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Publications by Mieko KAMIKURA
Intermediates and Side Reaction Products in Food Red No. 3 (Erythrosine)-Reaction Products of Iodine With Resorcinol-
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Thin Layer Chromatography of Synthetic Dyes (X)
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Estimation of Daily Intake of Vitamins, Minerals and Free Amino Acids From Fresh Foods Purchased in Japan According to the Market Basket Method.
Nippon Eiyo Shokuryo Gakkaishi
Daily Intake of 6 Kinds of Organic Acids, 3 Kinds of Amino Acids, 4 Kinds of Nucleic Acids and Phosphate Etc. According to the Market Basket Studies in Japan.
Nippon Eiyo Shokuryo Gakkaishi
Estimation of Daily Intake of 8 Kinds of Vitamins, 9 Kinds of Amino Acids and 3 Kinds of Minerals.
Nippon Eiyo Shokuryo Gakkaishi
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Preexposure Prophylaxis for Prevention of HIV Acquisition Among Adolescents: Clinical Considerations, 2020
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COVID-19: Risk for Cytokine Targeting in Chronic Inflammatory Diseases?
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DAMP-driven Metabolic Adaptation
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The Regulation of IL-10 Production by Immune Cells
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Complement as a Target in COVID-19?
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The Function of Fcγ Receptors in Dendritic Cells and Macrophages
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Monocyte Recruitment During Infection and Inflammation
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Signalling Pathways That Control Vertebrate Haematopoietic Stem Cell Specification
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