| Abstract No. |
Title of Research Project
|
Name of Researcher
|
| 19-01 |
DNA identification of a sweet-potato cultivar for anthocyanin production |
Makoto Tahara Graduate School of Environment and Life Science, Okayama University |
| 19-02 |
Analytical Studies on the International Trend of the Safety Assessment for Flavoring Substance |
Yoichi KonishiProfessor Emeritus, Nara Medical University |
| 19-03 |
Development of a novel web-database that enables to retrieve microbial growth inhibition of food additives |
Shigenobu KosekiNational Agricultural Research Organization, National Food Research Institute |
| 19-04 |
Fundamental Safety Assessment of Natural Flavoring Substances-3 |
Yukihiro ShoyamaFaculty of Pharmaceutical Sciences, Nagasaki International University |
| 19-05 |
Ochratoxin A does not induce oxidative stress responses for formation of karyomegaly and cell cycle aberrations in renal tubular cells in rats |
Makoto ShibutaniTokyo University of Agriculture and Technology, Graduate School |
| 19-06 |
Functional evaluation of essential oils-derived chemicals for health promotion |
Hiroyasu InoueDepartment of Food Science and Nutrition, Nara Women' University |
| 19-07 |
Prevention against zinc deficiency by the use of food additives increasing zinc absorption in the intestinal epithelial cells |
Taiho KambeGraduate School of Biostudies, Kyoto University |
| 19-08 |
Evaluation of immunotoxicity of nanomaterials in foods |
Yasuo YoshiokaGraduate School of Pharmaceutical Sciences, Osaka University |
| 19-09 |
Functional interaction of artificial food colorants with amino acids and proteins |
Yoshimasa NakamuraGraduate School of Environmental and Life Science Okayama University |
| 19-10 |
The effects of the glycosylated hesperidin for improving postprandial hyperlipidemia and the underlying mechanism of action |
Daisaku Masuda Department of Cardiovascular Medicine, Osaka University Graduate School of Medicine |
| 19-11 |
Bioavailability of the pectin masked trace contaminants in food |
Yoshiko KonishiNational Institute of Health Sciences |
| 19-12 |
Chemopreventive effect of antioxidants on non-alcoholic steatohepatitis and hepatocarcinogenesis in rats |
Aya Naiki-ItoNagoya City University Graduate School of Medical Sciences |
| 19-13 |
Assessment of nano-food additives to repair and healing of gastric ulcers |
Akira ONODERADepartment of Pharmaceutical Sciences, Kobegakuin University |
| 19-14 |
Effect of nitrite on the development of insulin resistance in obese mice |
Kazuo OhtakeFaculty of Pharmaceutical Science, Josai University |
| 19-15 |
Studies on the effect on the masking of bitterness by the sweet-tasting protein, thaumatin |
Tetsuya MasudaGraduate School of Agriculture, Kyoto University |
| 19-16 |
Metabolites of ellagitannins and their anti-inflammatory effects |
Hideyuki ItoFaculty of Health and Welfare Science, Okayama Prefectural University |
| 19-17 |
Molecular Behavior of Natural Food Additives, Glycyrrhizn on Lipid Rafts Biomembrane Model |
Seiichi SakamotoFaculty of Pharmaceutical Sciences, Nagasaki International University |
| 19-18 |
Studies toward the enhancing effects on the absorption of acylated anthocyanins |
Shigenori KumazawaUniversity of Shizuoka, School of Food and Nutritional Sciences |
| 19-19 |
Analyzing the Effects of Flavonoids on the inhibition of intestinal cholesterol transport |
Shoko KobayashiGraduate School of Agricultural and Life Sciences, The University of Tokyo |
| 19-20 |
Study on the relationship between the chemical structure and antimicrobial activity in herbal flavor constituents |
Takao KoedukaInstitute for Chemical Research, Kyoto University |
| 19-21 |
Preparation of profile on sensitive and resistant fungi for preservatives |
Kosuke TakatoriDepartment of Agriculture, Tokyo University of Agriculture |
| 19-22 |
Verification of the taste masking with food oil by the taste evaluation method using taste receptors |
Yuko KusakabeNational Food Research Institute, National Agriculture and Food Research Organization |
| 19-23 |
Development of a Novel Texture Evaluation Method Based on Pressure Distribution in Fracture |
Mitsuru HigashimoriGraduate School of Engineering, Osaka University |
| 19-24 |
Objective evaluation of taste continuity instead of sensory test |
Tomiko AsakuraGraduate school of Agricultural and Life Sciences, The University of Tokyo |