Search Results - THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS :: K.UTB vyhledávací portál

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Changes in components and bacterial flora during the manufacturing process of the traditional food "Kuroko"

by Takahashi, Masako, Abe, Masako, Okada, Sanae, Tsuji, Akira, Muramatsu, Kanako, Ayabe, Sonoko
Published in Journal for the Integrated Study of Dietary Habits (2025)

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Humans fly to the moon again, and to the mars: from a viewpoint of space medicine

by Mori, Shigeo
Published in Journal for the Integrated Study of Dietary Habits (2025)

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Analysis of palatability of cooked rice processed by high pressure treatment: A study of the using of high pressure treatment for cooking system in food service facilities

by Akita, Seiko, Kakui, Miho, Asami, Yuya
Published in Journal for the Integrated Study of Dietary Habits (2025)

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Relationship between obstructive sleep apnea and obesity: Basics to the treatment of obesity

by Nakata, Seiichi
Published in Journal for the Integrated Study of Dietary Habits (2025)

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Association between appetite-related factors and dietary diversity in middle-aged and older Japanese community dwellers

by Furuya, Kanae, Zhang, Shu, Tange, Chikako, Kubota, Sayaka, Ando, Fujiko, Shimokata, Hiroshi, Nishita, Yukiko, Otsuka, Rei
Published in Journal for the Integrated Study of Dietary Habits (2024)

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Association between self-evaluation of nutritional intake, actual intake, and nutritional status of the community-dwelling elderly people

by Chitose, Mari, Tanaka, Ayuko, Hasegawa, Asuka, Uchida, Hayato
Published in Journal for the Integrated Study of Dietary Habits (2024)

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Relationship between word of mouth and information about gluten-free foods on online sales sites

by Shobayashi, Megumi, Ogino, Ai, Sumida, Naoko, Ogura, Yuko
Published in Journal for the Integrated Study of Dietary Habits (2024)

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Characteristics of bean paste and kneaded sweet bean paste made from different white beans

by Matsui, Motoko, Saikawa, Miyako, Muramoto, Yukari
Published in Journal for the Integrated Study of Dietary Habits (2023)

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Safety and security of mass food-service facilities: Current status and future prospects of hygiene management

by Aoki, Rumiko
Published in Journal for the Integrated Study of Dietary Habits (2023)

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Analysis of the diffusion of each taste component in agarose gel immersed in a seasoning liquid containing acetic acid

by Tayama, Kenji, Araki, Aya, Okamoto, Yoko, Hashiba, Hiroko
Published in Journal for the Integrated Study of Dietary Habits (2023)

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The forefront of food safety and security disaster preparedness food and nutrition ～Today's disaster foods

by Ito, Satoshi
Published in Journal for the Integrated Study of Dietary Habits (2023)

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Current status and issues in the cultivated food industry for social implementation

by Yoshitomi, Megumi Avigail
Published in Journal for the Integrated Study of Dietary Habits (2023)

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The relationship between "Eating" and "Mind" revealed by episodic narrative: Understanding a world where people want to eat but can't

by Aoyama, Shingo
Published in Journal for the Integrated Study of Dietary Habits (2023)

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The effects of secondary and tertiary contamination from cutting boards made of different materials

by Nakakuma, Miwa, Arimura, Emi
Published in Journal for the Integrated Study of Dietary Habits (2023)

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Effects of fat content and fatty acid composition of Nagara River ayu on its quality as a food ingredient

by Otsu, Yumiko, Funahashi, Yumi
Published in Journal for the Integrated Study of Dietary Habits (2023)

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The characteristics of chemical composition of splendid alfonsino Beryx splendens caught off the east coast of Izu, Japan

by Koizumi, Kyoko, Kuraishi, Yu, Nimura, Kazumi, Hiratsuka, Seiichi
Published in Journal for the Integrated Study of Dietary Habits (2023)

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Isolation of lactic acid bacterial strains from citrus fruits and preparation of yogurt using those isolates

by Kuri, Ayako, Miyamoto, Yuki, Ariji, Saori, Takao, Tetsuya, Tsunoda, Kojun, Kawahara, Kazuyoshi
Published in Journal for the Integrated Study of Dietary Habits (2023)

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The influence of amino acid metabolites and dietary protein on mental health and brain function

by Murakami, Yuki
Published in Journal for the Integrated Study of Dietary Habits (2023)

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The possibility of improving the chicken meat quality of taste and function: regulation of taste and functional components of meat by dietary amino acids

by Fujimura, Shinobu, Shimamoto, Saki
Published in Journal for the Integrated Study of Dietary Habits (2023)

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Current status and issues of functional food ingredients: Food research in universities

by Inoue, Jun
Published in Journal for the Integrated Study of Dietary Habits (2023)

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