Gomyo Toshiharu

ゴミョウトシハル | Gomyo Toshiharu

Affiliation and department：
Homepage URL (1)： http://kaken.nii.ac.jp/d/r/30076153.ja.html

Research keywords (15)：アミラーゼ , 活性阻害 , 治療食 , グルコシターゼ阻害 , メイラード反応 , 骨粗鬆症 , アンギオテンシンエ変換酵素阻害 , 高血圧症 , グルコシダーゼ , 糖尿病 , カルシウム , リパーゼ , 治療食指針 , カルシウム吸収性 , アンギオテンシンI変換酵素

MISC (31)：

Meta-analytical Study on Blood Pressure Responses to Dietary Sodium : Evaluation of Soypaste (Miso) as a Source of Salt. Annals of the Institute of Nutrition Sciences, Kagawa Nutrition University. 2012. 18. 51-85
五明紀春. 工学的発想と農学的発想. 女子栄養大学紀要. 2011. 42. 5-7
Gomyo Toshiharu. Biological Perspectives on Maillard Reaction Products. The journal of Kagawa Nutrition College. 2010. 41. 5-23
Study of the effects of Miso (fermented soybean paste) on the postprandial blood sugar levels: clinical intervention test on a large scale. Report of Central Miso Research Institute. 2010. 31. 88-95
Akiko Momose, Naoko Goto, Humitaka Hayase, Toshiharu Gomyo, Masayo Miura. Effects of Miso (Soybean Paste) on Postprandial Blood Sugar Levels. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2010. 57. 2. 63-69

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Work history (1)：

1998 - 1999 Kagawa Nutrition University Kagawa Nutrition University

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