*Yukihiro Okamoto1, Chikara Inoue1, Nozomi Watanabe1
(1. Osaka Univ)
*Fumiko Hara1, Yukina Watanabe1, Shinya Takada1, Marie Pierre Krafft2, Masayori Hagimori1
(1. Mukogawa Women's University, 2. University of Strasbourg)
*Kanji Kubo1, Kazuki Tsuji2, Akira Mori2
(1. Hokkai-Gakuen Univ., 2. Kyushu Uni.)
*Misaki Takashima1, Ryosuke Toyoshima1, Chiho Okuda1, Kenji Murashima1
(1. Sakamoto Yakuhin Kogyo Co., Ltd.)
*Akihiro Kuroda1, Kouichi Asakura2
(1. Kuroda Consulting Incorporated, 2. Keio Univ.)
*Daisuke Sugitani1, Natuki Iwabuchi2, Minenosuke Matutani1,2, Mizuho Takayashiki3, Koichi Niwa1,2, Atsushi Kawano3, Sigesaburo Ogawa1,2
(1. Tokyo University of Agriculture (graduate school), 2. Tokyo University of Agriculture, 3. Showa Sangyo Co., Ltd.)
*Yuta Jino1, Shinji Saito1, Yoshiro Imura1
(1. Tokyo University of Science)
*Ryusei Nishimura1, Tsunehisa Hirashita1
(1. Nagoya Institute of Technology.)
*Kotarou Ekida1, Koichi Niwa1, Shigesaburo Ogawa1
(1. Tokyo University of Agriculture)
*Mitsuharu Higuchi1, Shintaro Kawano2, Motohiro Shizuma2, Masahiro Muraoka3
(1. Graduate School of Engineering, Osaka Institute of Technology, 2. Osaka Research Institute of Industrial Science and Technology, 3. Factory of Engineering, Osaka Institute of Technology)
*Yui Ohara1, Kyoichi Osada2
(1. Meiji University Graduate School, 2. Meiji University)
*Hirofumi Sato1, Watanabe Yomi1, Otaka Atsushi2, Oyagi Noboru3
(1. ORIST, 2. Osaka Institute of Technology, 3. Settsu Inc.)
*Asuka Nogami1, Kyoichi Osada1
(1. Meiji Univ.)
*Misaki Kuchiishi1, Kyoichi Osada2
(1. Meiji University graduate school, 2. Meiji University)
*Shunsuke Sonoda1, Koki Sugimoto2, Takaki Shimono3, Seiji Kanda3, Ryota Hosomi1, Kenji Fukunaga1
(1. Department of Life Science and Biotechnology, Kansai University, 2. Department of Food and Nutritional Sciences, Toyo University, 3. Department of Hygiene and Public Health, Kansai Medical University)
*Hirotake Takahashi1, Kounosuke Hiramatsu1, Junko Okumura1, Tadashi Kitta1
(1. Japan Foods Inspection Corporation)
*Yuya Higuchi1, Shunta Shiraishi1, Takamasa Kishihi1, Yutaka Imanishi1
(1. COW BRSND SOAP KYOSHINSHA CO., LTD.)
*Yoshio Nakahara1, Ryunosuke Taniguchi1, Setsuko Yajima1
(1. Wakayama Univ.)
*LINH NGOC TRAN1, Rintarou Ootani1,2, Hirohmi Watanabe1, Takashi Arimura1,2, Hiroko Isoda1,2
(1. National Institute of Advanced Industrial Science and Technology, 2. University of Tsukuba)
*Yohei Matsumoto1, Rinka Harada2, Hideki Sakai2, Kenichi Sakai2
(1. Milbon co., Ltd., 2. Tokyo University of Science)
*Soyo Yamauchi1, Moe Shimada1, Riko Shinno1, Masayuki Morimoto1, Hitoshi Asakawa1, Akio Ohta
(1. Kanazawa University Graduate School of Natural Science and Technology, Department of Materials Chemistry)
*Shunichiro Seki1, Hiroki Kuwabara1,2, Koji Tsuchiya1, Kyosuke Arakawa1, Kenichi Sakai1, Hideki Sakai1
(1. Tokyo University of Science, 2. IKEDA MOHANDO CO.,LTD.)
