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Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

Fisheries science, 2015-11, Vol.81 (6), p.1145-1155

2015

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Menu Composition and Cooking Characteristics of Dinner Menus in “Eiyo to Ryori” Between 1955–1959: A Comparison with Those Between 1975–1979

Journal of Home Economics of Japan, 2023, Vol.74(7), pp.394-404

2023

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Effects of Adding Rapeseed Oil or Milk Fat Cream to Liquid Hen Egg on Lipid Distribution after Centrifugation and Heat-Induced Gel Network

ACS food science & technology, 2022-09, Vol.2 (9), p.1459-1467

2022

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Effects of Egg on the Dynamic Rheological Properties of Doughnut Dough and Lipid Content of Doughnut

Journal of Home Economics of Japan, 2011/05/15, Vol.62(5), pp.309-316

2011

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Menu Composition and Cooking Characteristics of Dinner Menus in Eiyo to Ryori from 1975 to 1980

Journal of Home Economics of Japan, 2021, Vol.72(3), pp.162-171

2021

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The Composition of Food Served at Banquets for Mōri Motonari during the Warring States Period, as Shown by the Mōri Motonari-kō Yamaguchi go-Gekō no Setsu Kyōō Shidai and Mino Kagami

Journal of Home Economics of Japan, 2023, Vol.74(11), pp.648-659

2023

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Effect of Kiwifruit juice on beef collagen

Journal of Nutritional Science and Vitaminology, 2005, Vol.51(1), pp.27-33

2005

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How the Combination of White Rice and Side Dishes Affects the Perceived Intensity of Salty Taste and the Saltiness Preference at the End of Eating Miso Soup

Journal of Home Economics of Japan, 2020, Vol.71(4), pp.213-220

2020

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Current Status and Intention of Registered Dieticians and Dieticians in Using Milk in Medical Diets at Medical Institutions

Eiyōgaku zasshi, 2021-10, Vol.79 (5), p.320-329

2021

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Feeding dried purple laver (nori) to vitamin B12-deficient rats significantly improves vitamin B12 status

British journal of nutrition, 2001-06, Vol.85 (6), p.699-703

2001

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Effect on the Palatability of Saltiness of Low-Sodium Soups When Paired with Bread

Journal of Home Economics of Japan, 2021, Vol.72(7), pp.425-430

2021

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How the combination of rice affects the saltiness palatability of low sodium soups

Journal of Home Economics of Japan, 2019, Vol.70(2), pp.57-67

2019

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昭和30年代前半の「栄養と料理」に掲載された夕食献立の献立構成と料理の特徴: 昭和50年代前半との比較

日本家政学会誌, 2023, Vol.74(7), pp.394-404

2023

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Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriolaquinqueradiata

Fisheries science, 2015-09, Vol.81 (6), p.1145-1155

2015

Volltextzugriff (PDF)

『元就公山口御下向之節饗応次第』および『身自鏡』からみる戦国期毛利氏の饗応献立の料理構成

日本家政学会誌, 2023, Vol.74(11), pp.648-659

2023

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昭和50年代前半の「栄養と料理」に掲載された夕食献立の献立構成と料理の特徴

日本家政学会誌, 2021, Vol.72(3), pp.162-171

2021

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Occurrence of Anserine as an Antioxidative Dipeptide in a Red Alga, Porphyra yezoensis

Bioscience, biotechnology, and biochemistry, 1998, Vol.62 (3), p.561-563

1998

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パンとの組み合わせが低塩分濃度のスープの塩味の嗜好性に及ぼす影響

日本家政学会誌, 2021, Vol.72(7), pp.425-430

2021

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Enzymatic properties, substrate specificities and pH-activity profiles of two kiwifruit proteases

Journal of Nutritional Science and Vitaminology, 1997, Vol.43(5), pp.581-589

1997

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Characterization of the Forms of Lysolecithin in Wheat Starch

Nippon Shokuhin Kagaku Kogaku Kaishi, 2015/03/15, Vol.62(3), pp.159-164

2015

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白飯とおかずの組み合わせが食べ終わりのみそ汁の塩味の強さと好ましさに及ぼす影響

日本家政学会誌, 2020, Vol.71(4), pp.213-220

2020

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Purification and characterization of six kiwifruit [Actinidia chinensis] proteases isolated with two ion-exchange resins, toyopearl-superQ and bakerbond WP-PEI

Bioscience, biotechnology, and biochemistry, 1996, Vol.60 (12), p.1994-2000

1996

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飯との組み合わせが低塩分濃度の汁物の塩味の嗜好性に及ぼす影響

日本家政学会誌, 2019, Vol.70(2), pp.57-67

2019

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Effect of Cooking Method on the Cholesterol Content of Chicken Eggs

Journal of Home Economics of Japan, 2003/09/15, Vol.54(9), pp.705-712

2003

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Cholesterol Intake Is Associated with Lecithin Intake in Japanese People12

The Journal of nutrition, 2005-06, Vol.135 (6), p.1451-1455

2005

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Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

Menu Composition and Cooking Characteristics of Dinner Menus in “Eiyo to Ryori” Between 1955–1959: A Comparison with Those Between 1975–1979

Effects of Adding Rapeseed Oil or Milk Fat Cream to Liquid Hen Egg on Lipid Distribution after Centrifugation and Heat-Induced Gel Network

Effects of Egg on the Dynamic Rheological Properties of Doughnut Dough and Lipid Content of Doughnut

Menu Composition and Cooking Characteristics of Dinner Menus in Eiyo to Ryori from 1975 to 1980

The Composition of Food Served at Banquets for Mōri Motonari during the Warring States Period, as Shown by the Mōri Motonari-kō Yamaguchi go-Gekō no Setsu Kyōō Shidai and Mino Kagami

Effect of Kiwifruit juice on beef collagen

How the Combination of White Rice and Side Dishes Affects the Perceived Intensity of Salty Taste and the Saltiness Preference at the End of Eating Miso Soup

Current Status and Intention of Registered Dieticians and Dieticians in Using Milk in Medical Diets at Medical Institutions

Feeding dried purple laver (nori) to vitamin B12-deficient rats significantly improves vitamin B12 status

Effect on the Palatability of Saltiness of Low-Sodium Soups When Paired with Bread

How the combination of rice affects the saltiness palatability of low sodium soups

昭和30年代前半の「栄養と料理」に掲載された夕食献立の献立構成と料理の特徴: 昭和50年代前半との比較

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriolaquinqueradiata

『元就公山口御下向之節饗応次第』および『身自鏡』からみる戦国期毛利氏の饗応献立の料理構成

昭和50年代前半の「栄養と料理」に掲載された夕食献立の献立構成と料理の特徴

Occurrence of Anserine as an Antioxidative Dipeptide in a Red Alga, Porphyra yezoensis

パンとの組み合わせが低塩分濃度のスープの塩味の嗜好性に及ぼす影響

Enzymatic properties, substrate specificities and pH-activity profiles of two kiwifruit proteases

Characterization of the Forms of Lysolecithin in Wheat Starch

白飯とおかずの組み合わせが食べ終わりのみそ汁の塩味の強さと好ましさに及ぼす影響

Purification and characterization of six kiwifruit [Actinidia chinensis] proteases isolated with two ion-exchange resins, toyopearl-superQ and bakerbond WP-PEI

飯との組み合わせが低塩分濃度の汁物の塩味の嗜好性に及ぼす影響

Effect of Cooking Method on the Cholesterol Content of Chicken Eggs

Cholesterol Intake Is Associated with Lecithin Intake in Japanese People12

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