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*Tsubasa Haraguchi1, Mitsutaka Kohno2(1. Fukuoka Woman's University, 2. Kyushu Woman's University)
*karen takami1, Kana Kogiso1,2(1. Graduate School of Health and Nutrition Sciences, The University of Nagano , 2. The Faculty of Health and Human Development, The University of Nagano)
*Yuya Yamazaki1, Tetsuya Sasaki1, Nobuo Ochiai2, Kikuo Sasamoto2, Toshihide Michihata1, Takashi Koyanagi3(1. Industrial Research Institute of Ishikawa, 2. GERSTEL K.K., 3. Ishikawa Prefectural University)
*Momo MURATA1, Rina MATSUDA2, Kensuke NOJIRI3, Seiji SAKATE1,2, Sachiko KUGA4, Hidetoshi UE5, Masataka NARUKAWA2(1. Grad. Sch. Home Econ., Kyoto Women's Univ., 2. Dep. Food Nutr., Kyoto Women's Univ., 3. T. HASEGAWA CO.,LTD., 4. Kyoto Univ. Foreign Studies, 5. Kyoto City Univ. Arts)
*Mami Hamazaki1, Tomoaki Sakamoto2, Tomoko Onishi3, Mio Hayashi3, Yuji Honda2(1. Graduate School of Ishikawa Prefectural University, 2. Ishikawa Prefectural University, 3. Ishikawa Agriculture and Forestry Research Center)
*Noa Nakashima1, Li Xixi1, Banno Arata2, Matsui toshiro(1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
*Sayaka Chida1, Shunji Kato1, Kiyotaka Nakagawa1(1. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University)
*Kokoro YOGAI1, Miyu ETO2, Kaoru ABE1, Nanaka HARIGAI1, Noriyuki NATSUME3, Takayuki YONEZAWA4, Je-Tae WOO5, Akio WATANABE1,2(1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. NatuPharma Ryukyus. Co. Ltd, 4. Research Institute for Biological Functions, Chubu University, 5. Graduate School of Bioscience and Biotechnology, Chubu University)
*Tomoko Sumi1, Mayo Higashihara1, Tatsuya Moriyama1,2, Nobuhiro Zaima1,2(1. Department of Applied Biological Chemistry, Graduate school of Agriculture, Kindai University, 2. Agricultural Technology and Innovation Research Institute, Kindai University)
*Runa YAMASHITA1, Nanaka HARIGAI1, Kaoru ABE1, Kokoro YOGAI1, Miyu ETO2, Moe NISHIMURA1, Mitsuki OKUTSU1, Sayaka OKADA1, Kao NOZAWA1, Noriyuki NATSUME3, Akio WATANABE1,2(1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. NatuPharma Ryukyus. Co., Ltd)
*Nanaka HARIGAI1, Ayaka KOYAMA1, Runa YAMASHITA1, Miyu ETO2, Kokoro YOGAI1, Noriyuki NATSUME3, Akio WATANABE1,2(1. Faculty of Human Life, Jumonji University, 2. Graduate school of Human Life Sciences, Jumonji University, 3. NatuPharma Ryukyus. Co., Ltd)
*Kaoru ABE1, Miyu ETO2, Nanaka HARIGAI1, Kokoro YOGAI1, Yoshiaki NAGASAWA2, Noriyuki NATSUME3, Takayuki YONEZAWA4, Je-Tae WOO5, Akio WATANABE1,2(1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. NatuPharma Ryukyus. Co., Ltd, 4. Research Institute for Biological Functions, Chubu University, 5. Graduate School of Bioscience and Biotechnology, Chubu University)
*Sayaka OKADA1, Miyu ETO2, Aki YAMANO3, Je-Tae WOO3,4, Akio WATANABE1,2(1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. Young Living Okinawa R&D Center, 4. Graduate School of Bioscience and Biotechnology, Chubu University)
*Kao NOZAWA1, Yoshiaki NAGASAWA2, Aki YAMANO3, Takayuki YONEZAWA4, Je-Tea WOO3,5, Akio WATANABE1,2(1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. Young Living Okinawa R&D Center, 4. Research Institute for Biological Functions, Chubu University, 5. Graduate School of Bioscience and Biotechnology, Chubu University)
