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Medicine & Life Sciences

Tea
Catechin
Serum
Sprague Dawley Rats
Polyphenols
Diet
Peptides
Laminin Receptors
Cholesterol
Fatty Acids
Spores
Hot Temperature
Food
Conjugated Linoleic Acids
Glucosidases
valyltyrosine
Dipeptides
Immunoglobulins
Proteins
Hydrostatic Pressure
Lipids
Liver
Peptidyl-Dipeptidase A
Carbon Dioxide
Temperature
Genes
tryptophyl-histidine
Light
Chlorella vulgaris
Hybridomas
Cell Line
Glucose
Bacillus subtilis
Immunoglobulin E
Water
Lipid Metabolism
Pressure
Lymphocytes
Bacteria
Heating
Soybean Proteins
Enzymes
Monoclonal Antibodies
Milk
Anthocyanins
Ethanol
Triglycerides
Immunoglobulin M
Bacteriocins
Acetic Acid
Anti-Allergic Agents
Powders
Esters
Bacillus cereus
Salmonella
Escherichia coli
Ipomoea batatas
delphinidin
Apolipoproteins E
Coffee
Growth
Inhibitory Concentration 50
Listeria monocytogenes
Inbred SHR Rats
Messenger RNA
Up-Regulation
Bacillus
Linoleic Acid
Antigens
Salmonella enteritidis
Camellia sinensis
Antibodies
Spleen
Escherichia coli O157
Caseins
Salmonella typhimurium
Acids
Peptide Hydrolases
Neoplasms
Apoptosis
Yeasts
Tocotrienols
Cistanche
Dietary Fats
Unsaturated Fatty Acids
Tocopherols
Oral Administration
Antihypertensive Agents
Saccharomyces cerevisiae
Microbubbles
Chlorella
Bacterial Spores
Fats
Gases
Caco-2 Cells
Polymerase Chain Reaction
Phospholipids
High Pressure Liquid Chromatography
Mass Spectrometry
Phosphorylation

Chemical Compounds

Rats
Flavors
Nutrition
Cells
Laminin Receptors
Peptides
Polyphenols
Glucosidases
Liver
Catechin
Mass spectrometry
Bacilli
Cholesterol
Assays
Flavor compounds
Lipids
Immunoglobulins
Dipeptides
Carbonation
Muscle
Glucose
Genes
Proteins
Chemical activation
Fatty Acids
Salmonella
Phosphorylation
Sorption
Peptidyl-Dipeptidase A
Triglycerides
Tissue
Ethanol
Yeast
Immunoglobulin E
Lymphocytes
Carbon Dioxide
delphinidin
Conjugated Linoleic Acids
Metabolism
Anti-Allergic Agents
Fats
Water
Soybean Proteins
Anthocyanins
Odors
Listeria
Plasma (human)
Enzyme activity
Metabolites
High performance liquid chromatography
Coffee
Liquid chromatography
Enzymes
Heating
Tocotrienols
Tocopherols
Antigens
Antihypertensive Agents
Dietary Cholesterol
Amino Acids
Membranes
Oils
Messenger RNA
Gas chromatography
Antibodies
Desorption
guar gum
Safflower Oil
Acetic Acid
Molecules
Acids
Esters
Plasmas
Escherichia coli
Bacillus cereus
Ionization
Bacteria
Eicosanoids
Monoclonal Antibodies
Isoflavones
Packaging
Peptide Hydrolases
Purification
IgE Receptors
Lasers
Apolipoproteins E
Dietary Fats
ferulic acid
Blood
Polyethylene
Productivity
Animals
Phospholipids
Trinitrobenzenesulfonic Acid
Gases
Tea
Angiotensins
Starch
Bacteriocins
Leukotriene B4

Agriculture & Biology

green tea
epigallocatechin
rats
satsumas
inactivation
peptides
cells
odors
heat
tea
volatile compounds
mice
carbonation
off flavors
flavor compounds
spores
extracts
glucosidases
Bacillus subtilis
methodology
flavanols
sorption
anthocyanins
dipeptides
films (materials)
peptidyl-dipeptidase A
flavor
Chlorella vulgaris
Salmonella
tea (beverage)
juices
immunoglobulins
microbubbles
polyphenols
fatty acid esters
leaves
Salmonella Enteritidis
pressure treatment
assays
carbon dioxide
Listeria monocytogenes
vinegars
temperature
bacteria
gases
proteinases
Escherichia coli
cold tolerance
sampling
packaging films
Salmonella Typhimurium
dimethyl sulfide
genes
catechin
water
Escherichia coli O157
theaflavins
heat treatment
Bacillus (bacteria)
odor compounds
antibacterial properties
Chrysanthemum
proteins
galactitol
yeasts
lymphocytes
alcohols
acids
diet
glucose
spleen
lipid metabolism
headspace analysis
flowers
receptors
cholesterol
bacterial spores
sweet potatoes
liver
sardines
ethanol
hydrolysates
inhibitory concentration 50
fish sauce
Camellia sinensis
bubbles
Eriobotrya japonica
hydrocarbons
glycemic effect
blood glucose
aldehydes
lipids
enzymes
Chlorella
gas chromatography
terpineol
terpenoids
apolipoprotein E
oral administration
dried skim milk