Search Results1-20 of  37

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  • JIBU Yuri ID: 9000006134098

    Articles in CiNii:11

    • Texture and Structure of Pressure-Shift-Frozen Food (2008)
    • Consideration about the Intake of Conjugated Linoleic Acid in the Japanese (2012)
    • Comparison of the Health Benefits of Different Eras of Japanese Foods : Lipid and Carbohydrate Metabolism Focused Research (2013)
  • JIBU Yuri ID: 9000258080585

    Department of Nutritional Science, Okayama Prefectural University (2008 from CiNii)

    Articles in CiNii:1

    • Degradation of Polysaccharides and Collapse of Tissues in Baked Apple (2008)
  • JIBU Yuri ID: 9000345431732

    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)
  • JIBU Yuri ID: 9000391798165

    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)
  • JIBU Yuri ID: 9000391801996

    Okayama Prefectural University (2007 from CiNii)

    Articles in CiNii:1

    • The condition for producing packed tofu using high pressure (2007)
  • JIBU Yuri ID: 9000391802009

    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)
  • JIBU Yuri ID: 9000391802753

    Okayama Prefectural University (2008 from CiNii)

    Articles in CiNii:1

    • High-pressure-induced strawberry jam (2008)
  • JIBU Yuri ID: 9000391803280

    Okayama Prefectural University (2006 from CiNii)

    Articles in CiNii:1

    • Change in structure of brown rice, under-milled rice and well-milled rice by soaking/cooking (2006)
  • JIBU Yuri ID: 9000391803416

    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)
  • JIBU Yuri ID: 9000391808509

    Okayama Prefectural 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)
  • Jibu Yuri ID: 9000243893912

    Faculty of Health and Welfare Science, Okayama Prefectural University (2014 from CiNii)

    Articles in CiNii:1

    • Effects of Historical Differences in Components of the Japanese Diet on the Risk of Obesity in Mice (2014)
  • Jibu Yuri ID: 9000243901750

    Okayama Prefectural University (2012 from CiNii)

    Articles in CiNii:1

    • Changes in Pectin, Texture and Structure of Citrus <i>Yuzu</i> during Soaking in Citric Acid, Heating or Pressurization (2012)
  • Jibu Yuri ID: 9000256812517

    Okayama Prefectural University (2006 from CiNii)

    Articles in CiNii:1

    • Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose, Trehalose or Sucrose (2006)
  • Jibu Yuri ID: 9000258386689

    Okayama Prefectural University (2014 from CiNii)

    Articles in CiNii:1

    • Effects of High Pressure and Addition of Sucrose on the Quality Improvement of Frozen-thawed Carrageenan Gels.:Part 2. Effects of the Addition of Locust Bean Gum to Carrageenan Gels (2014)
  • Jibu Yuri ID: 9000258386693

    Okayama Prefectural University (2014 from CiNii)

    Articles in CiNii:1

    • Effects of High Pressure and Addition of Sucrose on the Quality Improvement of Frozen-thawed Carrageenan Gels.:Part 1. Comparison of Kappa and Iota Carrageenan Gels (2014)
  • Jibu Yuri ID: 9000272999923

    Faculty of Health and Welfare Science, Okayama Prefectural University (2014 from CiNii)

    Articles in CiNii:1

    • Effects of Japanese Food Typical of That Consumed during Different Periods in the Past on Breast Milk-mediated Lipid Metabolism in Offspring (2014)
  • Jibu Yuri ID: 9000283710655

    Okayama prefectural University (2009 from CiNii)

    Articles in CiNii:1

    • Erratum: Changes in Polysaccharides and Histological Structure of the Cell Wall of ‘Hakuto’ Peach Fruit during Maturation [Journal of Cookery Science of Japan, Vol. 42, No. 1, pp. 9-16 (2009)] (2009)
  • Jibu Yuri ID: 9000283711015

    Okayama Prefectural University (2015 from CiNii)

    Articles in CiNii:1

    • Processing Lemon Marmalade under High Pressure (2015)
  • Jibu Yuri ID: 9000283870805

    Okayama Prefectural University (2012 from CiNii)

    Articles in CiNii:1

    • A processing method for buntan marmalade using high pressure (2012)
  • Jibu Yuri ID: 9000283871601

    Okayama Prefectural University (2013 from CiNii)

    Articles in CiNii:1

    • A survey of osechi-ryori in Hiroshima prefecture and Japan (2013)
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