Katsumi Takano - Search Results

Year	Number of Results
2002	1
2004	1
2005	3
2006	3
2007	2
2009	4
2010	5
2011	4
2012	1
2015	1
2017	6
2018	6
2019	1
2022	1
2024	0

1

Conservative surgical management for diffuse uterine adenomyosis.

Nishida M, Takano K, Arai Y, Ozone H, Ichikawa R. Nishida M, et al. Among authors: takano k. Fertil Steril. 2010 Jul;94(2):715-9. doi: 10.1016/j.fertnstert.2009.03.046. Epub 2009 May 5. Fertil Steril. 2010. PMID: 19406396 Free article.

2

Clustering of commercial fish sauce products based on an e-panel technique.

Nakano M, Sagane Y, Koizumi R, Nakazawa Y, Yamazaki M, Ikehama K, Yoshida K, Watanabe T, Takano K, Sato H. Nakano M, et al. Among authors: takano k. Data Brief. 2017 Dec 2;16:515-520. doi: 10.1016/j.dib.2017.11.083. eCollection 2018 Feb. Data Brief. 2017. PMID: 29270450 Free PMC article.

3

Effects of the thermal denaturation degree of a whey protein isolate on the strength of acid milk gels and the dissociation of κ-casein.

Oka D, Ono W, Tamaki S, Noguchi T, Takano K. Oka D, et al. Among authors: takano k. J Dairy Res. 2022 Mar 3:1-5. doi: 10.1017/S0022029922000103. Online ahead of print. J Dairy Res. 2022. PMID: 35236515

4

Effect of heat-induced κ-casein dissociation on acid coagulation of milk.

Oka D, Ono W, Ohara S, Noguchi T, Takano K. Oka D, et al. Among authors: takano k. J Dairy Res. 2018 Feb;85(1):104-109. doi: 10.1017/S002202991700084X. J Dairy Res. 2018. PMID: 29468998 No abstract available.

5

Mining online activity data to understand food consumption behavior: A case of Asian fish sauce among Japanese consumers.

Nakano M, Sato H, Watanabe T, Takano K, Sagane Y. Nakano M, et al. Among authors: takano k. Food Sci Nutr. 2018 Mar 9;6(4):791-799. doi: 10.1002/fsn3.622. eCollection 2018 Jun. Food Sci Nutr. 2018. PMID: 29983941 Free PMC article.

6

Performance evaluation of peak-clipped optical BPSK-SSB modulated signal.

Sampath KI, Takano K. Sampath KI, et al. Among authors: takano k. Opt Express. 2015 Jul 27;23(15):19813-20. doi: 10.1364/OE.23.019813. Opt Express. 2015. PMID: 26367640 Free article.

7

Chemical properties and colors of fermenting materials in salmon fish sauce production.

Nakano M, Sagane Y, Koizumi R, Nakazawa Y, Yamazaki M, Watanabe T, Takano K, Sato H. Nakano M, et al. Among authors: takano k. Data Brief. 2017 Nov 27;16:483-488. doi: 10.1016/j.dib.2017.11.070. eCollection 2018 Feb. Data Brief. 2017. PMID: 29255782 Free PMC article.

8

Purification, biochemical characterization, and cloning of phospholipase D from Streptomyces racemochromogenes strain 10-3.

Nakazawa Y, Sagane Y, Kikuchi T, Uchino M, Nagai T, Sato H, Toeda K, Takano K. Nakazawa Y, et al. Among authors: takano k. Protein J. 2010 Nov;29(8):598-608. doi: 10.1007/s10930-010-9292-y. Protein J. 2010. PMID: 21082226

9

Identification of actinomycetes producing phospholipase d with high transphosphatidylation activity.

Nakazawa Y, Suzuki R, Uchino M, Sagane Y, Kudo T, Nagai T, Sato H, Takano K. Nakazawa Y, et al. Among authors: takano k. Curr Microbiol. 2010 May;60(5):365-72. doi: 10.1007/s00284-009-9551-3. Epub 2009 Nov 24. Curr Microbiol. 2010. PMID: 19937030

10

Data on the chemical properties of commercial fish sauce products.

Nakano M, Sagane Y, Koizumi R, Nakazawa Y, Yamazaki M, Watanabe T, Takano K, Sato H. Nakano M, et al. Among authors: takano k. Data Brief. 2017 Oct 14;15:658-664. doi: 10.1016/j.dib.2017.10.022. eCollection 2017 Dec. Data Brief. 2017. PMID: 29124089 Free PMC article.

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