Search Results1-20 of  43

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  • KASAMATSU CHINATSU ID: 9000392034278

    Articles in CiNii:1

    • FISH-EATING HABITS IN KANAGAWA PREFECTURE (2004)
  • KASAMATSU Chinatsu ID: 9000000883533

    Faculty of Home Economics, Kamakura Women's College (2002 from CiNii)

    Articles in CiNii:1

    • Changes in taste and textural properties of the foot of the Japanese cockle (Fulvia mutica) by cooling and during storage (2002)
  • KASAMATSU Chinatsu ID: 9000001262418

    School of Human Life and Environmental Science, Ochanomizu University (2004 from CiNii)

    Articles in CiNii:1

    • Identification of High Molecular Weight Proteins in Squid Muscle by Western Blotting Analysis and Postmortem Rheological Changes (2004)
  • KASAMATSU Chinatsu ID: 9000107361806

    Articles in CiNii:1

    • Analysis of Three-party Table Talk through Gazes, Eating-motions and Turn-taking Behaviors : Comparison between platter-for-share-style and individual-plate-style (2009)
  • KASAMATSU Chinatsu ID: 9000258081119

    Ajinomoto Co., Inc. Institute for Innovation (2013 from CiNii)

    Articles in CiNii:1

    • Behavioral and Cognitive Study on Cooking Skills during the Learning Process of Cooking:Model Study for Clear Egg Soup (2013)
  • KASAMATSU Chinatsu ID: 9000258239286

    Ajinomoto Co. Inc. (2011 from CiNii)

    Articles in CiNii:1

    • Time-series Temperature Measurement on Regions of Interest during Stir-fry Cooking (2011)
  • KASAMATSU Chinatsu ID: 9000258474504

    AJINOMOTO CO.,INC. (2009 from CiNii)

    Articles in CiNii:1

    • Utilization of Direction for Cooking Method Using Eye Tracking System (2009)
  • KASAMATSU Chinatsu ID: 9000258475607

    Institute for Innovation, AJINOMOTO CO., INC. (2011 from CiNii)

    Articles in CiNii:1

    • Comparative studies on cognitive models between beginner and expert in cooking (2011)
  • KASAMATSU Chinatsu ID: 9000345199528

    Ajinomoto.Co. Food Development and Technology Center (2010 from CiNii)

    Articles in CiNii:1

    • Effects of Memory of Taste on the Seasoning Action During Cooking (2010)
  • KASAMATSU Chinatsu ID: 9000391799362

    Ajinomoto Co., Inc. (2009 from CiNii)

    Articles in CiNii:1

    • Communication Analysis of Table Talk:Role of Pause in Dietary Hand Motion Sequences (2009)
  • KASAMATSU Chinatsu ID: 9000391799748

    AJINOMOTO CO.,INC. (2007 from CiNii)

    Articles in CiNii:1

    • Cooking technique of aged people (2007)
  • KASAMATSU Chinatsu ID: 9000391803285

    Kamakura Womens' University (2006 from CiNii)

    Articles in CiNii:1

    • Nutritional and sensory properties of Shojin-ryori (2006)
  • KASAMATSU Chinatsu ID: 9000391804005

    Ajinomoto Co Inc (2008 from CiNii)

    Articles in CiNii:1

    • Behavior analysis of two-party table talk:A case study of eating instant noodles (2008)
  • KASAMATSU Chinatsu ID: 9000391808190

    Ajinomoto Co., INC. (2011 from CiNii)

    Articles in CiNii:1

    • Comparison of cooking skill in the learning process of cooking behavior (2011)
  • Kasamatsu Chinatsu ID: 9000002752867

    AJINOMOTO Co., INC. (2012 from CiNii)

    Articles in CiNii:13

    • Comparison of the Palatability of Rice Prepared with Different Large-scale Rice Cookers (2004)
    • Time-series Temperature Analysis on Regions of Interest during Chinese Stir-fry Cooking (2010)
    • An Analysis of Delicious Recognition by Resolution Reeducation of Box Lunch Image (2009)
  • Kasamatsu Chinatsu ID: 9000253555692

    Kamakura Women's College (2004 from CiNii)

    Articles in CiNii:1

    • Comparison of the Palatability of Rice Prepared with Different Large-scale Rice Cookers (2004)
  • Kasamatsu Chinatsu ID: 9000256811549

    Kamakura Women's College (2001 from CiNii)

    Articles in CiNii:1

    • Physicochemical and Sensory Properties of Cockle during Storage when Wrapped in a Humidity Stabilizing Sheet (2001)
  • Kasamatsu Chinatsu ID: 9000283871671

    Ajinomoto Co., Inc. (2013 from CiNii)

    Articles in CiNii:1

    • Study of terms and expressions for heating conditions of water and potage:- with a focus on onomatopoeia - (2013)
  • Kasamatsu Chinatsu ID: 9000345278849

    AJINOMOTO CO., INC. (2016 from CiNii)

    Articles in CiNii:1

    • Effect of dispersion medium and particle on the particulate mouth feelig of foods (2016)
  • Kasamatsu Chinatsu ID: 9000347185197

    Ajinomoto Co., Inc. (2014 from CiNii)

    Articles in CiNii:1

    • Novel approaches for culinary analysis (1):Cognitive analysis of reputable chefs in creating new dishes (2014)
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