Search Results - "Tada, Atsumi"
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Regional characteristics of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha
Published in Bioscience of Microbiota, Food and Health (01-01-2019)“…Properties of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha, were compared…”
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Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha
Published in Journal of food processing and preservation (01-11-2019)“…Ishizuchi‐kurocha is a postfermented tea produced in Saijo, Ehime, Japan. Harvested tea leaves are fermented aerobically by fungi. Subsequently, the tea leaves…”
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Groundnut (Apios americana Medik) Extract Enhances the Osteoblast Differentiation of MC3T3-E1 Cells
Published in Natural product communications (01-04-2021)“…The effects of groundnut (Apios americana Medik) extract on osteoblast differentiation were examined using MC3T3-E1 cells. MC3T3-E1 cells were treated with the…”
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Comparison of the effects of multiwall carbon nanotubes on the epithelial cells and macrophages
Published in Nanotoxicology (01-09-2019)“…Effects of two kinds of multiwall carbon nanotubes (MWCNTs) on cells were examined. The effects of MWNT-7, which has been reported to be carcinogenic, and…”
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Regional characteristics of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha
Published in Bioscience of Microbiota, Food and Health (2018)“…Properties of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha, were compared…”
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Journal Article