| Abstract No. | Title of Research Project | Name of Researcher |
| 9-01 | Study on the protein-protein interaction among regulatory factors involved in anthocyanin production in Perilla frutescens | Kazuki Saito
Department of Molecular Biology and Biotechnology, Graduate School of Pharmaceutical Sciences, Chiba University |
| 9-02 | Molecular Aggregation of Sugar Chain and Alkyl Chain Linked Tetraphenyl Porphrins for Photodynamic Therapy | Shigenobu. Yano
Division of Functional Material Science, Graduate School of Human Culture, Nara Womenfs University |
| 9-03 | Establishment of Antioxidant Assay System Using Fish Liver Microsomes-Development of a New Experimental Animal Substituted for Rat II | Hideo Hatate
Faculty of Agriculture, Miyazaki University |
| 9-04 | Exploration for New Functions of Polyphenol Food Additives and Investigation on Structures and Safety of Their Metabolites | Nobutoshi Murakami
Graduate School of Pharmaceutical Sciences, Osaka University |
| 9-05 | Screening for the pharmacological activity of foodstuff components and additives using their membrane effects as an indication | Hironori Tsuchiya
Asahi University, School of Dentistry |
| 9-06 | Effect of Meals Containing High and Low Nitrate Content on Nitrate and Nitrite Level in The Saliva and Urine | Masataka Ishinaga
Department of Health Science, Hiroshima Prefectural Women's University |
| 9-07 | Effects of food additives mostly consumed in childhood on atopic dermatitis-like experimental dermatitis in NC/Jic mice | Mitsuhiko Nose
Department of Pharmacognosy,Graduate School of Pharmaceutical Sciences, Nagoya City University |
| 9-08 | Changes of intestinal flora by chemicals | Norio Itoh
Department of Toxicology, Graduate School of Pharmaceutical Sciences, Osaka University |
| 9-09 | Studies on effects of food additives on adipocyte differentiation | Masayoshi Imagawa
Department of Molecular Biology, Graduate School of Pharmaceutical Sciences, Nagoya City University |
| 9-10 | Pigment production by intensifying the enzyme genes of anthocyanin biosynthesis | Takashi Yamakawa
Department of Global Agricultural Sciences, The University of Tokyo |
| 9-11 | The research on opening to the public and accumulation of the infrared absorption spectrum and the ultraviolet and visible absorption spectrum of the food additive | Masashi Ezawa
Department of Technology, University od East Asea |
| 9-12 | Evaluation of safety and physiological function of polyphenol utilizing gene engineering and cell technology | Satoshi Nagaoka
Department of Agriculture, Gifu University |
| 9-13 | Basic analysis on active structures and preparative expression of new taste-modifying proteins occurring in a tropical plant | Keiko Abe
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo |
| 9-14 | Study on biological functions of glycosaminoglycans including chondroitin sulfate as a food additive | Toshio Imanari
Graduate School of Pharmaceutical Sciences, Chiba University |
| 9-15 | Studies for Analysis and Control of the Oxidative Change of Natural Food Colorants | Toshiya Masuda
Faculty of Integrated Arts and Sciences, University of Tokushima |
| 9-16 | Preparation and DPPH Radical-scavenging Activity of the Anthocyanin-soyprotein Complexes | Kazutaka Nishikawa
Faculty of Health and Living Sciences Education, Naruto University of Education |
| 9-17 | Binding of Porphyran from Died Nori to Lipid | Koji Takahashi
Faculty of Agriculture, Tokyo University of Agriculture and Technology |
| 9-18 | Enzyme-catalyzed Direct and Regioselective Acylation of Flavonoid Glucosides for Stabilization and Functionarization of Plant Pigments | Kohji Ishihara
Department of Chemistry, Kyoto University of Education |
| 9-19 | Natural Antimicrobial Peptides from Egg White Lysozyme | Hisham R. Ibrahim
Department of Biochemistry & Biotechnology, Faculty of Agriculture, Kagoshima University |
| 9-20 | Structure and Application of highly Water Adsorbent Polysaccharide on the surface of seeds of Artemisia sphaerocephala Krasch | Masahiro Tada
Laboratory of Bio-organic Chemistry, Tokyo University of Agriculture and Technology |
| 9-21 | Availability of Anthocyanin Pigments in Vitis Coignetiae Grape Berry Skin
as a Coloring Agent and Healthy Food | Goro Okamoto
Faculty of Agriculture, Okayama University |
| 9-22 | Enhancement of taste for cereal mix (Glanola) by adding oligosaccharides to the mix prepared from koji | Yukio Takii
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University |
| 9-23 | Exploitation of antibiotic browning-inhibitors
from marine algae | Tadahiko Kajiwara
Department of biological chemistry, Faculty of Agriculture,
Yamaguchi University |
| 9-24 | Preparing Model System of the Rational and Qualified Application of Resistant polysaccharides | Masaru OHTSURU
Department of Food and Nutrition, Mukogawa Womenfs University |
| 9-25 | Development of efficient production system for bioactive compounds with radical scavenging and antioxidative activities | Tadashi Fujii
Faculty of Life Sciences Toyo University |
| 9-26 | Functional Evaluation as Food Additive Agents Concerning
the Stereoisomers of Carotenoid Oxidative Metabolites | Shigeo Katsumura
Department of Chemistry, School of Science and Technology, Kwansei Gakuin University |