川岸 舜朗 | Emeritus Professor Of Nagoya University
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概要
関連著者
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川岸 舜朗
Emeritus Professor Of Nagoya University
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川岸 舜朗
名古屋大学
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川岸 舜朗
Department Of Food And Nutrition Sugiyama Jogakuen University
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KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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OSAWA Toshihiko
Department of Food Science and Technology, Nagoya University
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Osawa Toshihiko
Department Of Applied Physics Tokyo University Of Agriculture And Technology
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OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
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内田 浩二
名古屋大学農学部
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川岸 舜朗
名大農
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川岸 舜朗
名大農応用生物
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Osawa T
Pharmaceutical Research Laboratory Tanabe Seiyaku Co. Ltd.
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OZAWA Yoshio
Department of Health and Nutrition, Takasaki University of Health and Welfare
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UDA Yasushi
Department of Bioproductive Sciences, Utsunomiya University
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Uda Yasushi
Department Of Bioproductive Sciences Faculty Of Agriculture Utsunomiya University
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Uda Y
Niigata Coll. Niigata Jpn
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Uda Yasushi
Department Of Agricultural Chemistry Utsunomiya University
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Ozawa Yoshio
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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内田 浩二
名古屋大 大学院生命農学研究科
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内田 浩二
名古屋大学 大学院
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江崎 秀男
椙山女学園大学食品栄養学科
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川岸 舜朗
名古屋大学農学部
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内田 浩二
名古屋大学大学院生命農学研究科
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内田 浩二
名大農応用生物
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KANEDA HIROTAKA
Brewing Research Laboratories, Sapporo Breweries Ltd.
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KANO YUKINOBU
Brewing Research Laboratories, Sapporo Brewies Ltd.,
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江崎 秀男
椙山女学園大学
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ESAKI Hideo
Department of Food and Nutrition, Sugiyama Jogakuen University
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Kano Yukinobu
Brewing Research Laboratories Sapporo Brewies Ltd.
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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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OZAWA Yoshio
Gunma Women's Junior College
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KANEDA Hirotaka
Frontier Laboratories of Value Creation, Sapporo Breweries
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Kaneda H
Frontier Laboratories Of Value Creation Sapporo Breweries
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Kaneda Hirotaka
Brewing Research Laboratories Sapporo Breweries Ltd.
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OSAWA Toshihiko
Laboratory of Food and Biodynamics, Graduate School of Bioagricultural Sciences, Nagoya University
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西堀 すき江
東海学園大学
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KOSHINO SHOUHEI
Brewing Research Laboratories, Sapporo Ltd.,
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Osawa T
Laboratory Of Food And Biodynamics Nagoya University Graduate School Of Bioagricultural Sciences
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Koshino Shouhei
Brewing Research Laboratories Sapporo Breweries Ltd.
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Osawa Toshihiko
Laboratory Of Food And Bio-dynamics Nagoya University
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NAKAYAMA Tsutomu
Department of Food and Nutritional Sciences, and Global COE Program, University of Shizuoka
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西堀 すき江
東海学園女子短期大学
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大沢 俊彦
名古屋大学大学院生命農学研究科
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小沢 好夫
群馬女短大
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Nakayama Tsutomu
School of Food and Nutritional Sciences, University of Shizuoka
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Ohta Y
Hiroshima Prefectural Food Technology Research Center
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Ohta Yoshio
Hiroshima Prefectural Food Technology Research Center
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MATSUOKA Hiroki
Department of Electronic Engineering, Tohoku University
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Matsuoka H
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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OSAWA Toshihiko
Nagoya University Graduate School of Bioagricultural Sciences
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Osawa T
Nagoya University Graduate School Of Bioagricultural Sciences
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Morimitsu Yasujiro
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu
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宇田 靖
宇都宮大学農学部
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江崎 秀男
椙山女学園大学生活科学部食品栄養学科
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Matsuoka Hiroki
Department Of Biochemistry And Molecular Biology Nippon Medical School
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大河 洋子
名大農
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KAWAKISHI Shunro
Nagoya University
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ONOZAKI Hiromichi
Department of Food and Nutrition, Sugiyama Jogakuen University
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Nakayama Tsutomu
School Of Food And Nutritional Sciences University Of Shizuoka
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Morimitsu Yasujiro
Lab. Of Food Chemistry Dep. Of Nutrition & Food Sci. Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la
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Morimitsu Y
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un
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Onozaki H
Department Of Food And Nutrition Sugiyama Jogakuen University
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Onozaki Hiromichi
Department Of Food And Nutrition Sugiyama Jogakuen University
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Morimitsu Yasujiro
Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.
