Search Results1-20 of  58

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  • Fuchigami Michiko ID: 9000007247494

    Articles in CiNii:3

    • Matrix Polysaccharides and Matrix Structure of Cotyledon Tissues of Kidney Bean (1991)
    • Pectic Changes of Bamboo Shoots During Cooking (1991)
    • Effects of Calcium Chloride and Alum on Firmness Retention of Scallion Pickles (1991)
  • FUCHIGAMI Michiko ID: 1000060079241

    Fukuyama University (2015 from CiNii)

    Articles in CiNii:82

    • Texture of Tofu Frozen Under High Pressure (1996)
    • Texture and Structure of High-Pressure-Frozen Foods (1999)
    • Texture and Structure of Pressure-Shift-Frozen Food (2008)
  • FUCHIGAMI Michiko ID: 9000001291653

    Department of Nutritional Science, Okayama Prefectural University (2004 from CiNii)

    Articles in CiNii:1

    • Modified Alcohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification (2004)
  • FUCHIGAMI Michiko ID: 9000004688165

    Articles in CiNii:1

    • Relationship between Maceration and Pectic Substances of Vegetable Tissues during Cooking (1987)
  • FUCHIGAMI Michiko ID: 9000304615681

    Department of Nutrition and Life Science, Faculty of Life Science and Biotechnology, Fukuyama University (2015 from CiNii)

    Articles in CiNii:1

    • A Study on the Relationship between Health Index and Accessibility to Food for Community-dwelling Older Women (2015)
  • FUCHIGAMI Michiko ID: 9000345431733

    Fukuyama University|Okayama Prefectural University (2016 from CiNii)

    Articles in CiNii:1

    • Rheology, Ice Crystallization and Sensory Evaluation of Three Kinds of Pressure-shift-frozen Custard-Cream (2016)
  • FUCHIGAMI Michiko ID: 9000347039362

    Okayama Prefectural University (2003 from CiNii)

    Articles in CiNii:1

    • Changes in firmness and structure of Chinese quince after successive extraction of pectic substances (2003)
  • FUCHIGAMI Michiko ID: 9000347086248

    Fukuyama University (2013 from CiNii)

    Articles in CiNii:1

    • FOOD SHOPPING HABITS AND HEALTH-RELATED INDICATORS AMONG JAPANESE WOMEN (2013)
  • FUCHIGAMI Michiko ID: 9000391798169

    Fukuyama University|Okayama Prefectural University (2009 from CiNii)

    Articles in CiNii:1

    • Effects of soaking in citric acid, pressurization or boiling on the softening of yuzu-flabedo (2009)
  • FUCHIGAMI Michiko ID: 9000391802001

    Okayama Prefectural University (2007 from CiNii)

    Articles in CiNii:1

    • The condition for producing packed tofu using high pressure (2007)
  • FUCHIGAMI Michiko ID: 9000391802017

    Okayama Prefectural University (2007 from CiNii)

    Articles in CiNii:1

    • Rheological properties and sensory evaluation of market additives with Xanthan gum to adjust viscosity for the elderly (2007)
  • FUCHIGAMI Michiko ID: 9000391802758

    Okayama Prefectural University (2008 from CiNii)

    Articles in CiNii:1

    • High-pressure-induced strawberry jam (2008)
  • FUCHIGAMI Michiko ID: 9000391803420

    Okayama Prefectural University (2006 from CiNii)

    Articles in CiNii:1

    • Change in temperature of brown rice, under-milled rice and well-milled rice during cooking and sensory evaluation of cooked rice (2006)
  • FUCHIGAMI Michiko ID: 9000391808512

    Fukuyama University (2010 from CiNii)

    Articles in CiNii:1

    • Effects of temperature and time of soaking in distilled water or tap water on the hardening of potatoes (2010)
  • Fuchigami Michiko ID: 9000283870810

    Fukuyama University (2012 from CiNii)

    Articles in CiNii:1

    • A processing method for buntan marmalade using high pressure (2012)
  • Fuchigami Michiko ID: 9000283871269

    Fukuyama University (2012 from CiNii)

    Articles in CiNii:1

    • A survey of ceremonial and ritual meals in hiroshima prefecture:On ceremonial meals for the new year-part1 zoni (2012)
  • Fuchigami Michiko ID: 9000283871275

    Fukuyama University (2012 from CiNii)

    Articles in CiNii:1

    • A survey of ceremonial and ritual meals in Hiroshima Prefecture:On ceremonial meals for the New Year - Part 2. Toso, azukimeshi and iwaizakana (2012)
  • Fuchigami Michiko ID: 9000283871280

    Fukuyama University (2012 from CiNii)

    Articles in CiNii:1

    • A servey of ceremonial and ritual meals in Hiroshima Prefecture:On ceremonial meals for the New Year - Part3. Osechi-ryouri (2012)
  • Fuchigami Michiko ID: 9000283871323

    Fukuyama University (2013 from CiNii)

    Articles in CiNii:1

    • A survey on preserved food in households with elderly (2013)
  • Fuchigami Michiko ID: 9000283871745

    Fukuyama University (2013 from CiNii)

    Articles in CiNii:1

    • Texture and structure of pressure-shift-frozen ordinary and high visco-elastic agar gels. (2013)
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