Rchr
J-GLOBAL ID：200901040291407471
Update date: Sep. 07, 2022
Ogushi Mariko
オグシ マリコ | Ogushi Mariko
Affiliation and department：
Sagami Women's University Faculty of Arts and Sciences
About Sagami Women's University Faculty of Arts and Sciences
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Detailed information
Job title：
Research Assistant
Research field (2)：
Marine/Aquatic life sciences
, Food sciences
Research keywords (4)：
水産物のエキス成分
, 食品科学
, Extractive components of marine product
, Food Science
Research theme for competitive and other funds (4)：
2002 - 水産食品の生理活性
水産食品の呈味成分
Physiologically active substance of marine food products
Taste-active consituents of marine food products
MISC (28)：
小櫛 満里子, 原田 禄郎. ナマコ生殖巣の干物と類似海産製品の一般組成およびエキス成分(共著). 日本栄養・食糧学会誌. 1999. 52. 2. 79-84
Mariko Ogushi, Rokuro Harada. Proximate Composition and Extractable Components of Sun-Dried Gonads of Sea Cucumber(Konoko)and Corresponding Marine Products. Journal of Japanese Society of Nutrition and Food Science. 1999. 52. 2. 79-84
OGUSHI Mariko, HARADA Rokuro. Comparison between Extractable Components of Salted and Dried versus Grilled and Dried Flying Fish. Eiyo To Shokuryo. 1997. 50. 4. 295-301
Mariko OGUSHI, Rokuro HARADA. Comparison between Extractable Components of Salted and Dried versus Grilled and Dried Flying Fish. Journal of Japanese Society of Nutrition and Food Science. 1997. 50. 4. 295-301
タイラギ貝柱およびバカガイ貝柱の呈味成分. 相模女子大学紀要. 1994. 58. 95-101
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Patents (2)：
3-ヒドロキシー4H-ピラン-4-オン類の製造方法
-
Education (2)：
- 1976 Sagami Women's University Faculty of Arts and Sciences Department of Food Science
- 1976 Sagami Women's University Faculty of Arts and Science
Work history (2)：
1976 - - 相模女子大学 助手
1976 - - Sagami Women's University, Research Assistant
Association Membership(s) (3)：
日本食品科学工学会
, 日本栄養・食糧学会
, 日本水産学会
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