*Akiho Imura1, Nobuhiro Kaneko1, Kazuhiro Hamamoto1, Koji Kawai1
(1. Miyoshi Oil & Fat Co.,Ltd)
*Yuto Marutani1, Koji Tsuchi1, Taku Ogura2, Ryo Yoshiba3, Haruhiko Inoue3, Kyosuke Arakawa1, kenichi sakai1, hideki sakai1
(1. Tokyo University of Science, 2. SHISEIDO Co., Ltd., MIRAI Technology Institute, 3. SHISEIDO Co., Ltd., Global Inovation Center)
*Shusei Sato1, Masashi Takahashi1
(1. Tokyo City University Graduate School of Integrative Science and Engineering)
*Anna Ishikawa1, Takayoshi Masaki1, Yuichi Tomiyama1, Ken Takahashi1, Tatsuro Kijima1
(1. YAmagata Univ.)
*Sayumi Yamauchi1, Oshizaka Takeshi1, Mori Kenji1, Takeuchi Issei1, Sugibayashi Kenji2,3
(1. Department of Medical Pharmacy, Graduate School of Pharmaceutical Sciences, Josai International, 2. Josai International University, 3. Josai University)
*Asahi Suzuki1, Yoshifumi Yamagata2, Saki Otobe2, Nonomura Yoshimune1
(1. Yamagata University, 2. Anton Paar)
*Hiromochi Nakahara1, Kazutaka Koga1, Sota Uchihara1, Runa Kifuji1, Ayana Kimura1, Keisuke Matsuoka2
(1. Faculty of Pharmaceutical Sciences,Daiichi University of Pharmacy, 2. Faculty of Education, Laboratory of Chemistry, Saitama University)
*Haruka Tsurui1, Clara Imura1, Yoshiro Imura2
(1. Ochanomizu Univ., 2. Tokyo University of Science)
*Kaori Toyoda1, Kana Miyasaka1, Yoko Imai1, Yumi Mikiya1, Kazuo Tajima1
(1. Kanagawa University Project of Three-Phase Emulsion Technology)
*Nanami Kiriyama1, Mayuko MIyanishi1, Toshihiro Mori1, Taku Ogura2, Koji Tuchiya2, Hideki Sakai2, Katsunori Yoshida1
(1. Kitasato University, 2. Tokyo University of Science)
*Sana Hagihara1, Taiki Arayama1, Riho Komatsu1, Hideyuki Minami1, Haruki Ishikawa1
(1. Kitasato Univ.)
*Iori Yanahara1
(1. Tokyo University of Technology Graduate School of Bionics, Information and Media Studies, Department of Bionics)
*Hiroshi Sakai1, Hinata Nihei1, Kazuki Yokota1
(1. Department of Materials Chemistry and Bioengineering, National Institute of Technology, Oyama College)
*Shosei Mizuguchi1, Junko Kuwahara1
(1. Graduate school ofFukuoka Institute of Tecchnology)
*Fuka Takami1, Risa Kawai1, Goro Hashimoto2, Chika Nakane3, Kentaro Teramoto3, Takashi Oomori3, Moe Araida4, Yoshifumi Yamagata4, Keisuke Miyamoto4, Tomokazu Yoshimura1
(1. Grad. Sch. Human. Sci., Nara Women's Univ, 2. Toho Chemical Industry Co., Ltd., 3. Matsumoto Trading Co., Ltd., 4. Anton Paar Japan K. K.)
*Eishin Watanabe1, Takaaki Sato1
(1. Department of Chemistry and Materials, Faculty of Textile Science and Technology, Shinshu)
