| Abstract No. |
Title of Research Project
|
Name of Researcher
|
| 15-01 |
Real-Time Evaluation of Quality for Food Emulsifiers by Terahertz Spectrum |
Yasushi Endo
Tokyo University of Technology |
| 15-02 |
Microencapsulation of hydrophilic physiologically active substance with hydrophobic shell material and application |
Masato Tanaka
Faculty of Engineering, Niigata University |
| 15-03 |
Development and Application of Efficient Purification of Main Contents from Natural Food Colorant such as Turmeric and Monascus Yellow |
Hisao Oka
School of Pharmacy, Kinjo Gakuin University |
| 15-04 |
Prevention of metabolic syndrome by regulation of key molecules using natural food color |
Takanori Tsuda
College of Bioscience and Biotechnology, Chubu University |
| 15-05 |
Structures and Safety of Metabolites of Anthraquinones and Their Related Natural Products |
Hiroshi Morita
Faculty of Pharmaceutical Sciences, Hoshi University |
| 15-06 |
Improvement of Starchy Foods by Acylated Brabched Oligosaccharide Phosphate with Multi-Functional Properties |
Koji Takahashi
Faculty of Agriculture, Tokyo University of Agriculture and Technology |
| 15-07 |
Effects of Phosphatic Additives on Skeletal Development and Maintenance |
Toshimi Michigami
Osaka Prefectural Hospital Organization, Osaka Medical Center and Research Institute for Maternal and Child Health Department of Bone and Mineral Research |
| 15-08 |
Comparative Investigation on the Safety Assessment of Food Additives |
Yoichi Konishi
International Federation of Societies of Toxicologic Pathologists |
| 15-09 |
Effect of addition of plant protein with protease inhibitory activity on quality of Kamaboko |
Masayuki Taniguchi
Faculty of Engineering, Niigata University |
| 15-10 |
Development of quality assessment method for optically active food flavor compounds and its biological behavior |
Koichi Saito
Faculty of Pharmaceutical Sciences, Hoshi University |
| 15-11 |
Antioxidant enzymatically modified isoquercitrin or melatonin supplementation reduces oxidative stress-mediated hepatocellular tumor-promotion of oxfendazole in rats |
Kunitoshi Mitsumori
Graduate School, Institute of Symbiotic Science and Technology, Tokyo University of Agriculture and Technology |
| 15-12 |
Evaluation of safety and physiological functionality of natural dietary factors by analyzing their effects on immune-related functions of intestinal epithelial cells |
Mamoru Totsuka
Department of Applied Biological Chemistry, The University of Tokyo |
| 15-13 |
A Survey of Literatures Concerning Chemical Sterilization and Preservation of Food and the Construction of Antimicrobials Database |
Tetsuaki Tsuchido
Faculty of Chemistry, Materials and Bioengineering, Kansai University |
| 15-14 |
Behavior of microorganisms from decontaminated food additives within foods |
Masakazu Furuta
Graduate School of Science, Osaka Prefecture University |
| 15-15 |
Studies on the elicitation of sweetness of thaumatin |
Tetsuya Masuda
pision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University |
| 15-16 |
Analysis of anti-noroviral effects of persimmon tannin |
Tadashi Shimamoto
Laboratory of Food Microbiology and Hygiene, Graduate School of Biosphere Science, Hiroshima University |
| 15-17 |
Identification analysis of major allergen proteins in cochineal dye |
Hiroshi Akiyama
pision of Novel Foods and Immnochemistry, National Institute of Health Sciences |
| 15-18 |
Thermal Inactivation of a Sweet Protein Thaumatin and Its Protection by Phosvitin |
Naotoshi Matsudomi
Faculty of Agriculture, Yamaguchi University |
| 15-19 |
Inhibitory effect of natural food additives on cytochrome P-450 enzymes |
Hideyuki Ito
pision of Pharmaceutical Sciences, Okayama University Graduate School of Medicines, Dentistry and Pharmaceutical Sciences |
| 15-20 |
Palliative effect of drinking on mental stress after solving numerical puzzle. |
Nobuyuki Sakai
Department of Human Sciences, Kobe Shoin Women's University |
| 15-21 |
Pharmacokinetis and mechanisms for intestinal absorption of several flavonoid glycosides and the suppressive effects of these compounds on blood glucose increase |
Toshiaki Makino
Graduate School of Pharmaceutical Sciences, Nagoya City University |
| 15-22 |
Preventive functions against disease-germs of outer skin chitinase prepared from citrus fruits |
Yukio Takii
School of Environmental Sciences, Mukogawa Women's University |
| 15-23 |
Biodynamics of Quercetin Glycosides and Their Participation in Oxidative Stress Control. |
Junji Terao
Institute for Health Biosciences, the University of Tokushima Graduate School |
| 15-24 |
Analysis of molecular behavior of glycyrrhizin, the main active compound in licorice, by natural compound-specific monoclonal antibodies |
Takuhiro Uto
Faculty of Pharmaceutical Sciences, Nagasaki International University |
| 15-25 |
Blood pressure depressing effects of polyphenols with acid-amide bonding, contained in raw food materials, and its relation to chemical structures and action mechanism |
Kiharu Igarashi
Faculty of Agriculture, Yamagata University |
| 15-26 |
Stabilization of plant polyphenols by interaction with food proteins and cyclic polysaccharides |
Tsutomu Nakayama
School of Food and Nutritional Sciences, University of Shizuoka |
| 15-27 |
Screening of essential oils and their components which have relaxation effect. |
Hitoshi Aoshima
Applied Molecular Bioscience, Graduate School of medicine, Yamaguchi University |
| 15-28 |
Quality evaluation of essential oils by a taste-sensing system |
Nobuo Kawahara
Research Center for Medicinal Plant Resources, National Institute of Biomedical Innovation |
| 15-29 |
Chemical Analyses of the volatile components from lavender (Lavandula angustifolia Mill) leaves and stems |
Tameichi Ochiai
University of East Asia |
| 15-30 |
Identification of volatile aroma compounds in the original citrus fruits in Yamaguchi Prefecture |
Yoshihiko Akakabe
Faculty of Agriculture, Yamaguchi University |
| 15-31 |
Fundamental Study for Safety Evaluation of Food Additives with Optical Activities |
Masakazu Horie
Saitama Prefectural Institute of Public Health |
| 15-32 |
Fundamental Safety Assessment of the Registered Existing Food Additives (Natural Source Food Additives) |
Kunitoshi Yoshihira
University of East Asia |