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Nakayama Tsutomu
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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MORIMITSU Yasujiro
Department of Applied Biological Sciences, Nagoya University
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NAKAYAMA Tsutomu
Department of Agricultural Chemistry, The University of Tokyo
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並木 和子
椙山女学園大学生活科学部
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Oya-ito Tomoko
Department Of Food And Nutrition Sugiyama Jogakuen University
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並木 和子
椙山大・生活科学
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MINATO Ken-ichiro
Miyagi Agricultural College
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森光 康次郎
名古屋大学大学院生命農学研究科
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並木 和子
椙山女学園大学
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Kobayashi Naoyuki
Brewing Research Laboratories Sapporo Breweries Ltd.
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Kobayashi Naoyuki
Brewing Research Laboratories Sapporo Brewies Ltd.
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Abe M
Gakushuin Women's Coll. Tokyo Jpn
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Osawa T
Nagoya Univ. Nagoya Jpn
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Osawa Toshihiko
Department Of Food Science And Technology Faculty Of Agriculture Nagoya University
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MIYAKE Yoshiaki
Fundamental Technical Research Department of Pokka Corporation Ltd.
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MINATO Kenichiro
Departmnet of Horticulture, Miyagi Agricultural College
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FUKUMOTO Syuichi
Fundamental Technical Research Department of Pokka Corporation Ltd.
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YAMAMOTO Kanefumi
Fundamental Technical Research Department of Pokka Corporation Ltd.
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KAWAKISHI Syunro
Department of Food and Nutrition, Sugiyama Jogakuen University
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NAMIKI Mitsuo
Department of Food Science and Technology, Nagoya University
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NAMIKI Mitsuo
Nagoya University
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Miyake Y
Central Research Laboratory Of Pokka Corporation Ltd.
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HORI Kenzo
Department of Chemistry, Nagaoka University of Technology
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Nakamura Yoshiyuki
Department of Instrumentation Engineering, Faculty of Science and Technology, Keio University
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YAMADA Yoichi
Faculty of Engineering, Yamaguchi University
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Hiramitsu Masanori
Department Of Food Science And Technology Nagoya University
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森光 康次郎
名大農
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山中 みどり
椙山大
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森光 康次郎
静岡県立大・食品栄養科学部
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森光 康次郎
お茶大・食物栄養
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Yamada Y
Department Of Electrical And Electronic Engineering Yamaguchi University
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MATSUI Yoshihisa
Department of Life Science and Biotechnology Faculty of Life and Environmental Science Shimane Unive
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ABE Masako
Department of Health and Nutrition, Takasaki University of Health and Welfare
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SHIRASAKI Tomomi
Department of Food and Nutrition, Sugiyama Jogakuen University
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YAMASHITA Kanae
Department of Food and Nutrition, Sugiyama Jogakuen University
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Miyake Yayoi
Faculty Of Human Wellness Tokaigakuen University
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Miyake Yoshiaki
Faculty Of Human Wellness Tokaigakuen University
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Hori Kenzo
Department Of Food Science And Technology Nagoya University
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Hori Kenzo
Department Of Chemistry Nagaoka University Of Technology
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Namiki M
Nagoya University
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Namiki Mitsuo
Department Of Fermentation Tokyo University Of Agriculture
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Minato Kenichiro
Miyagi Agricultural College
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Watanabe Ryoko
Department Of Food And Nutrition Sugiyama Jogakuen University
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Yamashita Kanae
Departmen T Of Physiology Nagoya City University Medical School
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Yamashita Kanae
Department Of Food And Nutrition Sugiyama Jogakuen University
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Kamimura Minoru
Brewing Research Laboratories Sapporo Breweries Ltd.
