Search Results - Ichisawa, Megumi

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  1. 1
    Potato Chip Intake Increases Ascorbic Acid Levels and Decreases Reactive Oxygen Species in SMP30/GNL Knockout Mouse Tissues

    Potato Chip Intake Increases Ascorbic Acid Levels and Decreases Reactive Oxygen Species in SMP30/GNL Knockout Mouse Tissues by Kondo, Yoshitaka, Sakuma, Rui, Ichisawa, Megumi, Ishihara, Katsuyuki, Kubo, Misako, Handa, Setsuko, Mugita, Hiroyuki, Maruyama, Naoki, Koga, Hidenori, Ishigami, Akihito

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  2. 2
    Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan

    Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan by Sato, Hiroaki, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Itoyama, Ryuichi, Ichisawa, Megumi, Negichi, Junko, Sakuma, Rui, Furusho, Tadasu, Sagane, Yoshimasa, Takano, Katsumi

    Published in Data in brief
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  3. 3
    Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults

    Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults by Sato, Hiroaki, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Itoyama, Ryuichi, Ichisawa, Megumi, Negishi, Junko, Sakuma, Rui, Furusho, Tadasu, Sagane, Yoshimasa, Takano, Katsumi

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  4. 4
    Free Amino Acids in Potato (Solanum tuberosum) May Cause Egumi-Taste in Food Products

    Free Amino Acids in Potato (Solanum tuberosum) May Cause Egumi-Taste in Food Products by Sato, Hiroaki, Koizumi, Ryosuke, Itoyama, Ryuichi, Ichisawa, Megumi, Negishi, Junko, Sakuma, Rui, Furusho, Tadasu, Sagane, Yoshimasa, Takano, Katsumi

    Published in Potato research
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