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	Shunji Oshima	9篇
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	Yasunori Nakamura	3篇
	Akihiro Nemoto	2篇

	Hiroko Ishikiriyama	2篇
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	Naoko BABA	1篇
	Satoko EGAMI	1篇
	Shunji OSHIMA	1篇
	Shunji Oshima 1* , Takeshi Haseba 2 , Akihiro Nemoto 1 , Sachie Siiya 1 , Tomomasa Kanda 1 , Youkichi Ohno	1篇
	Takahiro INAKUMA	1篇
	Takeshi Haseba	1篇
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Research Article

5篇

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	Food and Nutrition Sciences	4篇
	Functional Foods in Health and Disease	2篇
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英文

11篇

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检索条件:"( ( 高级检索(( ((AU:(("Shunji OSHIMA")))) )) ) )"

共 11 条记录

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1.Influence of Drinking Conditions on Alcohol Metabolism in Healthy Men with ALDH2*1/*1 Genotype: Comparison between Different Alcoholic Drinks with or without Meal

作　　者：Yuko Abe ;Takeshi Haseba ;Shunji Oshima 等

出　　处：Food and Nutrition Sciences. 2012 ;3(7):997-1003.doi:10.4236/fns.2012.37132

出版社：Scientific Research Publishing

文章 ID：87879537

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2.Aqueous Components of Tomato Accelerate Alcohol Metabolism by Increasing Pyruvate Level

作　　者：Yusuke Ushida ;Shunji Oshima ;Koichi Aizawa 等

出　　处：Food and Nutrition Sciences. 2014 ;5(10):870-879.doi:10.4236/fns.2014.510096

出版社：Scientific Research Publishing

文章 ID：90945380

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3.Alanine with the Precipitate of Tomato Juice Administered to Rats Enhances the Reduction in Blood Ethanol Levels

作　　者：Shunji Oshima ;Sachie Shiiya ;Yoshimi Tokumaru 等

出　　处：Journal of Nutrition and Metabolism. 2015 ;2015.doi:10.1155/2015/280781

出版社：Hindawi Publishing Corporation

文章 ID：150010724

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4.Aqueous Components of Tomato Accelerate Alcohol Metabolism by Increasing Pyruvate Level

作　　者：Yusuke Ushida ;Shunji Oshima ;Koichi Aizawa 等

出　　处：Food and Nutrition Sciences. 2014 ;05(10):870-879.doi:10.4236/fns.2014.510096

出版社：Scientific Research Publishing

文章 ID：175444947

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5.Effect of ALDH2 Genetic Polymorphism on the Adaptive Change in Alcohol Metabolism Due to Continuous Moderate Alcohol Consumption in Humans

作　　者：Shunji Oshima 1* , Takeshi Haseba 2 , Akihiro Nemoto 1 , Sachie Siiya 1 , Tomomasa Kanda 1 , Youkichi Ohno

出　　处：Food and Nutrition Sciences. 2015 ;06(02):195-204.doi:10.4236/fns.2015.62020

出版社：Scientific Research Publishing

文章 ID：103821222

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6.Combined Supplementation with Glycine and Tryptophan Reduces Purine-Induced Serum Uric Acid Elevation by Accelerating Urinary Uric Acid Excretion: A Randomized, Single-Blind, Placebo-Controlled, Crossover Study

作　　者：Shunji Oshima ;Sachie Shiiya ;Yasunori Nakamura

出　　处：Nutrients. 2019 ;11(11):2562-2572.doi:10.3390/nu11112562

出版社：MDPI Publishing

文章 ID：257143381

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7.Serum Uric Acid-Lowering Effects of Combined Glycine and Tryptophan Treatments in Subjects with Mild Hyperuricemia: A Randomized, Double-Blind, Placebo-Controlled, Crossover Study

作　　者：Shunji Oshima ;Sachie Shiiya ;Yasunori Nakamura

出　　处：Nutrients. 2019 ;11(3):564-574.doi:10.3390/nu11030564

出版社：MDPI Publishing

文章 ID：257141943

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8.Water-insoluble fractions of botanical foods lower blood ethanol levels in rats by physically maintaining the ethanol solution after ethanol administration

作　　者：Shunji Oshima ;Sachie Shiiya ;Tomomasa Kanda

出　　处：Functional Foods in Health and Disease. 2015 ;5(11):406-416.

出版社：Food Science Publisher

文章 ID：216669798

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9.Enhancing effect of glycine and tryptophan mixture on estimated glomerular filtration rate in healthy participants: A randomized, double-blind, placebo-controlled parallel study

作　　者：Shunji Oshima ;Sachie Shiiya ;Yasunori Nakamura

出　　处：Functional Foods in Health and Disease. 2021 ;11(1):24-33.

出版社：Food Science Publisher

文章 ID：259294361

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10.Effects of Tomato Juice Consumption on Plasma and Lipoprotein Carotenoid Concentrations and the Susceptibility of Low Density Lipoprotein to Oxidative Modification

作　　者：Chizuko MARUYAMA ;Kayoko IMAMURA ;Shunji OSHIMA 等

出　　处：Journal of Nutritional Science and Vitaminology. 2001 ;47(3):213-221.doi:10.3177/jnsv.47.213

出版社：Center for Academic Publications Japan

文章 ID：194327481

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