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Int'l Conf. on Nutrition and Aging 2019
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Home 》Publications 》「イルシー」
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イルシー
「イルシー」No. 76 CONTENTS
・The Establishment of the Food Safety Commission in Japan
SEIICHI HOMMA
・Health Function Claims and the Scientific Substantiation - 7 -
 Remineralization Effect of "Xylitol+2" Products
MASAYOSHI UZAWA
・Applying Nutrigenomics to Food Sciences - 3 -
 Toward Taking Full Advantage of Transcriptomics
HISANORI KATO
Safety Assessment II-5
 ・Tracing Advance from Safety Assessment to Risk Assessment in Food Safety
JUN SEKIZAWA
 ・Short Lecture on Safety Assessment (10)
  - Risk Communication
AYAKO S. TAKEI
・Carotenoids as Effective "Antioxidants" in Foods
WATARU MIKI
・First JOCS-ILSI Japan Joint Symposium 2003
  "Nutritional Frontier of Oils & Fats for Human Health"
Task Force on Nutrition & Health of Oils & Fats
・Current Activity on Blood Glucose Response of Food/Diet and Health
TAKASHI ADACHI
Activities of ILSI Entities
 - Efforts to Increase the Visibility of ILSI HESI in Japan
AYAKO S. TAKEI
・Introducing Key Points of Sessions of the 4th International Conference on Nutrition and Aging
AKIE YONEKUBO
Flash Report
 - ILSI Japan Symposium on TAB

From ILSI Japan
Ⅰ.Member Changes
Ⅱ.Record of ILSI Japan Activies
Ⅲ.ILSI Calendar
Ⅳ.ILSI Japan's New Publications
Ⅴ.ILSI Japan Publications
Ⅵ.New Publications and Documents from ILSI Entities & Others

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