Survey of problems in Kampo curriculum and the need for interdisciplinary collaboration education in Japanese medical, pharmacy, dental, and nursing departments von Uto, Nanami, Amitani, Marie, Amitani, Haruka, Kurazono, Shugo, Kobayashi, Yoshiki, Sakaki, Mika, Suzuki, Hajime, Inui, Akio, Owaki, Tetsuhiro, Asakawa, Akihiro

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Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation von Kojo, Toshihiro, Kawai, Mikihiko, Shiraishi, Yohei, Kurazono, Shugo, Kadooka, Chihiro, Okutsu, Kayu, Yoshizaki, Yumiko, Ikenaga, Makoto, Futagami, Taiki, Takamine, Kazunori, Tamaki, Hisanori

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Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu von Yin, Xuan, Yoshizaki, Yumiko, Kurazono, Shugo, Sugimachi, Mina, Takeuchi, Haruka, Han, Xing-Lin, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori

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Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis von Kojo, Toshihiro, Kadooka, Chihiro, Komohara, Marisa, Onitsuka, Shiori, Tanimura, Miya, Muroi, Yukiko, Kurazono, Shugo, Shiraishi, Yohei, Oda, Ken, Iwashita, Kazuhiro, Onoue, Masahira, Okutsu, Kayu, Yoshizaki, Yumiko, Takamine, Kazunori, Futagami, Taiki, Mori, Kazuki, Tamaki, Hisanori

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Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, Awamori and kome-shochu von Xuan YIN, Yumiko YOSHIZAKI, Shugo KURAZONO, Mina SUGIMACHI, Haruka TAKEUCHI, Xing-Lin HAN, Kayu OKUTSU, Taiki FUTAGAMI, Hisanori TAMAKI, Kazunori TAKAMINE

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Corrigendum to “Survey of problems in Kampo curriculum and the need for interdisciplinary collaboration education in Japanese medical, pharmacy, dental, and nursing departments” [N... von Uto, Nanami, Amitani, Marie, Amitani, Haruka, Kurazono, Shugo, Kobayashi, Yoshiki, Sakaki, Mika, Suzuki, Hajime, Inui, Akio, Owaki, Tetsuhiro, Asakawa, Akihiro

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Ghrelin-NPY hunger system and Ninjin-yoei-to: toward healthy longevity von Inui, Akio, Kobayashi, Yoshiki, Sakaki, Mika, Kawamoto, Mihoko, Kurazono, Shugo, Uto, Nanami

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Characteristics of shochu（aochu）made on Aogashima Island von KURAZONO, Shugo, YOSHIZAKI, Yumiko, YIN, Xuan, OKUTSU, Kayu, TAKAMINE, Kazunori

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青ヶ島で製造される焼酎（青酎）の特徴について von 藏薗, 秀伍, 吉﨑, 由美子, 印, 璇, 奥津, 果優, 髙峯, 和則

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グレリン－神経ペプチドY空腹系と人参養栄湯: 健康長寿に向けて von 乾, 明夫, 小林, 由基, 榊, 弥香, 川元, 美穂子, 藏薗, 秀伍, 宇都, 奈々美

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