Kajiya Katsuko | Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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概要
- Kajiya Katsukoの詳細を見る
- 同名の論文著者
- Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And の論文著者
関連著者
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Kumazawa S
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Kumazawa S
School Of Food And Nutritional Sciences University Of Shizuoka
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Kumazawa Shigenori
静岡県立大学 食品栄養科学部
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Kumazawa Shigenori
Mcc-group Science & Technology Research Center Mitsubishi Chemical Corporation
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Kajiya Katsuko
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Kumazawa Shigenori
School Of Food And Nutritional Sciences And Coe Program Of 21st Century University Of Shizuoka
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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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Nakayama Tsutomu
School of Food and Nutritional Sciences, University of Shizuoka
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Kumazawa Shigenori
School Of Food And Nutritional Sciences University Of Shizuoka
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KAJIYA Katsuko
School of Food and Nutritional Sciences and COE program of 21st Century, University of Shizuoka
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Nakayama Tsutomu
School Of Food And Nutritional Sciences University Of Shizuoka
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KUMAZAWA Shigenori
Department of Food and Nutritional Sciences, and Global COE Program, University of Shizuoka
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NAKAYAMA Tsutomu
Department of Food and Nutritional Sciences, and Global COE Program, University of Shizuoka
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KAJIYA Katsuko
Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit
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NAKAYAMA Tsutomu
Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit
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Kumazawa Shigenori
Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti
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KAJIYA Katsuko
Department of Food and Nutritional Sciences, University of Shizuoka
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ICHIBA Megumi
School of Food and Nutritional Sciences, University of Shizuoka
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KUWABARA Miho
School of Food and Nutritional Sciences, University of Shizuoka
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Ichiba Megumi
School Of Food And Nutritional Sciences University Of Shizuoka
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Kuwabara Miho
School Of Food And Nutritional Sciences University Of Shizuoka
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Kumazawa Shigenori
Department Of Food And Nutritional Sciences And Global Coe Program University Of Shizuoka
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Nakayama Tsutomu
Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti
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Nakayama Tsutomu
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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NAKAYAMA Tsutomu
Department of Agricultural Chemistry, The University of Tokyo
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Naito Akira
Graduate School of Engineering, Yokohama National University
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Saito Hajime
Dept. Quantum Life Sci. Hiroshima Univ.
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Nanjo Fumio
Food Research Laboratories, Mitsui Norin Co., Ltd.
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Tuzi S
Department Of Life Science University Of Hyogo
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Saito H
Dept Of Life Science Himeji Inst. Of Tech. (univ Of Hyogo):hiroshima Univ.
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Tuzi Satoru
Department of Life Science, University of Hyogo
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Tanio Michikazu
Dept of Life Science, Himeji Inst. of Tech. (Univ of Hyogo)
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KUMAZAWA Shigenori
Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit
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SAITO Hazime
Department of Life Science, Himeji Institute of Technology
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TANIO Michikazu
Department of Life Science, Himeji Institute of Technology
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SUZUKI Masayuki
Food Research Laboratories, Mitsui Norin Company
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SUZUKI Eri
Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit
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Tuzi Satoru
静岡県立大学 食品栄養科学部
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Tuzi Satoru
Department Of Life Science Himeji Institute Of Technology Harima Science Garden City
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Tuzi Satoru
Department Of Life Science Faculty Of Science Himeji Institute Of Technology
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Tanio Michikazu
Dept Of Life Science Himeji Inst. Of Tech. (univ Of Hyogo)
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Tanio Michikazu
静岡県立大学 食品栄養科学部
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Tanio Michikazu
Department Of Life Science Faculty Of Science Himeji Institute Of Technology
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IKENAGA Michiko
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and
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USUI Yumiko
Institute for Environmental Sciences, University of Shizuoka
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MIWA Saeka
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and
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ENDO Junya
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and
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CHIKASAWA Chieko
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and
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SUZUKI Yukiko
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and
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SUZUKI Yuya
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and
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SHIMOI Kayoko
Institute for Environmental Sciences, University of Shizuoka
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SATO Mayuko
School of Food and Nutritional Sciences and COE program of 21st Century, University of Shizuoka
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HASHIMOTO Kei
Department of Bioproductive Sciences, Utsunomiya University
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Naito Akira
Graduate School Of Engineering Yokohama National University
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Naito Akira
Department Of Life Science Faculty Of Science Himeji Institute Of Technology
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Naito Akira
Graduate School Of Engineering Yokohama National Univ
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Nanjo F
Mitsui Norin Co. Shizuoka Jpn
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Nanjo Fumio
Food Research Institute Mitsui Norin Co. Ltd.
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Nanjo Fumio
Food Research Laboratories Mitsui Norin Company
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Shimoi Kayoko
Institute For Environmental Sciences University Of Shizuoka
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Hashimoto Kei
Department Of Bioproductive Sciences Utsunomiya University
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Hashimoto K
Keio Univ. Yokohama Jpn
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Suzuki Eri
Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti
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Hashimoto Kimiko
Department Of Applied Chemistry Faculty Of Science And Technology Keio University
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Suzuki Yuya
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Endo Junya
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Miwa Saeka
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Sato Mayuko
School Of Food And Nutritional Sciences And Coe Program Of 21st Century University Of Shizuoka
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Usui Yumiko
Institute For Environmental Sciences University Of Shizuoka
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Saito Hazime
Department Of Life Science Faculty Of Science Himeji Institute Of Technology
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Ikenaga Michiko
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Nanjo Fumio
Food Res. Laboratories Mitsui Norin Co. Ltd.
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Shimoi Kayoko
Institute For Environmental Sciences Graduate School Of Nutritional And Environmental Sciences Unive
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Hashimoto Kensuke
Faculty Of Engineering Fukuyama University
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Chikasawa Chieko
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Suzuki Masayuki
Food Research Laboratories Mitsui Norin Company
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Suzuki Yukiko
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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HASHIMOTO Kei
Department of Applied Biological Chemistry, Utsunomiya University
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Naito Akira
Graduate of Engineering, Yokohama National University
著作論文
- Direct Evidence of Interaction of a Green Tea Polyphenol, Epigallocatechin Gallate, with Lipid Bilayers by Solid-state Nuclear Magnetic Resonance
- Comprehensive Analysis of Polyphenols in Fruits Consumed in Japan
- Antioxidative Effects of Phenolic Acids on Lipid Peroxidation Induced by H_2O_2 in the Presence of Myoglobin
- Effects of External Factors on the Interaction of Tea Catechins with Lipid Bilayers(Food & Nutrition Science)
- Mechanisms and Structural Specificity of Hydrogen Peroxide Formation during Oxidation of Catechins
- Steric Effects on Interaction of Tea Catechins with Lipid Bilayers(Food & Nutrition Science)
- Role of Lipophilicity and Hydrogen Peroxide Formation in the Cytotoxicity of Flavonols