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2B2am04
2026/03/10 09:36
B2
Feasibility and Mechanistic Study of Lactobacillus rhamnosus-Fermented Chenopodium formosanum for Whitening Applications
¡ûYu Lin KUO1, Yi-Cheng HUANG2, Kuan-Chen CHENG1,2
1Institute of Food Science and Technology, National Taiwan Univ., 2Institute of Biotechnology, National Taiwan Univ.
2B2am06
2026/03/10 10:00
B2
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Identification of Foods That Activate the Skin-Brain Axis and Their Molecular Basis
¡ûÊ¿ ²Ö²»¡¢Çòºä ½ÙÂÀ¡¢Ä»»ô ¤³¤Èǵ¡¢ÊÒÁÒ ´îÈÏ¡¢¾È²° µ±°ìϺ
¡ûKanon TAIRA, Shunta SHIRASAKA, Kotono TORIKAI, Yoshinori KATAKURA, Kiichiro TERUYA
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Kyushu Univ.
2B3am10
2026/03/10 11:00
B3
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Screening of hexanal-binding peptides derived from soy proteins
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¡ûYuiri KITAMURA, Yuko TERADA, Keisuke ITO
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Univ. Shizuoka
2D4am11
2026/03/10 11:12
D4
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Analysis of hypoxia-inducible factors in epidermal cell differentiation in three-dimensional culture systems
¡ûËÌë ¹¨¿Î¡¢º´Æ£ ÎèÆá¡¢Ã¤Àî ±Ñ¼ù¡¢ÄÔ ÆÁ¼£¡¢¿Í¸« À¶Î´
¡ûKojin Kitadani, Reina Sato, Hideki Tatsukawa, Tokuji Tsuji, Kiyotaka Kiyomi
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Grad. Sch. Pharm. Sci., Nagoya Univ.
2D4am13
2026/03/10 11:36
D4
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Expression and Functional Analysis of the Blood Coagulation Factor Thrombin in keratinocyte
¡ûÎÓ Í¤¼ù¡¢ÅÏîµ Í¥»Ò¡¢Ã¤Àî ±Ñ¼ù¡¢ÄÔ ÆÁ¼£¡¢¿Í¸« À¶Î´
¡ûYUKI HAYASHI, YUKO WATANABE, HIDEKI TATSUKAWA, TOKUJI TUJI, KIYOTAKA HITOMI
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Nagoya Univ. Grad. Sch. Pharm. Sci
3A6am09
2026/03/11 10:48
A6
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Development of Off-Odor Masking Technologies for Plant-Based Meat Targeting Human Olfactory Receptors
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¡ûHinano TAKEUCHI, Yuko TERADA, Keisuke ITO
ÀŲ¬¸©Âç¿©±É
Univ. Shizuoka
3B2pm06
2026/03/11 14:24
B2
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Screening of saccharides for prevention or improvement cellular senescence
¡û²ÏÃæ ºÚ·î1¡¢µ×¾¾ ͳ²Â2¡¢Ê¿Ìî µ®»Ò1,2¡¢¸ÓÅÄ ¹Ò1,2
¡ûNatsuki KAWANAKA1, Yuka HISAMATSU2, Takako HIRANO1,2, Wataru HAKAMATA1,2
1ÆüÂ籡À¸»ñ²Ê¡¢2ÆüÂçÀ¸»ñ²Ê
1Graduate School of Nihon Univ., 2Nihon Univ.
3D1am11
2026/03/11 11:12
D1
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Research on the gut microbiota and skin gases involved in skin physiological parameters
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¡ûKenji SHINOHARA
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Kracie,Ltd. Well-being Research Center
4B3pm10
2026/03/12 15:24
B3
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Effects of Continuous Sweet Roasted Chestnut Intake on Skin Gas and Gut Microbiota
¡ûÀÐÅÄ ¹¬»Ò¡¢Ê¡ÅÄ ¹¨Èþ¡¢¶¶ËÜ ÁÖÎÉ
¡ûSACHIKO ISHIDA, HIROMI FUKUDA, SORA HASHIMOTO
¥¯¥é¥·¥¨³ô¼°²ñ¼Ò
Kracie,Ltd.
4D1am09
2026/03/12 10:48
D1
¥É¥Ç¥·¥ëβ»À¥Ê¥È¥ê¥¦¥à¡ÊSDS¡Ë¤¬É½Èé³Ñ²½ºÙ˦¤ÎºÙ˦Ϸ²½¤ËµÚ¤Ü¤¹±Æ¶Á
Influence of sodium dodecyl sulfate (SDS) on cellular senescence in epidermal keratinocytes
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¡ûShogo ABE, Masumi KAWAMURA, Utari MANMOTO, Shogo HAZAMA, Norio BAMEN
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PIAS Corporation
4D2am10
2026/03/12 11:00
D2
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The effect of particle size of coffee silverskin (CS) on the bitterness and astringency of bread with CS
¡û°ËÆ£ Éñ1¡¢ÂçÄÍ Í´°ì2¡¢Æ£°æ ¹¨ÏÂ2¡¢»³ÅÄ ¾»¼£3¡¢Åĸý Âó¼Â4¡¢º£Àô Å´Ê¿5,6¡¢À¾ÄÅ µ®µ×5,6
¡ûMai ITO1, Yuichi OTUKA2, Hirokazu FUJII2, Masaharu YAMADA3, Takumi TAGUCHI4, Teppei IMAIZUMI5,6, Takahisa NISHIZU5,6
1´ôÉìÂç³ØÂç³Ø±¡¡¡¼«Á³²Ê³Øµ»½Ñ¸¦µæ²Ê¡¢2¥­¡¼¥³¡¼¥Ò¡¼³ô¼°²ñ¼Ò¡¢3¹©³Ø±¡Âç³Ø¡¡Àè¿Ê¹©³ØÉô¡¢4´ôÉìÂç³ØÂç³Ø±¡¡¡Ï¢¹çÇÀ³Ø¸¦µæ²Ê¡¢5´ôÉìÂç³Ø¡¡±þÍÑÀ¸Êª²Ê³Ø²Ê¡¢6´ôÉìÂç³Ø¡¡ÀèÀ©¿©Ì¤Í踦µæ¥»¥ó¥¿¡¼
1Graduate School of Natural Science and Technology, Gifu Univ., 2KEY COFFEE INC, 3School of Advanced Engineering, Kogakuin Univ., 4The United Graduate School of Agricultural Science, Gifu Univ., 5Faculty of Applied Biological Sciences, Gifu Univ., 6Preemptive Food Research Center, Gifu Univ.
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