Papers - Iwai Kunihisa
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Inhibitory effect of natto, a kind of fermented soybeans, on LDL oxidation in vitro.
K.Iwai, N.Nakaya, Y.Kawasaki, H.Matsue
Journal of Agricultural Food and Chemistry 50 ( 12 ) 3592 - 3596 2002
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Development of shijimi (Corbicula japonica) clam extract having high additional values for human health.
H.Uchisawa, A.Sato, F.Yamamoto, K.Iwai, J.Ichita, H.Matsue, C.Tsukamoto, T.Ono
Novel Marine Funct- ional Compounds or Materials and High Value-Added Use of Marine Bioresources 189 - 204 2002
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Creation of super healthy foods using photon detection.
K.Iwai, K. Abe, J.Ichita, H.Matsue, A.Onodera
Functional Properties and Advanced Processing of Regional Food Materials 15 - 21 2002
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Antioxidative functions of natto, a kind of fermented soybeans: Effect on LDL oxidation and lipid metabolism in cholesterol-fed rats.
K.Iwai, N.Nakaya, Y.Kawasaki, H.Matsue
Journal of Agricultural Food and Chemistry 50 ( 12 ) 3597 - 3601 2002
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Antioxidative functions of natto, a kind of fermented soybeans: Effect on LDL oxidation and lipid metabolism in cholesterol-fed rats.
K.Iwai, N.Nakaya, Y.Kawasaki, H.Matsue
Journal of Agricultural Food and Chemistry 50 ( 12 ) 3597 - 3601 2002
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Development of shijimi (<i>Corbicula japonica</i>) clam extract having high additional values for human health.
H.Uchisawa, A.Sato, F.Yamamoto, K.Iwai, J.Ichita, H.Matsue, C.Tsukamoto, T.Ono
Novel Marine Functional Compounds or Materials and High Value-Added Use of Marine Bioresources 189 - 204 2002
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地域食資源を利用したヘルシー食品の開発: ガマズミ果実の機能性.
岩井邦久
New Food Industry 44 ( 11 ) 33 - 39 2002
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Antioxidant activity and inhibitory effect of Gamazumi (Viburnum dilatatum THUNB.) on oxidative damage induced by water immersion restraint stress in rats
K Iwai, A Onodera, H Matsue
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 52 ( 5 ) 443 - 451 2001.9
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Antioxidant activity and inhibitory effect of Gamazumi (Viburnum dilatatum THUNB.) on oxidative damage induced by water immersion restraint stress in rats.
K.Iwai, A.Onodera, H.Matsue
International Journal of Food Sciences and Nutrition 52 ( 5 ) 443 - 451 2001
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Antioxidative activities of Korean tea and tea materials by a simple and fast method.
S.K.Chung, Y.C.Kim, S.L.Oh, K.Iwai, H.Matsue
Proceedings of 2001 International Conference on O-Cha (tea) Culture and Science 53 - 55 2001
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Relationship between antioxidant activity of commercial tea drinks by XYZ-dish method and their concentrations of catechins.
K.Iwai, M.Sato, H.Matsue
Food Science and Biotechnology 10 ( 5 ) 508 - 512 2001
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XYZ-dish method as a new antioxidant activity assay using photon detection.
K.Iwai, K.Abe, S.K.Chung, H.Matsue
Food Science and Biotechnology 10 ( 5 ) 513 - 520 2001
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Relationship between antioxidant activity of commercial tea drinks by XYZ-dish method and their concentrations of catechins.
K.Iwai, M.Sato, H.Matsue
Food Science and Biotechnology 10 ( 5 ) 508 - 512 2001
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XYZ-dish method as a new antioxidant activity assay using photon detection.
K.Iwai, K.Abe, S.K.Chung, H.Matsue
Food Science and Biotechnology 10 ( 5 ) 513 - 520 2001
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Relationship between antioxidative activity estimated by XYZ-dish method and catechin concentration in commercially available tea drinks.
K.Iwai, M.Sato, H.Matsue
Journal of the Japanese Society for Food Science and Technology 47 ( 2 ) 120 - 129 2000
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XYZ-dish method as a new antioxidant activity assay using photon detection.
K.Iwai, K.Abe, S.K.Chung, H.Matsue
Proceedings of Pre-Congress Internet Conference 394 - 396 2000
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Establishment of XYZ-dish method for a new antioxidative activity assay using photon detection.
K.Iwai, K.Abe, H.Matsue
Journal of the Japanese Society for Food Science and Technology 47 ( 2 ) 181 - 190 2000
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Antioxidant activity of Gamazumi (Viburnum dilatatum) on oxidative damage induced by water immersion restraint stress in rats.
K.Iwai, A.Onodera, H.Matsue
Proceedings of Pre-Congress Internet Conference 180 - 182 2000
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XYZ-dish method as a new antioxidant activity assay using photon detection.
K.Iwai, K.Abe, S.K.Chung, H.Matsue
Proceedings of Pre-Congress Internet Conference 394 - 396 2000
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Establishment of XYZ-dish method for a new antioxidative activity assay using photon detection
K Iwai, K Abe, H Matsue
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 47 ( 3 ) 181 - 190 2000