Matoba Teruyoshi | Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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概要
- MATOBA Teruyoshiの詳細を見る
- 同名の論文著者
- Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's Universityの論文著者
関連著者
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Matoba Teruyoshi
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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Matoba Teruyoshi
Department Of Food Science And Nutrition Nara Women's University
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Takamura Hitoshi
Department Of Food Science And Nutrition
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的場 輝佳
関西福祉科学大学
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Matoba Teruyoshi
Division Of Human Life And Environmental Sciences Graduate School Of Human Culture Nara Women's
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Matoba Teruyoshi
Department Of Food Science And Nutrition Faculty Of Human Life And Environment Nara Women's Uni
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TAKAMURA Hitoshi
Department of Materials Science, Graduate School of Engineering, Tohoku University
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Takamura H
Department Of Food Science And Nutrition
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Yamaguchi Takayuki
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University Engineering Department
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Yamaguchi Taichi
Laboratory Of Biophysical Chemistry College Of Agriculture Osaka Prefecture University
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的場 輝佳
関西福祉科学大学健康福祉学部
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Yamaguchi T
Department Biochemistry National Institute Of Agrobiological Science
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HASEGAWA Kiyozo
Department of Food Science and Nutrition, Faculty of Home Economics, Nara Women's University
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Hasegawa Kiyozo
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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高村 仁
Department Of Materials Science Graduate School Of Engineering Tohoku University
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Yamaguchi Tomoko
Department Of Engineering Science Faculty Of Engineering Hokkaido University
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YAMAGUCHI Tomoko
Department of Food Science and Nutrition, Nara Women's University
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Matoba T
Nara Women's Univ. Nara Jpn
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Bhadra Anuradha
Graduate School Of Humanities And Sciences Nara Women's University
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TERAO Junji
Departments of Food Science, Institute of Health Biosciences, The University of Tokushima Graduate S
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Terao J
Faculty Of Medicine Tokushima University
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Terao Junji
ファンケル中央研究所
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Terao Junji
Course Of Nutrition School Of Nutrition The University Of Tokushima
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Terao J
Univ. Of Tokushima Graduate School Tokushima Jpn
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KIM Myoung-Ae
Graduate Division of Human Culture, Nara Women's University
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Terao Junji
Department Of Food Science Graduate School Of Nutrition And Bioscience The University Of Tokushima
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Hasegawa K
Nara Women's Univ. Nara Jpn
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MANSUR MOHAMMAD
Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women's Univer
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Oda Y
Department Of Food Science And Nutrition Nara Women's University
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Kimura Masami
Division Of Human Life And Environmental Sciences Graduate School Of Human Culture Nara Women's
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Kuchiba Mariko
Division Of Human Life And Environmental Science Graduate School Of Human Culture Nara Women's
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Katsuda Mamiko
Graduate School Of Human Culture Nara Women's University
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Kitao Satoshi
Department Of Food Science And Nutrition Faculty Of Liberal Arts Osaka Shoin Women's University
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Kitao Satoshi
Department Of Food Science And Nutrition Osaka Shoin Women's University
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Teramoto Madoka
Department Of Food Science And Nutrition Faculty Of Liberal Arts Osaka Shoin Women's University
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YAMAGUCHI Tomoko
Graduate School of Human Culture, Nara Women's University
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YAMAGUCHI Tomoko
Faculty of Education, Niigata University
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Mansur Mohammad
Department Of Food Science And Nutrition Faculty Of Human Life And Environment Nara Women's Uni
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Muraoka Fumi
Department Of Food Science And Nutrition Nara Women's University
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Khanum Mosammat
Graduate School Of Human Culture Nara Women's University
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Hiroishi Sachiko
Department Of Food Science And Nutrition Nara Women's University
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YAMAGUCHI Tomoko
Graduate School of Human Culture, Nara Women's University
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KONDO Satoko
Department of Radiology, Osaka City University Graduate School of Medicine
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Kondo Satoko
Department Of Food Science And Nutrition Nara Women's University
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Ishiguro Y
Kagome Co. Ltd.
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Ishiguro Yukio
Research Institute Kagome Co. Ltd.
