Kawakishi Shunro | Department Of Food And Nutrition Sugiyama Jogakuen University
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概要
関連著者
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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya 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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OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
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OSAWA Toshihiko
Department of Food Science and Technology, Nagoya University
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Osawa Toshihiko
Department Of Applied Physics Tokyo University Of Agriculture And Technology
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Uchida Koji
Department Of Food Science & Technology Nagoya University
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UCHIDA KOJI
Department of Respiratory Medicine, Juntendo University School of Medicine
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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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Ozawa Yoshio
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Kawakishi S
Nagoya University
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Osawa T
Pharmaceutical Research Laboratory Tanabe Seiyaku Co. Ltd.
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江崎 秀男
椙山女学園大学食品栄養学科
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江崎 秀男
椙山女学園大学
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ESAKI Hideo
Department of Food and Nutrition, Sugiyama Jogakuen University
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Nakayama T
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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OZAWA Yoshio
Gunma Women's Junior College
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NAKAYAMA Tsutomu
Department of Agricultural Chemistry, The University of Tokyo
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Uchida Koji
Graduate School Of Bioagricultural Sciences Nagoya University
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Morimitsu Yasujiro
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu
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Uchida K
Soy Sauce Research Laboratory Kikkoman Corp.
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Namiki Mitsuo
Department Of Fermentation Tokyo University Of Agriculture
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la
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Nakayama Tsutomu
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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MORIMITSU Yasujiro
Department of Applied Biological Sciences, Nagoya University
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NAKAYAMA Tsutomu
Department of Food and Nutritional Sciences, and Global COE Program, University of Shizuoka
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OSAWA Toshihiko
Laboratory of Food and Biodynamics, Graduate School of Bioagricultural Sciences, Nagoya University
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Nakayama Tsutomu
School of Food and Nutritional Sciences, University of Shizuoka
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Ohta Y
Hiroshima Prefectural Food Technology Research Center
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Ohta Yoshio
Hiroshima Prefectural Food Technology Research Center
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Uchida K
Nagoya Univ. Nagoya Jpn
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Uchida Koji
名古屋大学 生命農学研究科
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MATSUOKA Hiroki
Department of Electronic Engineering, Tohoku University
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KANEDA HIROTAKA
Brewing Research Laboratories, Sapporo Breweries Ltd.
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KANO YUKINOBU
Brewing Research Laboratories, Sapporo Brewies Ltd.,
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Matsuoka H
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Uchida Kanako
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Osawa T
Laboratory Of Food And Biodynamics Nagoya University Graduate School Of Bioagricultural Sciences
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Osawa Toshihiko
Department Of Food Science And Technology Nagoya University
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MITSUI Mika
Department of Food Science & Technology, Nagoya University
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江崎 秀男
椙山女学園大学生活科学部食品栄養学科
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Enomoto Naoki
Department of Physics, Okayama University
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Mitsui Mika
Department Of Food Science & Technology Nagoya University
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Enomoto Naoki
Department Of Food Science & Technology Nagoya University
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Matsuoka Hiroki
Department Of Biochemistry And Molecular Biology Nippon Medical School
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Kano Yukinobu
Brewing Research Laboratories Sapporo Brewies Ltd.
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Itakura Koichi
Laboratory Of Food And Biodynam Ics Department Of Applied Biological Sciences Nagoya University
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Uchida Koji
Laboratory Of Food And Biodynamics Nagoya University School Of Agriculture
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ONOZAKI Hiromichi
Department of Food and Nutrition, Sugiyama Jogakuen University
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Nakayama Tsutomu
School Of Food And Nutritional Sciences University Of Shizuoka
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ITAKURA Koichi
Department of Food Science & Technology, Nagoya University
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KANEDA Hirotaka
Frontier Laboratories of Value Creation, Sapporo Breweries
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Morimitsu Yasujiro
Lab. Of Food Chemistry Dep. Of Nutrition & Food Sci. Ochanomizu Univ.
