ARAKAWA Nobuhiko | Department fo Nutrition and Food Science, Ochanomizu University
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概要
関連著者
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ARAKAWA Nobuhiko
Department fo Nutrition and Food Science, Ochanomizu University
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ARAKAWA Nobuhiko
Department of Nutrition & Food Science, Ochanomizu University
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OTSUKA Megumi
Department fo Nutrition and Food Science, Ochanomizu University
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Kurata Tadao
Department Of Applied Sciences Niigata University Of Pharmacy And Applied Sciences
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Arakawa N
Department Of Nutrition And Food Science Ochanomizu University
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Kurata T
Faculty Of Applied Life Sciences Niigata University Of Pharmacy And Applied Life Sciences
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SUZUKI Emiko
Department of Food and Nutrition, Ochanomizu University
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Kurata Tadao
Department Of Food And Nutrition Ochanomizu University
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OTSUKA Megumi
Department of Nutrition & Food Science, Ochanomizu University
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KURATA Tadao
Institute of Environmental Science for Human Life
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Kurata Tadao
Institute Of Environmental Science For Human Life Ochanomizu University
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YU Rina
Department of Food and Nutrition, Ochanomizu University
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Yu Rina
Department Of Food And Nutrition Ochanomizu University
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Suzuki Emiko
Faculty Of Life Science Ochanomizu University
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Suzuki Emiko
Department Of Human Biological Studies Ochanomizu University
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Kurata Tadao
Niigata Univ. Pharmacy And Applied Sci. Niitsu Jpn
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NEMOTO Shino
Department fo Nutrition and Food Science, Ochanomizu University
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SUZUKI Emiko
Department of Human Biological Studies
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Otsuka Minoru
Department Of Bioresource Engineering Yamagata University
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Kim Mihyang
Department Of Food And Nutrition Silla University:marine Biotechnology Center For Bio-functional Mat
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KURATA Tadao
Institute of Environmental Science for Human Life, Ochanomizu University
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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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Kim Mihyan
Department Of Nutrition And Food Science Ochanomizu University
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SANCEDA Norlita
Department of Food and Nutrition, Ochanomizu University
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Uda Y
Department Of Bioproductive Sciences Utsunomiya University
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Shimamura Eriko
Department Of Anatomy Kanazawa Medical University
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Takashima Masako
Department Of Dermatology Tokyo Medical University
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Otsuka Megumi
Department of Food and Nutrition, Ochanomizu University
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ARAKAWA Nobuhiko
Department of Food and Nutrition, Ochanomizu University
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清水 一之
名古屋市立緑市民病院内科
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清水 一之
名古屋市立東市民
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清水 一之
岐阜大学
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清水 一之
名古屋大学
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SHIMIZU Kazuyuki
Nagoya City Midori General Hospital
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SHIMOMURA Yoshiharu
Department of Applied Molecular Biosciences, Graduate School of Bioagricultural Sciences, Nagoya Uni
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MURAKAMI Taro
Department of Materials Science and Engineering, Nagoya Institute of Technology Graduate School of E
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Shimizu Kazuyuki
Department Of Biochemical Engineering & Science Kyushu Institute Of Technology
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FUJIWARA Yoko
Department of Food Science and Nutrition, Ochanomizu University
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清水 一之
名古屋市立緑市民病院
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Tomita Mamoru
Departments Of Neurosurgery Yaizu Municipal General Hospital
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Murakami Taro
Department Of Bioscience Nagoya Institute Of Technology
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MANZAI Tomoko
Aichi Medical Institutes
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Harris Robert
Department Of Radiology Dartmouth-hitchcock Medical Center
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Harris Robert
Department Of Biochemistry And Molecular Biology Indiana University School Of Medicine
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Nagao Minako
Carcinogen. Div. Natl. Cancer Res. Inst
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NAKAI Naoya
Department of Biochemistry, Faculty of Medicine, Mie University
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Shimomura Y
Department Of Materials Science And Engineering Nagoya Institute Of Technology Graduate School Of En
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Shimomura Yoshiharu
Laboratory Of Nutritional Biochemistry Department Of Bioscience Nagoya Institute Of Technology
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Nishikawa Yoko
Institute Of Environmental Science For Human Life Ochanomizu University
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Nishikawa Yoko
Institute Of Environmental Science For Human Life
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Nakai N
Nagoya Inst. Technol. Nagoya‐shi Jpn
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Nakai Naoya
Department Of Applied Photonics System Technology Chitose Institute Of Science And Technology