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OOTAKE Yuko
Department of Food Science and Nutrition, Nara Women's University
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TAKAMURA HITOSHI
KYOUSEI Science Center for Life and Nature, Nara Women's University
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INAKUMA Takahiro
Research Institute, Kagome Co., Ltd.,
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SAKAI Tohru
Department of International Public Health Nutrition
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KITO Makoto
Research Institute for Food Science, Kyoto University
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Sakai Tohru
Department Of Clinical Nutrition Osaka Prefecture University
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Sakai Tohru
Department Of Public Health And Applied Nutrition Institute For Health Biosciences The University Of
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Yamamoto Yoshimi
Department Of Biology Hamamatsu University School Of Medicine
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KUCHIBA Mariko
Division of Human Life and Environmental Science, Graduate School of Human Culture, Nara Women's Uni
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MITSUTOMI Eiko
Department of Food Science and Nutrition, Faculty of Home Economics, Nara Women's University
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YUNO OHTA
Graduate Division of Human Culture, Nara Women's University
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SEGAWA Yoshiko
Department of Food Science and Nutrition, Nara Women's University
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FUJII Sonoe
Department of Food Science and Nutrition, Nara Women's University
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FUJIWARA Yumiko
Department of Food Science and Nutrition, Nara Women's University
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KUCHIBA Mariko
Department of Food Science and Nutrition, Nara Women's University
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NISHIIKE Tamako
Division of Human Life and Environmental Sciences, Graduate School of Human Culture, Nara Women's Un
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YAMAMOTO Tamae
Department of Food Science and Nutrition, Nara Women's University
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SHIGEEDA Aya
Department of Food Science and Nutrition, Nara Women's University
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Fujiwara Yumiko
Department Of Food Science And Nutrition Nara Women's University
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Kuchiba-manabe Mariko
Division Of Human Life And Environmental Science Graduate School Of Human Culture Nara Women's
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KAWASHIMA Hiroko
Department of Imaging Diagnosis and Interventional Radiology, Division of Cardiovascular Medicine, K
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YAMAMOTO Shigeru
International Nutrition, Ochanomizu University Graduate School of Humanities and Sciences
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KIYOTO Keiko
Department of Food Science and Nutrition, Nara Women's University
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TSUKIKAWA Mutsumi
Department of Food Science and Nutrition, Nara Women's University
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Yuno Ohta
Graduate Division Of Human Culture Nara Women's University
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Yuno Naoko
Graduate Division Of Human Culture Nara Women's University
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Matoba Teruyoshi
Department Of Food Sciences And Nutrition Faculty Of Human Life And Environment Nara Women's Un
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Takamura Hitoshi
Department Of Food Science And Nutrition Nara Women's University
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Takamura Hitoshi
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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ISHIGURO Yukio
Kagome Co., Ltd.
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KITAMURA Keisuke
Department of Agriculture, Faculty of Agriculture, Iwate University
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Terao J
Department Of Applied Chemistry Faculty Of Engineering Osaka University
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Khatun Mahmuda
Graduate School Of Humanities And Sciences Nara Women's University
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Fujii Sonoe
Department Of Food Science And Nutrition Nara Women's University
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Kito M
The Research Institute For Food Science Kyoto University
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Kito Makoto
Research Institute For Food Science Kyoto University
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Kiyoto Keiko
Department Of Food Science And Nutrition Nara Women's University
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Shigeeda Aya
Department Of Food Science And Nutrition Nara Women's University
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Oshima S
Research Institute Kagome Co. Ltd.
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Oshima Shunji
Research Institute Kagome Co. Ltd
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Hidaka H
Nagasaki Univ. Nagasaki Jpn
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Mitsutomi Eiko
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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Yamamoto Tamae
Department Of Food Science And Nutrition Nara Women's University
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Segawa Yoshiko
Department Of Food Science And Nutrition Nara Women's University
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Inakuma T
Kagome Co. Ltd.
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Inakuma Takahiro
Res. Inst. Kagome Co. Ltd.
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KATSUDA Mamiko
Graduate School of Human Culture, Nara Women's University
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ODA Yuka
Graduate School of Human Culture, Nara Women's University
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KANAZAWA kazauki
Department of Life Science, Graduate School of Science and Technology, Kobe University
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Shizuki Miwa
Department of Food Science and Nutrition, Nara Women's University
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Miyoshi Kazuyo
Department of Food Science and Nutrition, Nara Women's University
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Sasai Tomomi
Department of Food Science and Nutrition, Nara Women's University
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Hidaka Hiroshi
Development Research Institute, Hannan R&D Center, Fuji Oil Co., Ltd.
