Search Results1-20 of  59

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  • KUBO Kaori MUKAI ID: 9000254438531

    Faculty of Education, Shiga University (2001 from CiNii)

    Articles in CiNii:1

    • Storage Stability of Linseed Oil and Its Utilization for Food. (2001)
  • KUBO Kaori MUKAI ID: 9000254438815

    Faculty of Education, Shiga University (2003 from CiNii)

    Articles in CiNii:1

    • Use of Nutritionally Balanced Food and Evaluation of Nutritional Value. (2003)
  • KUBO Kaori Mukai ID: 9000391801862

    Shiga University (2008 from CiNii)

    Articles in CiNii:1

    • The effects of free amino acids, nucleic compounds, and volatile constituents of <I>funazushi </I>(fermented sushi of a crucian carp (<I>Cyprinus auratus</I>)) on its preference (2008)
  • KUBO Kaori Mukai ID: 9000392026439

    Shiga Univ. (2006 from CiNii)

    Articles in CiNii:1

    • Shrimp sauce fermentation from Lake Biwa shrimp (2006)
  • KUBO Mukai Kaori ID: 9000347196863

    Shiga University (2015 from CiNii)

    Articles in CiNii:1

    • Physical characteristics of traditional eggplants in Shiga (2015)
  • KUBO Mukai Kaori ID: 9000360594080

    Shiga University (2017 from CiNii)

    Articles in CiNii:1

    • Cooking changes in isothiocyanate of traditional turnips in Shiga (2017)
  • KUBO Mukai Kaori ID: 9000391799382

    Shiga University (2009 from CiNii)

    Articles in CiNii:1

    • Radical scavenging activity and contents of gamma-amino butyric acid (GABA) of Funazushi (fermented sushi of crucian carp) (2009)
  • KUBO Mukai Kaori ID: 9000391800138

    Shiga University (2007 from CiNii)

    Articles in CiNii:1

    • Seasonal variation of biwamasu (endemic species in Biwa Lake) and its processing to the fermented sushi (2007)
  • KUBO Mukai Kaori ID: 9000391805753

    Shiga University (2017 from CiNii)

    Articles in CiNii:1

    • Cooking changes in isothiocyanate of traditional turnips in Shiga (2017)
  • KUBO Mukai Kaori ID: 9000392034905

    Shiga University (2004 from CiNii)

    Articles in CiNii:1

    • The Influences of the Components Properties of Heshiko (Rice Bran Pickles of Fish) on the Senses Evaluation (2004)
  • KUBO-Mukai Kaori ID: 9000345263918

    Shiga University (2016 from CiNii)

    Articles in CiNii:1

    • Morphological and sensory evaluation of traditional turnips in Shiga (2016)
  • Kaori KUBO Mukai ID: 9000397660169

    Shiga University (2018 from CiNii)

    Articles in CiNii:1

    • Physical characteristics of the traditional cucurbit 'Sugitani Uri' in Shiga (2018)
  • Kaori Kubo Mukai ID: 9000398136624

    Shiga Univ. (2018 from CiNii)

    Articles in CiNii:1

    • Consciousness and experience for pickles of university students (2018)
  • Kubo Kaori Mukai ID: 9000365539835

    Shiga University (2017 from CiNii)

    Articles in CiNii:1

    • Evaluation of the quality for succession of traditional vegetables in Shiga (2017)
  • Kubo Kaori Mukai ID: 9000365540228

    Shiga university (2017 from CiNii)

    Articles in CiNii:1

    • Local dishes in shiga prefecture : characteristics of sweets (2017)
  • Kubo Kaori Mukai ID: 9000391797269

    Shiga University (2010 from CiNii)

    Articles in CiNii:1

    • A structure of consumer consciousness toward reduction of food loss (2010)
  • Kubo Kaori Mukai ID: 9000391805299

    Shiga University (2011 from CiNii)

    Articles in CiNii:1

    • Consideration to the traditional food of dietitians in the nursing home for the aged (2011)
  • Kubo Kaori Mukai ID: 9000392023988

    Shiga University (2009 from CiNii)

    Articles in CiNii:1

    • Relationship between the attitude of healthy diet and cooking or eating frequency of deep fried dishes (2009)
  • Kubo Kaori Mukai ID: 9000392025047

    Shiga University (2009 from CiNii)

    Articles in CiNii:1

    • Changes of the components of fish under cryopreservation (2009)
  • Kubo Kaori Mukai ID: 9000392031240

    Shiga University (2007 from CiNii)

    Articles in CiNii:1

    • Investigation of soccer kids' eating habits (2007)
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