OZAWA Yoshio | Department of Health and Nutrition, Takasaki University of Health and Welfare
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概要
- Ozawa Yoshioの詳細を見る
- 同名の論文著者
- Department of Health and Nutrition, Takasaki University of Health and Welfareの論文著者
関連著者
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OZAWA Yoshio
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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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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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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KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
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ABE Masako
Department of Health and Nutrition, Takasaki University of Health and Welfare
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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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Abe M
Gakushuin Women's Coll. Tokyo Jpn
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MORIMITSU Yasujiro
Laboratory of Food Chemistry, Graduate School of Humanities and Sciences, Ochanomizu University
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OZAWA Yoshio
Gunma Women's Junior College
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Abe Masako
Department Of Clinical Genetics Medical Institute Of Bioregulation Kyushu University
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OSAWA Toshihiko
Laboratory of Food and Biodynamics, Graduate School of Bioagricultural Sciences, Nagoya University
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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 T
Pharmaceutical Research Laboratory Tanabe Seiyaku Co. Ltd.
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森光 康次郎
お茶の水女子大学
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Yamada Y
Department Of Electrical And Electronic Engineering Yamaguchi University
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Matsuoka Hiroki
Department Of Biochemistry And Molecular Biology Nippon Medical School
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Yamada Yoichi
Faculty Of Education Utsunomiya 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 Bio-dynamics 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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大沢 俊彦
名古屋大学大学院生命農学研究科
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Nakamura Yoko
Laboratory Of Biological Chemistry Graduate School Of Agricultural And Life Science University Of To
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Nakamura Y
Department Of Biofunctional Chemistry Division Of Bioscience Graduate School Of Natural Science And
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Osawa T
Nagoya University Graduate School Of Bioagricultural Sciences
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Osawa T
Laboratory Of Food And Biodynamics Nagoya University Graduate School Of Bioagricultural Sciences
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YAMADA Yoichi
Faculty of Engineering, Yamaguchi University
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Yamada Y
Faculty Of Education Utsunomiya University
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TAKAHASHI Asaka
Nagano Prefectural College
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OISHI Yuichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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UDAGAWA Haruhide
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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TANIGUCHI Hironobu
Department of Nutrition, Food Science & Culinary Arts, Toita Women's College
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TAKITA Toshichika
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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SAKAMOTO Tatsuaki
Department of Materials Science and Engineering, Graduate School of Engineering, Osaka University
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Osawa Toshihiko
Department Of Food Science And Technology Faculty Of Agriculture Nagoya University
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NAKAMURA Yoshimasa
Laboratory of Food and Biodynamics, Nagoya University Graduate School of Bioagricultural Sciences
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Oishi Yuichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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WATANABE Emi
Department of Health and Nutrition, Takasaki University of Health and Welfare
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Watanabe Emi
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Watanabe Emi
Department Of Applied Chemistry And Biotechnology Okayama Univ. Of Science
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MAEDA Yasuhiko
Department of Bioproductive Science, Faculty of Agriculture, Utsunomiya University
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大沢 俊彦
名古屋大学 生命農研究
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OHSHIMA Takashi
Department of Agricultural Chemistry, Utsunomiya 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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Nakamura Yoshimasa
Laboratory Of Food And Biodynamics Nagoya University Graduate School Of Bioagricultural Sciences
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Ohshima T
Hitachi Ltd. Tokyo Jpn
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MAEDA Yasuhiko
Department of Agricultural Chemistry, Utsunomiya University
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KOBAYASHI HATTORI
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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NAKAMURA Yoshimasa
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Tadokoro Tadahiro
Laboratory Of Nutritional Biochemistry Department Of Applied Biology And Chemistry Faculty Of Applie
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Sakamoto Tatsuaki
Department Of Materials Science And Biotechnology Graduate School Of Science And Engineering Ehime U
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Osawa Toshihiko
Lab. Of Food And Biodynamics Graduate School Of Bioagricultural Sciences Nagoya Univ.
