Artigos de revistas sobre o tema "Dashi"
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Mitruev, Bembya. "One Seal of Donduk-Dashi Reviewed". Бюллетень Калмыцкого научного центра Российской академии наук 2, n.º 22 (17 de outubro de 2022): 39–69. http://dx.doi.org/10.22162/2587-6503-2022-2-22-39-69.
Texto completo da fonteKamal, Mustafa, Dede Kusmana, Hardinsyah Hardinsyah, Budi Setiawan e Rizal M. Damanik. "Pengaruh Olahraga Jalan Cepat dan Diet terhadap Tekanan Darah Penderita Prahipertensi Pria". Kesmas: National Public Health Journal 7, n.º 6 (1 de janeiro de 2013): 279. http://dx.doi.org/10.21109/kesmas.v7i6.38.
Texto completo da fonteDelay, Eugene R., Benjamin Weaver, Douglas R. Lane e Takashi Kondoh. "Dried bonito dashi: Contributions of mineral salts and organic acids to the taste of dashi". Physiology & Behavior 199 (fevereiro de 2019): 127–36. http://dx.doi.org/10.1016/j.physbeh.2018.11.016.
Texto completo da fonteMatsumoto, Nakako, Michiko Koda e Tatsuyuki Sugahara. "Components Characterizing Taste of Konbu-Dashi". Journal for the Integrated Study of Dietary Habits 7, n.º 3 (1996): 47–52. http://dx.doi.org/10.2740/jisdh.7.3_47.
Texto completo da fonteKamandzhaev, Narma A. "Документы по истории отправления калмыцкого владельца Дондук-Даши в Санкт-Петербург в 1737 г. (по материалам Национального архива Республики Калмыкия)". Монголоведение (Монгол судлал) 13, n.º 4 (30 de dezembro de 2021): 730–43. http://dx.doi.org/10.22162/2500-1523-2021-4-730-743.
Texto completo da fonteNinomiya, Kumiko. "Food Science of Dashi and Umami Taste". YAKUGAKU ZASSHI 136, n.º 10 (1 de outubro de 2016): 1327–34. http://dx.doi.org/10.1248/yakushi.16-00057-1.
Texto completo da fonteMustakimov, Ilyas A., e Gul’chira M. Khannanova. "Khan’s Decree on the Appointment of the Mufti: Muslims under the Rule of the Volga Kalmyks". Golden Horde Review 9, n.º 2 (29 de junho de 2021): 423–37. http://dx.doi.org/10.22378/2313-6197.2021-9-2.423-437.
Texto completo da fonteBolotov, R. E. "Keeper of Buryat Identity: The Phenomenon of Dashi Namdakov". Concept: philosophy, religion, culture 7, n.º 1 (22 de março de 2023): 109–20. http://dx.doi.org/10.24833/2541-8831-2023-1-25-109-120.
Texto completo da fonteHigashiguchi, Mizuka, Hiroko Sasaki, Nakako Matsumoto e Tatsuyuki Sugahara. "Tasty characteristics and cooking aptitude of shojin-dashi". Journal for the Integrated Study of Dietary Habits 15, n.º 4 (2005): 253–60. http://dx.doi.org/10.2740/jisdh.15.253.
Texto completo da fonteNAKAJIMA, Shiro. "Fu Dashi and the Idea of the Bodhisattva Precepts". Journal of Indian and Buddhist Studies (Indogaku Bukkyogaku Kenkyu) 63, n.º 2 (2015): 728–35. http://dx.doi.org/10.4259/ibk.63.2_728.
Texto completo da fonteMATSUMOTO, Akihiro, Satoko YAMAKAWA e Masahiro TOMONO. "2P1-J21 Robot "Dashi" contest linked with Kawagoe festival". Proceedings of JSME annual Conference on Robotics and Mechatronics (Robomec) 2008 (2008): _2P1—J21_1—_2P1—J21_2. http://dx.doi.org/10.1299/jsmermd.2008._2p1-j21_1.
Texto completo da fonteKONDOH, Takashi. "Functional Roles of Dashi in Japanese Cuisine". JOURNAL OF THE BREWING SOCIETY OF JAPAN 110, n.º 2 (2015): 86–94. http://dx.doi.org/10.6013/jbrewsocjapan.110.86.
Texto completo da fonteKundakbayeva, Zhanat, e Danara Suseeva. "On the View of Kalmyk Khan to the Activites of Russia in the Volga-Caspian Frontier: From the Letters of Donduk-Dashi to V. Tatishchеv, 1741–1745". Vestnik Volgogradskogo gosudarstvennogo universiteta. Serija 4. Istorija. Regionovedenie. Mezhdunarodnye otnoshenija, n.º 5 (dezembro de 2020): 32–41. http://dx.doi.org/10.15688/jvolsu4.2020.5.3.
