Search Results - "YAMAZAKI, MASAO"

Existence and Uniqueness of Weak Solutions to the Two-Dimensional Stationary Navier–Stokes Exterior Problem by Yamazaki, Masao

“…This paper is concerned with the stationary Navier–Stokes equation in two-dimensional exterior domains with external forces and inhomogeneous boundary…”
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Recent progress in the development of high-performance bonded magnets using rare earth-Fe compounds by Horikawa, Takashi, Yamazaki, Masao, Matsuura, Masashi, Sugimoto ‎, Satoshi

“…Permanent magnets, and particularly rare earth magnets such as Nd-Fe-B, have attracted much attention because of their magnetic properties. There are two…”
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Relationship between Hydrogen Pressure and Temperature for Recombination Reactions in the HDDR Processing of Ce–Fe–B Alloys by Shimbo, Ryo, Horikawa, Takashi, Yamazaki, Masao, Matsuura, Masashi, Kainuma, Ryosuke, Sugimoto, Satoshi

“…In recent years, to reduce manufacturing costs and alleviate the rare-earth supply/demand imbalance in the Nd–Fe–B magnet market, researchers have actively…”
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Magnetic anisotropy and crystallographic alignment in Fe and NdH2 during d-HDDR process of Nd-Fe-B-Ga-Nb powders by Horikawa, Takashi, Yamazaki, Masao, Mishima, Chisato, Matsuura, Masashi, Sugimoto, Satoshi

“…Hydrogen disproportionation (HD) treatments at 820°C for 10 h with different hydrogen pressures (PHD) were performed for Nd-Fe-B-Ga-Nb magnetic powder to…”
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Hydrogen Pressure and Temperature Dependence of the Disproportionated State and Magnetic Anisotropy in the -HDDR Process of Nd-Fe-B-Ga-Nb Powders by Horikawa, Takashi, Matsuura, Masashi, Sugimoto, Satoshi, Yamazaki, Masao, Mishima, Chisato

“…Nd-Fe-B-based alloy powders were subjected to the dynamic hydrogen disproportionation desorption recombination treatment and the effect of the hydrogen…”
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Crystallographic alignment in the recombination stage in d-HDDR process of Nd-Fe-B-Ga-Nb powders by Horikawa, Takashi, Matsuura, Masashi, Sugimoto, Satoshi, Yamazaki, Masao, Mishima, Chisato

“…Nd-Fe-B-Ga-Nb magnetic powder was subjected to the dynamic hydrogen disproportionation desorption recombination treatment. For samples disproportionated at…”
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Development of Compound for Anisotropic Bonded Nd Magnets Using d-HDDR Magnet Powder by Mitarai, Hironari, Noguchi, Kenji, Mishima, Chisato, Matsuoka, Hiroshi, Yamazaki, Masao, Kawasugi, Yuusuke

“…Bonded anisotropic Nd magnets with high-energy product (BH) max of 20MGOe and freedom of shape design are effective in realizing motor size and weight…”
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Characterization of the microbiota and chemical properties of pork loins during dry aging by Endo, Akihito, Koizumi, Ryosuke, Nakazawa, Yozo, Shiwa, Yuh, Maeno, Shintaro, Kido, Yoshihiko, Irisawa, Tomohiro, Muramatsu, Yoshiki, Tada, Kotaro, Yamazaki, Masao, Myoda, Takao

“…Dry aging (DA) allows for the storage of meat without packaging at 0 to 3°C for several weeks. It enhances the production of pleasant flavors, tenderness, and…”
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Effect of hydrogenation disproportionation conditions on magnetic anisotropy in Nd-Fe-B powder prepared by dynamic hydrogenation disproportionation desorption recombination by Yamazaki, Masao, Horikawa, Takashi, Mishima, Chisato, Matsuura, Masashi, Tezuka, Nobuki, Sugimoto, Satoshi

