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¥­¡¼¥ï¡¼¥É:aging ¤Î¸¡º÷·ë²Ì

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2D023
2025/03/05 13:15
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»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
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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
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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
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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
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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
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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
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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
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¥Ý¥ê¥¨¥ó¥«¥ë¥Ü¥ó»ÀPlagl2ž¼Ì³èÀ­²½ºÞ¤ÎñΥ¹½Â¤·èÄê¤È¿À·Ð´´ºÙ˦¤Ë¤ª¤±¤ë³èÀ­É¾²Á
Isolation and structure determination of polyene carboxylic acid as a Plagl2 transcriptional activator and its activity evaluation in neural stem cells
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¡ûKo MEBOSO, shun SAITO, Midori ARAI
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Keio Univ.
3D016
2025/03/06 14:15
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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
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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
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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
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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
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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
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¥¬¥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
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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.
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