Search Results1-14 of  14

  • 古賀 貴子 ID: 9000285484166

    Articles in CiNii:7

    • Effect of Teeth Conditions on the Mastication Ability of the Elderly by Questionnaire Survey and Color-Changeable Chewing Gum (2012)
    • Mastication Ability Judging from the Teeth Conditions in Elderly Persons (2013)
    • Control of Smell Production of Heat-treated Process Whey Protein and Its Gel Formation Ability by the Addition of Salt (2014)
  • 古賀 貴子 ID: 9000285484305

    Articles in CiNii:1

    • The Practice Situation for the Health Judging from the Rest Situation : Fact-finding Report about the Health of the Sasebo Citizen (2013)
  • 古賀 貴子 ID: 9000285484495

    Articles in CiNii:1

    • Analysis of Consideration to Health and The Measure Against Metabolic Syndrome : Fact-Finding Report about the Health of the Sasebo Citizen (2014)
  • 古賀 貴子 ID: 9000319559544

    Articles in CiNii:1

    • 免疫グロブリンによる骨粗しょう症のメカニズム (2013)
  • 古賀 貴子 ID: 9000342449806

    Articles in CiNii:1

    • 免疫系分子による骨代謝調節 (特集 骨粗鬆症治療における新しい接点) (2017)
  • 古賀 貴子 ID: 9000392864586

    Articles in CiNii:1

    • Evaluation of the Texture of Food for the Dysphagia Diet Served in Elderly Facilities (2018)
  • 古賀 貴子 ID: 9000402285365

    Articles in CiNii:1

    • Implementation and Issues of the First-Year Course `Foundation Seminar A' Focusing on Students' Sense of Growth and Teachers' Evaluation of the Program (2019)
  • 古賀 貴子 ID: 9000402606615

    Articles in CiNii:1

    • Food Choice and Recipes Considering Meal Textures for Individuals with Poor Masticatory Ability (2019)
  • KOGA Takako ID: 9000002637962

    中村学園大学栄養科学部 (2005 from CiNii)

    Articles in CiNii:8

    • Influence of Off-Flavor Formed from Plasma Protein on Flavor Characteristic of Emulsion-Type Dressing (2001)
    • Effect of Beef Plasma Protein on Quality of Emulsion Type Salad Dressing Preparation (2002)
    • Masticatory Muscle Activities on Chewing Some Foods : Comparison Between Children and Female Young Adults (2003)
  • Koga Takako ID: 9000256811536

    Faculty of Home Economics, Nakamura Gakuen University (2001 from CiNii)

    Articles in CiNii:1

    • Properties of a Thermostable Emulsion Prepared from <I>Process Whey Protein</I> and Olive Oil; Use as a Cream-Substitute and Its Practical Application to Panna-Cotta (2001)
  • Koga Takako ID: 9000283217754

    Nagasaki International University (2014 from CiNii)

    Articles in CiNii:1

    • Changes in the Properties and Amount of Available Lysine of Ground Beef during Grilling (2014)
  • Koga Takako ID: 9000391776735

    東京医科歯科大学大学院分子情報伝達学|21世紀COEプログラム 歯と骨の分子破壊と再構築のフロンティア (2006 from CiNii)

    Articles in CiNii:1

    • CDK4/6阻害によるマクロファージの炎症性サイトカイン産生および破骨細胞分化の抑制 (2006)
  • Koga Takako ID: 9000392024934

    Department of Nutritional Science, Faculty of Nutritional Science, Nakamura Gakuen University (2002 from CiNii)

    Articles in CiNii:1

    • Effects of process whey protein on the emulsifying stability of diacylglycerol in emulsion type salad dressing preparation (2002)
  • Takako Koga ID: 9000403991139

    Nagasaki International University (2019 from CiNii)

    Articles in CiNii:1

    • Effects of wet heating using large-scale cooking equipment on food properties (2019)
Page Top