MIYAKE Yoshiaki | Faculty of Human Wellness, Tokaigakuen University

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概要

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著作論文

Effect of Sesame Lignans on TNF-α-Induced Expression of Adhesion Molecules in Endothelial Cells
Preparation of a Lemon Flavonoid Aglycone and its Suppressive Effect on the Susceptibility of LDL to Oxidation Following Human Ingestion
Difference in Plasma Metabolite Concentration after Ingestion of Lemon Flavonoids and Their Aglycones in Humans
Characteristics of Flavonoids in Niihime Fruit - a New Sour Citrus Fruit
Evaluation of Flavoglaucin, Its Derivatives and Pyranonigrins Produced by Molds Used in Fermented Foods for Inhibiting Tumor Promotion
Antioxidants Produced by Eurotium herbariorum of Filamentous Fungi Used for the Manufacture of Karebushi, Dried Bonito (Katsuobushi)
Antioxidative Pyranonigrins in Rice Mold Starters and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods
Isolation of Antioxidative Phenolic Glucosides from Lemon Juice and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
Effect of Sesame Lignans on TNF-α-Induced Expression of Adhesion Molecules in Endothelial Cells
Peroxynitrite Scavengers Produced by Filamentous Fungus Used in the Katsuobushi Manufacturing Process
Evaluation of Flavoglaucin, Its Derivatives and Pyranonigrins Produced by Molds Used in Fermented Foods for Inhibiting Tumor Promotion
Antioxidants Produced by Eurotium herbariorum of Filamentous Fungi Used for the Manufacture of Karebushi, Dried Bonito (Katsuobushi)
Antioxidative Pyranonigrins in Rice Mold Starters and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods
Isolation of Antioxidative Phenolic Glucosides from Lemon Juice and Their Suppressive Effect on the Expression of Blood Adhesion Molecules

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