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The Japan Food Chemical Research Foundation
FFIJournal No.192
Last updateF01/17/2018

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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
192-1.pdf
Reviews and ReportsFunctional Activity of Polyphenols Including AnthocyaninsToshihiko OsawaNagoya University Graduate School of Bioagricultural Sciences
192-2.pdf
Arsenic Compounds in Marine Products before and after CookingKen'ichi HanaokaDepartment of Food Science and Technology, National Fisheries University
192-3.pdf
Channel Formation in the Pathogenesis of Alzheimer's Disease and Other AmyloidosisYutaka HirakuraAdvanced Research Center for Human Sciences, Waseda University
192-4.pdf
Bruce L. KaganUCLA School of Medicine
Studies on Functional Properties of Sawa-wasabi(Wasabia japonica)Naohide KinaeSchool of Food & Nutritional Sciences, University of Shizuoka
192-5.pdf
Michiyo Furugori
Hideki Masuda
Protegemos lns Plantas Utiles de Paises Andinos Centrales ! (tercera)Socrates ShiotaInstituto de Recursos Agrobiologoco Andinos
192-6.pdf
How Sushi Went GlobalTheodore C. BestorDepartrnent of Anthropology, Cornell University
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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
192-7.pdf
FFI Reports