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Medicine & Life Sciences

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

Chemical Compounds

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

Agriculture & Biology

green tea
epigallocatechin
rats
satsumas
inactivation
peptides
cells
odors
heat
volatile compounds
tea
mice
carbonation
off flavors
flavor compounds
spores
extracts
glucosidases
sorption
Bacillus subtilis
methodology
flavanols
flavor
anthocyanins
dipeptides
films (materials)
peptidyl-dipeptidase A
Chlorella vulgaris
Salmonella
tea (beverage)
juices
immunoglobulins
microbubbles
polyphenols
fatty acid esters
leaves
Salmonella Enteritidis
packaging films
assays
carbon dioxide
Listeria monocytogenes
vinegars
temperature
bacteria
gases
proteinases
pressure treatment
Escherichia coli
genes
cold tolerance
sampling
Salmonella Typhimurium
dimethyl sulfide
catechin
water
theaflavins
heat treatment
proteins
Bacillus (bacteria)
odor compounds
antibacterial properties
Chrysanthemum
galactitol
yeasts
lymphocytes
alcohols
acids
diet
glucose
Escherichia coli O157
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
dried skim milk
high performance liquid chromatography