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The Japan Food Chemical Research Foundation
FFIJournal No.189
Last updateF03/20/2018

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Foods & Food Ingredients Journal of Japan No.189
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ForewordDoes the Patent System Add the Fuel of Interest to the Fire of Scientists?Kiyoshi MurakiPresident, The Japan Patent Attorneys Association189-1.pdf
Reviews and ArticlesFlavonoid Constituents in the Petals of Carthamus tinctorius : Structures of Quinochalcones and Flavonols, and Their Biosynthetic PathwayToshikatsu OkunoDepartment of Biochemistry and Biotechnology, Faculty of Agriculture and Lifescience, Hirosaki University189-2.pdf
Kohei KazumaThe United Graduate School of Agricultural Science, Iwate University
Absorption and Metabolism of Food Anthocyanins in HumansTeruo MiyazawaGraduate School of Life Science and Agriculture, Tohoku University189-3.pdf
Isolation Synthesis, and Structure- Activity Relationships of Antioxidants of YeastsShuji JinnoCentral Research Laboratory, Nippon Suisan Kaisha, Ltd.,189-4.pdf
Comparison of the Crude Drugs of Philippine Contained in the Pharmacopoeias of Various Other Countries in the WorldMamoru Noguchi

The Expression of Arabidopsis Heat Shock Promoter in Transgenic Nicotiana plumbaginifolia and its ApplicationMasamitsu MoriwakiSan-Ei Gen F.F.I., Inc.189-6.pdf
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