KUMAGAI Hitomi | Department of Chemistry and Life Science, Nihon University
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概要
関連著者
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KUMAGAI Hitomi
Department of Chemistry and Life Science, Nihon University
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Kumagai Hitomi
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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KUMAGAI Hitoshi
Department of Food Science and Nutrition, Kyoritsu Women’s University
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Kumagai Hitomi
Department Of Chemistry And Life Science Nihon University
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Kumagai Hitom
Nihon Univ. Tokyo Jpn
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Kumagai Hitomi
Nihon University
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SAKURAI Hidetoshi
Department of Agricultural and Biological Chemistry, Nihon University
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Kumagai Hitoshi
Department Of Agricultural And Biological Chemistry Nihon University
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Sakurai Hidetoshi
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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Sakurai Hidetoshi
Department Of Chemistry And Life Science Nihon University
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Sakurai H
Nihon Univ. Fujisawa‐shi Jpn
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Sakurai Hiroaki
Research Center, Nippon Beet Sugar Mfg. Co., Ltd.
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Sakurai Hidetoshi
Nihon University
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Kumagai Hitomi
Kyoritsu Women's Univ. Tokyo Jpn
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Sakurai Hiroaki
Research Center Nippon Beet Sugar Mfg. Co. Ltd.
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AKAO Makoto
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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ISHII Kenji
Department of Obstetrics and Gynecology, Natinal Dfense Medical College
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YANO Toshimasa
Department of Bioengineering, Yokohama National University
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Masuda Hideki
Dep. Of Food And Nutritional Sciences Graduate School Of Nutritional And Environmental Sciences And
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Suda Akihiro
Department of Agricultural and Biological Chemistry, Nihon University
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Yano T
Department Of Applied Biological Chemistry The University Of Tokyo
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Ishii Kenji
Department Of Agricultural And Biological Chemistry Nihon University
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Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Hasegawa Atsuko
Department of Tissue Engineering and Cell Therapy, Institute of Biomedical Research and Innovation
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KOHYAMA Kaoru
National Food Research Institute
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Tashiro Akiko
Department of Food Science and Nutrition, Kyoritsu Women’s 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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Masuda Hideki
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
Nihon University
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Akao Makoto
Department Of Chemistry And Life Science Nihon University
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IKEZAWA Zenro
Department of Dermatology, Yokohama City University, School of Medicine
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SETO Hideharu
The Institute of Physical and Chemical Research (RIKEN)
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Shibaoka H
Osaka Univ. Toyonaka Jpn
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Kato Keiko
Nihon University
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INOMATA Naoko
Department of Environmental Immuno-Dermatology, Yokohama City University School of Medicine
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SETO Hirotaka
Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon Universi
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Kohyama Kaoru
National Agriculture And Food Res. Organization Ibaraki Jpn
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MIZUNO Akinori
Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences,
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Mizuno Akinori
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Masuda Hideki
Department Of Food And Nutritional Sciences Graduate School Of Nutritional And Environmental Science
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Seto H
Riken (the Institute Of Physical And Chemical Research)
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Akao Makoto
Department Of Agricultural And Biological Chemistry Nihon University
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Matsui Yoko
Laboratory Of Health Materials Functional Ingredient Department Ogawa & Co. Ltd.
