Papers - Iwai Kunihisa
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Phenolic compositions of Viburnum dilatatum Thunb. fruits and their antiradical properties.
M.Y.Kim, K.Iwai, H.Matsue
Journal of Food Composition and Analysis 18 789 - 802 2004
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Polyphenol constituents and antioxidant properties of the fruits of Viburnum dilatatum Thunb, and its usefulness for health benefits.
K.Iwai, M.Y.Kim, H.Matsue
Polyphenols Communications 2004 229 - 230 2004
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Physiological effects and active ingredients of Viburnum dilatatum Thunb fruits on oxidative stress.
K.Iwai, M.Y.Kim, A.Onodera, H.Matsue
BioFactor 21 ( 1-4 ) 273 - 275 2004
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納豆の持つ動脈硬化予防効果について.
岩井邦久
日本未病システム学会雑誌 10 252 - 259 2004
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Antioxidant effects of Korean teabag teas by a simple and fast XYZ-dish method.
S.K.Chung, M.Y.Kim, Y.C.Kim, K.Iwai, H.Matsue
Food Science and Biotechnology 13 ( 2 ) 197 - 201 2004
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Polyphenol constituents and antioxidant properties of the fruits of <i>Viburnum dilatatum</i> Thunb, and its usefulness for health benefits.
K.Iwai, M.Y.Kim, H.Matsue
Polyphenols Communications, 2004 229 - 230 2004
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Mechanism of preventive action of Viburnum dilatatum Thunb (gamazumi) crude extract on oxidative damage in rats subjected to stress
K Iwai, A Onodera, H Matsue
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 83 ( 15 ) 1593 - 1599 2003.12
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Identification and antiradical properties of anthocyanins in fruits of Viburnum dilatatum thunb.
Kim MY, Iwai K, Onodera A, Matsue H
Journal of agricultural and food chemistry 51 ( 21 ) 6173 - 6177 2003.10
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Identification and antiradical properties of anthocyanins in fruits of Viburnum dilatatum Thunb.
M.Y.Kim, K.Iwai, A.Onodera, H.Matsue
Journal of Agricultural Food and Chemistry 51 ( 22 ) 6173 - 6177 2003
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Mechanism of preventive action of Viburnum dilatatum Thunb (gamazumi) crude extract on oxidative damage in rats subjected to stress.
K.Iwai, A.Onodera, H.Matsue
Journal of the Science of Food and Agriculture 83 ( 15 ) 1593 - 1599 2003
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スーパーヘルシー食品「ガマズミ飲料」の開発と生活習慣病の予防効果.
岩井邦久
日本未病システム学会雑誌 9 ( 1 ) 124 - 129 2003
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スーパーヘルシー食品「ガマズミ飲料」の開発と生活習慣病の予防効果.
岩井邦久
日本未病システム学会雑誌 9 ( 1 ) 124 - 129 2003
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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 AND FOOD CHEMISTRY 50 ( 12 ) 3597 - 3601 2002.6
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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 AND FOOD CHEMISTRY 50 ( 12 ) 3592 - 3596 2002.6
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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