Yamamoto, Takashi, Watanabe, Uno, Fujimoto, Masako, Sako, Noritaka
Previous human sensory evaluation studies have shown that glutathione (GSH) enhances deliciousness, accompanied by thickness, mouthfulness, and continuity feeling, which is known as “kokumi” in...
Basic Study of Susceptibility-Weighted Imaging at 1.5T (2008)
Matsushita, Toshi, Anami, Daigo, Arioka, Tadashi, Inoue, Seiji, Kariya, Yusuke, Fujimoto, Masako, ...
With the aim of sequence optimization in susceptibility-weighted imaging (SWI), 2 image acquisition parameters (slice thickness and matrix size) and 2 image processing conditions (number of slices...
FUJIMOTO, Masako, KAGOMIYA, Takayuki
In Japanese, there is frequent alternation between CV morae and moraic geminate consonants. In this study, we analyzed the phonemic environments of consonant gemination (CG) using the “Corpus of...
Discrete Optimization An exact algorithm for the knapsack sharing problem with common items (2003)
We are concerned with a variation of the knapsack problem as well as of the knapsack sharing problem, where we are given a set of n items and a knapsack of a fixed capacity. As usual, each item is...
Wax D Fraction of an Unclassified Mycobacterium Strain
Sato, Hirosi, Motomiya, Masakichi, Fukushi, Kazue, Fujimoto, Masako, Oka, Sutemi
Wax D prepared from the P-6 strain of the scotochromogenic species of Mycobacterium scrofulaceum constituted 0.3% of the dry bacilli. In the acid hydrolysates, alanine, glutamic acid, glycine, and...
Wax D Fraction of an Unclassified Mycobacterium Strain
Sato, Hirosi, Motomiya, Masakichi, Fukushi, Kazue, Fujimoto, Masako, Oka, Sutemi
Wax D prepared from the P-6 strain of the scotochromogenic species of Mycobacterium scrofulaceum constituted 0.3% of the dry bacilli. In the acid hydrolysates, alanine, glutamic acid, glycine, and...