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Nakai Naoya
Department Of Biochemistry Faculty Of Medicine Mie University
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Kim M
Taiyo Kagaku Co. Ltd. Mie Jpn
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KUROYANAGI Miwa
Department of Botany, Graduate School of Science, Kyoto University
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Ha Tae
Department Of Agricultural Chemistry Division Of Applied Life Science Gyeongsang National University
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Miyake N
Ochanomizu Univ. Tokyo Jpn
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Miyake Noriko
Institute Of Environmental Science For Human Life Ochanomizu University
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Miyake Noriko
Institute Of Environmental Science For Human Life
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Wakabayashi Keiji
Biochemistry Division National Cancer Center Research Institute
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SUZUKI Emiko
Department of Human Biological Studies, Ochanomizu University
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Ha Tae
Rice Utilization Research Center Korea Food Research Institute
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Yamamoto Itaru
Department Of Immunochemistry Faculty Of Pharmaceutical Science Okayama University
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Fujiwara-hatano Yoko
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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MATSUZAWA Miyuki
Department of Nutrition & Food Science, Ochanomizu University
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Otsuka Megumi
Department Of Nutrition And Food Science Ochanomizu University
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Otsuka Megumi
Department Of Nutrition & Food Science Ochanomizu University
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Shimomura Y
Nagoya Inst. Technol. Nagoya‐shi Jpn
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SHIMAMURA Eriko
Department of Nutrition and Food Science, Ochanomizu University
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KIM Mihyan
Department of Nutrition and Food Science, Ochanomizu University
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Kim M
Department Of Nutrition And Food Science Ochanomizu University
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Shimizu Kazuyuki
Department Of Medicine Nagoya City Higashi General Hospital
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Shimizu Kazuyuki
Department Of Biochem.engineering And Science Kyushu Institute Of Technology
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Kuroyanagi Miwa
Department Of Botany Graduate School Of Science Kyoto University
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Kuroyanagi Miwa
Department Of Nutrition And Food Science Ochanomizu University
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TSUTSUMI Kimiko
Department of Clinical Pharmacology and Therapeutics, Oita Medical University
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Fujiwara Yoko
Graduate School Of Humanities And Sciences Ochanomizu Univ.
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Fujiwara Yoko
Department Of Nutrition And Food Science Ochanomizu University
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Mori Miki
Department Of Applied Chemistry Hiroshima University
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Sanceda N
Ochanomizu Univ. Tokyo Jpn
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KOBAYASHI Rumi
Department of Nutrition and Food Science, Ochanomizu University
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Fujiwara Yoko
Department Of Food Science And Nutrition Ochanomizu University
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Kobayashi Rumi
Department Of Nutrition And Food Science Ochanomizu University
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Shimamura Eriko
Department Of Nutrition And Food Science Ochanomizu University
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Matsuzawa Miyuki
Department Of Nutrition & Food Science Ochanomizu University
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Sugimura Takashi
Biochemistry Division National Cancer Center
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Shimizu Kazuyuki
Nagoya City Midori Municipal Hospital
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Arakawa Nobuhiko
Department Of Nutrition And Food Science Ochanomizu University
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SHIBATA Miho
Department of Nutrition and Food Science, Ochanomizu University
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Fujiwara Yoko
Department Of Food And Nutritional Science Graduate School Of Humanities And Sciences Ochanomizu University
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KURATA Tadao
Department of Food and Nutrition, Ochanomizu University
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ARAKAWA Nobuhiko
Department of Nutrition and Food Science, Ochanomizu University
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OTSUKA Megumi
Department of Nutrition and Food Science, Ochanomizu University
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OTSUKA Megumi
Department of Nutrition and Food Science, Ochanomiau University
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ARAKAWA Nobuhiko
Department of Nutrition and Food Science, Ochanomiau University
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FUJIWARA Yoko
Division of Molecular Pharmacology, Department of Pharmacology, Jichi Medical University
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FUJIWARA Yoko
Department of Nutrition and Food Science, Ochanomizu University
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Fujiwara Yoko
Department of Food and Nutrition, Ochanomizu University
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HA Tae
Department of Food and Nutrition, Ochanomizu University
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KIM Mihyang
Department of Nutrition and Food Science, Ochanomizu University
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KIM Mihyang
Department of Food and Nutrition, Ochanomizu University
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KIM Mihyang
Institute of Environmental Science of Human Life
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YU Rina
Deaprtment of Food and Nutrition, University of Ulsan
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AKIBA Masanori
Hayashibara Biochemical Laboratories, Inc.
