NAMIKI Mitsuo | Department of Food Science and Technology, Nagoya University
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概要
関連著者
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NAMIKI Mitsuo
Department of Food Science and Technology, Nagoya University
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Namiki Mitsuo
Department Of Fermentation Tokyo University Of Agriculture
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OSAWA Toshihiko
Department of Food Science and Technology, Nagoya University
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Osawa T
Nagoya Univ. Nagoya Jpn
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HAYASHI Tateki
Department of Food Science and Technology, Nagoya University
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NAMIKI Mitsuo
Nagoya University
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Namiki M
Nagoya University
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Hayashi Tateki
Department Of Food Science & Technology Faculty Of Agriculture 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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Koizumi Yukimichi
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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SUGANO Michihiro
Laboratory of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture (46-
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Yabuta G
Tokyo Univ. Agriculture Tokyo Jpn
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Yabuta Goro
Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Kawai Takatoshi
Eisai Co. Ltd.
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Sugano Michihiro
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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川岸 舜朗
Department Of Food And Nutrition Sugiyama Jogakuen University
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川岸 舜朗
名古屋大学
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川岸 舜朗
Emeritus Professor Of Nagoya University
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NONAKA Michiko
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an
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KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
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Kashima Y
National Inst. Of Advanced Industrial Sci. And Technol. (aist Kansai) Osaka Jpn
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YASUTA Goro
NODAI Research Institute (NRI), Tokyo University of Agriculture
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NAMIKI Kazuko
Department of Food and Nutrition, Sugiyama Jogakuen University
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NAMIKI Kazuko
Sugiyama Jogakuen University
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YAMASHITA Kanae
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
Department Of Food Science And Technology Faculty Of Agriculture Nagoya University
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Namiki Mitsuo
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Iizuka Yoshie
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Tsuji Keiichi
Institute Of Physical And Chemical Research
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Hayashi T
Ajinomoto Co. Ltd. Kawasaki Jpn
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Nonaka Michiko
Laboratory Of Food Science Department Of Food Science And Technology School Of Agriculture Kyushu Un
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Yamashita Kanae
Departmen T Of Physiology Nagoya City University Medical School
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Koizumi Yukimichi
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Koizumi Y
Kyoto Univ. Kyoto Jpn
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ISHIBASHI Harue
Department of Food Science and Technology, Nagoya University
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KADA Tsuneo
National Institute of Genetics
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SU Jeng-De
Department of Food Science & Technology, Faculty of Agriculture, Nagoya University
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Kada T
National Institute Of Genetics
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Su Jeng-de
Department Of Food Science & Technology Faculty Of Agriculture Nagoya University
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Ishibashi Harue
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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Sugano Michihiro
Laboratory Of Food Science Department Of Food Science And Technology School Of Agriculture Kyushu Un
著作論文
- Novel Benzacridine Derivative in the Green Pigment from Methyl Caffeate and Butylamine
- ESR Spectral Studies on the Free Radical Formed by the Reaction of Dehydroascorbic Acid with Amino Acid
- Desmutagenic Action of Food Components on Mutagens Formed by the Sorbic Acid/Nitrite Reaction(Food & Nutrition)
- A Novel Antioxidative Synergist Isolated from Osbeckia chinensis L.(Organic Chemistry)
- Effects of Dietary Sesaminol and Sesamin on Eicosanoid Production and Immunoglobulin Level in Rats Given Ethanol