Hashimoto Kei | School Of Food And Nutritional Sciences The University Of Shizuoka
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概要
関連著者
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Hashimoto Kei
School Of Food And Nutritional Sciences The University Of Shizuoka
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Nakayama Tsutomu
School Of Food And Nutritional Sciences University Of Shizuoka
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Nakayama Tsutomu
School of Food and Nutritional Sciences, University of Shizuoka
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Hashimoto K
Keio Univ. Yokohama Jpn
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Hashimoto Kimiko
Department Of Applied Chemistry Faculty Of Science And Technology Keio University
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Shimizu Makoto
School of Food and Nutritional Sciences, The University of Shizuoka
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Shimizu Makoto
Department Of Applied Biological Chemistry The University Of Tokyo
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Hashimoto Kensuke
Faculty Of Engineering Fukuyama University
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Shimizu Makoto
Department Of Agricultural Chemistry Faculty Of Engineering The University Of Tokyo
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Shimizu Makoto
School Of Food And Nutritional Sciences University Of Shizuoka
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Nagaoka Satoshi
Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University
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SHIMIZU Makoto
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The U
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Sano Keisuke
School Of Food And Nutritional Sciences The University Of Shizuoka
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Hashimoto Kei
School Of Food And Nutritional Sciences University Of Shizuoka
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Shimizu M
Univ. Tokyo Tokyo Jpn
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Ozeki Makoto
The Central Research Laboratories Taiyo Kagaku Co. Ltd.
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Nagaoka Satoshi
Department Of Food Science Faculty Of Agriculture Gifu University
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Takeda Kyoko
School Of Food And Nutritional Sciences University Of Shizuoka
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Chiba Youhei
School Of Food And Nutritional Sciences University Of Shizuoka
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Nagata Naoko
Department Of Food Science Faculty Of Agriculture Gifu University
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Goto Ayako
Department Of Chemistry University Of Shizuoka
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Goto Ayako
Department Of Anatomic Pathology Graduate School Of Medical Sciences Kyushu University
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Nakayama T
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Hatta Hajime
The Central Research Laboratories Taiyo Kagaku Co. Ltd.
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HASHIMOTO Miku
School of Food and Nutritional Sciences, University of Shizuoka
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AWANO Takako
Department of Food Science, Faculty of Agriculture, Gifu University
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MASAOKA Motoki
Department of Food Science, Faculty of Agriculture, Gifu University
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HORI Goro
Tsukuba Research Laboratories, Kyowa Hakko Kogyo Co., Ltd.
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Awano T
Showa Pharmaceutical Univ. Tokyo Jpn
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Masaoka Motoki
Department Of Food Science Faculty Of Agriculture Gifu University
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Shimizu M
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Nagashima Hitoshi
School Of Food And Nutritional Sciences The University Of Shizuoka
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Sugiyama Yasunori
Department Of Life Sciences Faculty Of Agriculture Kagawa University
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Tsuda Ken
The Central Research Laboratories Taiyo Kagaku Co. Ltd.
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Nagaoka Satoshi
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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Hori G
Kyowa Hakko Kogyo Co. Ltd. Tokyo Jpn
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Hashimoto Miku
School Of Food And Nutritional Sciences University Of Shizuoka
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Matsunaga Naoaki
School of Food and Nutritional Sciences, University of Shizuoka
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Matsunaga Naoaki
School Of Food And Nutritional Sciences University Of Shizuoka
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Miwa Yoko
School of Food and Nutritional Sciences, University of Shizuoka
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Miwa Yoko
School Of Food And Nutritional Sciences University Of Shizuoka
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OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
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HARAGUCHI Itsuko
School of Food and Nutritional Sciences, University of Shizuoka
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NAGAOKA Satoshi
Department of Agricultural Chemistry, Faculty of Horticulture, Chiba University
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AWANO Takako
Department of Applied Biological Science, Faculty of Agriculture, Shimane University
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SUGIYAMA Yasunori
Department of Applied Biological Sciences, Nagoya University
著作論文
- Stabilization of the Tight Junction of the Intestinal Caco-2 Cell Monolayer by Milk Whey Proteins
- Superoxide Dismutase Inhibition of Oxidation of Ubiquinol and Concomitant Formation of Hydrogen Peroxide
- Serum Cholesterol Reduction and Cholesterol Absorption Inhibition in CaCo-2 Cells by a Soyprotein Peptic Hydrolyzate
- Molecular Stability of Chicken and Rabbit Immunoglobulin G
- Lipid Peroxidation in Linoleic Acid Micelles Caused by H_2O_2 in the Presence of Myoglobin
- Effect of Vegetable Extracts on the Transepithelial Permeability of the Human Intestinal Caco-2 Cell Monolayer
- Encapsulation of Chicken Egg Yolk Immunoglobulin G (IgY) by Liposomes
- Suppression of Hydrogen Peroxide-Induced Cytotoxicity toward Chinese Hamster Lung Fibroblasts by Chemically Modified Curcumin.