メインナビゲーションにスキップ
検索にスキップ
メインコンテンツにスキップ
九州大学 ホーム
English
日本語
ホーム
プロファイル
研究部門
プロジェクト
研究成果
データセット
活動
プレス/メディア
受賞
専門知識、名前、または所属機関で検索
食料化学工学
農学研究院
生命機能科学部門
概要
フィンガープリント
ネットワーク
プロファイル
(12)
研究成果
(939)
フィンガープリント
食料化学工学が活動している研究トピックを掘り下げます。これらのトピックラベルは、この組織のメンバーの研究成果に基づきます。これらがまとまってユニークなフィンガープリントを構成します。
並べ替え順
重み付け
アルファベット順
Medicine & Life Sciences
6-O-caffeoyl-(2-O-glucopyranosyl)-glucopyranose
23%
Acetic Acid
16%
Acids
17%
alkaline protease
12%
Anthocyanins
20%
Anti-Allergic Agents
16%
Antigens
13%
Antihypertensive Agents
12%
Apolipoproteins E
12%
Bacillus
13%
Bacillus cereus
16%
Bacillus subtilis
20%
Bacteria
14%
Bacterial Spores
12%
Bacteriocins
16%
Bacteriophages
12%
C 27
12%
Caco-2 Cells
14%
Carbon Dioxide
21%
Caseins
14%
Catechin
45%
Cell Line
17%
Chlorella
13%
Chlorella vulgaris
23%
Cholesterol
33%
Coffee
14%
Conjugated Linoleic Acids
32%
Diet
38%
Dietary Fats
12%
Dipeptides
28%
Enzymes
17%
epigallocatechin gallate
92%
epigallocatechin-3-O-(3''-O-methyl)-gallate
16%
Eriobotrya
20%
Escherichia coli
15%
Escherichia coli O157
16%
Esters
17%
Ethanol
17%
Fatty Acids
32%
Flowers
14%
Food
28%
Genes
18%
Glucose
20%
Glucosidases
30%
Growth
15%
Heating
19%
Hot Temperature
29%
Hybridomas
17%
Hydrostatic Pressure
24%
Immunoglobulin E
20%
Immunoglobulin M
15%
Immunoglobulins
24%
Inbred SHR Rats
14%
Inhibitory Concentration 50
13%
Ipomoea batatas
17%
Lactobacillus gasseri
15%
Laminin Receptors
42%
Light
21%
Linoleic Acid
14%
Lipid Metabolism
19%
Lipids
22%
Listeria monocytogenes
14%
Liver
25%
Lymphocytes
16%
Mass Spectrometry
12%
Matrix-Assisted Laser Desorption-Ionization Mass Spectrometry
14%
Messenger RNA
12%
Milk
19%
Monoclonal Antibodies
14%
Odorants
34%
Oils
12%
Oral Administration
13%
Peptide Hydrolases
12%
Peptides
37%
Peptidyl-Dipeptidase A
23%
Phospholipids
13%
Polyphenols
41%
Powders
14%
Pressure
17%
Proteins
22%
Salmonella
17%
Salmonella enteritidis
14%
Salmonella typhimurium
19%
Serum
39%
Soybean Proteins
19%
Spleen
12%
Spores
33%
Sprague Dawley Rats
39%
Tea
100%
Temperature
23%
theaflavin
21%
Tocopherols
12%
Tocotrienols
12%
Triglycerides
19%
tryptophyl-histidine
20%
Unsaturated Fatty Acids
13%
Up-Regulation
12%
valyltyrosine
25%
Water
23%
Yeasts
12%
Chemical Compounds
(-)-Epigallocatechin
16%
(-)-Epigallocatechin 3-Gallate
10%
Acarbose
7%
Acetate
7%
Acid
15%
Alcohol
6%
Amount
7%
Angiotensin
27%
Angiotensin I
7%
Angiotensin II
5%
Anthocyanin
12%
Anti Atherosclerosis
6%
Antiallergic
15%
Antidiabetic Agent
6%
Antigen
11%
Antihypertensive
14%
Antiobesity
7%
Antioxidant Agent
7%
Apolipoprotein
9%
Bacteriocin
7%
Blood Pressure
7%
Carbohydrate
6%
Carbon Dioxide
9%
Catechin
23%
Cell Death
5%
Cholesterol
30%
Column Like Crystal
11%
Conjugated Linoleic Acid
15%
Daidzein
6%
Delphinidin
7%
Dialysis Fluid
7%
Dimethyl Sulfide
7%
