論文 - 岩井 邦久
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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年
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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年
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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年
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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年
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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年
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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年
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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年
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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年09月
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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年
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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年
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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年
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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年
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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年
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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年
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XYZ-dish法により評価した市販茶飲料の抗酸化活性とカテキン濃度との関連.
岩井邦久, 佐藤麻里母, 松江一
日本食品科学工学会誌 47 ( 2 ) 120 - 129 2000年
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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年
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フォトン検出による新規抗酸化活性評価法としてのXYZ-dish法の確立.
岩井邦久, 阿部馨, 松江一
日本食品科学工学会誌 47 ( 2 ) 181 - 190 2000年
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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年
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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年
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フォトン検出による新規抗酸化活性評価法としての XYZ-dish 法の確立
岩井 邦久, 阿部 馨, 松江 一
日本食品科学工学会誌 47 ( 3 ) 181 - 190 2000年