本文／研究業績一覧
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3 pp Mastering Basic English Grammar p pp VolNo pp Vol NoP VolNo pp Vol Nopp VolNoP pp pp pp pp
4 pp pp pp pp pp pp Epp No pp Volpp Nopp No pp Kunihito Kato, Kazuhiko Yamamoto and Noriko Ogawa: Proposal for new image processing application for taste evaluation of sponge cake by usingd range sensor, The Imaging Science Journal, vol.,.., pp. Nopp No pp
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8 pp pp pp pp pp pp p EI pp The Relationship between the Lifestyle of Women and the Qualifications they acquire at Universitypp Nopp RGB pp pp pp pp VolNo pp VolNo pp
9 VolNo pp Nopp Nopp Nopp No pp Yamada Y, Obayashi M, Ishikawa T, Kiso Y, Ono Y, Yamashita K.: Dietary tocotrienol reduces UVB-induced skin damage and sesamin enhances tocotrienol effects in hairless mice.j Nutr Sci VitaminolTokyo.Apr;:. Yamashita K, Yamada Y, Kitou S, Ikeda S, Abe C, Saarinen NM, Santti R.: Hydroxymatairesinol and sesaminol act differently on tocopherol concentrations in rats.j Nutr Sci VitaminolTokyo.Oct;:. Nopp No pp No pp
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12 Anti-lipogenicpreventing fat formationand lipolyticpromoting fat breakdowneffects of Pycnogenol and other recent findings in cells., Horphag Research th Asia Regional Meeting, Cebu,..
13 Movies in English EducationATEM William Carlos Williams
14 A. IWATA, N. OGAWA, K. KATO and K. YAMAMOTO:A Proposal of Cooking Techniques and Quality Evaluations by Observation, INTERNATIONAL FEDERA- TION FOR HOME ECONOMICS, Lucerne Switzerland,.. DIA IH N. Yamanaka, K. Ohba, Y. Itoh and N. Ogawa:Is it possible that cooking conditions control the physiological effects of dietary fiber?, XXI. World Congress IFHE, Lucerne Switzerland,.. K. Ohba, Y. Itoh, N. Yamanaka and N. Ogawa:Influence of Change in Dietary Fiber Physical Properties during HeatingCooking on Physiological Effects, th International Congress of Dietetics, PACIFICO YOKOHAMA,.. DIA
15 IH A. Iwata, N. Ogawa, K. Kato and K. Yamamoto:A proposal of cooking techniques and quality evaluations by observation, XXI. World Congress IFHE, Lucerne Switzerland,.. N. Yamanaka, K. Ohba, Y. Itoh and N. Ogawa:Is it possible that cooking conditions control the physiological effects of dietary fibre?, XXI. World Congress IFHE, Lucerne Switzerland,.. M. Fujita and N. Ogawa:Relationship between Menstrual Cycles and Blood Sugar Levels, th International Congress of Dietetics, PACIFICO YOKOHAMA,.. S. Mizuno and N. Ogawa:Salt intake can be inferred from meal contents and spot urine,th International Congress of Dietetics, PACIFICO YOKOHAMA.. K. Ohba, Y. Itoh, N. Yamanaka and N. Ogawa:Influence of Change in Dietary Fiber Physical Properties during HeatingCooking on Physiological Effects, th International Congress of Dietetics, PACIFICO YOKOHAMA,.. pp pp GPS pp
16 GPS pp pp M. Fujita and N. Ogawa:Relationship between Menstrual Cycles and Blood Sugar Levels, th International Congress of Dietetics, PACIFICO YOKOHAMA,.. S. Mizuno and N. Ogawa:Salt intake can be inferred from meal contents and spot urine,th International Congress of Dietetics, PACIFICO YOKOHAMA,..
17 pp pp The Relationship between the Lifestyle of Women and the Qualifications they acquire at University, International Federation for home economics, Lucerne, Switzerland,.. Anti-inflammatory effect of enzymatic hydrolysate of corn gluten in an experimental model of colitis., International Congress of Dietetics, Yokohama,.. Effect of green tea catechins on the lipid kinetics in differentiatedt-lcells., International conference on O-CHAteaculture and science, Shizuoka,..
18 N. Yamanaka, K. Ohba, Y. Itoh, N. Ogawa:Is it possible that cooking conditions control the physiological effects of dietary fibre?, XXI. World Congress IFHE, Lucerne Switzerland,.. K. Ohba, Y. Itoh, N. Yamanaka, N. Ogawa:Influence of Change in Dietary Fiber Physical Properties during HeatingCooking on Physiological Effects, th International Congress of Dietetics, PACIFICO YOKOHAMA,..
19 γ IH N. Yamanaka, K. Ohba, Y. Itoh and N. Ogawa:Is it possible that cooking conditions control the physiological effects of dietary fibre?, XXI. World Congress IFHE, Lucerne Switzerland,.. K. Ohba, Y. Itoh, N. Yamanaka and N. Ogawa:Influence of Change in Dietary Fiber Physical Properties during HeatingCooking on Physiological Effects, th International Congress of Dietetics, PACIFICO YOKOHAMA,.. Fpp TAC Volpp
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