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1 . Academic Journal
Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves
저자
by
Masahiro Yuasa
;
Mayuko Ueno
;
Koji Kawabeta
;
Maho Morikawa
;
Momoe Uemura
, et al.
소스
Bulletin of the National Research Centre, Vol 46, Iss 1, Pp 1-12 (2022)
Open Access (DOAJ)
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7 . Academic Journal
Visualization of changes in chemical components during consommé soup preparation process and criteria for judging completeness by experts / コンソメスープ調製過程の化学成分変化と熟練者における完成度の判断基準の可視化
저자
by
Chiaki Sakoi
;
Ken Yamada
;
Masahiro Yuasa
;
Mihoko Tominaga
;
Shin-ichi Ishikawa
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :44
Find it @ DONGA
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7 . Academic Journal
Effect of Leucine-Enriched Jelly on Walking Function for the Elderly of a Nursing Home / 特別養護老人ホーム入所者に対するロイシン高配合食品による歩行機能への効果
저자
by
Maiko TATEMATSU
;
Mihoko TOMINAGA
;
冨永 美穂子
;
立松 麻衣子
.
소스
日本家政学会誌 / Journal of Home Economics of Japan. 2022, 73(5):271
Open Access (JSTAGE)
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6 . Academic Journal
Nagasaki Prefecture home cooking: local characteristics Interaction between climate and natural features, and foreign cultures / 長崎県の家庭料理 地域の特徴 ー気候風土と異国文化の相互作用ー
저자
by
Mihoko Tominaga
;
Momoe Uemura
;
Mutsuko Kugino
;
久木野 睦子
;
冨永 美穂子
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :214
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7 . Academic Journal
Subjective evaluation for multi-sensory feeling of pudding photographs among university students / 大学生におけるプリン画像に対する多感覚的印象の主観評価
저자
by
Fuka Hashimoto
;
Honoka Murakami
;
Maro Machizawa
;
Mihoko Tominaga
;
Ryohei Mizuochi
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :147
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7 . Academic Journal
Gender comparison on consumption choice-behavior and value for bread among university students / 大学生のパンに対する消費選択行動および価値意識の男女比較
저자
by
Aki Imai
;
Maro Machizawa
;
Masayo Miyama
;
Mihoko Tominaga
;
Wakako Ueda
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :145
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7 . Academic Journal
Survey on the Degree of Recognition of the Characteristics of Oysters by Young People Living in the Oyster-Producing Regions of Japan / 牡蠣生産地の若年者における牡蠣類の特徴の認知度調査
저자
by
Emi YAMASHITA
;
Hiromi SAWAMURA
;
Kaoru SAKAMOTO
;
Masahiro YUASA
;
Mihoko TOMINAGA
, et al.
소스
日本家政学会誌 / Journal of Home Economics of Japan. 2022, 73(11):665
Open Access (JSTAGE)
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7 . Academic Journal
The Impact of Leucine Enriched Jelly on the Walking Ability of Frail Elderly People at Home / 在宅要介護高齢者に対するロイシン高配合食品による歩行改善
저자
by
Maiko TATEMATSU
;
Mihoko TOMINAGA
;
冨永 美穂子
;
立松 麻衣子
.
소스
日本家政学会誌 / Journal of Home Economics of Japan. 2021, 72(3):119
Open Access (JSTAGE)
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6 . Academic Journal
Nagasaki Prefecture home cooking: event foods Common event foods that incorporated regional characteristics / 長崎県の家庭料理 行事食の特徴 −地域特性を取り入れた共通行事食−
저자
by
Mihoko Tominaga
;
Momoe Iwami
;
Mutsuko Kugino
;
久木野 睦子
;
冨永 美穂子
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2021, :185
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7 . Academic Journal
The taste properties of beef consommes / 種々のビーフコンソメの呈味特性
저자
by
Chiaki Sakoi
;
Ken Yamada
;
Masahiro Yuasa
;
Mihoko Tominaga
;
Shinichi Ishikawa
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2021, :29
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