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The Japan Food Chemical Research Foundation
FFIJournal No.169
Last updateF11/30/2006

[FFIJ Index]
Foods & Food Ingredients Journal of Japan No.169
Note: Please click pdf icon, if you want to read summary.
ForewordLongevity and the Affluent Food CultureJinsaku SakakibaraFaculty of Pharmaceutical Sciences, Nagoya City University169-1.pdf
Feature ArticlesFUseful Plant ResourcesGenetic Control of the Essential Oil Components in PerillaGisho HondaFaculty of Pharmaceutical Sciences, Kyoto University169-2.pdf
Stone Fruit StoryMasao YoshidaFaculty of Agriculture, Kobe University169-3.pdf
Fruit Skin Color in Pears|Red Pears|Yoshishige FurukawaExperimental Farm, Kyoto University169-4.pdf
Flavors and Fragrance Materials Kept in Traditional FolkloresYumiko KawashimaV. Mane Fils Japan, Ltd.169-5.pdf
Bioactive Compounds in Citrus Fruit PeelsAkiyoshi SawabeInstitute for Comprehensive Agricultural Sciences, Kinki University169-6.pdf
Yoshiharu MatsubaraKinki University
Search for Novel Neurotrophic Factor-like Substances in Natural ProductsYoshiyasu Fukuyama
Mitsuaki Kodama
Faculty of Pharmaceutical Sciences, Tokushima Bunri University169-7.pdf
Field Survey on the Natural Medicinal Resources in the Himalayas and their ConservationTakashi WatanabeMedicinal Plant Garden, School of Pharmaceutical Sciences, Kitasato University169-8.pdf
Akihito TakanoMedicinal Plant Garden, Showa College of Pharmaceutical Sciences
Quality Evaluation of Bupleurum falcatum L. and its Application for Ordinary LifeKatsuko OnoOhta's Isan Co., Ltd.169-9.pdf
Yukio NoroFaculty of Pharmacy, Meijo University
Protegemos las Plantas Utiles de Paises Andinos Centrales!Socrates ShiotaInstituto de Recursos Agrobiologoco Andinos169-10.pdf
Reviews and ArticlesProgress and Prospects in Industrial Application of EnzymeToshiaki KomakiFaculty of Engineering, Fukuyama University169-11.pdf
Physiological Activity of Carotenoids and BiotechnologyNorihiko MisawaKirin Brewery Co. Ltd., Central Laboratories for Key Technology Senior Research Scientist169-12.pdf
Anti-caries Activity of Oolong Tea Extract Applied to Chewing GumYoshihisa Suzuki
Toshio Takiguchi
Youji Saeki
Lotte Central Laboratory Co., Ltd169-13.pdf
Hiroyuki Ono
Hidekazu Hosono
Kunimasa Koga
Suntory Limited
Utilization of Egg Shell for FoodsShinobu AoyamaQ. P. Corporation169-14.pdf
A New Development in the Mikan Juice Industry and Ultra High Pressure SterilizationYasushi IfukuNara Bunka Women's Junior College169-15.pdf
Yasuo TakahashiWakayama Agricultural Processing Research Corporation
Investigation on the Small Scale Separation of Banana StarchSaiyavit Varavinit
Sujin Shobsngob
Faculty of Science, Mahidol University169-16.pdf
The History of Some Foods:A Mouth Water(ing) Opera in Several Acts -First Act : History of the Sausage-Jens E.TrudsoCopenhagen Pectin A/S, A Division of Hercules Incorporated169-17.pdf
Aroma Components of Pineapple-scented Sage (Salvia elegans Vahl)Tomoko MakinoSan-Ei Gen F.F.I., Inc.169-18.pdf
Tomomichi OhnoSan-Ei Gen F.F.I. Botanical Institute, Inc.
Hisakatsu IwabuchiSan-Ei Gen F.F.I., Inc.