Texto completo da fonteNomin D., Tsyrenova. "History of the Khori Buryats: the Manuscript by Dashi Bubeev". Humanitarian Vector 15, n.º 3 (junho de 2020): 153–60. http://dx.doi.org/10.21209/1996-7853-2020-15-3-153-160.
Texto completo da fonteKawakami, Ikuyo, Natsuki Ganeko, Yumi Ikegami, Yuko Yunoue, Naotaka Matsuzoe e Naoko Kitano. "Taste Sensitivity and Preference for Dashi in Female University Students". Japanese Journal of Nutrition and Dietetics 69, n.º 1 (2011): 10–19. http://dx.doi.org/10.5264/eiyogakuzashi.69.10.
Texto completo da fonteKistova, Anastasia V. "DASHI NAMDAKOV. TRANSFORMATION. WHAT DID THE AUTHOR WANT TO SAY?" SIBERIAN ART HISTORY JOURNAL 1, n.º 1 (2022): 53–72. http://dx.doi.org/10.31804/2782-4926-2022-1-1-53-72.
Texto completo da fonteYuasa, Masahiro, Momoko Koe, Ayaka Maeda, Ayaka Eguchi, Haruka Abe e Mihoko Tominaga. "Characterization of flavor component in Japanese instant soup stocks ‘dashi’". International Journal of Gastronomy and Food Science 9 (outubro de 2017): 55–61. http://dx.doi.org/10.1016/j.ijgfs.2017.06.002.
Texto completo da fonteKobayakawa, Tomoko, Kazuyoshi Matsuo, Tadaaki Hashimoto e Ryoichi Tsukiyama. "Low Thresholds for Salt and Dashi Taste in Usukuchi Shoyu and Combined Effect of Usukuchi Shoyu and Dashi on the Enhancement of Saltiness (Salt Reduction)". Nippon Shokuhin Kagaku Kogaku Kaishi 57, n.º 8 (2010): 336–45. http://dx.doi.org/10.3136/nskkk.57.336.
Texto completo da fonteТкачева, Марина. "Творчество Даши Намдакова в контексте современной художественной культуры". Известия Байкальского государственного университета 28, n.º 1 (2018): 150–58. http://dx.doi.org/10.17150/2500-2759.2018.28(1).150-158.
Texto completo da fonteYAMADA, Jun, e Hideki MATSUDA. "Identification of Antioxidant Active Compounds in Dried Bonito Stock (Katsuo-dashi)". JOURNAL OF THE BREWING SOCIETY OF JAPAN 104, n.º 11 (2009): 866–73. http://dx.doi.org/10.6013/jbrewsocjapan.104.866.
Texto completo da fonte王, 梦迪. "Exploration on Comprehensive Ecology Treatment Model of Dashi River Watercourse in Beijing". Advances in Environmental Protection 12, n.º 05 (2022): 988–92. http://dx.doi.org/10.12677/aep.2022.125123.
Texto completo da fonteKubanova, Tatyana A. "The origins and artistic features of Dashi Namdakov’s works of sculpture (2000s)". Общество: философия, история, культура, n.º 5 (2022): 198–201. http://dx.doi.org/10.24158/fik.2022.5.29.
Texto completo da fonteSakai, Nobuyuki, Manami Fujimoto e Megumi Murata. "Interactions between Flavor and Taste: Using Dashi Soup as a Taste Stimulus". i-Perception 2, n.º 8 (outubro de 2011): 870. http://dx.doi.org/10.1068/ic870.
Texto completo da fonteBadmatsyrenov, Timur, Maxim Skvortsov e Fedor Khandarov. "Buddhist digital practices of transcendence: VK-community “Hambo Lama Dashi-Dorzho Itigilov”". MONITORING OF PUBLIC OPINION: economic&social changes, n.º 2 (abril de 2018): 309–32. http://dx.doi.org/10.14515/monitoring.2018.2.18.
Texto completo da fonteKOBAYAKAWA, Tomoko. "Low Thresholds for Salt and Dashi Taste in Usukuchi Shoyu and Combined Effect of Usukuchi Shoyu and Dashi on Saltiness Enhancement". JOURNAL OF THE BREWING SOCIETY OF JAPAN 106, n.º 2 (2011): 81–89. http://dx.doi.org/10.6013/jbrewsocjapan.106.81.
