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Abstract No
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Title of Research Project
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Name of Researcher
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Synthesis of rare sugars and possibility for food additives |
Masahiko Hayashi
Department of Chemistry, Graduate School of Science, Kobe University
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Establish of the detected method of genetically modified wheat from noodle processing foods |
Taira Miyahara1), Kosuke Nakamura2), Kazunari Kondo2), Yoshihiro Ozeki1)
Division of Biotechnology and Life Science, Institute of Engineering, Tokyo University of Agriculture and Technology1)
Division of Biochemistry, National Institute of Health Science2)
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Analysis of Polar Natural Food Additives based on
Hydrophilic Interaction/Partition Coefficient |
Koichi Inoue
College of Pharmaceutical Sciences, Ritsumeikan University
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Development of physical-chemical information retrieval system for food additives II |
Naoki Sugimoto
Division of food additives, National Institute of Health Sciences
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Isolation and identification of fungi causing the fumonisin contamination in the Japanese domestic wines, and a study on the mechanism of fumonisin contamination. |
Hiroyuki Nakagawa1, Ruiko Hashimoto2, Yoshiki Onji3, Youhei Kitaoka3
1 National Agriculture and Food Research Organization (NARO), Food Research Institute, 2 Chiba Prefectural Institute of Public Health,
3 Nara Institute of Health Science
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Consumer's Attitudes toward the Safety of Food Additives |
Masakazu Horie
Department of Food Science, Faculty of Home Economics,
Otsuma Women's University
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Study on mechanisms of acceleration and suppression of oxidation by ascorbic acid and its acyl derivative in aqueous food |
Yoshiyuki Watanabe
Department of Biotechnology and Chemistry, Faculty of Engineering,
Kindai University
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Elucidation of carcinogenic mechanism of the nongenotoxic liver carcinogen dammar resin in rats |
Hideki Wanibuchi
Osaka City University Graduate School of Medicine,
Department of Molecular Pathology
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Effects of non-caloric sweeteners consumption in early stage of life on microbiome and systemic metabolism |
Takashi Uebanso
Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
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Genetic and breeding study for increase and stabilization of yield of food additive color from safflower |
Tsuneo Sasanuma
Faculty of Agriculture, Yamagata University
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Development of the method to determine the levels of inorganic phosphorus in processed foods, which aimed at elucidating the relationship between the phosphorus intake and the blood level |
Makiko Suzuki
Faculty of Nutrition, University of Kochi
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The possibility of combination effects of environmental chemicals and food
additives on the expression of immunotoxicity. |
SEKIMOTO, Masashi
Laboratory of Environmental Hygiene, Department of Environmental Science,
School of Life and Environmental Science, Azabu University
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Effects of chronic consumption of a non-caloric artificial sweetener on physiological mechanisms of blood glucose control and food consumption in mice. |
Yasunobu Yasoshima
Division of Behavioral Physiology, Graduate School of Human Sciences, Osaka University
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Studies on the chemical structure and the mechanism for production of gardenia red |
Yusai Ito
Faculty of Home Economics, Kyoritsu Women's University
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Induction mechanism of cell proliferation contribute to the mutagenicity of estragole, a epatocarcinogen |
Yuji Ishii
Division of Pathology, Biological Safety Research Center,
National Institute of Health Sciences
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Research on diuretic action and reduction of lipogenesis in rats received high fat diet and enzymatically modified isoquercitrin |
Toshinori Yoshida
Tokyo University of Agriculture and Technology, Graduate School,
Division of Animal Life Science, Institute of Agricultural Science
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Enhancement by food additives of the sensitivities to chemical carcinogens. |
Kouichi Yoshinari
Department of Molecular Toxicology, School of Pharmaceutical Sciences,
University of Shizuoka
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Screening of compounds specifically inhibiting the new menaquinon biosynthetic pathway from spices |
DAIRI Tohru
Division of Applied Chemistry, Graduate School of Engineering, Hokkaido University
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Development of highly stable food dispersions using food additives |
Kobayashi Isao
Food Research Institute, National Agriculture and Food Research Organization (NARO)
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Visualization of Volatile Organic Compounds from Plant Using Odor Sensing Methods |
Zhang Jian, Chuanjun Liu, Kenshi Hayashi
Department of Electronics、 Graduate School of Information Science and Electrical Engineering、 Kyushu University
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Development of novel extraction and recovery methods of rare and useful food additives from natural products |
Kenji Mishima
Fukuoka University
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Development of salt and sugar-limited foods whose saltiness and sweetness are enhanced by γ-glutamylation |
Hideyuki Suzuki and Yuko Nakafuji
Kyoto Institute of Technology
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Control of dynamic characteristics and gastric digestion of gelled food for elderly people using food additives |
Ichikawa Sosaku1、Kobayashi Isao 2、Kozu Hiroyuki1, 2
1Faculty of Life and Environmental Sciences, University of Tsukuba
2 National Food Research Institute, National Agriculture and Food Research Organization
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