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Kaneda H
Frontier Laboratories Of Value Creation Sapporo Breweries
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Morimitsu Y
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un
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SU Jeng-De
Department of Food Science & Technology, Faculty of Agriculture, Nagoya University
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TAKATANI Kenichi
Hiroshima Prefectural Food Technology Research Center
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Osawa Toshihiko
Laboratory Of Food And Bio-dynamics Nagoya University
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Onozaki H
Department Of Food And Nutrition Sugiyama Jogakuen University
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Onozaki Hiromichi
Department Of Food And Nutrition Sugiyama Jogakuen University
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Kaneda Hirotaka
Brewing Research Laboratories Sapporo Breweries Ltd.
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Yamada Munetaka
Department Of Applied Biological Sciences Nagoya University
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NISHIBORI Sukie
Women's College of Tokaigakuen
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Morimitsu Yasujiro
Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.
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Nishibori Sukie
Women's College Of Tokaigakuen
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Uchida Koji
Laboratory of Food and Biodynamics, Nagoya University School of Agricultural Science
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KUMAZAWA Shigenori
Department of Food and Nutritional Sciences, and Global COE Program, University of Shizuoka
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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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Kumazawa Shigenori
Department Of Food Science And Technology Nagoya University
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Uchida K
Kikkoman Corp. Noda Jpn
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KOSHINO SHOUHEI
Brewing Research Laboratories, Sapporo Ltd.,
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KATO HIROSHI
Food Research Institute, Aichi Prefectural Goverment
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Abe M
Gakushuin Women's Coll. Tokyo Jpn
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Osawa T
Nagoya Univ. Nagoya Jpn
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Osawa T
Nagoya University Graduate School Of Bioagricultural Sciences
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Osawa Toshihiko
Department Of Food Science And Technology Faculty Of Agriculture Nagoya University
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NAMIKI Mitsuo
Department of Food Science and Technology, Nagoya University
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NAMIKI Mitsuo
Nagoya University
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HORI Kenzo
Department of Chemistry, Nagaoka University of Technology
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Nakamura Yoshiyuki
Department of Instrumentation Engineering, Faculty of Science and Technology, Keio University
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YAMADA Yoichi
Faculty of Engineering, Yamaguchi University
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HARAGUCHI Kosuke
Department of Food Science & Technology, Nagoya University
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Hiramitsu Masanori
Department Of Food Science And Technology Nagoya University
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Uchida Koji
Department Of Food Science And Technology Nagoya University
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Yamada Y
Department Of Electrical And Electronic Engineering Yamaguchi University
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ABE Masako
Department of Health and Nutrition, Takasaki University of Health and Welfare
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SHIRASAKI Tomomi
Department of Food and Nutrition, Sugiyama Jogakuen University
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YAMASHITA Kanae
Department of Food and Nutrition, Sugiyama Jogakuen University
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Hori Kenzo
Department Of Food Science And Technology Nagoya University
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Hori Kenzo
Department Of Chemistry Nagaoka University Of Technology
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Namiki M
Nagoya University
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Tsuda Takanori
Junior College Division Tokai Gakuen University
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Watanabe Ryoko
Department Of Food And Nutrition Sugiyama Jogakuen University
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Yamashita Kanae
Departmen T Of Physiology Nagoya City University Medical School
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Yamashita Kanae
Department Of Food And Nutrition Sugiyama Jogakuen University
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Komiya Takashi
Department Of Agricultural Chemistry Faculty Of Agriculture Mie University
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Tsunehiro Jun
Department Of Food Science And Technology Nagoya University
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CHENG Rong-zhu
Department of Food Science and Technology, Nagoya University
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Kamimura Minoru
Brewing Research Laboratories Sapporo Breweries Ltd.
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TAKASAKI Sadako
Department of Food Science & Human Nutrition, Tokyo Metropolitan College
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Takasaki Sadako
Department Of Food Science And Human Nutrition Tokyo Metropolitan College
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Cheng Rong-zhu
Department Of Food Science And Technology Nagoya 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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TAKAHASHI Asaka
Department of Food Hygiene, Nagano Prefectural College
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MAEDA Yasuhiko
Department of Bioproductive Science, Faculty of Agriculture, Utsunomiya University
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Koshino Shouhei
Brewing Research Laboratories Sapporo Breweries Ltd.
