YOSHIDA Munehiro | Laboratory of Food and Nutritional Sciences, Faculty of Chemistry, Materials and Bioengineering, Kan
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概要
- 同名の論文著者
- Laboratory of Food and Nutritional Sciences, Faculty of Chemistry, Materials and Bioengineering, Kanの論文著者
関連著者
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YOSHIDA Munehiro
Laboratory of Food and Nutritional Sciences, Faculty of Chemistry, Materials and Bioengineering, Kan
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Yoshida Munehiro
Laboratory Of Food And Nutritional Science Department Of Biotechnology Faculty Of Engineering Kansai
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Yoshida Munehiro
Laboratory Of Food And Nutritional Sciences Faculty Of Chemistry Materials And Bioengineering Kansai
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Fukunaga K
Laboratory Of Food And Nutritional Sciences Faculty Of Chemistry Materials And Bioengineering Kansai
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NISHIYAMA Toshimasa
Department of Public Health, Kansai Medical University
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FUKUNAGA Kenji
Laboratory of Food and Nutritional Sciences, Faculty of Chemistry, Materials and Bioengineering, Kan
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Nishiyama Toshimasa
Department Of Parasitology Nara Medical University
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Fukunaga Kenji
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Fukunaga Kenji
Department Of Life Science And Biotechnology Faculty Of Chemistry Materials And Bioengineering And H
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Nishiyama Toshimasa
Department Of Public Health Kansai Medical University
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SUGIHARA Satoru
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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Sugihara Satoru
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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FUKUWATARI Tsutomu
Laboratory of Food Science and Nutrition, Department of Life Style Studies, School of Human Cultures
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SHIBATA Katsumi
Laboratory of Food Science and Nutrition, Department of Life Style Studies, School of Human Cultures
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TAKADA Akiko
Laboratory of Veterinary Pathology, Graduate School of Agriculture and Biological Sciences, Osaka Pr
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Tsuchita Hiroshi
Nutritional Science Institute Meiji Milk Products Co. Ltd.
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Tsuchita Hiroshi
Nutrition Science Institute Meiji Milk Product Co.
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HIROSE Junko
Laboratory of Food Science and Nutrition, Department of Lifestyle Studies, School of Human Cultures,
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ENDÔ Mika
Laboratory of Food Science and Nutrition, Department of Lifestyle Studies, School of Human Cultures,
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Tsuchita Hiroshi
Nutrition Science Institute Meiji Dairies Corporation
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FUKUNAGA Kenji
Department of Biotechnology, Faculty of Engineering, Kansai University
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Yokozawa Takako
Institute of Natural Medicine, University of Toyama
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遠藤 美佳
滋賀県立大学人間文化学部生活栄養学科
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HATAKEYAMA Erika
Laboratory of Food and Nutritional Sciences, Faculty of Chemistry, Materials and Bioengineering, Kan
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HOSOMI Ryota
Laboratory of Food and Nutritional Sciences, Faculty of Chemistry, Materials and Bioengineering, Kan
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KANDA Seiji
Department of Public Health, Kansai Medical University
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Nonaka G
Faculty Of Pharmaceutical Sciences Kyushu University
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Shibata Katsumi
Dep. Of Food Sci. And Nutrition School Of Human Cultures The Univ. Of Shiga Prefecture
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NONAKA Gen-ichiro
Usaien Pharm. Co., Ltd.
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Ito Chie
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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TACHI Hiroshi
Department of Hematology and Chemotherapy, Aichi Cancer Center Hospital
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Shibata Katsumi
Course Of Food Science And Nutrition Department Of Life Style Studies School Of Human Cultures The U
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Kanda Seiji
Department Of Public Health Kansai Medical University
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Kimura Yuka
Laboratory Of Food And Nutritional Science Department Of Biotechnology Faculty Of Engineering Kansai
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Hosomi Ryota
Laboratory Of Food And Nutritional Sciences Faculty Of Chemistry Materials And Bioengineering Kansai
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Fujii Hajime
Institute Of Natural Medicine University Of Toyama
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Yokozawa Takako
富山大学和漢医薬学総合研究所
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KIM Young
Institute of Natural Medicine, University of Toyama
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TOHDA Chihiro
Institute of Natural Medicine, University of Toyama
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HATTORI Hiroyuki
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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ASHIDA Akane
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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Yoshida Munehiro
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Yoshida Munehiro
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Hatakeyama Erika
Laboratory Of Food And Nutritional Sciences Faculty Of Chemistry Materials And Bioengineering Kansai
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Yokozawa T
Institute Of Natural Medicine University Of Toyama
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Kim Young
Institute Of Natural Medicine University Of Toyama
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Ashida Akane
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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SANO Kikue
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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ISHIYUKI Eri
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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SUENAGA Toru
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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NAITO Chitose
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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YASUMOTO Kyoden
Sugiyama Jogakuen University
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Sano Kikue
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Suenaga Toru
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Ishiyuki Eri
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Naito Chitose
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Tachi Hiroshi
Department Of Brewing Junior College Of Tokyo University Of Agriculture
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Miyamoto Saori
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering
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Fujii H
Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Fukunaga K
Department Of Public Health Kansai Medical University
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Fukuwatari Tsutomu
Dep. Of Food Sci. And Nutrition School Of Human Cultures The Univ. Of Shiga Prefecture
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Kondo Mariko
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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INOUE Yuki
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering
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CHIHARA Yuko
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering
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SUKCHAROEN Benjama
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering
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ABE Mamiko
Laboratory of Food and Nutritional Science, Department of Biotechnology, Faculty of Engineering, Kan
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ANDO Tatsuhiko
Department of Brewing, Junior College of Tokyo University of Agriculture
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MATSUDA Yoshikazu
Japan Clinic Co.