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WAKAMIYA Hiroko
Department of Food and Nutrition, Ochanomizu University
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SUZUKI Emiko
Department of Human Biological Studies, Institute of Environmental Science for Human Life
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SUZUKI Emiko
Department of Nutrition and Food Science, Ochanomizu University
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TAKASHIMA Masako
Department of Food and Nutrition, Ochanomizu University
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KURATA Tadao
Department of Human Biological Studies, Institute of Environmental Science for Human Life
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INAGAKI CHOTEN
Laboratory of Nutrition Chemistry, Ochanomizu University
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INAGAKI Choten
Laboratory of Nutrition, Kydritsu Womens University
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OGURI Atsuko
Biochemistry Division, National Cancer Center Research Institute
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Shimizu Kazuyuki
Department of Applied Chemistry for Resources, Tokyo University of Agriculture and Technology
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NEMOTO Shino
Department of Nutrition and Food Science, Ochanomizu University
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TSUTSUMI Kimiko
Department of Food and Nutrition, Ochanomizu University
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TOMITA Mamoru
Department of Nutrition and Food Science, Ochanomizu University
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ARAKAWA Nobuhiko
Department oj Food and Nutrition, Ochanomizu University
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FUJIMAKI Masao
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
著作論文
- Contribution of a High Dose of L-Ascorbic Acid to Carnitine Synthesis in Guinea Pigs Fed High-Fat Diets
- Effects of L-Ascorbic Acid on Lysyl Oxidase in the Formation of Collagen Cross-links(Food & Nutrition Science)
- Effects of Thiol Compounds on the Formation of Nitriles from Glucosinolates(Food & Nutrition)
- Effects of pH and Ferrous Ion on the Degradation of Glucosinolates by Myrosinase(Food & Nutrition)
- Time-Dependent Changes of Tissue Erythorbic Acid Concentrations in Guinea Pigs
- The Behavior of _L-Ascorbic Acid in the Prolyl 4-Hydroxylase Reaction(Food & Nutrition)
- The Role of _L-Ascorbic Acid in the Decarboxylation of α-Ketoglutarate Catalyzed by Prolyl 4-Hydroxylase(Food & Nutrition)
- Study on the Volatile Compounds of Fish Sauces : Shottsuru, Nampla and Noucman(Food & Nutrition)
- Hepatic Branched-Chain α-Keto Acid Dehydrogenase Complex in Female Rats : Activation by Exercise and Starvation
- The Effect of L-Ascorbic Acid on Age-Related Changes of Pyridinoline in Cartilage Collagen of Guinea Pigs
- Contents of Erythorbic Acid in the Tissues of Guinea Pigs Intraperitoneally Administered Erythorbic Acid
- Effect of High Concentration of Ascorbate on Catalase Activity in Cultured Cells and Tissues of Guinea Pigs
- A Positive Correlation between Catalase Activity and Ascorbate Uptake in the Tissues of Guinea Pigs and Cultured Cells of Mammals
- Activities of D and L-Xyloascorbic Acid and D and L-Araboascorbic Acid as a Cofactor for Dopamine β-Hydroxylase Reaction
- Role of Hydrogen Peroxide in the Inhibitory Effect of Ascorbate on Cell Growth.
- The Regulatory Effect of Ascorbate on the Carmnitine Synthesis in Primary Cultured Guinea Pig Hepatocytes.
- Age-Related Changes in the Pyridinoline Content of Guinea Pigs Cartilage and Achilles Tendon Collagen.
- An Improved High-Performance Liquid Chromatographic Assay for the Determination of Pyridinoline in Connective Tissues.
- The Behavior of L-Ascorbic Acid in the Healing Process of Dorsal Wounds in Guinea Pigs.
- Comparison of Absorption of Erythorbic Acid and Ascorbic Acid in Guinea Pig Small Intestine.
- Vitamin C Activity of Erythorbic Acid in Ascorbic Acid-Deficient Guinea Pigs.
- Vitamin C Activity of 2-O-.ALPHA.-D-Glucopyranosyl-L-Ascorbic Acid in Guinea Pigs.
- Effect of Fasting on the Endogeneous Inhibitor of Calcium Activated Factor in the Skeletal Muscle of Rats
- A Rapid and Sensitive Method for the Determination of Ascorbic Acid using 4, 7-Diphenyl-l, 10- phenanthroline
- Some Aspects of the Role of Ascorbic Acid in Proline Hydroxylation
- Isolation and Characterization of an Intermediate Product in the Degradation of 2.3-Diketo-L-gulonic Acid
- Mutagen Formation after Heating of Mixtures of Guanidino Compounds, Amino Acids and Glucose.
- Effect of Fasting on Calcium Activated Protease in Rat Skeletal Muscle