“…Various anisotropic Nd-Fe-B magnetic powders were prepared by the dynamic hydrogenation disproportionation desorption recombination (d-HDDR) treatment with…”
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A Novel Wiring Technique to Insert a Retrograde Guidewire Directly Into the Antegrade Guiding Catheter at the Ascending Aorta for Retrograde Percutaneous Recanalization of an Ostial Coronary Total Occlusion by Sekiguchi, Makoto, Taguchi, Tetsuya, Miyajima, Akito, Hasegawa, Syuichi, Yamazaki, Masao, Kurabayashi, Masahiko

“…In recent years, the use of a retrograde approach has become a common practice in the treatment of chronic total occlusion (CTO) of the coronary ostium and…”
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Data on the chemical properties of commercial fish sauce products by Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki

“…This data article reports on the chemical properties of commercial fish sauce products associated with the fish sauce taste and flavor. All products were…”
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Data on free amino acid contents in Japanese basket clams (Corbicula japonica) from Lake Abashiri and Abashirigawa River by Enda, Hisaki, Sagane, Yoshimasa, Nakazawa, Yozo, Sato, Hiroaki, Yamazaki, Masao

“…This data article provides the free amino acid contents of Japanese basket clams from different areas of Lake Abashiri and Abashirigawa River, which belong to…”
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Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan by Enda, Hisaki, Sagane, Yoshimasa, Nakazawa, Yozo, Sato, Hiroaki, Yamazaki, Masao

“…Dried scallop is used in Chinese, Japanese, and French cuisines for its unique flavor and taste. The quality of dried scallop is rated according to its clear,…”
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Clustering of commercial fish sauce products based on an e-panel technique by Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Ikehama, Kiyoharu, Yoshida, Koichi, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki

“…Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and…”
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Heterogeneous nucleation of hydroxyapatite on protein: structural effect of silk sericin by Takeuchi, Akari, Ohtsuki, Chikara, Miyazaki, Toshiki, Kamitakahara, Masanobu, Ogata, Shin-ichi, Yamazaki, Masao, Furutani, Yoshiaki, Kinoshita, Hisao, Tanihara, Masao

“…Acidic proteins play an important role during mineral formation in biological systems, but the mechanism of mineral formation is far from understood. In this…”
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Chemical properties and colors of fermenting materials in salmon fish sauce production by Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki

“…This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce…”
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Usefulness of the newly developed artificial denture plaque for practical denture care training by Kawanishi, Katsuya, Okahashi, Tomoe, Aita, Hideki, Kan, Yuki, Yamazaki, Masao, Asahiro, Kenya, Oyama, Shizue, Ueki, Takumi, Sugihara, Kana, Chiba, Riyo, Yamagata, Masa, Matsubara, Kunio, Murata, Yukie, Shirai, Kaname, Kono, Mai, Sasaki, Mizuho, Toyoshita, Yoshifumi, Sakakura, Yasunori, Nagasawa, Toshiyuki, Koshino, Hisashi

“…Objectives The aim of this study was to investigate whether the newly developed artificial dental plaque (A‐DP) is useful as an educational tool for denture…”
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Data on volatile compounds in fermented materials used for salmon fish sauce production by Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki

“…This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry…”
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Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan by Sato, Hiroaki, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Itoyama, Ryuichi, Ichisawa, Megumi, Negichi, Junko, Sakuma, Rui, Furusho, Tadasu, Sagane, Yoshimasa, Takano, Katsumi

“…This data article provides the weights, specific gravities and chemical compositions (moisture, protein, fat, ash, and carbohydrate) of potato tubers, for food…”
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Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults by Sato, Hiroaki, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Itoyama, Ryuichi, Ichisawa, Megumi, Negishi, Junko, Sakuma, Rui, Furusho, Tadasu, Sagane, Yoshimasa, Takano, Katsumi

“…This data article describes a sensory evaluation of potatoes used in food processing from the Tokachi, Kamikawa, and Abashiri geographic areas of Hokkaido,…”
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