*Moe NISHIMURA1, Miyu ETO2, Mitsuki OKUTSU1, Noriyuki NATSUME3, Aki YAMANO4, Takayuki YONEZAWA5, Je-Tae WOO4,6, Akio WATANABE1,2(1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. NatuPharma Ryukyus. Co., Ltd, 4. Young Living Okinawa R&D Center, 5. Research Institute for Biological Functions, Chubu University, 6. Graduate School of Bioscience and Biotechnology, Chubu University)
*Mitsuki OKUTSU1, Miyu ETO2, Aki YAMANO3, Je-Tae WOO3,4, Akio WATANABE1,2(1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. Young Living Okinawa R&D Center, 4. Graduate School of Bioscience and Biotechnology, Chubu University)
*Miyu ETO1, Kokoro YOGAI2, Noriyuki NATSUME3, Takayuki YONEZAWA4, Je-Tae WOO5, Akio WATANABE1,2(1. Graduate School of Human Life Sciences, Jumonji University, 2. Faculty of Human Life, Jumonji University, 3. NatuPharma Ryukyus. Co., Ltd, 4. Research Institute for Biological Functions, Chubu University, 5. Graduate School of Bioscience and Biotechnology, Chubu University)
*Saya Nakamura1, Sumire Asaba1, Toshiro Matsui2(1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
*Hiroko Yano1, Tomonori Koda1, Masaru Fukui2, Akihiro Nishioka1(1. Grad. School of Organic Materials Science, Yamagata Univ., 2. Alphatech Inc.)
*Yuka Ichiba1, Lihong Cheng2, Nana Esaki1, Toshiro Matsui(1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
*Moka Kikuchi1, Machiko Kazami1, Haruko Noguchi1, Akiko Taniguchi(Yamada)1(1. Tokyo University of Agriculture Graduate School of Agriculture)
*Chiori Tsujimoto1, Airi Miyazaki1, Yuka Honda1, Nobuaki Soh1,2(1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
*Miyuki Egashira1, Chisa Narita1, Nobuaki Soh1,2(1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
*Tomoki Kawano1, Ichimura Takehumi2, Nakamura Takashi3(1. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, 2. Meiji Co., Ltd, 3. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University )
*Antara Ghosh1, Yasuhiro Nishida2, Masaki Honda1(1. Meijo University, 2. Fuji Chemical Industries, Co., Ltd.)
*Honoka kasahara1,2, Yuri Nakagawa3, Takehito Sagawa3, Moe Araki4, Yoshio Sato4(1. Graduate school of Ishikawa Prefectural University , 2. Hokuriku Gakuin University, 3. S&B Foods Inc., 4. Tokyo Kasei University)
*Chisa Narita1, Nobuaki Soh1,2(1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
*Masataka Oeki1, Yusuke Ihara1, Yuzo Mizukami2, Chiori Ijichi1(1. Ajinomoto Co., Inc., Institute of Food Sciences and Technologies, 2. NARO, Institute of Fruit Tree and Tea Science)
*Akane EBATA1, Hidehiko KIKUNO2, Machiko KAZAMI1, Akiko TANIGUCHI(YAMADA)1, Haruko NOGUCHI1(1. Tokyo University of Agriculture Graduate School of Agriculture, 2. Tokyo University of Agriculture Graduate School of International Food and Agricultural Studies)
*Yuka Mishima1, Takefumi Ichimura2, Takashi Nakamura3(1. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, 2. Meiji Co., Ltd., 3. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University)
*Mariko Koshi1, Haruna Ide1, Zhuofei Liu1, Keishiro Arima1, Naoto Ohno2, Miho Imamura2, Naomi Nishiki3, Ryou Kuwabara3, Shinji Ishitani3, Toshiro Matsui1,4, Mitsuru Tanaka1,4(1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Research & Development Division, Kikkoman Co., 3. Manufacturing Innovation Division, Panasonic Holdings Co.,, 4. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