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Yamada Yoichi
Faculty Of Education Utsunomiya University
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大沢 俊彦
名古屋大学 生命農研究
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森三 康次郎
お茶の水女子大学
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YAMADA Munetaka
Department of Applied Biological Sciences, Nagoya University
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Ogiso Yukie
Department of Applied Biological Sciences, Nagoya University
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Kuno Takahiro
Department of Food Science and Technology, Nagoya University
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OHSHIMA Takashi
Department of Agricultural Chemistry, Utsunomiya University
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Morimitsu Yasujiro
Department Of Food Science And Technology Facultv Of Agriculture Nagoya University
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Yamada Tetsuya
Department Of Agricultural Chemistry Faculty Of Bioresources Mie University
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Kimura Tatsuji
Brewing Research Laboratories Sapporo Breweries Ltd.
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Kumazawa Shigenori
Department Of Food And Nutritional Sciences And Global Coe Program University Of Shizuoka
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Shirasaki Tomomi
Department Of Food And Nutrition Sugiyama Jogakuen 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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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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Su Jeng-de
Department Of Food Science & Technology Faculty Of Agriculture Nagoya University
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Kuno Takahiro
Department Of Food Science And Technology Nagoya University
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Tsuda Takanori
Food Research Institute, Aichi Prefectural Government
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Makino Yuka
Japan Food Research Laboratories, Nagoya Branch
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Kawakishi Shunro
Department Of Food Science And Technology Nagoya University
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Kawakishi Shunro
Department Of Food Science And Technology Facultv Of Agriculture Nagoya University
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Kawakishi Shunro
Department Of Food Science & Technology Nagoya University
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Kawakishi Shunro
Department Of Food Science And Technology Faculty Of Agriculture Nagoya University
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Abe Masako
Department Of Clinical Genetics Medical Institute Of Bioregulation Kyushu University
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Makino Yuka
Japan Food Research Laboratories Nagoya Branch
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Ogiso Yukie
Department Of Applied Biological Sciences Nagoya University
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Ohshima T
Hitachi Ltd. Tokyo Jpn
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Morimitsu Yasujiro
Laboratory Of Food Chemistry Faculty Of Humanities And Sciences Ochanomizu University
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Haraguchi Kosuke
Department Of Food Science & Technology Nagoya University
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Nishibori S
Women's College Of Tokaigakuen
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Nakamura Yoshiyuki
Department Of Food And Nutrition Sugiyama Jogakuen University
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Nakamura Yoshiyuki
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Watanabe Ryoko
Department Of Chemical Engineering Faculty Of Engineering Kyushu University
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Kato Hiroshi
Food Research Institute Aichi Prefectural Government
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Nakamura Yoshiyuki
Department Of Dermatology Toranomon Hospital
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MAEDA Yasuhiko
Department of Agricultural Chemistry, Utsunomiya University
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UCHIDA Koji
Department of Food Science and Technology, Faculty of Agriculture, Nagoya University
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YAMADA Munetaka
Department of Food Science and Technology, Faculty of Agriculture, Nagoya University
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NARASIMHAN Ramarathnam
Department of Food Science and Technology, Nagoya University
