| Abstract No. |
Title of Research Project
|
Name of Researcher
|
| 8-01 |
Establishment of Antioxidant Assay System Using Fish Liver Microsome - Development of a New Experimental Animal Substituted for Rat |
Hideo Hatate
Faculty of Agriculture, Miyazaki University |
| 8-02 |
Study on stability of red color component, crocin |
Yukihiro Shoyama
Graduate School of Pharmaceutical Sciences, Kyushu University |
| 8-03 |
Antioxidant activity of quinoa and its utility as antioxidant food-stuff |
Katsumi Watanabe
Department of Food and Nutritional Science, Faculty of Agriculture, Kinki University |
| 8-04 |
Studies on genes and enzymes involved in the biosynthesis anthocyanins in Ipomoea batata cv. Yamagawamurasaki |
Ikuro Abe
School of Pharmaceutical Sciences, University of Shizuoka |
| 8-05 |
Studies on effects of food additives on adipocyte differentiation |
Masayoshi Imagawa
Department of Molecular Biology, Graduate School of Pharmaceutical Sciences, Nagoya City University |
| 8-06 |
Study for inhibitory effects of citrus essential oils and terpene compounds on the formation of N-nitrosodimethylamine |
Masayoshi Sawamura
Faculty of Agriculture, Kochi University |
| 8-07 |
 |
Masami Ishibashi
Graduate School of Pharmaceutical Sciences, Chiba University |
| 8-08 |
Elucidation of pharmacokinetics of natural plant sterol as emulsifiers for safety |
Yoshie Maitani
Fine Drug Targeting Research Laboratory, Institute of Medicinal Chemistry, Hoshi University |
| 8-09 |
Control and Elucidation of Biomechanism by the Cooperative Effects of Sugar and Biologically Originated Dye |
S. Yano
pision of Material Science, Graduate School of Human Culture, Nara Women's University |
| 8-10 |
Application of commercial paprika color to edible oil |
Hiroshi Matsufuji
College of Bioresource Sciences, Nihon University |
| 8-11 |
Two cytochrome P450s involved in the biosynthesis of flavones and anthocyanins: molecular cloning and characterization from Perilla frutescens |
Kazuki Saito, Chika Kitada and Mami Yamazaki
Department of Molecular Biology and Biotechnology, Graduate School of Pharmaceutical Sciences, Chiba University |
| 8-12 |
Determination of the mean intake per day with an inpidual Japanese in the detailed item of food |
Aiko Yamauchi
Graduate School of Pharmaceutical Sciences, The University of Tokushima |
| 8-13 |
Study on absorption, metabolism and function of chondroitin sulfates as a food additive and other glycosaminoglycans |
Toshio Imanari
Graduate School of Pharmaceutical Sciences, Chiba University |
| 8-14 |
Effect of endocrine disruptors and food additives on the development of mouse embryos in vitro |
Masaharu Miyake
Faculty of Pharmaceutical Sciences, Kobe-Gakuin University |
| 8-15 |
Characterization of Kaoliang-induced lymphocyte proliferation |
Tsuyoshi Nakanishi
Department of Toxicology, Graduate School of Pharmaceutical Sciences, Osaka University |
| 8-16 |
Screening of chemopreventive agents in herb-related extracts against colon carcinogenesis |
Yoshihiro Yoshimura
Department of Analytical Chemistry, Hoshi University |
| 8-17 |
Pigment production by genetic improvement of anthocyanin biosynthesis |
Takashi Yamakawa
Graduate School of Agricultural and Life Sciences, University of Tokyo |
| 8-18 |
Evaluation of safety and physiological function of polyphenol utilizing gene engineering and cell technology |
Satoshi Nagaoka
Department of Agriculture, Gifu University |
| 8-19 |
Studies for Analysis and Control of the Oxidative Change of Natural Food Colorants |
Toshiya Masuda
Faculty of Integrated Arts and Sciences, University of Tokushima |
| 8-20 |
Binding of Porphyran from Died Nori to Lipid |
Koji Takahshi
Faculty of Agriculture, Tokyo University of Agriculture and Technology |
| 8-21 |
Improvement and the Mechanism for Gel Formation of Food Protein using Food Emulsifier |
Naoko Ohta
Junior College at Mishima, Nihon University |
| 8-22 |
Development of efficient production system on bioactive compounds with radical scavenging and antioxidative activities |
Tadashi Fujii
Faculty of Life Sciences, Toyo University |
| 8-23 |
Developments and applications of the analytical method for hydrogen peroxide using HPLC |
Shigenori Kumazawa
School of Food and Nutritional Sciences, University of Shizuoka |
| 8-24 |
Anti-Salmonella and anti-rotavirus actions of phosphopeptides from egg-yolk phosvitin, acid precipitated soy-protein and milk casein, and the possibility of application as new functional food additives |
Soichiro Nakamura
Faculty of Education, Shimane University |
| 8-25 |
Effect of arginine on growth of lactic acid bacteria for fermented sausage under high concentration of salt |
Mitsuo Sekikawa
Laboratory of Meat Science, Obihiro University of Agriculture and Veterinary Medicine |
| 8-26 |
Enzymatic Glucosylation of Naturally Occurring Spices by Plant Cell Cultures |
Hiroki Hamada
Department of Applied Science, Okayama University of Science |
| 8-27 |
Preparing Model System of the Rational and Qualified Application of Resistant Polysaccharides |
Masaru Ohtsuru
Department of Food and Nutrition, Mukogawa Women's University |