Texto completo da fonteAckroff, K., T. Kondoh e A. Sclafani. "Dried Bonito Dashi: A Preferred Fish Broth Without Postoral Reward Actions in Mice". Chemical Senses 39, n.º 2 (17 de dezembro de 2013): 159–66. http://dx.doi.org/10.1093/chemse/bjt065.
Texto completo da fonteLi, Yuqun. "Maitreya statues in the Southern Dynasties and the incarnation of Fu Dashi as Maitreya". Chinese Archaeology 18, n.º 1 (27 de novembro de 2018): 155–63. http://dx.doi.org/10.1515/char-2018-0015.
Texto completo da fonteKitade, Yujiro, e Masaji Matsuyama. "Semidiurnal internal tide observed over Ohmuro-Dashi, the northern part of the Izu Ridge". Deep Sea Research Part I: Oceanographic Research Papers 49, n.º 8 (agosto de 2002): 1309–20. http://dx.doi.org/10.1016/s0967-0637(02)00038-9.
Texto completo da fonteKuras, Leonid, e Bazar Tsybenov. "Eight Khalkha Jebtsun-damba Khutukhtu and Pandito Khambo-Lama Dashi-Dorzho Itigelov, 1911–1915". Oriental Studies 17, n.º 1 (15 de maio de 2024): 56–63. http://dx.doi.org/10.22162/2619-0990-2024-71-1-56-63.
Texto completo da fonteFrøst, Michael Bom, Anna Hartmann, Mikael Agerlin Petersen, Lars Duelund e Ole G. Mouritsen. "Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions". International Journal of Gastronomy and Food Science 25 (outubro de 2021): 100363. http://dx.doi.org/10.1016/j.ijgfs.2021.100363.
Texto completo da fonteOikawa, Tsutomu, e Hisayuki Uneyama. "WASHOKU and Health: New Approach with Dashi/Umami in the Medical and Nutritional Health Care". YAKUGAKU ZASSHI 136, n.º 10 (1 de outubro de 2016): 1325–26. http://dx.doi.org/10.1248/yakushi.16-00057-f.
Texto completo da fonteChee, Se-Hwa. "The Interpretation & Analysis of Sigong Dashi(寺公大師)’s 「醉義歌」". Journal of Chinese Studies 90 (30 de novembro de 2019): 71–97. http://dx.doi.org/10.36493/jcs.90.3.
Texto completo da fonteIstana Trahutami, Sriwahyu. "Traditional Spices in Japanese Modern Food". E3S Web of Conferences 202 (2020): 07083. http://dx.doi.org/10.1051/e3sconf/202020207083.
Texto completo da fonteMoritaki, Nozomi, Kazuo Inoue e Hanae Yamazaki. "Effect of Japanese dashi on Autonomic Nervous System Activity and Mental Fatigue in Humans". Nippon Eiyo Shokuryo Gakkaishi 71, n.º 3 (2018): 133–39. http://dx.doi.org/10.4327/jsnfs.71.133.
Texto completo da fonteSASAKI, Kaori, Hiromitsu KANNO, Dai MATSUSHIMA, Weiming SHA, Toshiki IWASAKI, Shoken ISHII, Kohei MIZUTANI et al. "An Observational Study of the Local Easterly Strong Wind “Kiyokawa-dashi” in the Shonai Plains, Yamagata". Journal of Agricultural Meteorology 60, n.º 5 (2005): 725–28. http://dx.doi.org/10.2480/agrmet.725.
Texto completo da fonteXuan, Liu, e Li Xun. "Land Administration System structured Land rent residuals and China’s urban sprawl – A Case Study of Dashi, Guangzhou". Urbani izziv 23, s 2 (2012): s150—s160. http://dx.doi.org/10.5379/urbani-izziv-en-2012-23-supplement-2-013.
Texto completo da fonteSUZUKI, Keisuke, Takayoshi AOYAMA e Ikuo MAEJIMA. "MOBILE OBSERVATION OF MESO-LOW UNDER THE KIYOKAWA-DASHI WIND IN THE SHONAI COASTAL PLAIN, YAMAGATA PREFECTURE". Geographical Review of Japa,. Ser. A, Chirigaku Hyoron 61, n.º 7 (1988): 560–68. http://dx.doi.org/10.4157/grj1984a.61.7_560.
Texto completo da fonteKondoh, Takashi, e Tetsuro Matsunaga. "Intake and preference for dried bonito dashi in male Sprague-Dawley rats and C57BL/6 N mice". Physiology & Behavior 213 (janeiro de 2020): 112708. http://dx.doi.org/10.1016/j.physbeh.2019.112708.
