Masuda Hideki | Laboratory of Health Materials, Functional Ingredient Department, Ogawa & Co., Ltd.
スポンサーリンク
概要
関連著者
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Masuda Hideki
Laboratory of Health Materials, Functional Ingredient Department, Ogawa & Co., Ltd.
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Masuda Hideki
Laboratory Of Health Materials Functional Ingredient Department Ogawa & Co. Ltd.
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KUMAGAI Hitomi
Department of Chemistry and Life Science, Nihon University
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Matsui Yoko
Laboratory of Health Materials, Functional Ingredient Department, Ogawa & Co., Ltd.
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Kobayashi Keiko
Laboratory of Health Materials, Functional Ingredient Department, Ogawa & Co., Ltd.
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KIGOSHI Hideo
Department of Chemistry, Graduate School of Pure and Applied Sciences, University of Tsukuba
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AKAO Makoto
Department of Agricultural and Biological Chemistry, Nihon University
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SAKURAI Hidetoshi
Department of Agricultural and Biological Chemistry, Nihon University
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Matsui Yoko
Material R&d Laboratory Ogawa & Co. Ltd.
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Masuda Hideki
Dep. Of Food And Nutritional Sciences Graduate School Of Nutritional And Environmental Sciences And
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Kato Keiko
Nihon University
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Matsui Yoko
Laboratory Of Health Materials Functional Ingredient Department Ogawa & Co. Ltd.
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Hirooka Saori
Laboratory of Health Materials, Functional Ingredient Department, Ogawa & Company, Ltd.
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Hirooka Saori
Laboratory Of Health Materials Functional Ingredient Department Ogawa & Company Ltd.
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Sakurai Hiroaki
Research Center, Nippon Beet Sugar Mfg. Co., Ltd.
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Kumagai Hitomi
Department Of Chemistry And Life Science Nihon University
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Sakurai Hidetoshi
Department Of Chemistry And Life Science Nihon University
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Akao Makoto
Nihon University
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Akao Makoto
Department Of Chemistry And Life Science Nihon University
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Kigoshi Hideo
Department Of Chemistry Faculty Of Science Nagoya University
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Sakurai Hidetoshi
Nihon University
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Sakurai Hidetoshi
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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Kumagai Hitom
Nihon Univ. Tokyo Jpn
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Kumagai Hitomi
Nihon University
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Kumagai Hitomi
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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Sakurai H
Nihon Univ. Fujisawa‐shi Jpn
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Yokogoshi Hidehiko
Laboratories Of Nutritional Biochemistry School Of Food And Nutritional Sciences The University Of S
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Koyama Tomoyuki
Graduate School Of Marine Science And Technology Tokyo University Of Marine Science And Technology
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Masuda Hideki
Department Of Food And Nutritional Sciences Graduate School Of Nutritional And Environmental Science
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SHIROSAKI Miyuki
Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
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Akao Makoto
Department Of Agricultural And Biological Chemistry Nihon University
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Nadamoto Tomonori
School Of Human Cultures The University Of Shiga Prefecture
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Shirosaki Miyuki
Laboratory Of Nutraceuticals And Functional Foods Science Graduate School Of Marine Science And Tech
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Yazawa Kazunaga
Graduate School Of Marine Science And Technology Tokyo University Of Marine Science And Technology
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Goto Yoko
Laboratory Of Marine Ecology Graduate School Of Fisheries Sciences Hokkaido University
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Matsui Yoko
Laboratory Of Health Materials Functional Ingredient Department Ogawa & Company Ltd.
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MORI Noriyuki
School of Human Cultures, The University of Shiga Prefecture
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TSUKIYAMA Misako
School of Human Cultures, The University of Shiga Prefecture
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WATANABE Yuki
School of Human Cultures, The University of Shiga Prefecture
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Tsukiyama Misako
School Of Human Cultures The University Of Shiga Prefecture
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Kageyama Aya
Laboratory Of Nutritional Biochemistry And Global Coe Program Graduate School Of Nutritional And Environmental Sciences University Of Shizuoka
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UENO Toshio
Laboratory of Health Materials, Functional Ingredient Department, Ogawa & Co., Ltd.
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OSHIO Mutsumi
Laboratory of Nutritional Biochemistry and Global COE Program, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka
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HORIUCHI Hiroko
Laboratory of Nutritional Biochemistry and Global COE Program, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka
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Oshio Mutsumi
Laboratory Of Nutritional Biochemistry And Global Coe Program Graduate School Of Nutritional And Environmental Sciences University Of Shizuoka
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Horiuchi Hiroko
Laboratory Of Nutritional Biochemistry And Global Coe Program Graduate School Of Nutritional And Environmental Sciences University Of Shizuoka
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Ueno Toshio
Laboratory Of Health Materials Functional Ingredient Department Ogawa & Co. Ltd.
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Watanabe Yuki
School Of Human Cultures The University Of Shiga Prefecture
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Masuda Hideki
Laboratory Of Health Materials Functional Ingredient Department Ogawa & Company Ltd.
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Goto Yoko
Laboratory of Health Materials, Functional Ingredient Department, Ogawa & Company, Ltd.
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Masuda Hideki
Laboratory of Health Materials, Functional Ingredient Department, Ogawa & Company, Ltd.
著作論文
- Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
- Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
- Antidepressant-like Effects of an Aqueous Extract of Lavender (Lavandula angustifolia Mill.) in Rats
- Peach Leaf Contains Multiflorin A as a Potent Inhibitor of Glucose Absorption in the Small Intestine in Mice
- Effects of Winter Savory (Satureja montana L.) on Peripheral Body Temperature of People Who Experience a 'Feeling of Cold' (Hie-Sho)