Search Results - Takako Koriyama

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  1. 1
    Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris)

    Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris) by Koriyama, Takako, Sato, Yoko, Iijima, Kumiko, Kasai, Midori

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  2. 2
    Effect of Pre-soaking Treatment on Softening and Hardening during Cooking of Stored Beans

    Effect of Pre-soaking Treatment on Softening and Hardening during Cooking of Stored Beans by Koriyama, Takako, Kasai, Midori

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  3. 3
    Effects of Storage and Roasting Condition on the Antioxidant Activity of Soybeans with Different Colors of Seed Coat

    Effects of Storage and Roasting Condition on the Antioxidant Activity of Soybeans with Different Colors of Seed Coat by Koriyama, Takako, Teranaka, Kiriko, Tsuchida, Mitose, Kasai, Midori

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  4. 4
    Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread

    Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread by Koriyama, Takako, Saikawa, Mika, Kurosu, Yuria, Kumagai, Michiyo, Hosoya, Takahiro

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  5. 5
    Kinetics of Cooking Presoaked and Unsoaked Dry Legumes: Analysis of Softening Rate of Soybeans and Red Kidney Beans

    Kinetics of Cooking Presoaked and Unsoaked Dry Legumes: Analysis of Softening Rate of Soybeans and Red Kidney Beans by Koriyama, Takako, Sato, Yoko, Iijima, Kumiko, Kasai, Midori

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  6. 6
    P077 Effects of Four Colors on Perceived Deliciousness, Taste, and Texture of a Pudding Among University Students

    P077 Effects of Four Colors on Perceived Deliciousness, Taste, and Texture of a Pudding Among University Students by Osera, Tomoko, Koriyama, Takako, Okada, Sae, Kurihara, Nobutaka

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  7. 7
    Effects of Roasting on the Quality of IMoringa oleifera/I Leaf Powder and Loaf Volume of IMoringa oleifera/I-Supplemented Bread

    Effects of Roasting on the Quality of IMoringa oleifera/I Leaf Powder and Loaf Volume of IMoringa oleifera/I-Supplemented Bread by Koriyama, Takako, Saikawa, Mika, Kurosu, Yuria, Kumagai, Michiyo, Hosoya, Takahiro

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  8. 8
    Inhibitory effect of 5-hydroxy-1,3-benzoxathio1e derivatives on formation of slow reacting substance of anaphylaxis (SRS-A)

    Inhibitory effect of 5-hydroxy-1,3-benzoxathio1e derivatives on formation of slow reacting substance of anaphylaxis (SRS-A) by Yamaguchi, Takeshi, Sato, Yumiko, Ushiyama, Shigeru, Koriyama, Takako, Matsuda, Keiichi, Iizuka, Yoshio

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  9. 9
    Inhibitory effect of 5-hydroxy-1,3-benzoxathiole derivatives on formation of slow reacting subs tance of anaphylaxis (SRS-A)

    Inhibitory effect of 5-hydroxy-1,3-benzoxathiole derivatives on formation of slow reacting subs tance of anaphylaxis (SRS-A) by Takeshi Yamaguchi, Yumiko Sato, Shigeru Ushiyama, Takako Koriyama, Keiichi Matsuda, Yoshio Iizuka

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  10. 10
    Glial fibrillary acidic protein (GFAP) is a novel biomarker for the prediction of autoimmune diabetes

    Glial fibrillary acidic protein (GFAP) is a novel biomarker for the prediction of autoimmune diabetes by Pang, Zhengda, Kushiyama, Akifumi, Sun, Jiao, Kikuchi, Takako, Yamazaki, Hiroki, Iwamoto, Yasuhiko, Koriyama, Hiroshi, Yoshida, Shota, Shimamura, Munehisa, Higuchi, Masayoshi, Kawano, Tomohiro, Takami, Yoichi, Rakugi, Hiromi, Morishita, Ryuichi, Nakagami, Hironori

    Published in The FASEB journal
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  11. 11
    4. Oxidative stress in rat white adipose tissue is decreased by exercise training

    4. Oxidative stress in rat white adipose tissue is decreased by exercise training by Takuya SAKURAI, Tetsuya IZAWA, Takako KIZAKI, Shukoh HAGA, Hideki OHNO

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  12. 12
    The Supplementation of Oligonol, the New Lychee Fruit-derived Polyphenol Converting into a Low-molecular Form, Has a Positive Effect on Fatigue during Regular Track-and-field Training in Young Athletes

    The Supplementation of Oligonol, the New Lychee Fruit-derived Polyphenol Converting into a Low-molecular Form, Has a Positive Effect on Fatigue during Regular Track-and-field Train... by Hideki OHNO, Takuya SAKURAI, Tatsuya HISAJIMA, Shigeru ABE, Takako KIZAKI, Jun-Etsu OGASAWARA, Yoshinaga ISHIBASHI, Kazuhiko IMAIZUMI, Tohru TAKEMASA, Shukoh HAGA, Kentaro KITADATE, Hiroshi NISHIOKA, Hajime FUJII

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