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Yamada Y
Faculty Of Education Utsunomiya University
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TAKAHASHI Asaka
Nagano Prefectural College
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TAKAHASHI Asaka
Department of Food Hygiene, Nagano Prefectural College
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MAEDA Yasuhiko
Department of Bioproductive Science, Faculty of Agriculture, Utsunomiya University
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三井 美香
名大農
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磯部 美江
名大農
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YAMAKI Kohji
National Agricultual Research Center for Tohoky Region
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Yamada Yoichi
Faculty Of Education Utsunomiya University
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大沢 俊彦
名古屋大学 生命農研究
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森三 康次郎
お茶の水女子大学
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Yamaki K
National Agricultual Res. Center For Tohoku Region Fukushima Jpn
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Yamaki Kohji
National Agriculture And Food Res. Organization National Food Res. Inst.
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YAMADA Munetaka
Department of Applied Biological Sciences, Nagoya University
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Ogiso Yukie
Department of Applied Biological Sciences, Nagoya University
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Kuno Takahiro
Department of Food Science and Technology, Nagoya University
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OHSHIMA Takashi
Department of Agricultural Chemistry, Utsunomiya University
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Kimura Tatsuji
Brewing Research Laboratories Sapporo Breweries Ltd.
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SU Jeng-De
Department of Food Science & Technology, Faculty of Agriculture, Nagoya University
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Fukumoto Syuichi
Pokka Corporation Ltd.
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Shirasaki Tomomi
Department Of Food And Nutrition Sugiyama Jogakuen University
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Maeda Y
Mie Univ. Tsu Jpn
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Osawa Toshihiko
Laboratory Of Food And Biodynamics Graduate School Of Bioagricultural Sciences Nagoya University
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SEKINE TAKATOSHI
Brewing Research Laboratories, Sapporo Breweries Ltd.,
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ISHII SHUICHI
Brewing Research Laboratories, Sapporo Breweries Ltd.,
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TAKAHASHI KATSUHISA
Brewing Research Laboratories, Sapporo Breweries Ltd.,
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大澤 俊彦
名古屋大学農学部応用生物科学科食品機能化学研究室
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Su Jeng-de
Department Of Food Science & Technology Faculty Of Agriculture Nagoya University
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Kuno Takahiro
Department Of Food Science And Technology Nagoya University
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Sakaida Kazuhiro
Pokka Corp. Ltd. Aichi Jpn
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Abe Masako
Department Of Clinical Genetics Medical Institute Of Bioregulation Kyushu University
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Ogiso Yukie
Department Of Applied Biological Sciences Nagoya University
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Ishii Shuichi
Brewing Research Laboratories Sapporo Breweries Ltd.
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Yamada Munetaka
Department Of Applied Biological Sciences Nagoya University
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Ohshima T
Hitachi Ltd. Tokyo Jpn
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Morimitsu Yasujiro
Laboratory Of Food Chemistry Faculty Of Humanities And Sciences Ochanomizu University
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Sekine Takatoshi
Brewing Research Laboratories Sapporo Breweries Ltd.
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Takahashi Katsuhisa
Brewing Research Laboratories Sapporo Breweries Ltd.
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Minato Ken-ichiro
School Of Food Agricultural And Environmental Sci. Miyagi Univ.
