Search Results1-19 of  19

  • Yoshie-Stark Yumiko ID: 9000009687213

    Articles in CiNii:1

    • Antioxidative or prooxidative effects of seaweed fractions in oil emulsion model (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science) (2002)
  • Yoshie-Stark Yumiko ID: 9000406212333

    Articles in CiNii:1

    • Development of fermented surimi products using simulated tofuyo processing : associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition (2020)
  • Yoshie-Stark Yumiko ID: 9000409191952

    Articles in CiNii:1

    • Compositional differences, antioxidant activity, angiotensin-converting enzyme inhibition, and sensory characteristics of kamaboko fermented in wheat, rice, brown rice, and soybean koji (2020)
  • YOSHIE STARK Yumiko ID: 1000040293097

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2010 from CiNii)

    Articles in CiNii:13

    • Changes of the Components of Fresh Seaweed, Undaria pinnatifida, by Different Strage Conditions (2008)
    • Changes of Mineral Composition of Salt Recovered from Seaweed Processing and Its Taste Expression in the Processed Foods (2010)
    • 海藻食品における水溶性及び不溶性食物繊維の測定法と分布 (1997)
  • YOSHIE STARK Yumiko ID: 9000001415606

    東洋大学生命科学部 (2011 from CiNii)

    Articles in CiNii:2

    • Isoelectric Point Analysis of Protein Depending on the Objectives (2004)
    • E-nose-flavor Analysis and Its Data Processing (2011)
  • YOSHIE STARK Yumiko ID: 9000001676469

    Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology (2006 from CiNii)

    Articles in CiNii:2

    • Cytostatic Activity of Hot Water Extracts from the Sea Cucumber in Caco-2 (2005)
    • Apoptosis-inducing Activity of Hot Water Extracts from the Sea Cucumber in Human Colon Tumor Cells (2006)
  • YOSHIE STARK Yumiko ID: 9000001776601

    Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology (2007 from CiNii)

    Articles in CiNii:2

    • Mineral Contents of Indonesian Seaweeds and Mineral Solubility Affected by Basic Cooking (2006)
    • Effects of Extracts from Tropical Seaweeds on DPPH Radicals and Caco-2 Cells Treated with Hydrogen Peroxide (2007)
  • YOSHIE STARK Yumiko ID: 9000002121107

    Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology (2008 from CiNii)

    Articles in CiNii:1

    • Changes in Texture and Dietary Fiber of the Brown Alga Undaria Pinnatifida by Various Processing Methods (2008)
  • YOSHIE STARK Yumiko ID: 9000019067257

    Department of Food Life Science, Faculty of Life Science, Toyo University (2012 from CiNii)

    Articles in CiNii:1

    • Characteristics of minerals extracted from the mid-gut gland of Japanese scallop Patinopecten yessoensis at various pH values (2012)
  • YOSHIE-STARK YUMIKO ID: 9000001186718

    Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology (2004 from CiNii)

    Articles in CiNii:1

    • Anti-oxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model (2004)
  • YOSHIE-STARK YUMIKO ID: 9000254145448

    Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology (2004 from CiNii)

    Articles in CiNii:1

    • Anti-oxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model (2004)
  • YOSHIE-STARK YUMIKO ID: 9000254576807

    Department of Food Science and Technology, Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:1

    • Effect of different particle size of seaweeds on cholesterol levels of rats (2002)
  • YOSHIE-STARK YUMIKO ID: 9000254576993

    Department of Food Science and Technology, Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:1

    • Antioxidative or prooxidative effects of seaweed fractions in oil emulsion model (2002)
  • YOSHIE-STARK YUMIKO ID: 9000362268060

    Department of Food and Nutritional Sciences, Toyo University (2017 from CiNii)

    Articles in CiNii:1

    • Chemical composition of red meat of Baird's beaked whale and antioxidant/ACE inhibitory activities of methanolic extract of the red meat (2017)
  • YOSHIE-STARK Yumiko ID: 9000018706242

    Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology (2011 from CiNii)

    Articles in CiNii:1

    • Monthly variation of biochemical composition of Pacific oysters Crassostrea gigas from two main cultivation areas in Japan (2011)
  • YOSHIE-STARK Yumiko ID: 9000018777695

    Department of Life Sciences, Toyo University (2011 from CiNii)

    Articles in CiNii:1

    • Functional Properties of Linseed Meal Fractions : Application as Nutraceutical Ingredient (2011)
  • YOSHIE-STARK Yumiko ID: 9000248248399

    Department of Food Life Science, Faculty of Life Science, Toyo University (2013 from CiNii)

    Articles in CiNii:1

    • Characteristics of divalent minerals extracted from liver of Japanese common squid Todarodes pacificus under various experimental conditions (2013)
  • YOSHIE-STARK Yumiko ID: 9000258294700

    Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology (2008 from CiNii)

    Articles in CiNii:1

    • Changes of the Components of Fresh Seaweed, <i>Undaria pinnatifida</I>, by Different Strage Conditions (2008)
  • Yoshie-Stark Yumiko ID: 9000408584471

    Faculty of Food and Nutritional Sciences, Toyo University (2020 from CiNii)

    Articles in CiNii:1

    • Compositional Changes in the Edible Parts of Cultured Ayu at Different Growing Stages and Their Utilization in Fish Cracker Production (2020)
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