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Tatakamura Hitoshi
Department of Food Science and Nutrition, Nara Women's University
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Sasai Tomomi
Department Of Food Science And Nutrition Nara Women's University
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Shizuki Miwa
Department Of Food Science And Nutrition Nara Women's University
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Miyoshi Kazuyo
Department Of Food Science And Nutrition Nara Women's University
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TERAMOTO Madoka
Department of Food Science and Nutrition, Faculty of Liberal Arts, Osaka Shoin Women's University
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Teramoto Madoka
Department Of Food Science And Nutrition Osaka Shoin Women's University
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Kanazawa Kazauki
Department Of Life Science Graduate School Of Science And Technology Kobe University
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Kitamura K
National Agriculture Research Center Tsukuba Jpn
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LEE Ya-Chi
Graduate School of Humanities and Sciences, Nara Women's University
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CHUAH Ai
Graduate School of Humanities and Sciences, Nara Women's University
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MYOJIN Chiho
Graduate School of Humanities and Sciences
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EGUCHI Satomi
Department of Food Science and Nutrition, Nara Women's University
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JIANG Liqin
Graduate School of Humanities and Sciences, Nara Women's University
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MIZOBUCHI Taeko
Graduate School of Human Culture, Nara Women's University
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KAJIKAWA Rie
Department of Food Science and Nutrition, Nara Women's University
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MIYABE Fumiko
Department of Food Science and Nutrition, Nara Women's University
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KHANUM Mosammat
Graduate School of Human Culture, Nara Women's University
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HIROISHI Sachiko
Department of Food Science and Nutrition, Nara Women's University
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MURAOKA Fumi
Department of Food Science and Nutrition, Nara Women's University
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MUKAI Kaori
Department of Food Science and Nutrition, Nara Women's University
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GOTOH Miho
Department of Food Science and Nutrition, Nara Women's University
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HONJO Sayoko
Department of Food Science and Nutrition, Nara Women's University
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Gotoh Miho
Department Of Food Science And Nutrition Nara Women's University
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Mukai Kaori
Department Of Food & Nutrition Hiroshima Women's University
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Mukai Kaori
Department Of Food Science And Nutrition Nara Women's University:(present Office)department Of
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Honjo Sayoko
Department Of Food Science And Nutrition Nara Women's University
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Inakuma Takahiro
Research Institute Kagome Co. Ltd
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Kimura Masami
School Of Medicine Keio University
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Hirakawa Keiko
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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IRE Amalia
Department of Food Sciences and Nutrition, Faculty of Human Life and Environment, Nara Women's Unive
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Eguchi Satomi
Department Of Food Science And Nutrition Nara Women's University
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Takechi Tayori
Heian Jogakuin (st. Agnes') University
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Takechi Tayori
Heian Jogakuin University
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SANTOSO Martha
Graduate School of Humanities and Sciences, Nara Women's University
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NAKA Yuko
Graduate School of Humanities and Sciences, Nara Women's University
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ANGKAWIDJAJA Clement
Department of Material and Life Science, Osaka University
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Kawashima Hiroko
Department Of Anesthesiology Kansai Denryoku Hospital
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Kawashima Hiroko
Department Of Food Science And Nutrition Nara Women's University
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Matoba T
Department Of Fine Materials Engineering Faculty Of Texile Science And Technology Shinshu University
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Angkawidjaja Clement
Department Of Material And Life Science Osaka University
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Fujiwara Yumiko
Department Of Chemistry And Biotechnology Faculty Of Engineering Yokohama National University
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Santoso Martha
Graduate School Of Humanities And Sciences Nara Women's University
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Naka Yuko
Graduate School Of Humanities And Sciences Nara Women's University
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Nishiike Tamako
Division Of Human Life And Environmental Sciences Graduate School Of Human Culture Nara Women's
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Tsukikawa Mutsumi
Department Of Food Science And Nutrition Nara Women's University
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Nakazawa Takashi
Department Of Chemistry Nara Women's University
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SHIGEKAWA Keiko
Department of Food Science and Nutrition, Faculty of Home Economics, Nara Women's University
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Tatakamura Hitoshi
Department Of Food Science And Nutrition Nara Women's University
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Hidaka Hiroshi
Development Research Institute Hannan R&d Center Fuji Oil Co. Ltd.
