Search Results1-17 of  17

  • 山下 広美 ID: 9000018627112

    奈良女子大学人間文化研究科 生活環境学専攻 (1993 from CiNii)

    Articles in CiNii:1

    • STUDIES ON FOOD PROTEIN ANALYSIS BY NEAR INFRARED SPECTROSCOPY (1993)
  • 山下 広美 ID: 9000241840519

    Articles in CiNii:1

    • A Comparative Study of the Use of Vinegar in Chinese, Korean, and Japanese Cuisines (2013)
  • KAMISHIKIRYO-YAMASHITA Hiromi ID: 9000254764336

    Articles in CiNii:2

    • 近赤外分光法によるタンパク質の定量測定に対するタンパク質の2次構造の影響〔英文〕 (1994)
    • Effect of Secondary Structures of Protein on Determination of Protein Content by Near Infrared Spectroscopy. (1994)
  • YAMASHITA Hiromi ID: 9000347038972

    Okayama Prefectural University (2003 from CiNii)

    Articles in CiNii:1

    • Stimulation of ketone body utilization in skeletal muscle by exercise training (2003)
  • Yamashita Akemi ID: 9000004455290

    Articles in CiNii:13

    • 低血糖時肝臓におけるケトン体および酢酸の生成とその相互連繋 (1996)
    • グァバ葉抽出物に含まれる白血球型12-リポキシゲナーゼ阻害物質の探索 (2010)
    • Effect of exercise training with intake of acetic acid on lipid metabolism and endurance performance (2016)
  • Yamashita Hiromi ID: 9000259839492

    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University (2014 from CiNii)

    Articles in CiNii:1

    • Physiological Function of Acetate (2014)
  • Yamashita Hiromi ID: 9000283871583

    Okayama Prefectural University (2013 from CiNii)

    Articles in CiNii:1

    • Regional characteristics of the rite of passage and annual events in Okayama Prefecture:Comparison between 3 region(Bizen, Bitchu, Mimasaka) (2013)
  • Yamashita Hiromi ID: 9000347145615

    Okayama prefectural university (2012 from CiNii)

    Articles in CiNii:1

    • Studies on recipe containing vinegar in East Asian traditional foods:Comparison among Japanese, Chinese and Korean traditional foods (2012)
  • Yamashita Hiromi ID: 9000347184780

    OKAYAMA PREFECTURAL UNIVERSITY (2014 from CiNii)

    Articles in CiNii:1

    • Study on commercially available lunch - relationship between consumer behavior and its appearance and its nutrition - (2014)
  • Yamashita Hiromi ID: 9000347217826

    Okayama Prefectural University (2015 from CiNii)

    Articles in CiNii:1

    • Comparison of the factors affecting the sales amount of nutritionally balanced lunch boxes "bento" (2015)
  • Yamashita Hiromi ID: 9000391798425

    Okayama Prefectural University (2009 from CiNii)

    Articles in CiNii:1

    • Food constituents in fruite vinegar contributive to easily intaking (2009)
  • Yamashita Hiromi ID: 9000391799875

    岡山県立大学保健福祉学部 栄養学科 (2002 from CiNii)

    Articles in CiNii:1

    • Isolation and characterization of rat liver mitochondrial Acetyl CoA hydrolase and its localization in tissues. (2002)
  • Yamashita Hiromi ID: 9000392027279

    Okayama Prefectural University (2006 from CiNii)

    Articles in CiNii:1

    • Effect of heat cooking on the allergens in wheat (2006)
  • Yamashita Hiromi ID: 9000392030169

    Okayama Prefectural University (2008 from CiNii)

    Articles in CiNii:1

    • Analysis of anthocyanins in black rice produced in California and effects of cooking on the anthocyanins (2008)
  • Yamashita Hiromi ID: 9000392033566

    Okayama Prefectural University (2010 from CiNii)

    Articles in CiNii:1

    • Preference survey of muscat wine vinegar and pione grape wine vinegar (2010)
  • Yamashita Hiromi ID: 9000392044458

    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University (2010 from CiNii)

    Articles in CiNii:1

    • Evaluation of Sour taste of fruit vinegar (2010)
  • yamashita hiromi ID: 9000391800692

    okayama prefectural university (2004 from CiNii)

    Articles in CiNii:1

    • antioxidative activity of the mulbery (2004)
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