cause, 040401 food science, Industrial and Manufacturing Engineering, Term (time), 03 medical and health sciences, 030104 developmental biology, 0404 agricultural biotechnology, medicine, Food science, Escherichia coli, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::661d43b2682314ab02b3c75cfbddc0ef
https://doi.org/10.3136/fstr.24.289

المؤلفون: Ryoichi Sakata, Rituparna Banerjee, Wangang Zhang, B. Maheswarappa Naveena, Guanghong Zhou, Tadayuki Nishiumi, Cheorun Jo

المصدر: Meat Science. 132:35-44

مصطلحات موضوعية: Consumption (economics), education.field_of_study, Asia, Meat, Meat packing industry, Food Handling, business.industry, Population, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Food Supply, Meat Products, 0404 agricultural biotechnology, Industrialisation, Urbanization, Development economics, Animals, Food Technology, Production (economics), East Asia, business, education, China, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::408d0fb912e9e9b151af881fa4f3f1ff
https://doi.org/10.1016/j.meatsci.2017.05.008

Alternate Title: pH 調整や細菌汚染の低減といった現実的方策により にぎり飯及び米飯中の黄色ブドウ球菌 エンテロトキシン A 産生は効果的に抑制された. (Japanese)

المؤلفون: Satomi TSUTSUURA, Tadayuki NISHIUMI, Masatsune MURATA

المصدر: Journal of Home Economics of Japan; 2022, Vol. 73 Issue 3, p136-148, 13p

مصطلحات موضوعية: ENTEROTOXINS, RICE, STAPHYLOCOCCUS aureus, BACTERIAL population, BACTERIAL growth