Texto completo da fonteSEKI, Eiji, Miyuki KOZUKA, Mio YONEDA(WADA), Sato MURAO, Takuya YAMANE, Yoshihito ARAKAWA, Iwao OHKUBO e Yoshifumi FUJIWARA. "The Anti-hyperglycemic and Dipeptidyl Peptidase IV Inhibitory Activities of Bonito Dashi: Efficacy Testing in Human Subjects". Japanese Journal of Complementary and Alternative Medicine 15, n.º 1 (2018): 21–28. http://dx.doi.org/10.1625/jcam.15.21.
Texto completo da fonteMARUYAMA, Honami. "A STUDY ON TOBI'S ART OF MARUTA (LOG) FRAME : Looking through Dashi-Goya : temporary warehouse of a float". AIJ Journal of Technology and Design 7, n.º 13 (2001): 237–42. http://dx.doi.org/10.3130/aijt.7.237_7.
Texto completo da fonteHunter Gordon, Kim. "Kunqu baizhong, Dashi shuoxi (One hundred pieces of Kunqu, Master performers talk about their scenes): A Review Essay". CHINOPERL 35, n.º 2 (2 de julho de 2016): 143–52. http://dx.doi.org/10.1080/01937774.2016.1242835.
Texto completo da fonteDelay, E. R., e T. Kondoh. "Dried Bonito Dashi: Taste Qualities Evaluated Using Conditioned Taste Aversion Methods in Wild-Type and T1R1 Knockout Mice". Chemical Senses 40, n.º 2 (20 de janeiro de 2015): 125–40. http://dx.doi.org/10.1093/chemse/bju067.
Texto completo da fonteMORITA, Airi. "Preference Evaluation Method by Using Viscoelastic Properties and Sensory Evaluated Scores for Japanese Soup Stock “Dashi” Flavored Jelly". Japan Journal of Food Engineering 20, n.º 2 (15 de junho de 2019): 71–79. http://dx.doi.org/10.11301/jsfe.19545.
Texto completo da fonteYi, Xiu-Xiu, Hui-Fen Zhou, Yu He, Can Yang, Li Yu, Hai-Tong Wan e Jing Chen. "The potential mechanism of the Ruhao Dashi formula in treating acute pneumonia via network pharmacology and molecular docking". Medicine 102, n.º 11 (17 de março de 2023): e33276. http://dx.doi.org/10.1097/md.0000000000033276.
Texto completo da fonteWEBB, MICHAEL D., e CHANDRA A. VIRAKTAMATH. "Annotated check-list, generic key and new species of Old World Deltocephalini leafhoppers with nomenclatorial changes in the Deltocephalus group and other Deltocephalinae (Hemiptera, Auchenorrhyncha, Cicadellidae)". Zootaxa 2163, n.º 1 (20 de julho de 2009): 1–64. http://dx.doi.org/10.11646/zootaxa.2163.1.1.
Texto completo da fonteLiu, Qiang, Liqiao Liang, Yanpeng Cai, Xuan Wang e Chunhui Li. "Assessing climate and land-use change impacts on streamflow in a mountainous catchment". Journal of Water and Climate Change 11, n.º 2 (12 de dezembro de 2018): 503–13. http://dx.doi.org/10.2166/wcc.2018.234.
Texto completo da fonteChen, Xiaomei. "A Stage of Their Own: The Problematics of Women's Theater in Post-Mao China". Journal of Asian Studies 56, n.º 1 (fevereiro de 1997): 3–25. http://dx.doi.org/10.2307/2646341.
Texto completo da fonteUlanov, Mergen S., Valeriy N. Badmaev e Edward C. Holland. "Buddhism and Kalmyk Secular Law in the Seventeenth to Nineteenth Centuries". Inner Asia 19, n.º 2 (18 de outubro de 2017): 297–314. http://dx.doi.org/10.1163/22105018-12340092.
Texto completo da fontePing, Fan, e Qiang Liu. "Response of Streamflow to Climate Changes within a Mountainous Catchment". MATEC Web of Conferences 203 (2018): 07006. http://dx.doi.org/10.1051/matecconf/201820307006.
Texto completo da fonteAraki, Moe, Yurika Arai, Yu Iwasaki, Rie Kobayashi, Toshiki Enomoto e Yasutaka Shigemura. "Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi". International Journal of Gastronomy and Food Science 28 (junho de 2022): 100491. http://dx.doi.org/10.1016/j.ijgfs.2022.100491.
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