Award Lectures

AL02

Young Researcher Encouragement Award (in Japanese)

2022年8月22日(月) 15:00 〜 16:00 Live Stream (Main Room)

15:00 〜 16:00

[AL02] Research on lipid mediator in the brain from Alzheimer's disease patients

*Yurika Otoki¹ (1.Tohoku University Graduate School of Agricultural Science Faculty of Agriculture)

Award Lectures

AL10-12

JOS Award Lecture

2022年8月26日(金) 10:00 〜 11:30 Live Stream (Main Room)

+全てマイスケジュールに登録

10:00 〜 10:30

[AL10] Spatial Analysis of Phosphatidylinositol Molecular Species in Pork Chop Tissues
Using Matrix-assisted Laser Desorption/ionization-Mass Spectrometry Imaging

Editors' Award Lecture

*Hirofumi Enomoto^1,2 (1.Faculty of Science and Engineering, Teikyo University、2.Advanced Instrumental Analysis Center, Teikyo University)

10:30 〜 11:00

[AL11] Effect of food ingredient on anti-inflammation in mice adipose tissues and mice adipocytes

Award for the Best Author

*Chikako Kiyose¹ (1.Department of Nutrition and Life Science, Kanagawa Institute of Technology)

11:00 〜 11:30

[AL12] Effects of Sphingolipids Contained in Plant and Fungi-based Foods on the Intestine

Award for the Best Author

*Shinji Yamashita¹ (1.Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine)

Award Lectures

AL14

Oleoscience Editor's Award Lecture

2022年9月1日(木) 10:30 〜 11:00 Live Stream (Main Room)

10:30 〜 11:00

[AL14] Development and Application of Novel Enzymatic Fluorometric Assays for Quantifying All Major Phospholipid Classes in Mammalian Cells

*Shin-ya Morita¹ (1.Department of Pharmacy, Shiga University of Medical Science Hospital)

Award Lectures

AL15

Oleoscience Editor's Award Lecture

2022年9月1日(木) 11:00 〜 11:30 Live Stream (Main Room)

Only Video Presentation with Chat Q&A

11:00 〜 11:30

[AL15] Taste information of fatty acids: hedonic aspects and relation to digestion and absorption

*Keiko Yasumatsu¹ (1.Department of Dental Hygiene, Tokyo Dental Junior College)

プログラム

1) Science on Lipids, Oils, Fats, and their Related Industrial Technologies » Award Lectures

AL02

Young Researcher Encouragement Award (in Japanese)

[AL02] Research on lipid mediator in the brain from Alzheimer's disease patients

AL10-12

JOS Award Lecture

[AL10] Spatial Analysis of Phosphatidylinositol Molecular Species in Pork Chop Tissues
Using Matrix-assisted Laser Desorption/ionization-Mass Spectrometry Imaging

Editors' Award Lecture

[AL11] Effect of food ingredient on anti-inflammation in mice adipose tissues and mice adipocytes

Award for the Best Author

[AL12] Effects of Sphingolipids Contained in Plant and Fungi-based Foods on the Intestine

Award for the Best Author

AL14

Oleoscience Editor's Award Lecture

[AL14] Development and Application of Novel Enzymatic Fluorometric Assays for Quantifying All Major Phospholipid Classes in Mammalian Cells

AL15

Oleoscience Editor's Award Lecture

[AL15] Taste information of fatty acids: hedonic aspects and relation to digestion and absorption

認証

プログラム

1) Science on Lipids, Oils, Fats, and their Related Industrial Technologies » Award Lectures

AL02

Young Researcher Encouragement Award (in Japanese)

[AL02] Research on lipid mediator in the brain from Alzheimer's disease patients

AL10-12

JOS Award Lecture

[AL10] Spatial Analysis of Phosphatidylinositol Molecular Species in Pork Chop TissuesUsing Matrix-assisted Laser Desorption/ionization-Mass Spectrometry Imaging

Editors' Award Lecture

[AL11] Effect of food ingredient on anti-inflammation in mice adipose tissues and mice adipocytes

Award for the Best Author

[AL12] Effects of Sphingolipids Contained in Plant and Fungi-based Foods on the Intestine

Award for the Best Author

AL14

Oleoscience Editor's Award Lecture

[AL14] Development and Application of Novel Enzymatic Fluorometric Assays for Quantifying All Major Phospholipid Classes in Mammalian Cells

AL15

Oleoscience Editor's Award Lecture

[AL15] Taste information of fatty acids: hedonic aspects and relation to digestion and absorption

認証

[AL10] Spatial Analysis of Phosphatidylinositol Molecular Species in Pork Chop Tissues
Using Matrix-assisted Laser Desorption/ionization-Mass Spectrometry Imaging