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| 1 | Novel prediction method of beer foam stability using protein Z,barley dimeric α-amylase inhibitor-1(BDAI-1)and yeast thioredoxin显示文摘 | Limure T Takoi K Kaneko T | | 0，，： | 1 |
| 2 | Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer显示文摘 | TAKOI K KOIE K ITOGA Y | | 0，，08： | 1 |
| 3 | Natural occurrence of Aflatoxin B1 in peanut collected from Kinshasa, Democratic Republic of Congo 显示文摘 | KAMIKA I TAKOY L L | 2011 | Food Control2011，22，： | 1 |
| 4 | Novel prediction method of beer foam stability using protein Z, barley dimeric a- amylase inhibitor- 1 ( BDAI- 1 ) and yeast thioredoxin 显示文摘 | Takashi limure Kiyoshi Takoi Takafumi Kaneko | 2008 | Agrie Food C hem2008，56，18： | 1 |
| 5 | The contribution of geraniol metabolism to the citrus flavour of beer:synergy of geraniol andβcitronellol under coexistence with excess linalool显示文摘 | Takoi K Itoga Y Koie K | 2010 | Journal of the Institute of Brewing2010，116，3： | 1 |
| 6 | Brewing performance of malted lipoxygenase-1 null barley and effect on the flavor stability of beer 显示文摘 | Hirota N Kuroda H Takoi K | 2006 | Cereal Chem2006，83，3： | 1 |
| 7 | Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer显示文摘 | Takoi K Koie K Itoga Y | 2010 | Journal of Agricultural and FoodChemistry2010，58，8： | 1 |
| 8 | The contribution of geraniol metabolism to the citrus flavour of beer: synergy ofgeraniol and 13-citronellol under coexistence with excesslLinalool显示文摘 | Takoi K Itoga Y Koie K | 2010 | Journal of the Institute of Brewing2010，116，3： | 1 |
| 9 | The contribution of geraniol metabolism to the citrus flavour of beer:synergy of geraniol andβ‐citronellol under coexistence with excess linalool显示文摘 | Takoi K Itoga Y Koie K | 2010 | Journal of the Institute of Brewing2010，116，3： | 1 |
| 10 | Biotransformation of hopderived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer显示文摘 | Takoi K Koie K Itoga Y | 2010 | Journal of Agricultural and Food Chemistry2010，58，8： | 1 |
| 11 | The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric R-amylase inhibitor-I(BDAI-I)as a possible foam-promoting protein显示文摘 | Okada Y Iimure T Takoi K | 2008 | Agric Food Chem2008，56，： | 1 |
| 12 | Biotransformation of Hop-Derived Monoterpene Alcohols by Lager Yeast and Their Contribution to the Flavor of Hopped Beer显示文摘 | Takoi k Koie K Itoga Y | | 0，，08： | 1 |
| 13 | The Contribution of Geraniol Metabolism to the Citrus Flavour of Beer:Synergy of Geraniol and β-Citronellol under coexistence with Excess Linalool显示文摘 | Takoi k Itoga Y Koie K | | 0，，03： | 1 |
| 14 | First order dynamics approaching of broiler chicken deep body temperature response to step changes in ambient temperature显示文摘Traditional environmental control methods for poultry housing which rely solely on environmental factors fall short in meeting thermal and physiological needs of the animals.New methods are needed that factor in the physiological needs and responses of the animals in order to maximize well-being of the animals and minimize heat stress.Deep body temperature(DBT)has been shown in the literature to be a strong indicator of heat stress,therefore studies are needed that help us gain a deeper understanding of the relationship between this variable and environmental conditions.The aim of this study was to identify the order of the dynamic response of poultry DBT to large step changes in ambient temperature(AT).Temperature steps had to be big enough to take the chickens out of their homeothermic zone.A total of 46 DBT/AT data sets with 23 upward AT steps and 23 downward AT steps were obtained using a biotelemetry system,and involving three chickens.DBT responses of individual chickens to step changes in AT were found to have a 0.88 average Pearson correlation suggesting consistency in chickens’responses to the same stimuli(p<0.0005).The data indicated that DBT responses to AT followed a first order behavior in most cases with an average time constant of 1.6 h,and the curve fitting method was used to validate this observation.There was a 0.88 average correlation between DBT model and measured data(p<0.0005).These results indicate statistical significance in the data used and the model derived from it.In conclusion,it is reasonable to assume that the dynamic response of poultry DBT to large step changes in ambient temperature follows a first order model.Although further studies are needed to more fully derive the model,this study provided a stepping-stone towards gaining a better understanding of the relationship between DBT and AT,therefore taking us one step closer towards making optimal management and risk assessment decisions that are based on physiological needs of the chickens. | Takoi K.Hamrita Richard H.Conway | 2017 | International Journal of Agricultural and Biological Engineering2017，10，4： | 1 |
| 15 | Brewing performance ofmalted lipoxygenase-1 null barley and effect on the flavor stabilityof beer显示文摘 | Hirota N Kuroda H Takoi K | 2006 | Cereal chemistry2006，83，3： | 1 |
| 16 | Development of novelbarley with improved beer foam and flavor stability-: The impactof lipoxygenase - 1 - less barley in the brewing industry 显示文摘 | Hirota N Kuroda H Takoi K | 2006 | Technical quarterly- Master Brewers Association of the Americas2006，43，2： | 1 |
| 17 | Brewing performance of malted lipoxygen ase-1 null barley and effect on the flavor stability of beer显示文摘 | Hirota N Kuroda H Takoi K | | 0，，03： | 1 |
| 18 | The influence of barley malt protein in modification on beer foam stability and their relationship to the barley dimeric α-anylase inhibitor(BDAI-Ⅰ) as a possible foam-promoting protein显示文摘 | OKADA Y IIMURE T TAKOI K | 2008 | Journal of agricultural and food chemistry2008，56，： | 1 |
| 19 | The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric alpha - amylase inhibitor- 1 (BDAI - 1 ) as a possible foam - promoting protein 显示文摘 | Okada Y Limure T Takoi K | 2008 | Journal of Agricultural and Food Chemistry2008，56，4： | 1 |
| 20 | Novel prediction method of beer foam stability using protein Z, barley dimeric alpha - amylase inhibitor - 1 ( BDAI - 1 ) and yeast thioredoxin 显示文摘 | Iimure T Takoi K Kaneko T | 2008 | Journal of Agricultural and Food Chemistry2008，56，18： | 1 |
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