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Int'l Conf. on Nutrition and Aging 2019
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Home 》Publications 》「イルシー」
Publications
イルシー
「イルシー」No. 81 CONTENTS
・Two Expectations for ILSI Japan
NAOTAKA HASHIZUME
・Health Function Claims and the Scientific Substantiation - 12 -
 Development and Marketing of a New FOSHU Claiming Anti-fatigue Effects
OSAMI KAJIMOTO
・Applying Nutrigenomics to Food Sciences - 8 -
 Gene Expression Profiles of Oral Sensation-related Ganglia
ICHIRO MATSUMOTO
・Food Safety from a Viewpoint of Clinical Practice
HIROSHI YAMADA
The Vahouny - ILSI Japan International Symposium on Non-digestible Carbohydrate
 * Overview
TAKASHI SAKATA
 * A Review
CHARLES BONFIELD
 * A New Method for Evaluating Blood Glucose Response of Foods
  (Glucose Releasing Rate)
YASUHIRO YOKOYAMA
・Food Safety and Risk Analysis
YUKIKO YAMADA
・Safety and Significance of Moulds in Processed Foods
MASAKATSU ICHINOE
<ILSI PAN Project>
1. Effect of Lifestyle Modification Program on Physical Activity and Nutrition Behavior and Risk Factors for Chronic Diseases in High Risk Middle-Aged Male Workers
  - Follow Up Study at One Year after the End of the Intervention -
TAKASHI ARAO
2. Community-directed Intervention Trial to Prevent Disabilities with Advancing Aging for the Functionally Competent Community-living Senior Citizens.
  Effects of TAKE10!® Program Comprised Exercise and Nutrition on the Muscle Strenght and Nutritional Status
SHU KUMAGAI
<ILSI IDEA project>
・Effectiveness of NaFeEDTA Fortified Fish Sauce in Controlling Iron Deficiency in Vietnam
・ILSI Japan Workshop "The Study of Components of Tea Leaves"
・Report of the 26th Session of the Codex Committee on Nutrition and Foods for Special Dietary Uses
・Report of the 14th CC Asia
・The Attendance Report on the Workshop of the 14th CC Asia: Functional Foods
・The Forefront of Functional Food Genomics: Report of the 1st European Nutrigenomics Conference
・Activities at ILSI Entities
Continuing Education Program for Integrated Management of Chemicals and Biology Co-Organized by LWWC and ILSI Japan "Case Studies in Integrated Risk Assessment and Management of Chemicals and Biology in Foods"
 

 

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