Ishihara K | Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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概要
- Ishihara Kengoの詳細を見る
- 同名の論文著者
- Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen Universityの論文著者
関連著者
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Ishihara K
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Fushiki Tohru
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Fushiki Tohru
京都大学 農学研究科栄養化学分野
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Fushiki T
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Fushiki Tohru
Laboratory Of Nutrition Chemistry Division Of Applied Life Sciences Graduate School Of Agriculture K
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Ishihara Kengo
Laboratory Of Nutrition Chemistry Division Of Applied Life Sciences Graduate School Of Agriculture K
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Fushiki Tohru
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Yasumoto K
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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MITA Yukiko
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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ISHIHARA Kengo
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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YASUMOTO Kyoden
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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Mita Yukiko
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Ishihara Kengo
Department Of Food And Nutrition Sugiyama Jogakuen University
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Yasumoto Kyoden
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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SAITO HIROAKI
Tohoku National Fisheries Research Institute
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INOUE Kazuo
Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Ag
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Inoue K
Mie Univ. Mie Jpn
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Inoue Kazuo
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Saito H
Marine Biochemistry Division National Research Institute Of Fisheries Science
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SAITO Hiroaki
Tokai Regional Fisheries Research Laboratory, Fisheries Agency
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Inoue K
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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MIZUNOYA Wataru
Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Ag
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Mizunoya Wataru
Fac. Of Agriculture Kyushu Univ.
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Mizunoya Wataru
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Saito H
National Research Institute Of Fisheries Science Fisheries Research Agency
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Saito Hiroaki
Laboratory Of Lipid Chemistry National Research Institute Of Fisheries Science Ministry Of Agricultu
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Saito Hiroaki
Fisheries Oceanography Tohoku National Fisheries Research Institute
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Saito Hiroaki
Laboratory Of Lipid Chemistry National Research Institute Of Fisheries Science Ministry Of Agricultu
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YAMADA Ayumi
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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河田 照雄
京大院・農・食生科
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Murata Michiyo
Kacho Jr. College
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Murata M
Nara University Of Education
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Murata Michiyo
Nara University Of Education
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OHNUKI Koichiro
Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Ag
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KAWADA Teruo
Laboratory for Molecular Function of Food, Division of Food Science and Biotechnology, Graduate Scho
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Murata Masakazu
Marine Biochemistry Division National Research Institute Of Fisheries Science
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SHINOHARA Kazuki
National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries, Tsukuba
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河田 照雄
京都大学 大学院農学研究科
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Kim Kyung-mi
Scigen Harvest Research Center
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ISHIHARA Kenji
Marine Biochemistry Division, National Research Institute of Fisheries Science
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KANENIWA Masaki
Marine Biochemistry Division, National Research Institute of Fisheries Science
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SAITO Hiroaki
Marine Biochemistry Division, National Research Institute of Fisheries Science
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Yamada Ayumi
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Yamada Ayumi
Department Of Biology Faculty Of Science Kobe University
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Takeda Masako
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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Kaneniwa M
Marine Biochemistry Division National Research Institute Of Fisheries Science
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Kaneniwa Masaki
Marine Biochemistry Division National Research Institute Of Fisheries Science
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河田 照雄
京都大学大学院農学研究科
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OYAIZU Shinichi
Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Ag
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FUKUCHI Yoshiko
Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University
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Fukuchi Yoshiko
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Oki K
User Sci. Inst. Kyushu Univ.
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Shinohara K
National Food Research Institute
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Shinohara Kazuki
National Food Res. Inst. Ibaraki Jpn
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Ohnuki Koichiro
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Shinohara Kazuki
Laboratory Of Food Chemistry Faculty Of Agriculture Kyushu University
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Kawada Teruo
Laboratory For Molecular Function Of Food Division Of Food Science And Biotechnology Graduate School
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Oyaizu Shinichi
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Kawada Teruo
Laboratory For Molecular Function Of Food Division Of Food Science And Biotechnology Graduate School
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Ishihara Kenji
Marine Biochemistry Division National Research Institute Of Fisheries Science
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Saito Hiroaki
Marine Biochemistry Division National Research Institute Of Fisheries Science
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Shinohara Kazuki
Food Chemistry Institute Faculty Of Agriculture Kyushu University
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MAEDA-YAMAMOTO Mari
National Institute of Vegetable and Tea Science, NARO
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ISHIGURO Megumi
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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TAKEDA Masako
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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HATTORI Reiko
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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MURAKAMI Kurumi
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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KOMATSU Wataru
Department of Applied Biological Science, Tokyo Noko University
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Fushiki Tohru
Kyoto Univ. Kyoto City Jpn
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HARAMIZU Satoshi
Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Ag
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Komatsu Wataru
Department Of Life Science Toita Women's College
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ISHIHARA Kenji
Laboratory of Nutritional Physiochemistry, Department of Applied Biological Science, Tokyo Noko Univ
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MORITANI Toshio
Laboratory of Applied Physiology, Graduate School of Human and Environmental Studies, Kyoto Universi
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Maeda-yamamoto Mari
National Research Institute Of Vegetables Ornamental Plants And Tea
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Saito Hiroaki
Laboratory of Lipid Chemistry, National Research Institute of Fisheries Science, Ministry of Agricul
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Oka Tatsuo
Nano Function Divisions Taiyo Kagaku Co. Ltd.
