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Hokkaido Tokachi Area Regional Food Processing Technology Center | 論文
- Production of Water Soluble Antioxidative Plastein from Squid Hepatopancreas
- Effect of White Wheat Bread Containing Sugar Beet Fiber on Serum Lipids and Hepatic mRNA in Rats Fed on a Cholesterol-Free Diet
- Hepatoprotective Effects of the Water Extract from Adzuki Bean Hulls on Acetaminophen-Induced Damage in Rat Liver
- Resistant Starches of Beans Reduce the Serum Cholesterol Concentration in Rats
- In Vitro Protein Digestibility of Flours and Cooked Pastes Prepared from White Common Beans (Phaseolus vulgaris L. cv. Yukitebou)
- Effect of an Adzuki Bean Extract on Hepatic Anti-Oxidant Enzyme mRNAs in D-Galactosamine-Treated Rats
- Fat- and Cholesterol-Enriched Diet Feeding Affects Gene Expression Related to Cholesterol Metabolism in Rats
- Potato and Soy Peptide Diets Modulate Lipid Metabolism in Rats
- Anti-Inflammatory Effect of Buckwheat Sprouts in Lipopolysaccharide-Activated Human Colon Cancer Cells and Mice
- Anti-Inflammatory Effect of Buckwheat Sprouts in Lipopolysaccharide-Activated Human Colon Cancer Cells and Mice
- Potato and Soy Peptide Diets Modulate Lipid Metabolism in Rats
- Effect of White Wheat Bread Containing Sugar Beet Fiber on Serum Lipids and Hepatic mRNA in Rats Fed on a Cholesterol-Free Diet
- Effect of Fermented Bean Paste on Serum Lipids in Rats Fed a Cholesterol-Free Diet
- Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants
- Amelioration of D-Galactosamine-Induced Acute Liver Injury in Rats by Dietary Supplementation with Betaine Derived from Sugar Beet Molasses
- 23pED-4 Development of superconducting nanowire single photon detection system for the evaluation of ultra broadband parametric fluorescence
- Resistant Starches of Beans Reduce the Serum Cholesterol Concentration in Rats
- Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce.
- Effect of Potato Ethanol Residue on Rat Plasma Cholesterol Levels
- Comparison of the Effects of Longer Chain Inulins with Different Degrees of Polymerization on Colonic Fermentation in a Mixed Culture of Swine Fecal Bacteria