Search Results1-15 of  15

  • 比江森 美樹 ID: 9000004455295

    岡山県立大学保健福祉学部栄養学科 (2010 from CiNii)

    Articles in CiNii:4

    • 食品化学・食品加工技術 大豆主要アレルゲンGly m Bd 28Kのアレルゲン性に関する研究 (2001)
    • 成分育種 登熟中の大豆種子における大豆主要アレルゲンGly m Bd 28Kの前駆たん白質の代謝に関する研究 (2002)
    • 6.ラット肝臓ミトコンドリアにおけるアセチルCoA合成酵素の精製とその性質(英文誌JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY Vol.48, No.5) (2003)
  • 比江森 美樹 ID: 9000241500135

    Articles in CiNii:1

    • A Comparative Study on Antioxidative Activity of Powdered Samples Prepared by Different Powdering Methods from Anthocyanin Rich Fraction of Mountain Grape (Vitis Coignetiace Pulliant) (2012)
  • 比江森 美樹 ID: 9000242166417

    Articles in CiNii:1

    • 栄養教諭に求められる資質能力 : 食育実践による「コーディネート力」の育成 (2011)
  • HIEMORI Miki ID: 9000347038978

    Okayama Prefectural University (2003 from CiNii)

    Articles in CiNii:1

    • Stimulation of ketone body utilization in skeletal muscle by exercise training (2003)
  • Hiemori Miki ID: 9000391798428

    Okayama Prefectural University (2009 from CiNii)

    Articles in CiNii:1

    • Food constituents in fruite vinegar contributive to easily intaking (2009)
  • Hiemori Miki ID: 9000391799879

    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)
  • Hiemori Miki ID: 9000392023485

    Okayama Prefectural University (2010 from CiNii)

    Articles in CiNii:1

    • Bread-making quality of the bread using black rice flour (2010)
  • Hiemori Miki ID: 9000392027276

    Okayama Prefectural University (2006 from CiNii)

    Articles in CiNii:1

    • Effect of heat cooking on the allergens in wheat (2006)
  • Hiemori Miki ID: 9000392030164

    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)
  • Hiemori Miki ID: 9000392033840

    Okayama Prefectural University (2009 from CiNii)

    Articles in CiNii:1

    • Menus-making to promote the health for managers on the view of the dietary life (2009)
  • Hiemori Miki ID: 9000392042749

    Graduate School of Okayama Prefectural University|Okayama Prefectural University (2011 from CiNii)

    Articles in CiNii:1

    • The effect of cooking on antioxidant capacity of black soybean (2011)
  • Hiemori Miki ID: 9000392042764

    Graduate School of Okayama Prefectural University (2011 from CiNii)

    Articles in CiNii:1

    • Antioxidant capacity of bread containing black rice flour -2- (2011)
  • Hiemori Miki ID: 9000392044378

    Okayama Prefectural University (2010 from CiNii)

    Articles in CiNii:1

    • Study on antioxidant capacity of the bread using black rice flour (2010)
  • Hiemori-Kondo Miki ID: 9000398137172

    Tokushima Bunri Univ. (2018 from CiNii)

    Articles in CiNii:1

    • Effect of cooking on antioxidant activity of Tutankhamen pea (2018)
  • Kondo(Hiemori) Miki ID: 9000283871027

    Tokushima Bunri Univ. (2017 from CiNii)

    Articles in CiNii:12

    • Effect of cooking on the functions of anthocyanin in black soybean (2010)
    • 発芽素材の健康機能と食品への応用 (特集 発芽食品の新展開) (2013)
    • Effects of cooking on antioxidative capacity in black soybean:Behavior of isoflavons (2012)
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