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Matsui Yoshihisa
Department Of Life Science And Biotechnology Fuculty Of Life And Environmental Science Shimane Unive
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Nakamura Yoshiyuki
Department Of Food And Nutrition Sugiyama Jogakuen University
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Nakamura Yoshiyuki
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Watanabe Ryoko
Department Of Chemical Engineering Faculty Of Engineering Kyushu University
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Nakamura Yoshiyuki
Department Of Dermatology Toranomon Hospital
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MAEDA Yasuhiko
Department of Agricultural Chemistry, Utsunomiya University
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Matsui Yoshihisa
Department of Agricultural Chemistry, Faculty of Agriculture, Shimane University
著作論文
- テトラヒドロ-β-カルボリン誘導体からの黄色色素の生成に及ぼすpH,金属及びアスコルビン酸の影響
- 塩漬け大根中のβ-カルボリン骨格を有する黄色色素の生成とその性質
- 低水文系食品の焙焼過程における加熱反応生成物に及ぼす種々のアミノ酸の影響について
- 低水分系におけるタンパク質と糖の加熱香気成分について(食品-化学(香気, 変異原-)
- クッキ-調製における原材料配合条件の相違による加熱反応生成物について
- The Production of Linoleic and Linolenic Acid Hydroperoxides during Mashing
- New Potent Antioxidative Hydroxyflavanones Produced with Aspergillus saitoi from Flavanone Glycoside in Citrus Fruit(Food & Nutrition Science)
- Allium cepa(タマネギ)摩砕物中の血小板凝集阻害活性物質について(有機化学・天然化学-生理活性物質(動物・その他)-)
- Absorption and Excretion of the 8-Hydroxydaidzein in Rats after Oral Administration and Its Antioxidant Effect
- 2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots(Food & Nutrition Science)
- メイラード反応はどこへ行く
- タンパク質の酸化的傷害 (食品・生体成分と金属イオンとのかかわりあい)
- 活性酸素に対するイミダゾール関連化合物の反応性とその酸化抑制作用(食品-化学(相互作用)-)
- 金属イオン存在下過酸化水素によるタンパク質の特異的酸化(食品-化学(相互作用)-)
- 糖関連物質-金属イオン系によるタンパク質の酸化的劣化(食品-化学(相互作用)-)
- アミノカルボニル反応生成物による金属イオン存在下でのタンパク質の酸化的劣化(食品-化学(相互作用)-)
- Effects of Isothiocyanates on Tumor Necrosis Factor-α Production by J774A. 1 (BALB/c macrophage) Cells
- Retarding Effects of Cyclodextrins on the Decomposition of Organic Isothiocyanates in an Aqueous Solution
- New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products
- Formation Mechanism for Potent Antioxidative o-Dihydroxyisoflavones in Soybeans Fermented with Aspergillus saitoi
- Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi
- Inhibitory Effects of Caffeic Acid Ethyl Ester on H_2O_2-induced Cytotoxicity and DNA Single-strand Breaks in Chinese Hamster V79 Cells
- Suppression of Hydrogen Peroxide-induced Cytotoxicity toward Chinese Hamster Lung Fibroblasts by Decylubiquinone, a Coenzyme Q Homolog
- Antioxidative and Prooxidative Activity of Caffeic Acid toward H_2O_2-induced DNA Strand Breakage Dependent on the State of the Fe Ion in the Medium
- Suppression of Hydrogen Peroxide-induced Mammalian Cytotoxicity by Nordihydroguaiaretic Acid
- Occurrence of Stereoisomers of 1-(2'-Pyrrolidinethione-3'-yl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid in Fermented Radish Roots and Their Different Mutagenic Properties
- Oxidation Product Derived from a Tetrahyro-β-carboline Derivative, the Yellowish Precursor of Processed Radish Root
- Generation of a β-Carboline Derivative, the Yellowish Precursor of Processed Radish Roots, from 4-Methylthio-3-butenyl Isothiocyanate and L-Tryptophan(Food & Nutrition)
- Isolation and Identification of a Novel β-Carboline Derivative in Salted Radish Roots, Raphanus sativus L.(Food & Nutrition)
- Identification of Enolated 2-Thioxo-3-pyrrolidinecarbaldehyde, a New Degradation Product of 4-Methylthio-3-butenyl Isothiocyanate(Food & Nutrition)
- 活性酸素による食品蛋白質の酸化的劣化とその分子機構
- 咀嚼と生体調節機能の発現
- ネギ属植物の「におい」形成とその生理的意義 (酵素とフレ-バ--2-香辛野菜のフレ-バ-形成)
- Role of Fermentation Conditions on Flavor Stability of Beer
- 活性酸素の生成・消去・作用-3-活性酸素と蛋白質
- アマドリ化合物およびグリコシル化タンパク質の酸化的開裂 (食品・生体成分と金属イオンとのかかわりあい)
- 香辛料中に含まれる抗血小板因子
- Role of Free Radicals in Chemiluminescence Generation during the Beer Oxidation Process(Food & Nutrition)
- A Novel Antioxidative Synergist Isolated from Osbeckia chinensis L.(Organic Chemistry)
- Effect of Pitching Yeast and Wort Preparation on Flavor Stability of Beer
- アマドリ化合物およびグリコシル化タンパク質の酸化的開裂
- タンパク質の酸化的傷害