Search Results1-10 of  10

  • 高山 侑樹 ID: 9000359973963

    Articles in CiNii:2

    • Improvement of egg quality fed with persimmon Kaki pericarp powder (2011)
    • Study on Alcohol-Drinking Behavior of Female Students (2013)
  • 高山 侑樹 ID: 9000367026556

    Articles in CiNii:1

    • A Qualitative Study of Carrots Grown in Kakamigahara, Gifu Prefecture(Part 1)Ascorbinase (2014)
  • TAKAYAMA Yuki ID: 9000018468513

    Articles in CiNii:2

    • Nutrient Composition and Nutritional Functions of Nigaichigo (Rubus microphyllus) Fruits (2010)
    • Effects of some edible mushrooms on blood glucose levels and lipid metabolism in C57BL/6J mice fed high-fat diets (2011)
  • TAKAYAMA Yuki ID: 9000347146690

    Tokai Gakuin University (2014 from CiNii)

    Articles in CiNii:1

    • A Qualitative Study of Carrots Grown in Kakamigahara, Gifu Prefecture:Part 1: Ascorbinase (2014)
  • TAKAYAMA Yuki ID: 9000347197117

    Tokai Gakuin University (2015 from CiNii)

    Articles in CiNii:1

    • Traditional chinese medical concepts and the health of university students (2015)
  • TAKAYAMA Yuki ID: 9000360594007

    Tokai Gakuin University (2017 from CiNii)

    Articles in CiNii:1

    • Sensory evaluation of maple syrup by place of production (2017)
  • TAKAYAMA Yuki ID: 9000391800232

    Graduate School of Nagoya Women's University (2009 from CiNii)

    Articles in CiNii:1

    • Comparative Effects of Bunashimeji and Shiitake on Lipid metabolism in Rats (2009)
  • TAKAYAMA Yuki ID: 9000391806157

    Tokai Gakuin University (2017 from CiNii)

    Articles in CiNii:1

    • Sensory evaluation of maple syrup by place of production (2017)
  • Takayama Yuki ID: 9000283870674

    Tokai Gakuin University (2012 from CiNii)

    Articles in CiNii:1

    • Quality evaluation of eggs from chickens fed with local special produce and their commercialization (2012)
  • Takayama Yuki ID: 9000362822926

    Tokai Gakuin Univ. Faculty of Health and Welfare (2017 from CiNii)

    Articles in CiNii:1

    • A Survey on the Food Labelling of University Students:Part 1 : Nutritional Content Claims (2017)
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