Osawa Toshihiko | Lab. Of Food And Biodynamics Graduate School Of Bioagricultural Sciences Nagoya Univ.
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概要
関連著者
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Osawa Toshihiko
Lab. Of Food And Biodynamics Graduate School Of Bioagricultural Sciences Nagoya Univ.
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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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Osawa T
Laboratory Of Food And Biodynamics Nagoya University Graduate School Of Bioagricultural Sciences
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Osawa T
Nagoya University Graduate School Of Bioagricultural Sciences
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Osawa Toshihiko
Department Of Food Science And Technology Faculty Of Agriculture Nagoya University
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Osawa T
Pharmaceutical Research Laboratory Tanabe Seiyaku Co. Ltd.
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大沢 俊彦
名古屋大学 生命農研究
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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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OSAWA Toshihiko
Laboratory of Food and Biodynamics, Graduate School of Bioagricultural Sciences, Nagoya University
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Osawa Toshihiko
Laboratory Of Food And Bio-dynamics Nagoya University
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MIYAKE Yoshiaki
Faculty of Human Wellness, Tokaigakuen University
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Miyake Y
Central Research Laboratory Of Pokka Corporation Ltd.
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Miyake Yoshiaki
Faculty Of Human Wellness Tokaigakuen University
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大澤 俊彦
名古屋大学農学部
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ITO Chihiro
Faculty of Pharmacy, Meijo University
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大澤 俊彦
名古屋大学 大学院生命農学研究科食品機能化学研究室
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Ito Chihiro
Faculty Of Pharmacy Meijo University
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ITOIGAWA Masataka
Faculty of Human Wellness, Tokaigakuen University
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Itoigawa Masataka
Faculty Of Human Wellness Tokaigakuen University
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Itoigawa Masataka
Faculty Of Human Wellness Tokai Gakuen University
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Mochizuki Mika
Faculty Of Psychological And Physical Science Aichi Gakuin University
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MOCHIZUKI Mika
Faculty of Human Wellness, Tokaigakuen University
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HIRAMITSU Masanori
Pokka Corporation Ltd.
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森光 康次郎
お茶の水女子大学
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MORIMITSU Yasujiro
Laboratory of Food Chemistry, Graduate School of Humanities and Sciences, Ochanomizu University
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森三 康次郎
お茶の水女子大学
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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
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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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Osawa Toshihiko
Laboratory Of Food And Biodynamics Graduate School Of Bioagricultural Sciences Nagoya University
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Morimitsu Yasujiro
Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Food Chemistry Faculty Of Humanities And Sciences Ochanomizu University
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Mochizuki Mika
Department of Health and Nutrition, Faculty of Psychological and Physical Science, Aichi Gakuin Univ
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Tsuchie Yoshikazu
Laboratory of Food and Biodynamics, Graduate School of Bioagricultural Sciences, Nagoya University
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Yamada Naruomi
Laboratory of Food and Biodynamics, Graduate School of Bioagricultural Sciences, Nagoya University
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Usuda Mika
Institute Of Environmental Science For Human Life Ochanomizu University
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NAKAMURA Yoshimasa
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Fukumoto Syuichi
Pokka Corporation
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Kato Yoji
Graduate School Of Human Sci. And Environment Univ. Of Hyogo
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KONDO Kazuo
Institute of Environmental Science for Human Life, Ochanomizu University
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Nakamura Yoko
Laboratory Of Biological Chemistry Graduate School Of Agricultural And Life Science University Of To
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Kondo Kazuo
Institute Of Environmental Science For Human Life Ochanomizu University
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KATO Yoji
School of Human Science and Environment, University of Hyogo
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Abe M
Gakushuin Women's Coll. Tokyo Jpn
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津田 孝範
中部大学応用生物学部
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OSAWA Toshihiko
Nagoya University Graduate School of Bioagricultural Sciences
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Miura Yoko
Division Of Nutrition & Health School And Graduate School Of Life Studies Sugiyama Jogakuen Univ
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Nakamura Y
Department Of Biofunctional Chemistry Division Of Bioscience Graduate School Of Natural Science And
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大澤 俊彦
名古屋大学大学院生命農学研究科
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SAKURAI Chika
Institute of Environmental Science for Human Life, Ochanomizu University
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SAKAIDA Kazuhiro
Pokka Corporation Ltd.