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Watanabe Katsumi
Department Of Agricultural Chemistry Kyoto University
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Nakazawa Takashi
Department Of Chemistry Faculty Of Science Nara Women's University
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Chuah Ai
Graduate School Of Humanities And Sciences Nara Women's University
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Shigekawa Keiko
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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Lee Ya-chi
Graduate School Of Humanities And Sciences Nara Women's University
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Jiang Liqin
Graduate School Of Humanities And Sciences Nara Women's University
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Yamamoto Yoshimi
Department Of Food Science And Nutrition Nara Women's University
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Yamamoto Yoshimi
Department Of Applied Chemistry Faculty Of Engineering Osaka University
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Miyabe Fumiko
Department Of Food Science And Nutrition Nara Women's University
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Mizobuchi Taeko
Graduate School Of Human Culture Nara Women's University
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Yamamoto Shigeru
International Nutrition Ochanomizu University Graduate School Of Humanities And Science
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Kajikawa Rie
Department Of Clinical Nutrition Kawasaki University Of Medical Welfare
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Kajikawa Rie
Department Of Food Science And Nutrition Nara Women's University
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Yamamoto Shigeru
International Nutrition Department Of Food And Nutrition Jumonji University
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Ishiguro Y
Research Institute Kagome Co.
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Oda Y
Graduate School Of Material Science University Of Hyogo
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Ire Amalia
Department Of Food Sciences And Nutrition Faculty Of Human Life And Environment Nara Women's University
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Katsuda M
Graduate School of Human Culture, Nara Women's University
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Kanazawa K
Department of Life Science, Graduate School of Science and Technology, Kobe University
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Inakuma T
Research Institute, Kagome Co., LTD.
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Inakuma Takahiro
Research Institute, Kagome Company Ltd.
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HASEGAWA Kiyozo
Department of Food Science and Nutrition, Nara Women's University
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SAKAI TOHRU
Department of Chemical Engineering, Toyama University
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MYOJIN Chiho
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
著作論文
- Stabilizing Effect of Grape Seed Extract on Ascorbic Acid
- Water Soluble Proteinous Substances as Free Radical-Scavengers in Fish
- Volatile flavor compounds of some sea fish and prawn species
- Effect of processing and storage on the radical scavenging activity of horse mackerel and sardine
- Antioxidative Ability of 5'-Ribonucleotides in Dehydrated Model Systems(Food & Nutrition)
- Intermolecular Forces Involved in the Gelation and Gel Stability of Sesame 13S Globulin(Food & Nutrition)
- Effects of Metal Ions and pH on the Stability of Linoleic Acid Hydroperoxide in the Water Phase
- Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices
- Influence of Triacylglycerol Composition on the Emulsification Capacity of Oils (Food & Nutrition)
- Thermal Oxidation Stability of Interesterified Oils under Continuous Heating Conditions(Food & Nutrition)
- Relationship between the Triacylglycerol Composition and Foaming of Mixed Coconut Oil under Deep-fat Frying(Food & Nutrition)
- Emulsifying Properties of Native and Citraconylated Sesame 13S Globulins(Food & Nutrition)
- Food Composition and Emulsifying Activity of Lipoxygenase Deficient Mutant Soybeans
- Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
- Relationship between the Molecular Structures and Emulsification Properties of Edible Oils
- Antioxidant Activity of Traditional Chinese Medicinal Herbs
- Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage
- Characteristics of Shodo Island Olive Oils in Japan : Fatty Acid Composition and Antioxidative Compounds
- Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity
- Radical-Scavenging Activities of Fish and Fishery Products
- HPLC Method for Evaluation of the Free Radical-scavenging Activity of Foods by Using 1,1-Diphenyl-2-picrylhydrazyl
- Determination of the Lysinoalanine Content in Commercial Foods by Gas Chromatography-selected Ion Monitoring(Food & Nutrition)
- Dietary Trans Fatty Acids Suppress the Development of Spontaneous Atopic-Like Dermatitis in NC/Nga Mice
- Preparaiton of Triacylglycerol Molecular Species by Interesterification Using Endocellular Lipase in n-Hexane(Food & Nutrition)
- Antioxidant and DNA Damage Prevention Activities of the Edible Parts of Gnetum gnemon and Their Changes upon Heat Treatment
- Degradation of 5'-Ribonucleotides Caused by the Peroxidation of Methyl Linoleate in Dehydrated Systems(Food & Nutrition)
- Application of Colorimetric Method for Determination of Lipid Peroxides in Foods
- Radical-Scavenging Activities of Fish and Fishery Products
- Stabilizing Effect of Grape Seed Extract on Ascorbic Acid
- Changes in the Antioxidant Activity of Shredded Red and Green Cabbages during Cold Storage and the Effect of Packaging, Washing and Sterilization