Research Reports No.20(2014)

Abstract No

Title of Research Project

Name of Researcher

20-01 Development of a novel web-database that enables to retrieve microbial growth inhibition of food additives Shigenobu Koseki Research faculty of Agriculture, Hokkaido University
20-02 Reduction of Radioactive Cesium in Pickled Plum and Plum Liquor by Zeolite Haruhito Sekizawa Fukushima Agricultural Technology Centre
20-03 Prevention against zinc deficiency by the use of food additives increasing zinc absorption in the intestinal epithelial cells Taiho Kambe Graduate School of Biostudies, Kyoto University
20-04 Study on safety and efficacy of antioxidants using electron spin resonance Yusuke IWASAKI Department of Analytical Chemistry, Hoshi University School of Pharmacy and Pharmaceutical Sciences
20-05 Analytical study on the bromate residue in foods disinfected with hypochlorite reagents Ichro Koshiishi Graduate School of Gunma University, Faculty of Health Sciences
20-06 Studies on the chemical structure and the mechanism for production of gardenia red Yusai Ito Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's University
20-07 Involvement of multiple cell cycle aberrations in early preneoplastic liver cell lesions by tumor promotion with thioacetamide in a two-stage rat hepatocarcinogenesis model Makoto Shibutani Tokyo University of Agriculture and Technology, Graduate School
20-08 Studies on the effect on the masking of bitterness by the sweet-tasting protein, thaumatin Tetsuya Masuda Graduate School of Agriculture, Kyoto University
20-09 Application of quantitative NMR spectroscopy for the quality evaluation of food additives Kazuyoshi Terasaka Department of Pharmacognosy, Graduate School of Pharmaceutical Sciences,
Nagoya City University
20-10 Evaluation of immunotoxicity of nanomaterials in foods Yasuo Yoshioka Graduate School of Pharmaceutical Sciences, Osaka University
20-11 Elucidation of the cancer-causing mechanism of the nongenotoxic liver carcinogen dammar resin in rats Hideki Wanibuchi Osaka city university graduate school of medicine, Department of molecular pathology
20-12 Functional estimation and identification of bioactive constituents of Citrus microcarpa Bunge from Okinawa Hiroyuki Morita pision of Natural Products Chemistry, Institute of Natural Medicine, University of Toyama
20-13 Study on a promotive effect of polysaccharides on excretion of radioisotopes Shuichi Enomoto Department of Pharmaceutical Analytical Chemistry, Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama University
20-14 Functional evaluation of essential oils-derived chemicals for health promotion Hiroyasu Inoue Department of Food Science and Nutrition, Nara Women's University
20-15 Functionalization and Inclusion of Polyphenols by using Saccharide Chains Yoshiaki Yuguchi Faculty of Engineering, Osaka Electro-Communication University
20-16 Characterization and classification of Zinger extract using 1H-NMR meabolomics Daigo Wakana Department of organic chemistry、 Hoshi University
20-17 Analysis of promoting gastrointestinal absorption using nanofood additives Akira ONODERA Department of Pharmaceutical Sciences, Kobegakuin University
20-18 Molecular Behavior of Natural Food Additives, Glycyrrhizn on Lipid Rafts Biomembrane Model Seiichi Sakamoto Graduate School of Pharmaceutical Sciences, Kyushu University
20-19 Research on pharmacokinetics and physiological function of tocotrienol Tsuyoshi Tsuduki Graduate School of Agriculture, Tohoku University 
20-20 Metabolites of ellagitannins and their anti-inflammatory effects Hideyuki Ito Faculty of Health and Welfare Science, Okayama Prefectural University
20-21 Study on the relationship between the chemical structure and biological activity in spice flavor constituents Takao Koeduka Faculty of Agriculture, Yamaguchi University
20-22 Development of novel control method for preventing food-poisoning using food additives derived from polyphenols Yuko Shimamura School of Food and Nutritional Sciences, University of Shizuoka
20-23 Preparation of profile on phytopathogenic fungi for preservatives Kosuke Takatori Department of Agriculture, Tokyo University of Agriculture
20-24 Comparison in aroma volatiles in Zanthoxylum species and biosynthesis of the compound involved in characteristic citrus-like flavor. Yoko Iijima Department of Nutrition and Life Science, Kanagawa Institute of Technology
20-25 Effects of adsorbed layer and dispersion state of oil droplets on flavor release from emulsions Yasuki Matsumura Laboratory of Quality Analysis and Assessment, Graduate School of Agriculture, Kyoto University
20-26 Study of measure expressing food texture for eating ease based onphysiological measurements of humans Kaoru Kohyama National Food Research Institute, National Agricultural Research Organization
20-27 The method for pharyngeal residue quantitatively using aroma Kazuhiro Hori pision of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences
The Japan Food Chemical Research Foundation
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