¥¡¼¥ï¡¼¥É:aging ¤Î¸¡º÷·ë²Ì / 2 1 - 15 / 30 <<< 1 2 >>> / 2 1 - 15 / 30 <<< 1 2 >>> 2D023 2025/03/05 13:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì »çÃã¤Ë´Þ¤Þ¤ì¤ëµ¡Ç½ÀÀ®Ê¬¤ÎÈéÉæÏ·²½¤ËÂФ¹¤ë¸ú²Ì Effect on skin aging of functional compounds included in Camellia sinensis TRFK306 ¡ûÂôÊÕ ¾¼µÁ1,2¡¢»ûÀ¾ ºÚ¡¹»Ò2¡¢¾®Ê« ºéÏÂ2¡¢ÃÝÅÄ Îµ»Ì3¡¢²¼ÅÄ Çî»Ê4¡¢´ßËÜ ¸¼£5 ¡ûAkiyoshi SAWABE1,2, Nanako Teranishi2, Sawa Kobuna2, Ryuji Takeda3, Hiroshi Shimoda4, Kenji Kishimoto5 1¶áµ¦Â籡ÇÀ¡¢2¶áµ¦ÂçÇÀ¡¢3´ØÀ¾Ê¡»ã²Ê³ØÂ硦·ò¹¯Ê¡»ã¡¢4¥ª¥ê¥¶Ìý²½(³ô)¡¢5(³ô)¥Ï¡¼¥Ù¥ê¥£¥¢¡¼¥¹¥¹¥È¡¼¥ê¡¼ 1Graduate school of Agriculture, Kindai Univ., 2Fac. of Agriculture, Kindai Univ., 3Kansai Univ. of Welfare Sci., 4Oryza Oil & Fat Chemical Co. Ltd., 5Herbery Earth Story Inc., Ltd. 2D034 2025/03/05 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ³¤Äì½ÏÀ®Ãæ¤Ë¿Ê¹Ô¤¹¤ë¥ï¥¤¥ó¤Î¥Õ¥ì¡¼¥Ð¡¼ÊѲ½¥á¥«¥Ë¥º¥à Analysis of the Mechanism of Flavor Changes in Wine During Underwater Aging ¡û¾®Àî ¿¿°Í1¡¢ÎëÌÚ ÃΰÍ2¡¢°ËÆ£ ·½Í´1,2¡¢»ûÅÄ Í´»Ò1,2 ¡ûMai OGAWA1, Chie SUZUKI2, Keisuke ITO1,2, Yuko TERADA1,2 1ÀŲ¬¸©Âç¿©±É²Ê³Ø¡¢2ÀŲ¬¸©Â籡Ìô¿© 1Univ. of Shizuoka, 2Graduate School of Univ. of Shizuoka 2D049 2025/03/05 13:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ž¼Ì¥×¥ì¡¼¥È¤òÍѤ¤¤¿¿©ÉÊÀ®Ê¬¤Î¼ÁÎÌʬÀÏ¥¤¥á¡¼¥¸¥ó¥°¤È¹âʬ²òǽLC/MS/MS¤Ë¤è¤ë²½¹çʪ¿ä¬ Mass spectrometry imaging of food ingredients using transfer plates and compound inference by high-resolution LC/MS/MS ¡ûüⶶ Ë1,2¡¢ÃÓÅÄ µ®¾3¡¢ºäËÜ ¾¢2¡¢À¥Æ£ ¸÷Íø1,2 ¡ûYutaka TAKAHASHI1,2, Takamasa IKEDA3, Takumi SAKAMOTO2, Mitsutoshi SETOU1,2 1³ô¼°²ñ¼Ò¥×¥ì¥Ã¥Ñ¡¼¥º¡¢2É;¾°å²ÊÂç³Ø¡¢3É;¾¥Û¥È¥Ë¥¯¥¹³ô¼°²ñ¼Ò 1Preppers Co. Ltd., 2Hamamatsu Univ. School of Medicine, 3Hamamatsu Photonics K. K. 2D053 2025/03/05 13:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ÊÆÈÓMRI²èÁü¤Î·Ð»þÊѲ½¤ÈÉʼï´Öº¹¤Î¸¡½Ð¤Î»î¤ß Toward detection of time-dependent changes in the MRI images of cooked rice and their differences among rice cultivars ¡û´Ø»³ ¶³Âå1¡¢±üÀ¾ ÃÒºÈ2¡¢°ÂÆ£ Èþµª»Ò3¡¢¿Ûˬ ·ûµ×3 ¡ûYasuyo SEKIYAMA1, Tomoya Okunishi2, Mikiko Ando3, Norihisa Suwa3 1¡Ê¹ñ¡ËÇÀ¸¦µ¡¹½¡¦¹âÅÙʬÀϸ¦µæ¥»¥ó¥¿¡¼¡¢2¡Ê¹ñ¡ËÇÀ¸¦µ¡¹½¡¦¿©Éʸ¦µæÉôÌç¡¢3°ËÆ£Ãé¿©Îȡʳô¡Ë 1Research Center for Advanced Analysis, NARO, 