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Hattori Reiko
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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Murase Teruaki
Hagoromo Foods Corporation
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Moritani Toshio
Laboratory Of Applied Physiology Graduate School Of Human And Environmental Studies Kyoto University
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GOTO Ayako
Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University
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ISHIMI Tomoe
Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University
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MABUCHI Haruko
Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University
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KIM KyungMi
Laboratory of Nutrition Chemistry, Division of Applied Life Sciences, Graduate School of Agriculture
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KIM Kyung-Mi
Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Faculty of Agriculture
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Goto Ayako
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Goto Ayako
Department Of Anatomic Pathology Graduate School Of Medical Sciences Kyushu University
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Ishimi Tomoe
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Mabuchi Haruko
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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FUKUYA Yoko
Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University
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FUKUCHI Yoshiko
Laboratory of Food Function, Department of Food and Nutrition, School of Life Studies, Sugiyama Joga
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YASUMOTO Kyoden
Laboratory of Food Function, Department of Food and Nutrition, School of Life Studies, Sugiyama Joga
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Fukuya Yoko
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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YAMANAMI Kaori
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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TAKANO Mami
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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SUZUMURA Aya
Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University
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JUNEJA Lekh
Nano Function Divisions, Taiyo Kagaku Co. LTd.
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Maeda-yamamoto Mari
National Inst. Of Vegetable And Tea Sci. Naro
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Hachiya Sachiko
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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Suzumura Aya
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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Yamanami Kaori
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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Moritani Toshio
Laboratory Of Nutritional Chemistry Department Of Applied Life Sciences Graduate School Of Agricultu
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Moritani Toshio
Laboratory Of Applied Physiology Graduate School Of Human And Environmental Studies
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Ishiguro Megumi
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
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Juneja Lekh
Nano Function Divisions Taiyo Kagaku Co. Ltd.
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Saito Hiroaki
Laboratory Of Lipid Chemistry
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Saito Hiroaki
Laboratory Of Lipid Chemistry National Research Institute Of Fisheries Science Ministry Of Agricultu
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Ishihara Kenji
Laboratory Of Lipid Chemistry National Research Institute Of Fisheries Science Ministry Of Agricultu
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Murakami Kurumi
Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University
著作論文
- Elevated Urinary Cr Loss Induces a Reduction in Renal Cr Concentration and the Negative Cr Balance in Streptozotocin-Induced Diabetic Mice
- Improved Swimming Pool Achieves Higher Reproducibility and Sensitivity to Effect of Food Components as Ergogenic Aids
- Purification of Stearidonic Acid (18 : 4 (n-3)) and Hexadecatetraenoic Acid (16 : 4 (n-3)) from Algal Fatty Acid with Lipase and Medium Pressure Liquid Chromatography
- Inhibition of Icosanoid Production in MC/9 Mouse Mast Cells by n-3 Polyunsaturated Fatty Acids Isolated from Edible Marine Algae
- Inhibition by a Capsaicin Antagonist (Capsazepine) of Capsaicin-induced Swimming Capacity Increase in Mice
- Increase in Swimming Endurance Capacity of Mice by Capsaicin-induced Adrenal Catecholamine Secretion
- Amino Acid Composition of Soybean Protein Increased Postprandial Carbohydrate Oxidation in Diabetic Mice(Food & Nutrition Sience)
- Protocol for Measuring the Endurance Capacity of Mice in an Adjustable-current Swimming Pool(Food & Nutrition Science)
- Use of ^C-labeled Glucose for Measuring Exogenous Glucose Oxidation in Mice(Food & Nutrition Science)
- Increased Energy Metabolism and Suppressed Body Fat Accumulation in Mice by a Low Concentration of Conjugated Linoleic Acid(Food & Nutrition Science)
- Capsaicin Increases Modulation of Sympathetic Nerve Activity in Rats : Measurement Using Power Spectral Analysis of Heart Rate Fluctuations
- Zinc Bioavailability Is Improved by the Micronised Dispersion of Zinc Oxide with the Addition of L-Histidine in Zinc-Deficient Rats
- Effect of Prey Fish Lipids on the Docosahexaenoic Acid Content of Total Fatty Acids in the Lipid of Thunnus albacares Yellowfin Tuna