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Sakurai Chika
Institute Of Environmental Science For Human Life Ochanomizu University
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FUKUCHI Yoshiko
Division of Nutrition & Health, School and Graduate School of Life Studies, Sugiyama Jogakuen Univer
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NABENO Yuka
Division of Nutrition & Health, School and Graduate School of Life Studies, Sugiyama Jogakuen Univer
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NAITO Michitaka
Division of Nutrition & Health, School and Graduate School of Life Studies, Sugiyama Jogakuen Univer
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Nakamura Yoshimasa
Department Of Biofunctional Chemistry Division Of Bioscience Graduate School Of Natural Science And
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Kato Yoji
School Of Human Science And Environment University Of Hyogo
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Kato Y
School Of Human Science And Environment University Of Hyogo
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ABE Masako
Department of Health and Nutrition, Takasaki University of Health and Welfare
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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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Miyake Yayoi
Faculty Of Human Wellness Tokaigakuen 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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Nabeno Yuka
Division Of Nutrition & Health School And Graduate School Of Life Studies Sugiyama Jogakuen Univ
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Ozawa Yoshio
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Kondo Kazuo
Natural/applied Sciences Div. Graduate School Of Humanities And Sciences Ochanomizu Univ.
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TOKUDA Harukuni
Graduate School of Medical Science, Kanazawa University
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OKADA Miki
Pokka Corporation Ltd.
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Kato Yuriko
Department Of Geriatrics Nagoya University Graduate School Of Medicine
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Fukuchi Yoshiko
Division Of Nutrition & Health School & Graduate School Of Life Studies Sugiyama Jogakuen Un
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Fukuchi Yoshiko
Division Of Nutrition & Health School And Graduate School Of Life Studies Sugiyama Jogakuen Univ
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Morimitsu Yasujiro
Laboratory Of Food Chemistry Department Of Nutrition & Food Science Ochanomizu University
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Tokuda Harukuni
Graduate School Of Medical Science Kanazawa University
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Fukumoto Syuichi
Pokka Corporation Ltd.
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Yamada Naruomi
Laboratory Of Food And Biodynamics Graduate School Of Bioagricultural Sciences Nagoya University
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Naito Michitaka
Division Of Nutrition & Health School And Graduate School Of Life Studies Sugiyama Jogakuen Univ
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Tsuchie Yoshikazu
Laboratory Of Food And Biodynamics Graduate School Of Bioagricultural Sciences 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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Nakamura Yoshimasa
Department Of Applied Mathematics And Physics Faculty Of Engineering Kyoto University
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Tokuda Harukuni
Graduate School Of Medical Sci. Kanazawa Univ.
著作論文
- 統合・代替医療診断における疾患予防バイオマーカーの開発
- がん予防と食品 : デザイナーフーズからファンクショナルフーズへ
- メタボリックシンドロームと肥満、酸化ストレスの関わり--バイオマーカーと疾病予防 (特集 抗メタボリックシンドロームと食品素材)
- 食品機能評価におけるバイオマーカーの重要性
- 抗酸化食品とアンチエイジング(AOUや抗体チップによる抗酸化評価の提案) (特集 食によるアンチエイジング)
- 統合医療領域におけるプロテオミクス的評価の確立と応用 (シンポジウム 統合医療の評価 私達の身体は統合医療を求めている)
- 予防医学におけるバイオマーカー : 特に食品機能評価を中心に
- 「機能性成分」の現状
- アントシアニン
- Difference in Plasma Metabolite Concentration after Ingestion of Lemon Flavonoids and Their Aglycones in Humans
- Immunohistochemical Detection of Oxidative Stress Biomarkers, Dityrosine and N^ε-(hexanoyl)lysine, and C-Reactive Protein in Rabbit Atherosclerotic Lesions
- A Novel Labdane-Type Trialdehyde from Myoga (Zingiber mioga Roscoe) That Potently Inhibits Human Platelet Aggregation and Human 5-Lipoxygenase
- (財)杉山産業化学研究所第62回公開講演会 講演抄録 生活習慣病予防と食生活
- Effect of Sesame Lignans on TNF-α-Induced Expression of Adhesion Molecules in Endothelial Cells
- Peroxynitrite Scavengers Produced by Filamentous Fungus Used in the Katsuobushi Manufacturing Process
- Evaluation of Flavoglaucin, Its Derivatives and Pyranonigrins Produced by Molds Used in Fermented Foods for Inhibiting Tumor Promotion
- Antioxidants Produced by Eurotium herbariorum of Filamentous Fungi Used for the Manufacture of Karebushi, Dried Bonito (Katsuobushi)
- Antioxidative Pyranonigrins in Rice Mold Starters and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
- Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods
- Isolation of Antioxidative Phenolic Glucosides from Lemon Juice and Their Suppressive Effect on the Expression of Blood Adhesion Molecules