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The Japan Food Chemical Research Foundation
FFIJournal No.187
Last updateF01/23/2018

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Foods & Food Ingredients Journal of Japan No.187
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ForewordModification of Drug Metabolism by Dietary FactorsKeiichi TanakaGraduate School of Pharmaceutical Sciences, Osaka University187-1.pdf
Reviews and ArticlesThe Present State and a View of Modification Techniques of StarchKoji TakahashiFaculty of Agriculture, Tokyo University of Agriculture and Technology187-2.pdf
Physiological Functions of Plant Lectins Contained in FoodstuffsKoji MuramotoGraduate School of Agricultural Science, Tohoku University187-3.pdf
Physiological Functions of Food Component AnthocyaninsKiharu IgarashiDepartment of Bioresource Engineering, Faculty of Agriculture, Yamagata University187-4.pdf
Chalcone Synthase (CHS) in Ipomoea batatas cv. YamagawamurasakiHiroshi NoguchiSchool of Pharmaceutical Science, University of Shizuoka187-5.pdf
Production of Fragrance Ingredients by Tissue CultureHiroshi KohdaThe Experomental Station of Medicinal Plants, Hiroshima University School of Medicine187-6.pdf
Membrane Charge and Membrane Transport of IonsRyosuke TakagiShukugawa Gakuin College187-7.pdf