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SUMIDA Natsumi
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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OKADA Toshihide
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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NAMIKAWA Yuichi
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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MATSUZAKI Yoshimi
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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Chihara Yuko
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Ando Tatsuhiko
Department Of Brewing Junior College Of Tokyo University Of Agriculture
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Okada Toshihide
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Abe Mamiko
Laboratory Of Food And Nutritional Science Department Of Biotechnology Faculty Of Engineering Kansai
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Takada Akiko
Laboratory Of Food And Nutritional Sciences Department Of Life Science And Biotechnology Faculty Of
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Yoshida Munehiro
Laboratory Of Food And Nutritional Sciences Department Of Life Science And Biotechnology Faculty Of
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Fukuwatari Tsutomu
Laboratories Of Food Science And Nutrition Department Of Life Style Studies School Of Human Cultures
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Matsuzaki Yoshimi
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Shibata Katsumi
Laboratory Of Food Science And Nutrition Department Of Lifestyle Studies School Of Human Cultures Th
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Shibata Katsumi
Laboratories Of Food Science And Nutrition Department Of Life Style Studies School Of Human Cultures
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Fukuwatari Tsutomu
Laboratory Of Food Science And Nutrition Department Of Lifestyle Studies School Of Human Cultures Th
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Hirose Junko
Laboratory Of Food Science And Nutrition Department Of Lifestyle Studies School Of Human Cultures Th
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Sumida Natsumi
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Sukcharoen Benjama
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering
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Kim Young
Laboratory Of Molecular Plant Pathology College Of Life And Environmental Scinces Korea University
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Yoshida Munehiro
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Namikawa Yuichi
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Hattori Hiroyuki
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Inoue Yuki
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering
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Munehiro Yoshida
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Kansai University
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Kenji Fukunaga
Department of Public Health, Kansai Medical University
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Hiroshi Tsuchita
Nutrition Science Institute, Meiji Milk Products Co., Ltd.
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Fujii Hajime
Laboratory of Insect Genetic Resources, Faculty of Agriculture, Kyushu University
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TACHI Hiroshi
Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture
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KIMURA Yuka
Laboratory of Chemical Pharmacology, Department of Drug Evaluation and Toxicological Sciences, Faculty of Pharmaceutical Sciences, Chiba University
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Yokozawa Takako
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Kansai University
著作論文
- Tissue accumulation and urinary excretion of chromium in rats fed diets containing graded levels of chromium chloride or chromium picolinate
- Protective Effect of Grape Seed Polyphenols against High Glucose-Induced Oxidative Stress
- Determination of Molybdenum in Foods and Human Milk, and an Estimate of Average Molybdenum Intake in the Japanese Population
- Assessment of Nutritional Availability of Selenium in Selenium-enriched Pumpkin
- Effect of Intermittent Supplementation with Selenate on Selenium Status of Rats Fed Selenium-Deficient Diet
- Digestibility and Chemical Species of Selenium Contained in High-Selenium Yeast
- An Evaluation of the Bioavailability of Selenium in High-Selenium Yeast
- Composition of Chemical Species of Selenium Contained in Selenium-Enriched Shiitake Mushroom and Vegetables Determined by High Performance Liquid Chromatography with Inductively Coupled Plasma Mass Spectrometry
- Quantitative Evaluation of Selenium Contained in tea by High Performance Liquid Chromatography
- Zinc in Oysters (Crassostrea gigas) : Chemical Characteristics and Action during In Vitro Digestion
- Molybdenum and Chromium Concentrations in Breast Milk from Japanese Women
- Molybdenum and Chromium Concentrations in Breast Milk from Japanese Women