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The Japan Food Chemical Research Foundation
FFIJournal No.186
Last updateF01/20/2018

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Foods & Food Ingredients Journal of Japan No.186
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ForewordGreen ChemistryShigenobu YanoGraduate School of Humman Culture, Nara Women's University186-1.pdf
Feature Articles: Green ChemistryGreen Chemistry and Coordination ChemistryIsamu KinoshitaGraduate School of Molecular Materials Science, Osaka City University186-2.pdf
Roles of Anti-oxidant Enzymes in Green ChemistryHideyuki J. MajimaNational Institute of Radiological Sciences186-3.pdf
Toshihiko OzawaNational Institute of Radiological Sciences
Supercritical Fluids and Their Roles in Green ChemistryKenji TakahashiDivision of Quantum Energy Engineering, Graduate School of Engiaeedng, Hokkaido University186-4.pdf
Toyoji KakuchiGraduate School of Environmental Earth Science, Hokkaido University
Reviews and ArticlesImmunoglobulin Production Regulating Activity of Dietary FibersKoji YamadaLaboratory of Food Chemistry, Division of Bioresource and Bioenvironmental Sciences, Graduate School of Kyushu University186-5.pdf
Flavonoids and a Polyacetylene in Pratia nummularia -Chemistry, Bio-activity Analysis and BiotechnologyKanji IshimaruFaculty of Agriculture, Saga University186-6.pdf
Etsuko MatsuuraFaculty of Agriculture, Saga University
Capsaicinolds and the Breeding of CapsicumKeiko IshikawaPlant Cell Biotechnology Laboratory, Department. of Horticulture, Chiba University186-7.pdf
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