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1 . Academic Journal
Survey on various cooking methods and traditions of home cooking in the JSCS Chugoku-Shikoku Branch Nationwide survey: Differences in awareness of dietary lifestyles and cooking among students based on housing situation / 中国・四国支部の多様な調理法と家庭料理の伝承調査 —全国調査:学生における住居形態別の食生活・調理に対する意識の違い—
저자
by
Emiko Arai
;
Fumie Miki
;
Junko Udaka
;
Keiko Takahashi
;
Nami Fukutome
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :181
Find it @ DONGA
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7 . Academic Journal
Development of a Novel Method to Analyse Frying Oil Degradation with Initial Oxidation Temperature / 酸化開始温度手法による揚げ油の新規な劣化分析手法の開発
저자
by
Emiko ARAI
;
Yoshito OHTAKE
;
大武 義人
;
荒井 恵美子
.
소스
日本調理科学会誌 / Journal of Cookery Science of Japan. 2021, 54(1):33
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6 . Academic Journal
Development of new degradation analysis method of frying oil / 揚げ油の新規劣化分析手法の開発
저자
by
Emiko Arai
;
Kiyoko Nawata
;
Yoshito Ohtake
;
名和田 淸子
;
大武 義人
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2019, :52
Find it @ DONGA
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7 . Academic Journal
The effect of temperature on the viscoelasticity of foods containing commercial thickeners / とろみ調整剤添加食品の品温が物性に及ぼす影響
저자
by
Emiko Arai
;
Norie Nagatsuka
;
Rie Kobayashi
;
Yoshio Sato
;
佐藤 吉朗
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2016, :44
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7 . Academic Journal
On the flavour release of meal for people with masticating and swallowing difficulties(Part 3) On the flavour release with vibration by ultrasonic waves / 咀嚼・嚥下困難者の食事におけるフレーバーリリース(第3報)
저자
by
Emiko Arai
;
Risa Aoki
;
Yoshio Sato
;
佐藤 吉朗
;
荒井 恵美子
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2014, :63
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7 . Academic Journal
On the flavour release in meals for people with masticating and swallowing difficulties(Part 2) -Due to the compressive stress during mastication- / 咀嚼・嚥下困難者の食事におけるフレーバーリリース(第2報)
저자
by
Emiko Arai
;
Keiko Nagao
;
Yoshio Sato
;
Yuko Hisamatsu
;
久松 裕子
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2013, :46
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7 . Academic Journal
On the flavour release of meal for people with masticating and swallowing difficulties / 咀嚼・嚥下困難者の食事におけるフレーバーリリース
저자
by
Emiko Arai
;
Keiko Nagao
;
Yuko Hisamatsu
;
久松 裕子
;
荒井 恵美子
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2012, :21
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7 .
Electric and magnetic properties and phase diagram of a series of organic superconductorsλ−BETS2GaXzY4−z[BETS=bis(ethylenedithiotetraselenafulvalene;X,Y=F,Cl, Br;0
저자
by
Akiko Kobayashi
;
Emiko Arai
;
Hiroki Akutsu
;
Hayao Kobayashi
;
Hisashi Tanaka
.
소스
Physical Review B
. 56:R8526-R8529
Scopus
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7 .
Synthesis, structure and properties of a novel trisulfide double-bridged TTF dimer
저자
by
Emiko Arai
;
Hideki Fujiwara
;
Hayao Kobayashi
.
소스
Journal of Materials Chemistry
. 8:829-831
Scopus
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5 .
Novel Stable Metallic Salts Based on a Donor Molecule Containing peri-Ditellurium Bridges, TMTTeN
저자
by
Akiko Kobayashi
;
Kazuo Takimiya
;
Hayao Kobayashi
;
Tetsuo Otsubo
;
Fumio Ogura
, et al.
소스
Inorganic Chemistry
. 37:2850-2851
Web of Science
Scopus
JCR 저널정보
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