Fukushi E | Graduate School Of Agriculture Hokkaido University
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概要
関連著者
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Kawabata J
Hokkaido Univ. Sapporo Jpn
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Kawabata Jun
Lab. Of Food Biochemistry Div. Of Applied Bioscience Graduate School Of Agriculture Hokkaido Univ.
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Kawabata Jun
Graduate School Of Agriculture Hokkaido University
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Kawabata Jun
Bioscience And Chemistry Faculty Of Agriculture Hokkaido University
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Fukushi E
Graduate School Of Agriculture Hokkaido University
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Kawabata Jun
Laboratory Of Food Biochemistry Division Of Applied Bioscience Graduate School Of Agriculture Hokkai
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FUKUSHI Eri
Graduate School of Agriculture, Hokkaido University
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KAWABATA Jun
Graduate School of Agriculture, Hokkaido University
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Fukushi Eri
Graduate School Of Agriculture Hokkaido University
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Watanabe J
Food Function Division National Food Research Institute
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Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
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Watanabe M
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Watanabe M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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WATANABE Jun
Graduate School of Agriculture, Hokkaido University
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田辺 創一
広島大学大学院生物圏科学
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田辺 創一
広島大学大学院生物圏科学研究科
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WATANABE Jun
Food Function Division, National Food Research Institute
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Sonoyama K
Hokkaido Univ. Sapporo Jpn
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Sonoyama Kei
Graduate School Of Agriculture Hokkaido University
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WATANABE Michiko
Department of Neurovirology, Research Institute for Microbial Diseases, Osaka University
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KOBAYASHI Shoko
Department of Food and Life-science, Takasaki University of Health and Welfare
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TANABE Soichi
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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WATANABE Michiko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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Kobayashi S
Department Of Food And Life-science Takasaki University Of Health And Welfare
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Tanabe Soichi
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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Tanabe Soichi
Graduate School Of Biosphere Sci. Hiroshima Univ.
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Kobayashi Shoko
Department Of Food And Life Science Takasaki University Of Health And Welfare
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Watanabe Michiko
Department Of Agricultural Chemistry The University Of Tokyo
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Watanabe Michiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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Watanabe Jun
Food Function Division National Food Research Institute
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Kobayashi Shoko
Department of Allergy and Immunological Diseases, Tokyo Metropolitan Komagome Hospital
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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KAWABATA Jun
Faculty of Agriculture, Hokkaido University
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Arai S
Tokyo Univ. Agriculture Tokyo Jpn
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Arai S
Graduate School Of Agricultural And Life Sciences The University Of Tokyo
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Arai S
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Science The
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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NAKAJIMA Mitsutoshi
Food Engineering Division, National Food Research Institute, NARO
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FUKUMOTO Kyoko
Graduate School of Agriculture, Hokkaido University
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SHINMOTO Hiroshi
Food Function Division, National Food Research Institute
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TESAKI Shoko
Department of Nutrition and Life-science, Takasaki University of Health and Welfare
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TANABE Soichi
Faculty of Applied Biological Science, Hiroshima University
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OYAMA Kazunobu
Graduate School of Agriculture, Hokkaido University
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NAKAJIMA Tasuku
Division of Life Science, Graduate School of Agricultural Science, Tohoku University
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TESAKI Shoko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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ONO Haruhiro
Skylark Food Science Institute
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FUKUSHI Eri
Faculty of Agriculture, Hokkaido University
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Nakajima Mitsutoshi
Food Engineering Division National Food Research Institute
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Arai Soichi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Arai Soichi
Department Of Nutrition Tokyo University Of Agriculture
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Arai S
Laboratory Of Environmental Biochemistry Graduate School Of Pharmaceutical Sciences Osaka University
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Tesaki Shoko
Department Of Nutrition And Life-science Takasaki University Of Health And Welfare
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Ono Haruhiro
The Skylark Food Science Institute
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Oyama Kazunobu
Graduate School Of Agriculture Hokkaido University
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Fukumoto Kyoko
Graduate School Of Agriculture Hokkaido University
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Nakajima Tasuku
Division Of Life Science Graduate School Of Agricultural Science Tohoku University
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Tesaki Shoko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Shinmoto Hiroshi
Food Function Division National Food Research Institute
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
著作論文
- Isolation of tryptophan as an inhibitor of ovalbumin permeation and analysis of its suppressive effect on oral sensitization.
- A Novel Method for Producing a Foodstuff from Defatted Black Sesame Seed That Inhibits Allergen Absorption
- Polyphenols from Some Foodstuffs as Inhibitors of Ovalbumin Permeation through Caco-2 Cell Monolayers(Food & Nutrition Science)
- An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification(Food & Nutrition Science)
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
- 4-Hydroxy-3-nitrophenylacetic and Sinapic Acids as Antibacterial Compounds from Mustard Seeds