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The Japan Food Chemical Research Foundation
FFIJournal No.189
Last updateF01/17/2018

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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


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189-5.pdf
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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