ISHIKAWA Nobuko | Kansei Fukushi Research Center, Tohoku Fukushi University
スポンサーリンク
概要
関連著者
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Hatakeyama Eiko
Kansei Fukushi Research Center Tohoku Fukuchi University
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Miyazaki Yoshifumi
Center For Environment Health And Field Sciences Chiba University
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ISHIKAWA Nobuko
Kansei Fukushi Research Center, Tohoku Fukushi University
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Ishikawa Nobuko
Kansei Fukushi Research Center Tohoku Fukushi University
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Hatakeyama Eiko
Kansei Fukushi Resarch Center, Tohoku Fukushi University
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MIYAZAKI Yoshifumi
Forestry and Forest Products Research Institute
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Miyazaki Yoshifumi
Forestoy And Forest Preducts Research Institute
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Miyazaki Yoshifumi
Center For Environment Health And Field Science Chiba University
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HIRABUKI Shuichi
Research & Development Center, UCC Ueshima Coffee Co., Ltd.
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KUMAMOTO Tamotsu
Research & Development Center, UCC Ueshima Coffee Co., Ltd.
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KAWAI Rikako
Research & Development Center, UCC Ueshima Coffee Co., Ltd.
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Hirabuki Shuichi
Research & Development Center Ucc Ueshima Coffee Co. Ltd.
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Kawai Rikako
Research & Development Center Ucc Ueshima Coffee Co. Ltd.
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Kumamoto Tamotsu
Research & Development Center Ucc Ueshima Coffee Co. Ltd.
著作論文
- PII-3 Brain Oxy-Hemoglobin Changes while Drinking Coffee (Proceedings of the 49th Meeting of Japan Society of Physiological Anthropology)
- P-26 Effect of Taste Stimulus on Cerebral Blood Volume : Influence of Concentration of Tasting Solids Exerted on Brain Hemoglobin Changes(Proceedings of the 56th Meeting of Japan Society of Physiological Anthropology)
- The Relationship between Ability to Distinguish Taste and Cerebral Blood Volume (Proceedings of the 54th Meeting of Japan Society of Physiological Anthropology)
- II-4 Effect of Liquid Oral Stimuli on Cerebral Blood Volume etc.(Proceedings of the 45th Meeting of Japan Society of Physiological Anthropology)