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The Japan Food Chemical Research Foundation
FFIJournal No.163
Last updateF11/30/2006

[FFIJ Index]
Foods & Food Ingredients Journal of Japan No.163
Note: Please click pdf icon, if you want to read summary.
ForwordFood and Food Ingredients as CultureTakao HamaKobe Gakuin University163-1.pdf
Feature articles: AntioxidantsAntioxidant Studies in RetrospectSetsuro MatsushitaGraduate School, Toua University163-2.pdf
The Antioxidant Function of Foods in Disease PreventionToshikazu YoshikawaFirst Department of Medicine, Kyoto Prefectural University of Medicine Kawaramachi, Horokoji Kamigyo-ku, Kyoto163-3.pdf
Shuji TakahashiTakeda Hospital
Antioxidative Defense Systems Present in Higher Plants, and Chemistry and Function of Antioxidative ComponentsToshihiko OsawaDepartment of Applied Biological Sciences, Nagoya University163-4.pdf
Antioxidative Components Isolated from Edible Pulses and their UtilizationTakanori TsudaFood Research Institute, Aichi Prefectural Government163-5.pdf
An Aspect of Properties of Vitamin C as an AntioxidantAkimasa NishidaDaiichi Seiyaku Co.,Ltd.163-6.pdf
Antioxidative Activity of Spices and HerbsYoshihiro KohchiKaneka Sun Spice & Co., Ltd163-7.pdf
Antioxidants Isolated from Sunflower SeedYoshifumi DeiDainippon Ink&Chemicals, Inc.163-8.pdf
ReviewsRecent Tendencies in Food-Related Complaints and Some CountermeasuresMotohiro NishijimaTokyo Metropolitan Research Laboratory of Public Health163-9.pdf
Various Teas--Their Aroma Characters and AnalysisAkio KobayashiSchool of Human Life and Environmental Science, Ochanomizu University163-10.pdf
The Japanese Food Habits (Their Framework and Fundamental Patterns)Satoshi OkimasuHiroshima Womenfs University163-11.pdf
ArticlesIsoflavonoids of Kudzu(Pueraria lobata) and Bioconversion of Exogenous Compounds into their Malonylglucosides by its Cell CulturesIk-Boo Kwon, Hyung-Hwan ParkLotte Group R & D Center163-12.pdf
Solid-Phase Microextraction and Chiral Separations for Food and FlavorsVenkatachalam Mani
Cole Woolley
Supelco, Inc.163-13.pdf
Systematic Determination of Diphenyl, o-Phenylphenol, Thiabendazole and Imazalil in Citrus FruitsAkihiro Kawahara Makiko YamadaYoshiaki Kato
Mikio Nakamura
San-Ei Gen F.F.I., Inc.163-14.pdf
Motohiro NishijimaTokyo Metropolitan Research Laboratory of Public Health
Yoshio ItoMukogawa Women's University
EssayHistory of Condiment VegetablesSachiko MatsubaraFaculty of Agriculture, Okayama University163-15.pdf
InformationInspection Machine for Food IndustryMasayasu NishihiroKirin Techno-System Corporation163-16.pdf