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NISHIBORI SUKIE  西堀 すき江

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NISHIBORI Sukie  西堀 すき江

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Researcher Number 60082369
External Links
Affiliation (based on the past Project Information) *help 2005 – 2006: 東海学園大学, 人間健康学部, 教授
2003: TOKAIGAKUEN UNIVERSITY, SCHOOL OF LIFE SCIENCE, PROFESSOR, 生活環境学科, 教授
2001 – 2002: TOKAIGAKUEN UNIVERSTY, SCHOOL OF LIFE SCIENCE, PROFFESER, 教授
2001: 東海学園大学短期大学部, 生活環境学科, 教授
2000: 東海学園女子短期大学, 生活学科, 教授 … More
1996: Tokaigakuen women's College, Professor, 生活学科, 教授
1995: 東海学園女子短期大学, 生活学科, 助教授
1989 – 1990: 東海学園女子短期大学, 助教授
1987 – 1988: 東海学園女子短期大学, 家政学科, 助教授 Less
Review Section/Research Field
Principal Investigator
家政学 / 食生活 / Eating habits, studies on eating habits
Keywords
Principal Investigator
抗酸化活性 / 血小板凝集阻害活性 / SUPEROXYD ANION RADICAL SCAVENGING ACTIVITY / ANTIOXYDATIVE ACTIVITY / 血流改善効果 / アミノカルボニル反応 / 低水分系食品 / amino acid / mutation / carbohydrat … More / amino-carbonyl / food of low moisture content / cookie / フラクトース / 卵 / 2,3-ジヒドロー3,5-ジヒドロオキシー6-メチルー4H-バイランー4-オン / 5-ヒドロオキシメチルフルフラール / エームステスト / 2,3ージヒドロー3,5ージヒドロオキシー6ーメチルー4Hーパイランー4ーオン / アミノ酸 / 糖類 / 突然変異 / エームス・テスト / 2,3-ジヒドロ-3,5-ジヒドロオキシ-6-メチル-4H-4-パイラン-4-オン / アミノ-カルボニル反応 / クッキー / REPETITIVE ADMINISTRATION TEST / SINGLE ADOMINISTRATION TEST / FREE RADICAL / PLATELET AGGLUTION / THE IMPROVEMENT OF WHOLE BLOOD RHEOLOGY / 小凝集 / 大凝集 / DNA酸化傷害修復作用 / 連続摂取実験 / 単回摂取実験 / フリーラジカル / MICRO CHANNEL ARRAY FLOW ANALYZER / EXTENSION OF BLOOD VESSEL / ULTRASONIC WAVES BLOOD FLOW ANALYZER / FLUIDITY OF WHOLE BLOOD / PLATELET AGGLUTINATION / 細胞マイクロレオロジー測定 / ヘマトレーサー / レーザー組織血液酸素モニター / マイクロレオロジー測定 / 血管拡張 / 超音波血流計 / 活性酸素消去能 / 血液流動性改善効果 / FLUIDITYOF WHOLE BLOOD / PLATELETAGGLUTION / ANTIOXYDATIVE TEST OF BIOMEMBRANE / GROOPOF PYRADIN / BAKED FOOD / 血小板凝集阻害 / 活性酸素消去活性 / 生体膜抗酸化試験 / ピラジン類 / 焙焼食品 / derivative of chlorophyll a / pheophytin a / xanthine oxidase system / xanthine / sea weed / TBA method / binding activity of active oxidant / lipid peroxidation / antioxidative activity / 鉄過酸化水素系 / 抗酸化性 / クロロフィル関連物質 / HPLC / 鉄・過酸化水素系 / キサンチン・キサンチンオキシダーゼ系 / TBA法 / 兎赤血球膜脂質過酸化 / フェオフィチンa / 活性酸素捕捉効果 / キサンチンオキシダーゼ系 / キサンチン / クロロフィル類緑体 / 海藻 / DDMP / DDAF / Damage of DNA / Flavor / Dietary fiber / Food of low mixture content / Amino-carbonil reaction / Cookie / βーアラニン / ピロ-ル / isoーmaltolの前駆体 / 2,3ーdihydroー3,5ーdihydroxyー6ーmethylー4(H)4ーpyranー4ーone / 2,3ーDihydroー3,4ーdihydroxyー5ーacethylfuran(DDAF) / 2,3ーDihydroー3,4ーdihydroxyー5ーacetylfuran(DDAF) / 2,3ーDihydroー3,5ーdihydroxyー6ーmethylー4(H)ーpyranー4ーone(DDMP) / フルクト-ス / 糖アルコ-ル / 食物繊維 / クッキ- Less
  • Research Projects

    (6 results)
  • Co-Researchers

    (2 People)
  •  EFFECT OF VEGETABLE FOOD ON OXIDATIVE STRESS, PLATELET AGGREGABILITY, AND BLOOD FLUIDITYPrincipal Investigator

    • Principal Investigator
      NISHIBORI SUKIE
    • Project Period (FY)
      2005 – 2006
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Tokaigakuen University
  •  EFFECT OF VARIOUS FOODS ON OXIDATIVE STRESS, PLATELET AGGREGABILITY, AND BLOOD FLUIDITYPrincipal Investigator

    • Principal Investigator
      NISHIBORI Sukie
    • Project Period (FY)
      2002 – 2003
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      食生活
    • Research Institution
      TOKAIGAKUEN UNIVERSITY
  •  EFFECTOF PYRAZINE INBAKED FOODS ON OXIDATIVE STRESS, PLATELETAGGREGABILITY, AND BLOOD FLUIDITYPrincipal Investigator

    • Principal Investigator
      NISHIBORI Sukie
    • Project Period (FY)
      2000 – 2001
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      食生活
    • Research Institution
      SCHOOL OF LIFE SCIENCE, TOKAIGAKUEN UNIVERSTY
  •  Antioxidative substance in sea weeds and the activity to inhibit oxidative damagePrincipal Investigator

    • Principal Investigator
      NISHIBORI Sukie
    • Project Period (FY)
      1995 – 1996
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Tokaigakuen Women's College
  •  Effects of Dough Materials on Reaction Products During Baked Cookies.Principal Investigator

    • Principal Investigator
      NISHIBORI Sukie
    • Project Period (FY)
      1989 – 1990
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Tokaigakuen Women's College
  •  Studies on Reaction Mechanisms and Safety of Intermediate Compounds from Low Moisture Foods in the Maillard ReactionPrincipal Investigator

    • Principal Investigator
      NISHIBORI Sukie
    • Project Period (FY)
      1987 – 1988
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Tokaigakuen Women's College
  • 1.  NAMIKI Kazuko (90065011)
    # of Collaborated Projects: 3 results
    # of Collaborated Products: 0 results
  • 2.  KAWAKISHI Shunro (50023445)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results

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