Search Results1-14 of  14

  • 白土 男女幸 ID: 9000006685181

    京都工芸繊維大学院 (2007 from CiNii)

    Articles in CiNii:3

    • 229. 卵白由来ペプチド摂取が瞬発系運動に与える効果(栄養・消化,第62回日本体力医学会大会) (2007)
    • 232. 卵白由来ペプチド摂取による血流改善効果が運動時の体温調節反応に与える影響(栄養・消化,第62回日本体力医学会大会) (2007)
    • 1st ICHPER・SD Oceania Congress 2006参加報告(ICHPER・SD報告) (2006)
  • 白土 男女幸 ID: 9000242685200

    Articles in CiNii:1

    • Effect of combined β‐hydroxy‐β‐methylbutyrate (HMB) and whey protein supplementation on eccentric exercise‐induced muscle damage (2013)
  • 白土 男女幸 ID: 9000257179434

    Articles in CiNii:1

    • スノーボード受講記 (平成24年度冬期スノースポーツ研修会) (2012)
  • 白土 男女幸 ID: 9000258474511

    伝統みらい研究センター (2009 from CiNii)

    Articles in CiNii:1

    • Motion analysis of the "Temae" in Japanese Tea Ceremony:Purifying The Thin Tea Container And The Tea Scoop (2009)
  • SHIRATO MINAYUKI ID: 9000016030509

    大阪国際大学健康スポーツ科学 (2006 from CiNii)

    Articles in CiNii:16

    • PENETRATION OF DIFFERENT KINDS OF PEPTIDES OR COLLAGEN THROUGH THE INTESTINAL MEMBRANE (2003)
    • 皇居周回コース走行時の生体影響について (2006)
    • 局所骨格筋の酸素動態からみたウォーミングアップ効果の検討--ウォーミングアップ時間の相違が主運動時の生理応答に及ぼす影響 (2002)
  • SHIRATO MINAYUKI ID: 9000021661651

    <I>Graduate School of Health and Sport Science, Nippon Sport Science University</I> (2003 from CiNii)

    Articles in CiNii:1

    • PENETRATION OF DIFFERENT KINDS OF PEPTIDES OR COLLAGEN THROUGH THE INTESTINAL MEMBRANE (2003)
  • SHIRATO Minayuki ID: 9000006014908

    Department of Health and Physical Education, Sophia University (2007 from CiNii)

    Articles in CiNii:4

    • Physique and Physical Fitness of Freshmen at Sophia University : Changes for 28 years (2005)
    • Student's Evaluation for "Physical Education Subjects" : Teacher's Self Examination and Evaluation by Questionnaires for Course and Facility Evaluation (2007)
    • ウォーキング講習記録(実技研修,平成15年度大学体育指導者夏期中央研修会) (2003)
  • SHIRATO Minayuki ID: 9000006684776

    Articles in CiNii:23

    • Comparison of body movement and muscle activity patterns during sharpening a kitchen knife between skilled and unskilled subjects (2007)
    • Characteristics of "Takumino-waza" in Japanese traditional craft (2008)
    • A kinematic and electromyographic study of skill acquisition for sharpening a Japanese kitchen knife (2008)
  • SHIRATO Minayuki ID: 9000391801327

    Kyoto Institute of Technology (2008 from CiNii)

    Articles in CiNii:1

    • Biomechanical analysis of Japanese kitchen knife shaping movement (2008)
  • SHIRATO Minayuki ID: 9000391801474

    Kyoto Institute of Technology (2008 from CiNii)

    Articles in CiNii:1

    • Motion analysis of making "Kyo-gashi" sweets (2008)
  • Shirato Minayuki ID: 9000254502026

    Mejiro Univ. College (2008 from CiNii)

    Articles in CiNii:1

    • Evaluation of making “Kyo-Gashi” sweets for kinematics (2008)
  • Shirato Minayuki ID: 9000283880354

    Mejiro Univ. College (2008 from CiNii)

    Articles in CiNii:1

    • Evaluation of making "Kyo-Gashi" sweets for kinematics:Analysis of the molding process to wrap dough and azuki bean paste (2008)
  • Shirato Minayuki ID: 9000392028391

    Kyoto Institute of Technology Future-Applied Conventional Technology Center (2007 from CiNii)

    Articles in CiNii:1

    • Relationship between sensory evaluations and various shapes of edges in kitchen knives sharpened by experts (2007)
  • Shirato Minayuki ID: 9000392032407

    Mejiro University College (2008 from CiNii)

    Articles in CiNii:1

    • The changes of the edge shapes and sensory evaluation in the continuously using of the Japanese kitchen knife (2008)
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