Search Results1-20 of  39

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  • IZUMI Makiko ID: 9000004735226

    Faculty of Comprehensive Human Sciences, Shokei Gakuin College (2005 from CiNii)

    Articles in CiNii:1

    • Relationship between the Acridity of Spinach Boiled in Salted Water and the Oxalic Acid and Mineral Contents (2005)
  • IZUMI Makiko ID: 9000018559073

    Laboratory of Silkworm Science, Kyushu University Graduate School of Bioresource and Bioenvironmental Sciences (2010 from CiNii)

    Articles in CiNii:1

    • Molecular Characterization of Core Histones in the Silkworm, Bombyx mori (2010)
  • IZUMI Makiko ID: 9000240104929

    Shokei Gakuin University (2009 from CiNii)

    Articles in CiNii:1

    • The sensory evaluation of plastic bottles of green tea (2009)
  • IZUMI Makiko ID: 9000253646189

    Department of Food and Nutrition, Kohriyama Women's College (1981 from CiNii)

    Articles in CiNii:1

    • Amounts of Dietary Fiber and the Other General Components in Edible Portion of Wild Plants (1981)
  • IZUMI Makiko ID: 9000254050748

    Faculty of Comprehensive Human Sciences, Shokei Gakuin College (2005 from CiNii)

    Articles in CiNii:1

    • Relationship between the Acridity of Spinach Boiled in Salted Water and the Oxalic Acid and Mineral Contents (2005)
  • IZUMI Makiko ID: 9000254082884

    郡山女子大学 (1982 from CiNii)

    Articles in CiNii:1

    • Vitamin C Content in the Edible Portion of Wild Plant (1982)
  • IZUMI Makiko ID: 9000254490876

    郡山女子大学家政学部 (1985 from CiNii)

    Articles in CiNii:1

    • Amount of Mineral Elements in Edible Wild Plants (1985)
  • Izumi Makiko ID: 9000254972098

    Shokei Gakuin College (2004 from CiNii)

    Articles in CiNii:1

    • Different generations and their attitudes to boiling greens (2004)
  • Izumi Makiko ID: 9000254972164

    Shokei Gakuin Colleg (2004 from CiNii)

    Articles in CiNii:1

    • Use of nucleic acid group flavor-enhancer (5'-nucleotide) for making lightly pickled vegetables (2004)
  • Izumi Makiko ID: 9000256811011

    Articles in CiNii:1

    • Correlating the Harshness Disappearance with the Mineral Composition of Edible Bracken by Salting (1996)
  • Izumi Makiko ID: 9000256812148

    Articles in CiNii:1

    • Seasonal changes in the oxalic acid and potassium contents of spinach and effect of cooking on those contents (2004)
  • Izumi Makiko ID: 9000256812358

    Shokei Gakuin College (2005 from CiNii)

    Articles in CiNii:1

    • Effect of Sodium Chloride and Viscosity on the Acridity of Oxalic Acid (2005)
  • Izumi Makiko ID: 9000256812365

    Shokei Gakuin College (2005 from CiNii)

    Articles in CiNii:1

    • Influence of the Amount of Boiling Water on the Sensory Evaluation, Oxalic Acid and Potassium Content of Boiled Spinach (2005)
  • Izumi Makiko ID: 9000256812503

    Shokei Gakuin College (2006 from CiNii)

    Articles in CiNii:1

    • 青菜のゆで調理 (2006)
  • Izumi Makiko ID: 9000256812816

    Shokei Gakuin College (2008 from CiNii)

    Articles in CiNii:1

    • Effect on the Organic Acid and Sugar Contents in Autumn-grown Spinach of the Strain, Cultivation Conditions and Growing Period, and Effect of Boiling on the Contents and Taste (2008)
  • Izumi Makiko ID: 9000256812849

    Shokei Gakuin University (2008 from CiNii)

    Articles in CiNii:1

    • Influence of Various of Extraction Conditions and Amount of Chlorogenic Acid on the Taste of Coffee (2008)
  • Izumi Makiko ID: 9000257895630

    Laboratory of Silkworm Science (2010 from CiNii)

    Articles in CiNii:1

    • Molecular Characterization of Core Histones in the Silkworm, <i>Bombyx mori</i> (2010)
  • Izumi Makiko ID: 9000258005598

    Shokei Gakuin University (2009 from CiNii)

    Articles in CiNii:1

    • Effects of Coffee Storage on Ingredients, Color and Foaming (2009)
  • Izumi Makiko ID: 9000283871160

    尚絅学院大学 (2012 from CiNii)

    Articles in CiNii:1

    • Characteristics of new year dish in miyagi prefecture:Research of cooking zoni & mochi(rice cake) (2012)
  • Izumi Makiko ID: 9000285597016

    Articles in CiNii:18

    • Different generations and their attitudes to boiling greens (2004)
    • Use of nucleic acid group flavor-enhancer (5'-nucleotide) for making lightly pickled vegetables (2004)
    • Influence of roasting time and extraction conditions on quantity of chlorogenic acid in coffee (2005)
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