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TASHIRO Toru
Department of Crop Science, Faculty of Agriculture, Nagoya University
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OSAWA Toshihiko
Department of Food Science and Technology, Faculty of Agriculture, Nagoya University
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Su Jeng-De
Department of Food Science and Technology, Nagoya University
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NAMKI Mitsuo
Department of Food Science and Technology, Nagoya University
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NAKAYAMA Tsutomu
Department of Food Science and Technology, Faculty of Agriculture, Nagoya University
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TERAZAWA Kaoru
Department of Food Science and Technology, Faculty of Agriculture, Nagoya University
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NARA SHOZO
Department of Agricultural Chemistry, Faculty of Agriculture, Mie University
著作論文
- Prunusols A and B, Novel Antioxidative Tocopherol Derivatives Isolated from the Leaf Wax of Prunus grayana Maxim.(Organic Chemistry)
- Inhibitory Effect of Histamine H_3-Receptor Antagonist Cimetidine against Copper(II)/Ascorbate-mediated Protein Damage(Food & Nutrition)
- Stimulation of Iron/Ascorbate-dependent Lipid Peroxidation by Histamine(Food & Nutrition)
- Absorption and Excretion of the 8-Hydroxydaidzein in Rats after Oral Administration and Its Antioxidant Effect
- Oxidative Damage of Glycated Protein in the Presence of Transition Metal Ion(Food & Nutrition)
- Selective Oxidation of Tryptophan and Histidine Residues in Protein through the Copper-catalyzed Autoxidation of _L-Ascorbic Acid(Food & Nutrition)
- 2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots(Food & Nutrition Science)
- Cimetidine Anti-ulcer Drug as a Powerful Hydroxyl Radical Scavenger(Food & Nutrition)
- Oxidative Depolymerization of Polysaccharides Induced by the Ascorbic Acid-Copper Ion Systems(Food & Nutrition)
- Reactivity of Amylose and Dextran in Metal-Catalyzed Hydroxyl Radical Generating Systems(Food & Nutrition)
- New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products
- Formation Mechanism for Potent Antioxidative o-Dihydroxyisoflavones in Soybeans Fermented with Aspergillus saitoi
- Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi
- Inhibitory Effects of Caffeic Acid Ethyl Ester on H_2O_2-induced Cytotoxicity and DNA Single-strand Breaks in Chinese Hamster V79 Cells
- Suppression of Hydrogen Peroxide-induced Cytotoxicity toward Chinese Hamster Lung Fibroblasts by Decylubiquinone, a Coenzyme Q Homolog
- Antioxidative and Prooxidative Activity of Caffeic Acid toward H_2O_2-induced DNA Strand Breakage Dependent on the State of the Fe Ion in the Medium
- Suppression of Hydrogen Peroxide-induced Mammalian Cytotoxicity by Nordihydroguaiaretic Acid
- 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)
- OXIDATION REACTION OF AMINO ACID DERIVATIVES CATALYZED BY COPPER (II) AND IRON (II)-COMPLEX
- The Hydroxyl Radical Generated by an Iron (II)/EDTA/Ascorbate System Preferentially Attacks Tryptophan Residues of the Protein(Food & Nutrition)
- Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten
- Role of Fermentation Conditions on Flavor Stability of Beer
- Role of Free Radicals in Chemiluminescence Generation during the Beer Oxidation Process(Food & Nutrition)
- A Novel Antioxidative Synergist Isolated from Osbeckia chinensis L.(Organic Chemistry)
- Kinetic and Thermodynamic Analyses of the Cyclodextrin-Allyl Isothiocyanate Inclusion Complex in an Aqueous Solution
- Decomposition Rate of Allyl Isothiocyanate in Aqueous Solution
- Screening for Antioxidative Activity of Edible Pulses
- Optical Resolution of 1-(Methyl-sulfinyl)-propyl Alk(en)yl Bisulfides, Inhibitors of Platelet Aggregation Isolated from Onion(Food & Nutrition)
- Formation of 2,3-Dihydro-3,4-dihydroxy-5-acetylfuran in the Reaction between D-Fructose and β-Alanine(Food & Nutrition)
- Formation of 3-{N-(2-Formyl-5-hydromethylpyrrolyl)}-propionic Acid, 3-{N-(2-Methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-Deoxyglucosone during the Millard Reaction between D-Fructose and β-Alanine
- Lipid Peroxidation of Liposome Induced by Glucosone.
- Antioxidative Defense Systems in Rice Hull against Damage Caused by Oxygen Radicals
- Oxidative Degradation of β-Cyclodextrin Induced by an Ascorbic Acid-Copper Ion System
- Antioxidative Flavonoids Isolated from Osbeckia chinensis L.
- Role of Active Oxygen Species in the Toxic Effects of Glucosone on Mammalian Cells.
- Radiolytic Chain Reaction of m-Iodophenyl β-D-glucoside with Radical Anion of Carbon Dioxide Produced from Formate