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Suda Akihiro
Department Of Agricultural And Biological Chemistry Nihon University
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神山 かおる
独立行政法人農業・食品産業技術総合研究機構食品総合研究所
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Ikeda Mariko
Department Of Chemistry And Life Science Nihon University
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SATO NORIKO
Department of Pediatrics, Nihon University School of Medicine
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神山 かおる
食品総合研究所
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神山 かおる
独立行政法人農業・食品産業技術総合研究機構 食品総合研究所
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YANO Tomohiro
Department of Nephrology and Rheumatology, Kinki University Faculty of Medicine
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神山 かおる
(独)脳研機構・食品総合研究所
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Kumagai Hitomi
Nihon Univ. Kanagawa Jpn
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Yamada Kazuhiko
Department of Regenerative Medicine and Tissue Engineering, National Cardiovascular Center
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Sato Noriko
Department Of Immunology Graduate School Of Pharmaceutical Sciences Hokkaido University
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Ikezawa Zenro
Department Of Dermatology Yokohama City University School Of Medicine
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Kigoshi Hideo
Department Of Chemistry Faculty Of Science Nagoya University
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Ikeda Mariko
Department Of Applied Chemistry. Faculty Of Engineering Toyama University
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Sakurai Hidetoshi
College Of Bioresource Sciences Nihon University
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Kumagai Hitomi
Department Of Food Science And Nutrition Kyoritsu Women's University
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Kumagai Hitomi
Department Of Agriculture And Biological Chemistry College Of Bioresource Sciences Nihon University
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KOIZUMI Atsushi
Department of Agricultural and Biological Chemistry, Nihon University
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SHIZAWA Yoshiharu
Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon Universi
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Kashima Naoki
Department of Agricultural Chemistry, College of Agriculture and Veterinary Medicine, Nihon Universi
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Seki Taiichiro
Department of Agricultural Chemistry, College of Agriculture and Veterinary Medicine, Nihon Universi
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Ariga Toyohiko
Department of Agricultural Chemistry, College of Agriculture and Veterinary Medicine, Nihon Universi
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MASUDA Hideki
Material R&D Laboratory, Ogawa & Co., Ltd.
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NORIMATSU Yuko
Department of Agricultural and Biological Chemistry, Nihon University
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Inomata Naoko
Department Of Applied Physics Faculty Of Engineering Tokai University
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Inomata Naoko
Department Of Environmental Immuno-dermatology Yokohama City University School Of Medicine
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NAGAMINE Isao
Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon Universit
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AKIYAMA Tsutomu
Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon Universit
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KAINUMA Motoomi
Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon Universit
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SATOH Haruna
Department of Food Science Research for Health, National Institute of Health and Nutrition
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KONO Hidetoshi
Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon Universi
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TOKIMOTO Keisuke
The Tottori Mycological Institute
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Kohyama Kaoru
National Food Res. Inst. National Agriculture And Food Res. Organization
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Kohyama Kaoru
Food Physics Laboratory National Food Research Institute
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神山 かおる
(独)食品総合研究所食品機能部食品物理機能研究室
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Yamada K
Department Of Food Science Research For Health National Institute Of Health And Nutrition
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Yamada Kazuhiko
Department Of General Dentistry Fukuoka Dental College
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Arai Soichi
Department Of Nutritional Science Tokyo University Of Agriculture
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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Seki Taiichiro
Department Of Agricultural And Biological Chemistry College Of Agriculture And Veterinary Medicine N
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Seki Taiichiro
Department Of Agricultural Chemistry College Of Agriculture And Veterinary Medicine Nihon University
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Iwase Misaki
Department of Agricultural Chemistry, The University of Tokyo
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LEE Byeong-Heon
Department of Agricultural Chemistry, The University of Tokyo
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Ariga Toyohiko
Department Of Agricultural And Biological Chemistry College Of Agriculture And Veterinary Medicine N
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Ariga Toyohiko
Department Of Agricultural Chemistry College Of Agriculture And Veterinary Medicine Nihon University
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神山 かおる
食総研
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Satoh Haruna
Department Of Food Science Research For Health National Institute Of Health And Nutrition
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Yano Tomohiro
Department Of Food Science Research For Health National Institute Of Health And Nutrition
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Yano Tomohiro
Project For Complementary Factors National Institute Of Health And Nutrition
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Yano Tomohiro
Division Of Applied Food Research National Institute Of Health And Nutrition
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Yano Tomohiro
Division Of Applied Food National Institute Of Health And Nutrition
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Kashima Naoki
Department Of Agricultural Chemistry College Of Agriculture And Veterinary Medicine Nihon University
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Nagamine Isao
College Of Bioresource Sciences Nihon University
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Kono Hidetoshi
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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Norimatsu Yuko
Department Of Agricultural And Biological Chemistry Nihon University
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Akiyama Tsutomu
Department Of Agriculture And Biological Chemistry College Of Bioresource Sciences Nihon University
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Lee Byeong-heon
Department Of Agricultural Chemistry The University Of Tokyo:(present Office)miwon Co. Ltd.
