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The Japan Food Chemical Research Foundation
FFIJournal No.184
Last updateF01/19/2018

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Foods & Food Ingredients Journal of Japan No.184
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ForewordFoods Can Be MedicineToshihiko OsawaGraduate School of Bioagricultural Sciences, Nagoya University184-1.pdf
Reviews and ArticlesProduction of Functional Lipids Containing Polyunsaturated Fatty Acids with LipaseYuji Shimada Osaka Municipal Technical Research Institute184-2.pdf
Direct Granulation Method for Liquid Materials with a Fluidized Bed GranulatorHiroyuki TsujimotoTechnical Development Dept., Hosokawa Micron Corporatio184-3.pdf
Fragrances to Entice the Opposite Sex
- Pheromonal Communication in Moths and Butterflies
Ritsuo NishidaGraduate School of Agriculture, Kyoto University184-4.pdf
Biological Activities of Antioxidants from Herbs in LabiataeMasahiro TadaTokyo University of Agriculture and Technology184-5.pdf
Medicinal Edible Plants Used in the Himalayas and Their CulturesTakashi WatanabeMedicinal Plant Garden, School of Pharmaceutical Sciences, Kitasato University184-6.pdf
Zabta Khan ShinwariNational Herbarium, National Agricultual Research Centre, P.O.NIH, Islamabad, Pakistan
Kuber Jung MallaRoyal Botanical Garden, Department of Plant Resources, Godawari, Lalitpur, Nepal
Binod Kumar BasnetRoyal Botanical Garden, Department of Plant Resources, Godawari, Lalitpur, Nepal
Development of Technology on Japanese Traditional ShochuToshikazu YonemotoSatsuma Shuzo Co., Ltd.184-7.pdf
The Isolation of Biologically Activity Compound by Droplet Countercurrent Chromatography (DCCC)Yoshihiro MuraiFaculty of Science and Engineering, Kinki University184-8.pdf
ReportReport of the 10th Symposium on Food Chemistry
The Gray Zone between Medical Drugs and Foods
Yoshio ItoSecretary-General of the Japanese Society of Food ChemistryiProfessor of Mukogawa Women's Universityj184-9.pdf
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