2Institute of Food Research, NARO, 3ITOCHU Food Sales and Marketing Co., Ltd. 2D062 2025/03/05 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ¼ÁÎÌʬÀÏ¥¤¥á¡¼¥¸¥ó¥°¤òÍѤ¤¤¿²«¹í¤ÎÏ·¹í¤Ë¤ª¤±¤ëÆÃÀ²òÀÏ Characterization of over-fermented yellow koji using Mass Spectrometry Imaging ¡ûÀÐËÜ °´Êæ1¡¢Æ£Àî ÛÙͤ2¡¢¶ÌÅÄ ²ÂÂç3¡¢ÌÀÀÐ µ®Íµ3¡¢Ê¡ºê ±Ñ°ìϺ1¡¢¿·´Ö ½¨°ì1 ¡ûShiho ISHIMOTO1, Kansuke FUJIKAWA2, Yoshihiro TAMADA3, Takahiro AKASHI3, Eiichiro FUKUSAKI1, Shuichi SHIMMA1 1ºåÂ籡¹©¡¢2ºåÂ繩¡¢3ÇòÄá¼ò¤¡¦¸¦µæ 1Osaka Univ., 2Osaka University, 3Hakutsuru R&D 2D089 2025/03/05 13:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì Synthesis and optimization of foaming pullulan hydrogel and its application as active packaging ¡ûYICHI YU1,2, Kuan-Chen CHENG1, Shin-Ping LIN2 1National Taiwan Univ., 2Taipei Medical Univ. 2D090 2025/03/05 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì Modification of butterfly pea flower extract/foaming bacterial cellulose in intelligent packaging application ¡ûYu-Chen Huang1, Jhong-De LIN2, Hung-Yu LIAO2, Shin-Ping LIN1 1Taipei Medical University, School of Food Safety, 2Industrial Technology Research Institute, Material and Chemical Research Laboratories 3B047 2025/03/06 13:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ¥Ý¥ê¥¨¥ó¥«¥ë¥Ü¥ó»ÀPlagl2ž¼Ì³èÀ²½ºÞ¤ÎñΥ¹½Â¤·èÄê¤È¿À·Ð´´ºÙ˦¤Ë¤ª¤±¤ë³èÀɾ²Á Isolation and structure determination of polyene carboxylic acid as a Plagl2 transcriptional activator and its activity evaluation in neural stem cells ¡ûÌܺ٠¹Ò¡¢ã·Æ£ ½Ù¡¢¹Ó°æ ÎÐ ¡ûKo MEBOSO, shun SAITO, Midori ARAI ·ÄÂçÍý¹© Keio Univ. 3D016 2025/03/06 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ž¼Ì¥×¥ì¡¼¥È¤È¥Þ¥È¥ê¥Ã¥¯¥¹¤Ç¼Â¸½¤¹¤ëÇöÀÚÉÔÍפÎMALDI¼ÁÎÌʬÀÏ¥¤¥á¡¼¥¸¥ó¥° Thin-section-free MALDI Mass Spectrometry Imaging with Transfer Plate and Matrix ¡ûÃÓÅÄ µ®¾1,2 ¡ûTakamasa IKEDA1,2 1É;¾¥Û¥È¥Ë¥¯¥¹¡¢2¸÷»º¶ÈÁÏÀ®Âç³Ø±¡Âç³Ø 1Hamamatsu Photonics K.K., 2The Graduate School for the Creation of New Photonics Industries 3D072 2025/03/06 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì IJ´ÉͳÍèÄãʬ»Ò²½¹çʪ¤¬´ÎºÙ˦Âå¼Õ¤ËÍ¿¤¨¤ë±Æ¶Á¤Î²Ä»ë²½²òÀÏÊýË¡¤Î³ÎΩ Establishment an analysis method of to observe the effect of gut-derived chemicals