Search Results - "SHIMOMURA, Michiko" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Effects of various salts added to sodium chloride on the taste and properties of diluted egg sol/gels and cooked rice

Effects of various salts added to sodium chloride on the taste and properties of diluted egg sol/gels and cooked rice

by Ichikawa, Tomoko, Shimomura, Michiko
Published in Food Science and Technology Research (2010)

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Journal Article

Effects of sodium chloride and other salts on the properties of diluted egg white sols and gels

Effects of sodium chloride and other salts on the properties of diluted egg white sols and gels

by Ichikawa, T, Shimomura, M
Published in Food Science and Technology Research (2007)

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Journal Article

Tastiness of Savory Cup Custard and its' Rheological Properties

Tastiness of Savory Cup Custard and its' Rheological Properties

by ICHIKAWA, Tomoko, SHIMOMURA, Michiko
Published in Bulletin of the Society of Sea Water Science, Japan (2007)

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Journal Article

Effects of “Kansui” (Alkaline Solution) on Physical Property of Noodle

Effects of “Kansui” (Alkaline Solution) on Physical Property of Noodle

by ABE, Yoshiko, ICHIKAWA, Tomoko, SHIMOMURA, Michiko
Published in Journal of Home Economics of Japan (2006)

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Journal Article

Effect of the Calcium and Sodium in Rice Cooking Water on the Properties of Cooked Rice (Part 1): Effects on the Physical Properties and Eating Quality of Cooked Rice

Effect of the Calcium and Sodium in Rice Cooking Water on the Properties of Cooked Rice (Part 1): Effects on the Physical Properties and Eating Quality of Cooked Rice

by OGAWA, Noriko, INAGAKI, Akiko, YAMANAKA, Natsumi, SHIMOMURA, Michiko
Published in Journal of Home Economics of Japan (2006)

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Journal Article

魚の食文化と調理: 伝統的魚料理から見た和食文化

魚の食文化と調理: 伝統的魚料理から見た和食文化

by 下村, 道子
Published in 日本食生活学会誌 (2016)

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卵豆腐・茶碗蒸しのおいしさとその科学

卵豆腐・茶碗蒸しのおいしさとその科学

by 市川, 朝子, 下村, 道子
Published in 日本海水学会誌 (2007)

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Journal Article

Effects of Salt on the Histological Hardness of Cooked Rice

Effects of Salt on the Histological Hardness of Cooked Rice

by ONISHI, Mariko, SHOJI, Ichiro, OGAWA, Noriko, NAKAGAMI, Yasushi, NAGAOKA, Shunji, SHIMOMURA, Michiko
Published in Journal of Home Economics of Japan (2004)

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Development of Dispensing Support System to Improve Safety Management: Electronic Prescription Saving System Using PDA

Development of Dispensing Support System to Improve Safety Management: Electronic Prescription Saving System Using PDA

by Kuritani, Yoshitaka, Shinke, Keiko, Kuramitsu, Akemi, Shimomura, Michiko, Nishii, Satoshi, Murata, Mitsuhiro, Kurokawa, Nobuo
Published in Iryo Yakugaku (Japanese Journal of Pharmaceutical Health Care and Sciences) (10.10.2004)

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Temporal characteristics of feature integration and visual attention

Temporal characteristics of feature integration and visual attention

by Shimomura, Michiko, Yokosawa, Kazuhiko
Published in Cognitive Studies: Bulletin of the Japanese Cognitive Science Society (30.05.1995)

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Journal Article

Effect on Cooking of Soft Water from a Domestic Water-Softener (Part 1): Cooking of Beans

Effect on Cooking of Soft Water from a Domestic Water-Softener (Part 1): Cooking of Beans

by ICHIKAWA, Tomoko, KUROSAWA, Naomi, TAKASHIMA, Kiyoka, KANNBE, Megumi, SHIMOMURA, Michiko
Published in Journal of Home Economics of Japan (15.09.1998)

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Journal Article

Histological Study of Rice Grains Cooked in Water Containing Calcium Ions

Histological Study of Rice Grains Cooked in Water Containing Calcium Ions

by ONISHI, Mariko, SHOJI, Ichiro, OGAWA, Noriko, KATOH, Yoshimitsu, NAGAOKA, Shunji, SHIMOMURA, Michiko
Published in Journal of Home Economics of Japan (2002)

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Journal Article

中華麺の物性におよぼすかん水の影響

中華麺の物性におよぼすかん水の影響

by 阿部, 芳子, 市川, 朝子, 下村, 道子
Published in 日本家政学会誌 (2006)

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Journal Article

Changes in the Physical Properties and Composition of Fish Bone during Cooking in an Acetic Acid Solution and Green Tea Infusion

Changes in the Physical Properties and Composition of Fish Bone during Cooking in an Acetic Acid Solution and Green Tea Infusion

by SHIMOSAKA, Chie, SHIMOMURA, Michiko, TERAI, Minoru
Published in Journal of Home Economics of Japan (1999)

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Characteristics of Japanese food culture as viewed from traditional fish dishes: 伝統的魚料理から見た和食文化

Characteristics of Japanese food culture as viewed from traditional fish dishes: 伝統的魚料理から見た和食文化

by Shimomura, Michiko
Published in Nihon Shokuseikatsu Gakkaishi (2016)

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Characteristics of Japanese food culture as viewed from traditional fish dishes

Characteristics of Japanese food culture as viewed from traditional fish dishes

by Shimomura, Michiko
Published in Journal for the Integrated Study of Dietary Habits (2016)

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Journal Article

Changes in the Physical Properties and Composition of Fish Bone Cured in an Acetic Acid Solution

Changes in the Physical Properties and Composition of Fish Bone Cured in an Acetic Acid Solution

by SHIMOSAKA, Chie, SHIMOMURA, Michiko, TERAI, Minoru
Published in Journal of Home Economics of Japan (15.08.1998)

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Journal Article

Changes in Texture and Proteins of Sardine Cured in Rice Bran

Changes in Texture and Proteins of Sardine Cured in Rice Bran

by EHARA, Takako, SHIMOMURA, Michiko
Published in Journal of Home Economics of Japan (15.02.1995)

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Journal Article

炊飯溶液中のカルシウムとナトリウムが飯の性状に及ぼす影響 (第1報): 飯の物性と食味に及ぼす影響

炊飯溶液中のカルシウムとナトリウムが飯の性状に及ぼす影響 (第1報): 飯の物性と食味に及ぼす影響

by 小川, 宣子, 稲垣, 明子, 山中, なつみ, 下村, 道子
Published in 日本家政学会誌 (2006)

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Migration-of Kanji characters and their radicals in rapid serial visual presentation

Migration-of Kanji characters and their radicals in rapid serial visual presentation

by Yokosawa, K, Shimomura, M
Published in Shinrigaku kenkyū (01.08.1998)

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