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The Japan Food Chemical Research Foundation
FFIJournal No.192
Last updateF03/20/2018

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Foods & Food Ingredients Journal of Japan No.192
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ForewordSafety and Risk Management in the Food IndustryTakeshi TamakiJapan Food Hygiene Association
Reviews and ReportsFunctional Activity of Polyphenols Including AnthocyaninsToshihiko OsawaNagoya University Graduate School of Bioagricultural Sciences
Arsenic Compounds in Marine Products before and after CookingKen'ichi HanaokaDepartment of Food Science and Technology, National Fisheries University
Channel Formation in the Pathogenesis of Alzheimer's Disease and Other AmyloidosisYutaka HirakuraAdvanced Research Center for Human Sciences, Waseda University
Bruce L. KaganUCLA School of Medicine
Studies on Functional Properties of Sawa-wasabi(Wasabia japonica)Naohide KinaeSchool of Food & Nutritional Sciences, University of Shizuoka
Michiyo Furugori
Hideki Masuda
Protegemos lns Plantas Utiles de Paises Andinos Centrales ! (tercera)Socrates ShiotaInstituto de Recursos Agrobiologoco Andinos
How Sushi Went GlobalTheodore C. BestorDepartrnent of Anthropology, Cornell University
The Report of the 4th Symposium on "Why Human is Refreshed by the Fresh Green Odor Emitted by Green Leaves in Forests !"Akikazu HatanakaYamaguchi University
FFI Reports