*xixi li1, Yuka Ichiba1, Lihong Cheng1, Yuki Nagasto1, Mitsuru Tanaka2, Toshiro Matsui2(1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University , 2. Faculty of Agriculture, Graduate School of Kyushu University)
*CAIYUE SHI1, Matsui Toshiro1,2(1. Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Agriculture, Kyushu University)
*Haruki Fukuda1, Masato Ohnuma2(1. Hokkaido Univ.・Graduate・Engineering, 2. Hokkaido Univ.・Faculty・Engineering)
*Yoshinari Hirakawa1,2, Chikara Kato3, Kazuhiro Fujita1, Tsuyoshi Mikekado4, Kiyotaka Nakagawa2(1. Japan Food Research Laboratories, 2. Tohoku University, 3. Shizuoka University, 4. Mitsubishi Gas Chemical Company, Inc)
*So Anahara1, Taito Kobayashi1, Kei Kumakura1, Asaka Takahashi2, Hiroki Matsuoka1(1. Takasaki University of Health and Welfare, 2. TOHTO University)
*Arata Banno1, Yutaka Yoshino2, Yuji Miyata3, Hisayuki Nakayama3, Toshiro Matsui1(1. Fac. of Agric., Grad. Sch. of Kyushu Univ., 2. Sandai. Co., Ltd., 3. Industrial Technology Center of Nagasaki)
*Yoshiaki NAGASAWA1, Takayuki YONAZAWA2, Je-Tae WOO3, Akio WATANABE1(1. Grad. Sch. Human Life Sci., Jumonji Univ., 2. Res. Inst. Biol. Func., Chubu Univ., 3. Grad. Sch. Biosci. Chubu Univ.)
*Maho Oguri1, Haruna Aoyama1, Junya Sakaguchi1, Hidetoshi Kojima1, Takeshi Kaneko1, Tooru Shioi1(1. Sapporo Breweries LTD.)
*Tint Ni Ni Tun1, Abe Chizumi1, Nishitani Yosuke2, Kayaki Hiroyuki2, Kawakami Hideaki2, Matsui Toshiro1,3(1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Dept of Applied Bioscience group, Div of Development research & development, 3. Fac. of Agric., Grad. Sch. of Kyushu Univ)
*Ryuichiro Ito1, Fakfan Luangapai3,4, Masanari Usami1, Sota Hori1, Nakako Katsuno2, Iwamoto Satoshi2,3(1. Graduate School of Natural Science and Technology, 2. Faculty of Applied Biological Sciences, 3. Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 4. Department of Food Technology, Faculty of Science, Chulalongkorn University)
*Shota Aizawa1, Taishi Hayashida2, Kunihisa Iwai1,3(1. Graduate School of Sustainable Community Studies, Hirosaki University, 2. Fujisaki Farm, Teaching and Research Center for Bio-coexistence, Hirosaki University, 3. Faculty of Agriculture and Life Science, Hirosaki University)
*Huizi Wang1, Ryosuke Ayuta2, Kunihisa Iwai1,2(1. Graduate School of Sustainable Community Studies, Hirosaki University, 2. Faculty of Agriculture and Life Science, Hirosaki University)
*Shisei TAKASHIGE1, Yoshiyuki WATANABE1(1. Osaka Metropolitan University)
*Terama Shiozawa1, Yui Sago2, Miyu Nakadomari2, Kenjiro Sugiyama2, Masaharu Yamada2, Yoko Iijima2(1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)
*Hikaru Uchida1, Kaito Shimada2, Akane Matsuda2, Yoko Iijima2(1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)
*Kota Ebato1, Nao Sato1, Yoko Iijima2, Kenjiro Sugiyama2(1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)
*Yuina Yamasaki1, Yuki Manabe1, Tatsuya Sugawara1(1. Graduate School of Agriculture, Kyoto University)
*Nana Shimizu1, Yudai Iwabe1, Yoshinari Hirakawa1, Ryohei Takahashi1, Yutaro Yuasa1, Mikihiko Yoshida1, Kazushi Mizukoshi1(1. Japan Food Research Laboratories)
*Kana Yuasa1, Misa Sasai1(1. Toyo Institute of Food Technology)
