|
Abstract No
|
Title of Research Project
|
Name of Researcher
|
| 20-01 |
Development of a novel web-database that enables to retrieve microbial growth inhibition of food additives |
Shigenobu Koseki Research faculty of Agriculture, Hokkaido University |
| 20-02 |
Reduction of Radioactive Cesium in Pickled Plum and Plum Liquor by Zeolite |
Haruhito Sekizawa Fukushima Agricultural Technology Centre |
| 20-03 |
Prevention against zinc deficiency by the use of food additives increasing zinc absorption in the intestinal epithelial cells |
Taiho Kambe Graduate School of Biostudies, Kyoto University |
| 20-04 |
Study on safety and efficacy of antioxidants using electron spin resonance |
Yusuke IWASAKI Department of Analytical Chemistry, Hoshi University School of Pharmacy and Pharmaceutical Sciences |
| 20-05 |
Analytical study on the bromate residue in foods disinfected with hypochlorite reagents |
Ichro Koshiishi Graduate School of Gunma University, Faculty of Health Sciences |
| 20-06 |
Studies on the chemical structure and the mechanism for production of gardenia red |
Yusai Ito Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's University |
| 20-07 |
Involvement of multiple cell cycle aberrations in early preneoplastic liver cell lesions by tumor promotion with thioacetamide in a two-stage rat hepatocarcinogenesis model |
Makoto Shibutani Tokyo University of Agriculture and Technology, Graduate School |
| 20-08 |
Studies on the effect on the masking of bitterness by the sweet-tasting protein, thaumatin |
Tetsuya Masuda Graduate School of Agriculture, Kyoto University |
| 20-09 |
Application of quantitative NMR spectroscopy for the quality evaluation of food additives |
Kazuyoshi Terasaka Department of Pharmacognosy, Graduate School of Pharmaceutical Sciences,
Nagoya City University |
| 20-10 |
Evaluation of immunotoxicity of nanomaterials in foods |
Yasuo Yoshioka Graduate School of Pharmaceutical Sciences, Osaka University |
| 20-11 |
Elucidation of the cancer-causing mechanism of the nongenotoxic liver carcinogen dammar resin in rats |
Hideki Wanibuchi Osaka city university graduate school of medicine, Department of molecular pathology |
| 20-12 |
Functional estimation and identification of bioactive constituents of Citrus microcarpa Bunge from Okinawa |
Hiroyuki Morita pision of Natural Products Chemistry, Institute of Natural Medicine, University of Toyama |
| 20-13 |
Study on a promotive effect of polysaccharides on excretion of radioisotopes |
Shuichi Enomoto Department of Pharmaceutical Analytical Chemistry, Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama University |
| 20-14 |
Functional evaluation of essential oils-derived chemicals for health promotion |
Hiroyasu Inoue Department of Food Science and Nutrition, Nara Women's University |
| 20-15 |
Functionalization and Inclusion of Polyphenols by using Saccharide Chains |
Yoshiaki Yuguchi Faculty of Engineering, Osaka Electro-Communication University |
| 20-16 |
Characterization and classification of Zinger extract using 1H-NMR meabolomics |
Daigo Wakana Department of organic chemistry、 Hoshi University |
| 20-17 |
Analysis of promoting gastrointestinal absorption using nanofood additives |
Akira ONODERA Department of Pharmaceutical Sciences, Kobegakuin University |
| 20-18 |
Molecular Behavior of Natural Food Additives, Glycyrrhizn on Lipid Rafts Biomembrane Model |
Seiichi Sakamoto Graduate School of Pharmaceutical Sciences, Ｋｙｕｓｈｕ University |
| 20-19 |
Research on pharmacokinetics and physiological function of tocotrienol |
Tsuyoshi Tsuduki Graduate School of Agriculture, Tohoku University |
| 20-20 |
Metabolites of ellagitannins and their anti-inflammatory effects |
Hideyuki Ito Faculty of Health and Welfare Science, Okayama Prefectural University |
| 20-21 |
Study on the relationship between the chemical structure and biological activity in spice flavor constituents |
Takao Koeduka Faculty of Agriculture, Yamaguchi University |
| 20-22 |
Development of novel control method for preventing food-poisoning using food additives derived from polyphenols |
Yuko Shimamura School of Food and Nutritional Sciences, University of Shizuoka |
| 20-23 |
Preparation of profile on phytopathogenic fungi for preservatives |
Kosuke Takatori Department of Agriculture, Tokyo University of Agriculture |
| 20-24 |
Comparison in aroma volatiles in Zanthoxylum species and biosynthesis of the compound involved in characteristic citrus-like flavor. |
Yoko Iijima Department of Nutrition and Life Science, Kanagawa Institute of Technology |
| 20-25 |
Effects of adsorbed layer and dispersion state of oil droplets on flavor release from emulsions |
Yasuki Matsumura Laboratory of Quality Analysis and Assessment, Graduate School of Agriculture, Kyoto University |
| 20-26 |
Study of measure expressing food texture for eating ease based onphysiological measurements of humans |
Kaoru Kohyama National Food Research Institute, National Agricultural Research Organization |
| 20-27 |
The method for pharyngeal residue quantitatively using aroma |
Kazuhiro Hori pision of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences |