| Abstract No. | Title of Research Project | Name of Researcher |
| 8-01 | Establishment of Antioxidant Assay System Using Fish Liver Microsome - Development of a New Experimental Animal Substituted for Rat | Hideo Hatate
Faculty of Agriculture, Miyazaki University |
| 8-02 | Study on stability of red color component, crocin | Yukihiro Shoyama
Graduate School of Pharmaceutical Sciences, Kyushu University |
| 8-03 | Antioxidant activity of quinoa and its utility as antioxidant food-stuff | Katsumi Watanabe
Department of Food and Nutritional Science, Faculty of Agriculture, Kinki University |
| 8-04 | Studies on genes and enzymes involved in the biosynthesis anthocyanins in Ipomoea batata cv. Yamagawamurasaki | Ikuro Abe
School of Pharmaceutical Sciences, University of Shizuoka |
| 8-05 | Studies on effects of food additives on adipocyte differentiation | Masayoshi Imagawa
Department of Molecular Biology, Graduate School of Pharmaceutical Sciences, Nagoya City University |
| 8-06 | Study for inhibitory effects of citrus essential oils and terpene compounds on the formation of N-nitrosodimethylamine | Masayoshi Sawamura
Faculty of Agriculture, Kochi University |
| 8-07 |  | Masami Ishibashi
Graduate School of Pharmaceutical Sciences, Chiba University |
| 8-08 | Elucidation of pharmacokinetics of natural plant sterol as emulsifiers for safety | Yoshie Maitani
Fine Drug Targeting Research Laboratory, Institute of Medicinal Chemistry, Hoshi University |
| 8-09 | Control and Elucidation of Biomechanism by the Cooperative Effects of Sugar and Biologically Originated Dye | S. Yano
Division of Material Science, Graduate School of Human Culture, Nara Women's University |
| 8-10 | Application of commercial paprika color to edible oil | Hiroshi Matsufuji
College of Bioresource Sciences, Nihon University |
| 8-11 | Two cytochrome P450s involved in the biosynthesis of flavones and anthocyanins: molecular cloning and characterization from Perilla frutescens | Kazuki Saito, Chika Kitada and Mami Yamazaki
Department of Molecular Biology and Biotechnology, Graduate School of Pharmaceutical Sciences, Chiba University |
| 8-12 | Determination of the mean intake per day with an individual Japanese in the detailed item of food | Aiko Yamauchi
Graduate School of Pharmaceutical Sciences, The University of Tokushima |
| 8-13 | Study on absorption, metabolism and function of chondroitin sulfates as a food additive and other glycosaminoglycans | Toshio Imanari
Graduate School of Pharmaceutical Sciences, Chiba University |
| 8-14 | Effect of endocrine disruptors and food additives on the development of mouse embryos in vitro | Masaharu Miyake
Faculty of Pharmaceutical Sciences, Kobe-Gakuin University |
| 8-15 | Characterization of Kaoliang-induced lymphocyte proliferation | Tsuyoshi Nakanishi
Department of Toxicology, Graduate School of Pharmaceutical Sciences, Osaka University |
| 8-16 | Screening of chemopreventive agents in herb-related extracts against colon carcinogenesis | Yoshihiro Yoshimura
Department of Analytical Chemistry, Hoshi University |
| 8-17 | Pigment production by genetic improvement of anthocyanin biosynthesis | Takashi Yamakawa
Graduate School of Agricultural and Life Sciences, University of Tokyo |
| 8-18 | Evaluation of safety and physiological function of polyphenol utilizing gene engineering and cell technology | Satoshi Nagaoka
Department of Agriculture, Gifu University |
| 8-19 | Studies for Analysis and Control of the Oxidative Change of Natural Food Colorants | Toshiya Masuda
Faculty of Integrated Arts and Sciences, University of Tokushima |
| 8-20 | Binding of Porphyran from Died Nori to Lipid | Koji Takahshi
Faculty of Agriculture, Tokyo University of Agriculture and Technology |
| 8-21 | Improvement and the Mechanism for Gel Formation of Food Protein using Food Emulsifier | Naoko Ohta
Junior College at Mishima, Nihon University |
| 8-22 | Development of efficient production system on bioactive compounds with radical scavenging and antioxidative activities | Tadashi Fujii
Faculty of Life Sciences, Toyo University |
| 8-23 | Developments and applications of the analytical method for hydrogen peroxide using HPLC | Shigenori Kumazawa
School of Food and Nutritional Sciences, University of Shizuoka |
| 8-24 | Anti-Salmonella and anti-rotavirus actions of phosphopeptides from egg-yolk phosvitin, acid precipitated soy-protein and milk casein, and the possibility of application as new functional food additives | Soichiro Nakamura
Faculty of Education, Shimane University |
| 8-25 | Effect of arginine on growth of lactic acid bacteria for fermented sausage under high concentration of salt | Mitsuo Sekikawa
Laboratory of Meat Science, Obihiro University of Agriculture and Veterinary Medicine |
| 8-26 | Enzymatic Glucosylation of Naturally Occurring Spices by Plant Cell Cultures | Hiroki Hamada
Department of Applied Science, Okayama University of Science |
| 8-27 | Preparing Model System of the Rational and Qualified Application of Resistant Polysaccharides | Masaru Ohtsuru
Department of Food and Nutrition, Mukogawa Women's University |