Yasumoto Kyoden | Research Institute For Food Science Kyoto University
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概要
関連著者
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Yasumoto Kyoden
Research Institute For Food Science Kyoto University
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Yasumoto Kyoden
Research Institute for Food Science, Kyoto University
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He Puming
Research Institute for Food Science, Kyoto University
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Yasumoto K
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Yamaoka-koseki Sakiyo
Research Institute For Food Science Kyoto University
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KONGKACHUICHAI Ratchanee
Research Institute for Food Science, Kyoto University
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Tani Fumito
Research Institute for Food Science, Kyoto University
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Higasa Takahiko
Research Institute for Food Science, Kyoto University
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Tani Fumito
Research Institute For Food Science Kyoto University
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Higasa Takahiko
Research Institute For Food Science Kyoto University
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HE Puming
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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He P
Shizuoka Univ. Shizuoka Jpn
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Yamaoka-Koseki Sakiyo
Research Institute for Food Science, Kyoto University
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Kreft Ivan
Univ. Ljubljana Ljubljana Svn
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Chareonpong-Kawamoto Nawarath
Research Institute for Food Science, Kyoto University
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Chareonpong-kawamoto Nawarath
Research Institute For Food Science Kyoto University
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HONG Jin-Hwan
Research Institute for Food Science, Kyoto University
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IKEDA Kiyokazu
Faculty of Nutrition, Kobe Gakuin University
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Tani Fumito
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tani F
Institute For Fundamental Research Of Organic Chemistry Kyushu University
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Fumito Tani
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tani F
Institute For Materials Chemistry And Engineering Kyushu University
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Tani Fumito
Laboratory Of Food And Environmental Sciences Division Of Food Science And Biotechnology Graduate Sc
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Higasa Takahiko
京都大学食糧科学研究所
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Tani Fumito
Institute For Materials Chemistry And Engineering Kyushu University
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SHIRAI Nobuaki
Research Institute for Food Science, Kyoto University
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NAKANISHI Yukiko
Research Institute for Food Science, Kyoto University
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Shirai Nobuaki
Research Institute For Food Science Kyoto University
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Chareonpong‐kawamoto N
Research Institute For Food Science Kyoto University
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Kreft Ivan
Biotechnical Faculty University Of Ljubljana
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Kreft Ivan
Biotechnical Fac. Univ. Of Ljubljana
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Nakanishi Yukiko
Research Institute For Food Science Kyoto University
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Takahashi Masayuki
Department Of Biology The University Of Tokyo
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KISHIDA Masayo
Faculty of Nutrition, Kobe Gakuin University
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KREFT Ivan
Agronomy Department, Biotechnical Faculty
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KREFT Ivan
Biotechnical Faculty, Ljubljana University
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Fujita Mariko
Department of Clinical Biochemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
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NADAMOTO Tomonori
Department of Food Science, Shiga Prefectural Junior College
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URABE Kimiko
Department of Food Science, Shiga Prefectural Junior College
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KAWAMURA Masasumi
Department of Food Science, Shiga Prefectural Junior College
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IMADA Setsuko
Department of Foods and Human Nutrition, Faculty of Human Life Sciences, Notre Dame Seishin University
著作論文
- Age-related Changes in Glutathione Concentration, Glutathione Peroxidase, Glutathione-S-Transferase, and Superoxide Dismutase Activities in Senescence Accelerated Mice
- Effect of Paraquat Administration on Antioxidative Enzyme Activities and Oxidative Damage in the Blood and Liver of Senescence-accelerated Mice
- Linear Polymerization Caused by the Defective Folding of a Non-Inhibitory Serpin Ovalbumin
- Histological Study of Iron Deposits in Selenium-deficient Rats
- Selenium Deficiency as a Cause of Overload of Iron and Unbalanced Distribution of Other Minerals
- Induction after Administering Paraquat of Heme Oxygenase-1 and Heat Shock Protein 70 in the Liver of Senescence-accelerated Mice
- Near-Infrared Diffuse Reflectance Spectroscopic Analysis of the Amounts of Moisture, Protein, Starch, Amylose, and Tannin in Buckwheat Flours
- Endogenous Factors Responsible for the Textural Characteristics of Buckwheat Products
- Effects of Inorganic Salts and Phytate on Gelling Properties of the Seaweed Amikusa (Ceramium boydenii)
- Determination of Palmitic Acid, Oleic Acid and Linoleic Acid by Near-Infrared Transflectance Spectroscopy in Edible Oils.
- Effects of Houttuyniae cordata and Refinery Final Molasses on the Development of Offensive Odor in Porcine Small Intestine during Storage.
- Effect of Ingestion of Excess Methionine Diet on Aging of Erythrocytes in Mice.
- Effects of Sugars and Aspartame on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium.
- Hemoglobin Replection and the Hematological Response of Anemic Rats to Hemosiderin and Ferrous Sulfate.
- Effects of Amino Acids and Dipeptides on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium.