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

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

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

by Tanimoto, Shota, Kitabayashi, Kaori, Fukusima, Chihiro, Sugiyama, Sumi, Hashimoto, Tatsuyuki
Published in Fisheries science (01.11.2015)

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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

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

by MORIHISA, Hitomi, KIMURA, Rumi, SUGIYAMA, Sumi
Published in Journal of Home Economics of Japan (2023)

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

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

by MORIHISA, Hitomi, KIMURA, Rumi, SUGIYAMA, Sumi
Published in Journal of Home Economics of Japan (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

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

by WATAKABE, Nao, FURUTA, Ayumi, SUZUKI, Maki, SUGIYAMA, Sumi
Published in Journal of Home Economics of Japan (2023)

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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

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

by NOMURA, Kiyoko, TOMATSU, Mikiko, SUGIYAMA, Sumi
Published in Journal of Home Economics of Japan (2020)

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

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

by TOMATSU, Mikiko, NOMURA, Kiyoko, KIMURA, Rumi, SUGIYAMA, Sumi
Published in Journal of Home Economics of Japan (2021)

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

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

by NOMURA, Kiyoko, TOMATSU, Mikiko, KITA, Kazutaka, DANJO, Sari, SUGIYAMA, Sumi
Published in Journal of Home Economics of Japan (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

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

by 森久, 瞳, 木村, 留美, 杉山, 寿美
Published in 日本家政学会誌 (2023)

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『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

『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

by 渡壁, 奈央, 古田, 歩, 鈴木, 麻希, 杉山, 寿美
Published in 日本家政学会誌 (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

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

by 森久, 瞳, 木村, 留美, 杉山, 寿美
Published in 日本家政学会誌 (2021)

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

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

by Nomura, Satomi, Sugiyama, Sumi
Published in Journal of Home Economics of Japan (15.05.2011)

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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

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

by 戸松, 美紀子, 野村, 希代子, 木村, 留美, 杉山, 寿美
Published in 日本家政学会誌 (2021)

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医療施設の治療食献立における牛乳の使用実態と管理栄養士・栄養士の意識

医療施設の治療食献立における牛乳の使用実態と管理栄養士・栄養士の意識

by 神原, 知佐子, 野村, 希代子, 中磯, 知美, 岡, 壽子, 杉山, 寿美
Published in 栄養学雑誌 (01.10.2021)

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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

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

by 野村, 希代子, 戸松, 美紀子, 杉山, 寿美
Published in 日本家政学会誌 (2020)

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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

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

by 野村, 希代子, 戸松, 美紀子, 北, 和貴, 檀上, 沙梨, 杉山, 寿美
Published in 日本家政学会誌 (2019)

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Effect of Kiwifruit juice on beef collagen

Effect of Kiwifruit juice on beef collagen

by Sugiyama, S. (Hiroshima Univ. (Japan)), Hirota, A, Okada, C, Yorita, T, Sato, K, Ohtsuki, K
Published in Journal of Nutritional Science and Vitaminology (2005)

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

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

by Takenaka, Shigeo, Sugiyama, Sumi, Ebara, Shuhei, Miyamoto, Emi, Abe, Katsuo, Tamura, Yoshiyuki, Watanabe, Fumio, Tsuyama, Shingo, Nakano, Yoshihisa
Published in British journal of nutrition (01.06.2001)

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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

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

by Asai, Tomoko T., Takamura, Hitoshi, Sugiyama, Sumi
Published in ACS food science & technology (16.09.2022)

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Effect of Preserving Process on Moisture and Fat Contents and Sensory Evaluation of Fish and Chicken

Effect of Preserving Process on Moisture and Fat Contents and Sensory Evaluation of Fish and Chicken

by HARADA, Ryoko, SUGIYAMA, Sumi, MOTOKI, Mariko, ISHINAGA, Masataka
Published in Journal of Home Economics of Japan (15.02.2011)

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Amount of nitrate and nitrite in daily menus containing more than 350 g of vegetables

Amount of nitrate and nitrite in daily menus containing more than 350 g of vegetables

by Murata, Mihoko, Sugiyama, Sumi, Ueda, Aiko, Ishinaga, Masataka
Published in Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan (2010)

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