Ryo Kajihara - Concepedia

Author

Ryo Kajihara

Also Known As

R. Kajihara, Ryo KAJIHARA, Ryo Kajihara

Publications

138

Citations

H-Index

Concepts

All Affiliations

Ryo Kajihara is an author at Shinshu University specializing in food chemistry, food engineering, and food technology.

#	Concept	H-Index	Publications	Citations
1	Health Sciences	2	2	25
2	Biochemistry	2	2	25
3	Biochemical Engineering	2	2	25
4	Engineering	1	1	12
5	Medicine	1	1	13

Ryo Kajihara

Publications

Citations

H-Index

Page 1

	Year	Citations
Presence of periodontitis may synergistically contribute to cancer progression via Treg and IL-6 Ryo Kajihara, Hironori Sakai, Yibing Han, Scientific Reports	2022	19
Water intake increases mesenteric lymph flow and the total flux of albumin, long-chain fatty acids, and IL-22 in rats: new concept of absorption in jejunum Sachiho Nagashio, Kumiko Ajima, Daisuke Maejima, American Journal of Physiology-Gastrointestinal and Liver Physiology	2018	18
Antihypertensive Effect of Water Extracts from Leaves of Moringa oleifera Lam. on Spontaneously Hypertensive Rats Ryo Kajihara, Sayaka Nakatsu, Kenya Shibata, Nippon Shokuhin Kagaku Kogaku Kaishi	2008	17
Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion Kenya Shibata, Koji Sakamoto, Masako Ishihara, Food Science and Technology Research Food ChemistryBiomanufacturingVolume ExpansionBiochemistryVolume Expansion Ratio	2010	13
Relationship between dry mouth and hypertension Makiko Kawamoto, Shin‐ichi Yamada, Takahiko Gibo, Clinical Oral Investigations HypertensionDry MouthCardiovascular DiseaseAntihypertensive TherapyPhysiology	2021	13
Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion Kenya Shibata, Koji Sakamoto, Sayaka Nakatsu, Food Science and Technology Research Food ChemistryEngineeringIn Vitro FermentationBiochemistryMalto-oligosaccharide Production	2010	12

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