| Abstract No. |
Title of Research Project
|
Name of Researcher
|
| 11-01 |
Miroencapsulation of PH Sensitive Dye and Application to Sense System of Rottenness and Deterioration of Food |
Masato Tanaka
Department of Chemical Engineering,
Niigata University |
| 11-02 |
Study on the relationship of DNA Polymerese inhibitory activity,anti-cancer activity and anti-inflammatory activity by curcumin |
Yoshiyuki Mizushina
Department or Nutritiona1 Science,
Kobe-Gakuin University |
| 11-03 |
Developmednt of an animal model of rapid induction of tongue neoplasms in human c-Ha-ras proto-oncogene transgenic rats by 4-nitroquinoline 1-oxide: potential use for preclinical chemoprevention study |
Takuji Tanaka
Department of Oncologic Pathology,
Kanazawa Medical University |
| 11-04 |
Inhibition of hUGT1A6 activity by Xanthene food dyes |
Takahru Mizutani
Department of Drug Metabolism and Disposition, Graduate School of Pharmaceutical Sciences,
Nagoya City University |
| 11-05 |
Food chemical Studies on polyphenols of seed coat of adzuki bean, Vigna angularis. |
Kumi Yoshida
Graduate School of Information Science,
Nagoya University |
| 11-06 |
Studies for physiological functionality of anthocyanins using DNA microarray analysis |
Takanori Tsuda
Office for Research Initiatives and Development, Doshisha University |
| 11-07 |
Development of the sensitive and high-throughput analysis of metabolite by FT-ICR MS and its application to evaluate effects of food ingredients. |
Shigeo Takenaka
Department of Veterinary Science, Graduate School of Life and Environmental Sciences,
Osaka Prefecture University |
| 11-08 |
Breeding study for increasing anthocyanin content of red radish |
Koji Tsuji
Graduate School of Pharmaceutical Sciences,
Osaka University |
| 11-09 |
Development of useful food additives by chemical modification and enzymatically combining oligosaccharides to flavons |
Taku Chiba
Department of Molecular Health Science, Graduate School of Pharmaceutical Science,
Nagoya City University |
| 11-10 |
Effects of the Complex of Tea Catechins and Soybean Protein on Lipid Metabolism in Rats |
Kazutaka Nishikawa1, Kanji Ishimaru2
1 Faculty of Health and Living Sciences Education, Naruto University of Education
2 Faculty of Agriculture, Saga University |
| 11-11 |
Changes of intestinal flora by chemicals: PCR-DGGE based approach |
Norio ITOH
Department of Toxicology, Graduate School of Pharmaceutical Sciences, Osaka University |
| 11-12 |
Molecular authentication of Myricae Cortex based on the nucleotide sequence of a chloroplast trnK gene |
Hajime Mizukami
Graduate School of Pharmaceutical Sciences,
Nagoya City University |
| 11-13 |
Exploitation of antibiotic browning-inhibitors from marine algae |
Tadahiko Kajiwara
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University |
| 11-14 |
Effects of food ingredients on lipid metabolism through the activities of nuclear receptors |
Ryuichiro Sato
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences
The University of Tokyo |
| 11-15 |
Effects of Erythorbate Sodium and Sodium Nitrite on the Vascular Endothelial Functions: A Study on the Safety Evaluation Methods for Food Additives. |
Hiroshi Okamoto and Katsutoshi Yayama
Department of Pharmacology, Faculty of Pharmaceutical Sciences,
Kobe Gakuin University |
| 11-16 |
Establishment of agricultural plants producing high bioactive compounds |
Koichiro Shimomura
Faculty of Life Sciences, Toyo University |
| 11-17 |
Anti-atherogenic effect of enzyme-modified isoquercitrin in apo E-deficient atherogenic mice. |
Yoshiki Nishizawa
Department of Metabolism, Endocrinology and Molecular Medicine
Osaka City University Graduate School of Medicine |
| 11-18 |
Effects of BEETRED on Diabetes in ALS mice |
Katsunori SATO and Tasuku YAMASHITA
pision of Animal Science, Graduate School of National Science and Technology (Faculty of Agriculture), Okayama University |
| 11-19 |
Studies for safety assessment of additives used to foods and pharmaceuticals |
Kunikazu Teshima
School of Nursing and Rehabilitation Sciences, SHOWA University |
| 11-20 |
Establishment of qualification and quantification method for transgenes introduced to genetically modified and processed foods |
Yoshihiro Ozeki
Faculty of Technology, Tokyo University of Agriculture and Technology |
| 11-21 |
Heat Stability of Sweet Protein Thaumatin by Anionic-Polysaccharides |
Naotoshi Matsudomi
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University |
| 11-22 |
Effects of spices on gastrointestinal and respiratory systems through capsaicin receptor TRPV1 |
Syunji Horie
Department of Pharmacology, Faculty of Pharmaceutical Sciences, Josai International University |
| 11-23 |
Rapid Synthesis of Kahweofuran and its Derivatives, the Coffee Aroma Components, and their Functional Studies as Food Ingredients |
Shigeo Katsumura
Department of Chemistry, School of Science and Technology, Kwansei Gakuin University |
| 11-24 |
Making Meat and Bone Meal Harmless and Production of Useful Substances by Sub-Critical Water |
Hiroyuki Yoshida
Department of Chemical Engineering,
Osaka Prefecture University |
| 11-25 |
Reduction in manufacture and cooking of kannsui of Chinese-style noodles, and the coagulant of tofu |
Motohiro Nishijima
Jissen Wemen's University,
Department of Food and Health Science |
| 11-26 |
Fundamental studies for safety evaluation of insoluble minerals that are existing food additives |
Hiroyuki Nakazawa
Hoshi University |
| 11-27 |
Fundamental Safety Assessment of the Registered Existing Food Additives (Natural Source Food Additives)
(2. From Saccharum officinarum LINN (Sugar cane) to Dipteryx odorata WILLD (Tonka bean)) |
Kunitoshi Yoshihira
University of East Asia |