Dipeptide
25%
Dose
7%
Enzyme Activity
6%
Estrogen
7%
Ethanol
9%
Fat
10%
Fatty Acid
17%
Fatty Acid Ester
5%
Flow
6%
Food
19%
Food Component
10%
Fucoidan
7%
Gallate
21%
Gas
6%
Gas Chromatography Mass Spectrometry (GCMS)
8%
Genistein
6%
Glucose
24%
Green
28%
Heat
9%
Heat Treatment
6%
High-Pressure Liquid Chromatography
6%
His-Trp
14%
Histamine
9%
Hypercholesterolemic
25%
Hypertensive
14%
Hypolipidemic
5%
Insulin Derivative
7%
Isoflavones
9%
Leaf Like Crystal
17%
Linoleic Acid
9%
Lipid
30%
Lipogenic
6%
Liquid
6%
Liquid Film
8%
Maltose
6%
Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry
9%
Metabolic
15%
Metabolite
10%
Monolayer
5%
Peptide
24%
pH Value
6%
Pharmacological Metabolism
22%
Phospholipid
8%
Plasma
17%
Polyphenol
30%
Polyunsaturated Fatty Acid
7%
Pressure
9%
Protein
31%
Red
6%
Reduction
11%
Resistance
6%
Safflower Oil
10%
Sorption
10%
Starch
6%
Sterol
8%
Strain
8%
Terpene
6%
Theasinensin A
9%
Time
6%
Tocopherol
6%
Tocotrienol
7%
Triglyceride
8%
Tripeptide
7%
Val-Tyr
14%
Vinegar
7%
Volatile Agent
15%
Weight
10%
White
8%
Agriculture & Biology
acids
7%
alcohols
7%
aldehydes
6%
anthocyanins
11%
antibacterial properties
7%
antihypertensive effect
6%
apple juice
6%
assays
9%
Bacillus (bacteria)
7%
Bacillus subtilis
13%
bacteria
9%
bacterial spores
7%
Camellia sinensis
6%
carbon dioxide
9%
carbonation
16%
catechin
9%
cells
19%
Chlorella vulgaris
11%
Chrysanthemum
8%
cold tolerance
9%
diet
7%
dimethyl sulfide
8%
dipeptides
14%
epigallocatechin
12%
epigallocatechin gallate
27%
Eriobotrya japonica
6%
Escherichia coli
9%
Escherichia coli O157
11%
ethanol
6%
extracts
14%
fatty acid esters
11%
films (materials)
10%
fish sauce
7%
flavanols
13%
flavor
12%
flavor compounds
18%
galactitol
7%
gas chromatography
7%
gases
9%
genes
7%
glucose
7%
glucosidases
14%
glycemic effect
7%
green tea
36%
headspace analysis
8%
heat
16%
heat recovery
6%
heat treatment
9%
hydrocarbons
6%
hydrolysates
6%
hydrostatic pressure
19%
immunoglobulins
9%
inactivation
22%
inhibitory concentration 50
6%
intestinal absorption
6%
juices
11%
leaves
11%
lipid metabolism
7%
lipids
6%
Listeria monocytogenes
11%
liver
7%
loquats
13%
mandarin juice
19%
matrix-assisted laser desorption-ionization mass spectrometry
6%
methodology
15%
methyl gallate
8%
mice
17%
microbubbles
11%
odor compounds
9%
odors
23%
off flavors
16%
oral administration
8%
packaging films
8%
peptides
20%
peptidyl-dipeptidase A
13%
polyphenols
11%
pressure treatment
12%
proteinases
8%
proteins
6%
rats
28%
receptors
7%
Salmonella
14%
Salmonella Enteritidis
11%
Salmonella Typhimurium
11%
sampling
10%
sardines
7%
satsumas
18%
sorption
14%
spores
16%
tea
20%
tea (beverage)
12%
temperature
10%
terpineol
6%
theaflavins
12%
triacylglycerols
6%
vinegars
9%
volatile compounds
19%
water
10%
yeasts
7%