MORI Motoyuki | National Agricultural and Bio-oriented Research Organization, National Agricultural Research Center for Hokkaido Region
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概要
- 同名の論文著者
- National Agricultural and Bio-oriented Research Organization, National Agricultural Research Center for Hokkaido Regionの論文著者
関連著者
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MORI Motoyuki
National Agricultural Research Center for Hokkaido Region
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Mori Motoyuki
National Agricultural Research Center For Hokkaido Region Research Team For Potato Production And Pr
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Mori Motoyuki
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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MORI Motoyuki
National Agricultural and Bio-oriented Research Organization, National Agricultural Research Center for Hokkaido Region
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HAYASHI Kazuya
Tokyo Kasei Gakuin Junior College
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ONO Hiroshi
National Food Research Institute
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Kobayashi Akira
National Agricultural Research Center for Hokkaido Region
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Tsuda Shogo
National Agricultural Research Center for Hokkaido Region
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Akeo K
Department Of Ophthalmology Of Keio University School Of Medicine
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Kanai A
Department Of Ophthalmology Juntendo Tokyo Koto Geriatric Medical Center
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Takada Akiko
National Agricultural Research Center For Hokkaido Region
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OHARA TAKADA
National Agricultural and Bio-oriented Research Organization, National Agricultural Research Center
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Hayashi Kazuya
Wada Sugar Refining Co. Ltd. Department Of Development
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Kanai A
Department Of Ophthalmology Juntendo University School Of Medicine
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Kobayashi A
National Agricultural Research Center For Hokkaido Region
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Ono H
National Food Research Institute
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Ono Hiroshi
National Agriculture And Food Research Organization National Food Research Institute
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TSUDA Shogo
National Agricultural and Bio-oriented Research Organization, National Agricultural Research Center for Hokkaido Region
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KOBAYASHI Akira
National Agricultural and Bio-oriented Research Organization, National Agricultural Research Center for Hokkaido Region
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OHARA-TAKADA Akiko
National Agricultural Research Center for Hokkaido Region
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TERAHARA Norihiko
Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University
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Nakao Takashi
Memuro Upland Farming Research Station National Agricultural Research Center For Hokkaido Region
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Matsuura‐endo C
National Agricultural Research Center For Hokkaido Region
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Matsuura-Endo Chie
National Agricultural Research Center for Hokkaido Region
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Takada Norikazu
National Agricultural Research Center for Hokkaido Region
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Ohara(takada) A
National Agricultural Res. Center For Hokkaido Region
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CHUDA Yoshihiro
Center for Food Quality, Labeling and Consumer Services
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Terahara Norihiko
Department Of Food Science For Health Faculty Of Health And Nutrition Minami-kyushu University
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Terahara Norihiko
Department Of Food Science And Technology College Of Horticulture
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Chuda Yoshihiro
Center For Food Quality Labeling And Consumer Services
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OHARA-TAKADA Akiko
National Agricultural and Bio-oriented Research Organization, National Agricultural Research Center for Hokkaido Region
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YOSHIDA Mitsuru
National Food Research Institute
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WATANUKI Hitomi
Tokyo Kasei Gakuin Junior College
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KATAHIRA Riko
Faculty of Human Science, Kobe Shoin Womens University
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Yoshida Midori
National Institute of Health Sciences
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NAGATA Tadahiro
National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries
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Yoshida Midori
Biological Safety Research Center National Institute Of Health Sciences
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Yoshida M
National Agricultural Research Center For Hokkaido Region
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Yoshida Midori
Division Of Pathology National Institute Of Health Sciences
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Umemura Yoshiki
National Agricultural Research Center for Hokkaido Region
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Nakao Takashi
National Agricultural Research Center for Hokkaido Region
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Yoshida Tsutomu
National Agricultural Research Center for Hokkaido Region
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Yoshida M
Genomic Sciences Center Riken
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Murakami Tomoko
Tokyo Kasei Gakuin Junior College
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Yoshida Midori
Dept.pathol. Sasaki Inst.
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Yada Hiroshi
National Food Research Institute, National Agriculture and Food Research Organization
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Yada H
National Agriculture Res. Center For Hokkaido Region
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Yada Hiroshi
National Food Research Institute
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Tsukui Akio
Tokyo Kasei Gakuin Juior College
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HIBASAMI Hiroshige
Faculty of Medicine, Mie University
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MORI Motoyuki
Hokkaido National Agrcultural Experiment Station
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SUZUKI Kazuaki
Center for Food Quality, Labeling and Consumer Services
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KOBAYASHI Shoichi
Iwate University, Faculty of Agriculture, Department of Agro-bioscience
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Hibasami Hiroshige
Faculty Of Medicine Mie University
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Matsuda Yuzuru
President Kyowa Hakko Kogyo Co. Ltd.
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Matsuda Yuzuru
Tokyo Research Laboratories Kyowa Hakko Kogyo Co. Ltd.
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Kobayashi Shoichi
Iwate University Faculty Of Agriculture Department Of Agro-bioscience
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Yoshida M
National Food Research Institute
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Tsukui A
Tokyo Kasei Gakuin Junior College
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Suzuki Kazuaki
Center For Food Quality Labeling And Consumer Services
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Yamasaki M
Biofrontier Laboratories Kyowa Hakko Kogyo Co. Ltd.
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Nagata Tadahiro
National Food Research Institute
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Umemura Yoshiki
Potato Breeding Center Hokkaido National Agricultural Experiment Station
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MUKOUJIMA Nobuhiro
National Agricultural Research Center for Hokkaido Region
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Yamauchi H
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Yoshida M
Kyowa Hakko Kogyo Co. Ltd. Tokyo Jpn
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Yoshida Tsutomu
National Agricultural Research Center For Hokkaido Region:(present Office)tohoku Regional Agricultur
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Katahira Riko
Faculty Of Human Science Kobe Shoin Women's University
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Yoshida Mitsuru
National Agriculture And Food Research Organization National Food Research Institute
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Hibasami Hiroshige
Faculties of Medicine, Mie University
著作論文
- A new potato variety, "Haruka", improved for culinary quality and disease resistance
- Breeding of potato variety "Inca-no-hitomi" with a very high carotenoid content
- Quantification of Light-Induced Glycoalkaloids, α-Solanine and α-Chaconine, in Four Potato Cultivars (Solanum tuberosum L.) Distributed in Japan by LC/MS
- Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice
- Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips(Food & Nutrition Science)
- Anthocyanins from Skins and Fleshes of Potato Varieties