on the metabolism of hepatocytes. ¡û³Ñ º»¼ù1,2¡¢¾¾ËÜ ¸÷À²1¡¢ÄÚ°æ µ®»Ê2 ¡ûSaki TSUNO1,2, Mitsuharu MATSUMOTO1, Takashi TSUBOI2 1¶¨Æ±Æý¶È¡¢2ÅìÂ硦±¡Áíʸ¡¦À¸Ì¿ 1Kyodo Milk Industry Co. Ltd., 2Dept. Life Sci., Grad. Sch. Arts Sci., Univ. Tokyo 3E006 2025/03/06 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ÇÝÍÜ»þ¤ËÊѲ½¤¹¤ëÌý»éÀ¸»º¹ÚÊìLipomyces starkeyi¤Î»éËõå·ÁÂ֤ȲĻ벽ˡ Morphology and Visualization Methods of Lipid Droplets in the Oleaginous Yeast Lipomyces starkeyi during Cultivation ¡û¹â¶¶ Í¥²Ö1¡¢»ÖÅÄ Íβð1¡¢Ãæ¼ ¾´¹¨1¡¢º´Æ£ Τ²Â»Ò2¡¢¹âµ× ÍζÇ2¡¢¾®³Þ¸¶ ¾Ä1 ¡ûYuka TAKAHASHI1, Yosuke SHIDA1, Akihiro NAKAMURA1, Rikako SATO2, Hiroaki TAKAKU2, Wataru OGASAWARA1 1Ĺ²¬µ»Âç¡¢2¿·³ãÌôÂ硦±þÀ¸²Ê 1Nagaoka Univ. of Tech, 2Niigata Univ. Pham. Med. Life Sci. 3E069 2025/03/06 13:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì Deinococcus radiodurans dr0042°äÅÁ»Ò¤Îµ¡Ç½Ãµº÷ Functional exploration of the Deinococcus radiodurans dr0042 gene ¡û°æ¾å ¸÷À¿1¡¢ºä°æ ²í2¡¢Ìij¤ °ìÀ®1 ¡ûKousei INOUE1, Miyabi SAKAI2, Issay NARUMI1 1ÅìÍÎÂ籡¡¢2ÇÀ¹©Â籡 1Grad. Sch., Toyo Univ., 2Grad. Sch., TUAT 3E116 2025/03/06 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì Live cell imaging analysis of mRNA under stress conditions in Aspergillus oryzae ¡ûPakornswit Sathongdejwisit, Kaoru Takegawa, Yujiro Higuchi Kyushu University 4D004 2025/03/07 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ¥¬¥¹ÃÖ´¹ÊñÁõ¤Ë¤è¤ë¥¤¥½¥Á¥ª¥·¥¢¥Í¡¼¥È¤ò¶¯²½¤·¤¿¹âµ¡Ç½ÀõÄÒ¤±¤Î³«È¯ Development of high-function isothiocyanate-enhanced asazuke pickles using gas displacement packaging ¡û·ê¸¶ ÁÔ1¡¢¾®ÎÓ ÂÙÅÍ1¡¢·§ÁÒ ·Å1¡¢¹â¶¶ Ä«²Î2¡¢¾¾²¬ ´²¼ù1 ¡ûSo Anahara1, Taito Kobayashi1, Kei Kumakura1, Asaka Takahashi2, Hiroki Matsuoka1 1¹âºê·ò¹¯Ê¡»ãÂç³ØÇÀ¡¢2ÅìÅÔÂç³Ø 1Takasaki University of Health and Welfare., 2Tohto Univ. 4D006 2025/03/07 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ¥·¥«Æù¤Î¥¦¥¨¥Ã¥È¥¨¡¼¥¸¥ó¥°¤Ëȼ¤¦¶Ú¥¿¥ó¥Ñ¥¯¼Á¤ÎµóÆ° Behavior of proteins in deer meat during wet aging ¡û¶áÆ£¡ÊÈæ¹¾¿¹¡Ë Èþ¼ù1¡¢¿·²È ÂçÊå2 ¡ûMiki Hiemori-Kondo1, Daisuke Shinya2 1¹âÃθ©Î©Âç·ò±É¡¢2¥Ë¥Ã¥·¥ó¡¦¥°¥ë¥á¥Ó¡¼¥Õ(³ô) 1Univ. of Kochi, 2Nissin Gourmet Beef&Pork Co. / 2 1 - 15 / 30 <<< 1 2 >>> / 2 1 - 15 / 30 <<< 1 2 >>>