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YAMADA Yoichi
Department of Electrical and Electronic Engineering, Yamaguchi University
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IIZUKA Takeshi
Department of Physics, Faculty of Science, Ehime University
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Takita Toshichika
Department Of Nutrition Tokyo University Of Agriculture
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Takita Toshichika
Department Offood And Nutritional Science Graduate School Of Agriculture Tokyo University Of Agricul
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Tadokoro Tadahiro
Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Nakamura Yoshimasa
Department Of Biofunctional Chemistry Division Of Bioscience Graduate School Of Natural Science And
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YAMADA Fuminori
Department of Horticultural Breeding, Gunma Agricultural Technology Center
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Saito Kouji
Department Of Agricultural Chemistry Utsunomiya University
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Oishi Yuichi
Department Of Biological Chemistry College Of Bioscience And Biotechnology Chubu University
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Yamada Fuminori
Department Of Horticultural Breeding Gunma Agricultural Technology Center
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SHINAGAWA Atsuko
Department of Health and Nutrition, Takasaki University of Health and Welfare
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TAKAHASHI Asaka
Department of Food Hygiene, Nagano Prefectural College
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Takita Toshichika
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Watanabe Takeaki
Department of Electronics, Faculty of Engineering, Nagoya University
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KOBAYASHI-HATTORI Kazuo
Department of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Uda Y
Department Of Bioproductive Sciences Utsunomiya University
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Sakamoto Tatsuaki
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Kubota Kikue
Laboratory Of Food Chemistry Graduate School Of Humanities And Sciences Ochanomizu University
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Iizuka Takeshi
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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HONZAWA Shuji
Faculty of Educatisn, Utsunomiya University
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YOSHIKAWA Hiroko
Department of Health and Nutrition, Takasaki University of Health and Welfare
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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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Iizuka Takeshi
Department Of Chemistry Faculty Of Education Gunma University
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Kobayashi Hattori
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Honzawa Shuji
Faculty Of Educatisn Utsunomiya University
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Watanabe Takeaki
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Watanabe Takeaki
Department Of Electronics Faculty Of Engineering Nagoya University
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Nakamura Yoshimasa
Department Of Applied Mathematics And Physics Faculty Of Engineering Kyoto University
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Taniguchi Hironobu
Department Of Nutrition Food Science & Culinary Arts Toita Women's College
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Yoshikawa Hiroko
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Kobayashi Hattori
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Udagawa Haruhide
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Yamada Yoichi
Department Of Cellular Physiology And Signal Transduction Sapporo Medical University School Of Medic
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Shinagawa Atsuko
Department Of Health And Nutrition Takasaki University Of Health And Welfare
著作論文
- A Novel Labdane-Type Trialdehyde from Myoga (Zingiber mioga Roscoe) That Potently Inhibits Human Platelet Aggregation and Human 5-Lipoxygenase
- Antimicrobial Activities of Diterpene Dialdehydes, Constituents from Myoga (Zingiber mioga Roscoe), and Their Quantitative Analysis
- Labdane-type Diterpene Dialdehyde, Pungent Principle of Myoga, Zingiber mioga Roscoe(Food & Nutrition Science)
- Quantitative Analysis of Yellow Pigment in Takuan-zuke and Their ABTS Radical Cation Scavenging Activity
- 2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots(Food & Nutrition Science)
- Mioganal, a Novel Pungent Principle in Myoga (Zingiber mioga Roscoe) and a Quantitative Evaluation of Its Pungency
- 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)
- Formation of Yellow Pigment by the Reaction of 4-Methylthio-3-butenyl Isothiocyanate with L-Ascorbic Acid and Some Dihydroxyphenolic Compounds(Food & Nutrition)
- Inhibition of Increases in Blood Glucose and Serum Neutral Fat by Momordica charantia Saponin Fraction
- Inhibition of Increases in Blood Glucose and Serum Neutral Fat by Momordica charantia Saponin Fraction
- Mioganal, a Novel Pungent Principle in Myoga (Zingiber mioga Roscoe) and a Quantitative Evaluation of Its Pungency
- Photoisomerization of 2-[3-(2-Thioxopyrrolidin-3-ylidene) methyl]-tryptophan, a Yellow Pigment in Salted Radish Roots