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1 . Academic Journal
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 / 『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
저자
by
Ayumi FURUTA
;
Maki SUZUKI
;
Nao WATAKABE
;
Sumi SUGIYAMA
;
古田 歩
, et al.
소스
日本家政学会誌 / Journal of Home Economics of Japan. 2023, 74(11):648
Open Access (JSTAGE)
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7 . Academic Journal
Effects of a combination of heating conditions and ice storage before heating on texture and extractive compounds of red seabream Pagrus major / 加熱前貯蔵と加熱条件の組み合わせがマダイのテクスチャーおよび呈味成分変化に及ぼす影響
저자
by
Ayumi Furuta
;
Renri Okura
;
Shota Tanimoto
;
古田 歩
;
大倉 蓮里
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :49
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7 . Academic Journal
Analysis of sio-koji marinated fish meat by taste components / 塩麴漬けした魚肉の呈味成分による解析
저자
by
Ayumi Furuta
;
Hisako Fujiwara
;
Misaki Tokumoto
;
Shota Tanimoto
;
古田 歩
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :48
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7 . Academic Journal
The reproduction and consideration of the banquet menus related to Mōri Motonari during the Warring States Period Adapted tableware as is shown by the Mōri Motonari-kō Yamaguchi go-Gekō no Setsu Kyōō Shidai / 戦国期毛利氏に関わる饗応献立の再現と考察 —『元就公山口御下向之節饗応次第』に記された器を適応して—
저자
by
Ayumi Furuta
;
Kaho Fujii
;
Maki Suzuki
;
Miki Kitao
;
Miyu Udagawa
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :15
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7 . Academic Journal
Characteristics of the Components of Mussel Extracts Compared to those of Oysters, Hard Clams, and Short-Necked Clams / ムール貝エキス成分の特性のマガキ,ハマグリおよびアサリとの比較
저자
by
Ayumi FURUTA
;
Mayumi HIRABAYASHI
;
Run WANG
;
Shota TANIMOTO
;
Takashi OKAZAKI
, et al.
소스
日本調理科学会誌 / Journal of Cookery Science of Japan. 2022, 55(5):235
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7 . Academic Journal
Effect of shio-koji on preservability and taste components of yellowtail(ordinary muscle and dark muscle) / 塩麴がハマチ肉(普通肉・血合肉)の保存性及び呈味成分に与える影響
저자
by
Akane Matsumoto
;
Ayumi Furuta
;
Hisako Fujiwara
;
Misaki Tokumoto
;
Shota Tanimoto
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :47
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7 . Academic Journal
Mori Motonari's meal during the Warring States period from the perspective of 'Gorin / Gogyo-Setsu' recorded in 'Minokagami' / 『身自鏡』に記された五輪・五行思想からみた戦国期毛利氏の食
저자
by
Ayumi Furuta
;
Maki Suzuki
;
Nao Watakabe
;
Sumi Sugiyama
;
古田 歩
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :48
Find it @ DONGA
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7 . Academic Journal
Imposing geometrical constraint in topology optimization for additive manufacturing / 積層造形における幾何学的制約を考慮したトポロジー最適化
저자
by
Ayumu FURUTA
;
Kazuhiro IZUI
;
Shinji NISHIWAKI
;
Takao MIKI
;
Takayuki YAMADA
, et al.
소스
日本機械学会論文集 / Transactions of the JSME (in Japanese). 2019, 85(874):18-00508
Open Access (JSTAGE)
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7 . Academic Journal
Analysis of diffusion of sodium ion and glucose into food materials in steam convection oven / スチームコンベクションオーブン内における食塩およびグルコースの食材中への拡散
저자
by
Aya Araki
;
Ayumi Furuta
;
Hiroko Hashiba
;
Kenji Tayama
;
Shota Tanimoto
, et al.
소스
日本食生活学会誌 / Journal for the Integrated Study of Dietary Habits. 2018, 29(3):147
Open Access (JSTAGE)
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7 . Academic Journal
Effect of heating condition with steam convection oven on the properties of pumpkin and diffusion of food substrates / スチームコンベクションオーブンにおける加熱条件がカボチャの物性と調味成分の浸透に及ぼす影響
저자
by
Ayumi Furuta
;
Kenji Tayama
;
Noriko Abe
;
Shota Tanimoto
;
Yoko Okamoto
, et al.
소스
日本食生活学会誌 / Journal for the Integrated Study of Dietary Habits. 2018, 28(4):271
Open Access (JSTAGE)
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