Research Reports No.8(2002)

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
pision 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 inpidual 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
The Japan Food Chemical Research Foundation
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