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Kainuma Motoomi
Department Of Agriculture And Biological Chemistry College Of Bioresource Sciences Nihon University
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神山 かおる
独立行政法人食品総合研究所
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Iwase Misaki
Laboratory Of Biochemistry Department Of Biological Science Faculty Of Agriculture Yamaguchi Univers
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Koizumi Atsushi
Department Of Agricultural And Biological Chemistry Nihon University
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Hasegawa Atsuko
Department Of Food Science And Nutrition Kyoritsu Women's University
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Tashiro Akiko
Department Of Food Science And Nutrition Kyoritsu Women's University
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Sato Noriko
Department Of Forest And Forest Products Sciences Fuculty Of Agriculture Kyushu Unviversity
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Kohyama Kaoru
Food Physics Laboratory National Food Research Institute National Agriculture And Food Research Orga
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Tokimoto K
The Tottori Mycological Institute
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Ikezawa Zenro
Department Of Dermatology Yokohama City University Hospital
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Shizawa Yoshiharu
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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Sato Noriko
Department Of Agricultural And Biological Chemistry Nihon University
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Masuda Hideki
Laboratory Of Health Materials Functional Ingredient Department Ogawa & Co. Ltd.
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IKEZAWA Zenro
Department of Environmental Immuno-Dermatology, Yokohama City University School of Medicine
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YAMADA Kazuhiko
Department of Food Science Research for Health, National Institute of Health and Nutrition
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MASUDA Hideki
Material R&D Laboratory, Ogawa & Co., Ltd.
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
著作論文
- Relationship between the Rheological Properties of Thickener Solutions and Their Velocity through the Pharynx as Measured by the Ultrasonic Pulse Doppler Method
- Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
- FE-P9 Mechanism of deamidation of food proteins by cation-exchange resins of the carboxylate type(Section IX Food Engineering)
- Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation
- Enhanced Calcium Absorption in the Small Intestine by a Phytate-removed Deamidated Soybean Globulin Preparation
- Influence of Phytate Removal and Structural Modification on the Calcium-binding Properties of Soybean Globulins
- Analysis of Water Sorption Behavior of Native and Denatured Proteins by Solution Thermodynamics
- Analysis of Volatile Components in Essential Oil of Upland Wasabi and Their Inhibitory Effects on Platelet Aggregation
- Relationship between Flow Properties of Thickener Solutions and Their Velocity through the Pharynx Measured by the Ultrasonic Pulse Doppler Method
- Antihypercholesterolemic Activity of Catechin-free Saponin-rich Extract from Green Tea Leaves
- Changes in Activity Coefficient γ_w of Water and the Foaming Capacity of Protein during Hydrolysis(Food & Nutrition Science)
- Effect of Acerola Cherry Extract on Cell Proliferation and Activation of Ras Signal Pathway at the Promotion Stage of Lung Tumorigenesis in Mice
- Comparison of C-S Lyase in Lentinus edodes and Allium sativum(Food & Nutrition Science)
- Analysis of Water Sorption Isotherms of Superabsorbent Polymers by Solution Thermodynamics
- Application of Solution Thermodynamics to the Water Sorption Isotherms of Food Materials
- Critical Radius and Time Course of Expansion of an Isolated Bubble in Wheat Flour Dough under Temperature Rise(Food & Nutrition)
- Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
- Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation