Search Results1-20 of  26

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  • 伊豆 英恵 ID: 9000002120733

    Articles in CiNii:2

    • 平成19年度における酒類の研究業績 (2008)
    • 清酒のおいしさを探る (2008)
  • 伊豆 英恵 ID: 9000018912103

    Articles in CiNii:1

    • お酒のおいしさの科学 : 清酒の生理的おいしさ (2012)
  • 伊豆 英恵 ID: 9000348639195

    応用医工学系・生化学第二 (2004 from CiNii)

    Articles in CiNii:8

    • NO.7 親電子毒物による熱ショック応答の誘導機構と生理的意義(【一般演題抄録】) (2002)
    • 線毛運動と熱ショック応答システム (2003)
    • 熱ショック蛋白質と活性型熱ショック転写因子の凝集体形成抑制効果の比較(一般演題(口演)No.2)(第101回山口大学医学会学術講演会) (2003)
  • 伊豆 英恵 ID: 9000363280013

    (独)酒類総合研究所品質・安全性研究部門 (2008 from CiNii)

    Articles in CiNii:1

    • 清酒に癒され, 元気に美しく (2008)
  • 伊豆 英恵 ID: 9000405119051

    Articles in CiNii:1

    • 発酵食品「酒粕」による老化抑制および脳機能活性化の検討 (特集 脳機能活性化や健康長寿の鍵となる機能性食品素材・農産物(前編)) (2019)
  • 伊豆 英恵 ID: 9000408646192

    Articles in CiNii:1

    • 再録 Nutritional Characterization of Sake Cake (sake-kasu) after Heat-drying and Freeze-drying (2019)
  • Hanae IZU ID: 9000397660071

    National Reserch Institute of Brewing (2018 from CiNii)

    Articles in CiNii:1

    • Drinking of Amazake, a Japanese sake cake drink, improves subjective feelings. (2018)
  • IZU HANAE ID: 9000021462978

    National Research Institute of Brewing (2008 from CiNii)

    Articles in CiNii:1

    • Two kinds of behavioral evaluation of intoxication by oral administration of ethanol in mice (2008)
  • IZU Hanae ID: 9000000184793

    Dept. of Biological Chemistry, Yamaguchi Univ. (1998 from CiNii)

    Articles in CiNii:3

    • 大腸菌グルコン酸輸送及び利用に関わるgntRKUオペロンの発現調節と転写減衰 (1996)
    • 大腸菌グルコン酸輸送体GntTとGntUの解析とGntPファミリー (1996)
    • Expressional Regulation by GntR and GntH of the gnt Genes Involved in Escherichia coli Gluconate Uptake and Catabolism and Searching Their Regulon (1998)
  • IZU Hanae ID: 9000006732192

    Articles in CiNii:15

    • Effect of Sake Cakes on D-Galactosamine-induced Liver Injury in Mice (2006)
    • Effects of experience, eating habits, and way of drinking on sake preference (2007)
    • Effect of a Concentrate of Sake and Ethyl α-D-glucoside on Chronic Alcohol-induced Liver Injury in Mice (2008)
  • IZU Hanae ID: 9000014259143

    Natl. Res. Inst. of Brewing (2008 from CiNii)

    Articles in CiNii:1

    • Sake is the chief of all medicine : Suppresive effect of a sake specific constituent on liver injury model (2008)
  • IZU Hanae ID: 9000256487317

    National Research Institute of Brewing (2006 from CiNii)

    Articles in CiNii:1

    • Effect of Sake Cakes on D-Galactosamine-induced Liver Injury in Mice (2006)
  • IZU Hanae ID: 9000256487721

    National Research Institute of Brewing (2008 from CiNii)

    Articles in CiNii:1

    • Effect of a Concentrate of <I>Sake</I> and Ethyl α-D-glucoside on Chronic Alcohol-induced Liver Injury in Mice (2008)
  • IZU Hanae ID: 9000258740272

    Natl. Res. Inst. of Brewing (2013 from CiNii)

    Articles in CiNii:1

    • Ingredients of Sake which affect the preference and drunkenness (2013)
  • IZU Hanae ID: 9000345263300

    NRIB (2016 from CiNii)

    Articles in CiNii:1

    • The effect of bioactive compounds derived from sake cake on aging in SAMP8 (2016)
  • IZU Hanae ID: 9000347196762

    National Research Institute of Brewing (2015 from CiNii)

    Articles in CiNii:1

    • The effect of dashi from flying fish on lipid peroxidation in chicken meatball (2015)
  • IZU Hanae ID: 9000360594356

    NRIB (2017 from CiNii)

    Articles in CiNii:1

    • Protective effect of bioactive compounds derived from sake cake on brain function in senescence-accelerated mice. (2017)
  • IZU Hanae ID: 9000384339014

    <i>National Research Institute of Brewing</i> (2014 from CiNii)

    Articles in CiNii:1

    • Reduction of Ethyl Carbamate in <i>Ume</i> Liqueur by the Removal of Hydrogen Cyanide (2014)
  • IZU Hanae ID: 9000388536567

    <i>National Research Institute of Brewing</i> (2015 from CiNii)

    Articles in CiNii:1

    • Benefficial Effects of Sake and Its By-Products (2015)
  • IZU Hanae ID: 9000411021190

    National Research Institute of Brewing (2013 from CiNii)

    Articles in CiNii:1

    • Habitual alcohol consumption contributes to develop of the subjective happiness (2013)
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