Ajinomoto (Japan)

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. Keio University日本3
2. The University of Tokyo日本3
3. Tokyo City University日本2
4. King's College London英国2
5. Karolinska Institutet瑞典2
6. National Cancer Centre Japan日本2
7. National Cancer Center Institute for Cancer Control日本1
8. Hiroshima University日本1

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逐年被引

最新文献

1. 1
   Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional studyBMC Public Health202321
2. 2
   Projections of disability-adjusted life years for major diseases due to a change in vegetable intake in 2017–2040 in JapanBMC Public Health202120
3. 3
   Forecasting disability-adjusted life years for chronic diseases: reference and alternative scenarios of salt intake for 2017–2040 in JapanBMC Public Health202012
4. 4
   Ignition characteristics of amino acid powdersJournal of Loss Prevention in the Process Industries201916
5. 5
   Soya, maize and sorghum ready-to-use therapeutic foods are more effective in correcting anaemia and iron deficiency than the standard ready-to-use therapeutic food: randomized controlled trialBMC Public Health201939

高被引文献

1. 1
   Soya, maize and sorghum ready-to-use therapeutic foods are more effective in correcting anaemia and iron deficiency than the standard ready-to-use therapeutic food: randomized controlled trialBMC Public Health201939
2. 2
   Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional studyBMC Public Health202321
3. 3
   Projections of disability-adjusted life years for major diseases due to a change in vegetable intake in 2017–2040 in JapanBMC Public Health202120
4. 4
   Ignition characteristics of amino acid powdersJournal of Loss Prevention in the Process Industries201916
5. 5
   Forecasting disability-adjusted life years for chronic diseases: reference and alternative scenarios of salt intake for 2017–2040 in JapanBMC Public Health202012

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