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J-GLOBAL ID：200901050949450720 Update date: Sep. 29, 2022

Mori Mayumi

モリマユミ | Mori Mayumi

Research field (2)： Food sciences , Analytical chemistry

Research keywords (4)：調理科学 , 天然有機化学 , Science of Cooking , Natural Organic Chemistry

Research theme for competitive and other funds (4)：

ピーマン果実に関する研究
あんずに関する研究
Studies of Sweet Pepper fruit
Studies of Apricots

MISC (42)：

K Suzuki, M Mori. Carotenoid composition of new cultivar of Capsicum annuum during maturation and its high capsanthin content. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2003. 50. 7. 324-326
SUZUKI Keiko, MORI Mayumi. Carotenoid Composition of New Cultivar of Capsicum annuum during Maturation and its High Capsanthin Content. NIPPON SHOKUHIN KOGYO GAKKAISHI. 2003. 50. 7. 324-326
Keiko Suzuki, Mayumi Mori. Carotenoid composition of new cultivar of Capsicum annuum during maturation and its high capsanthin content. Nippon Shokuhin Kagaku Kogaku Kaishi. 2003. 50. 7. 324-326
だし汁の遊離アミノ酸量と成分組成構造(共著). 麻布大学雑誌. 2000. 1,2/,41-47
牛すね肉, およびスープストックの熟成過程の統計的検討(共著). 麻布大学雑誌. 2000. 1,2/,33-39

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Books (2)：

調理科学実験「共著」
株式会社日本編集社 2000
あたらしい調理
株式会社日本編集社「共著」 2000

Education (2)：

- 1966 Sagami Women's University Faculty of Arts and Sciences
- 1966 Sagami Women's University Faculty of Arts and Science

Work history (9)：

1987 - 1995 Sagami Women's University
1987 - 1995 Sagami Womens University, Lecturer
1995 - - 相模女子大学助教授
1995 - - Sagami Womens University, Assistant Professor
1971 - 1987 Sagami Women's University

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Association Membership(s) (5)：

日本食品化学学会 , 日本食品科学工学会 , 日本食生活学会 , 日本調理科学会 , 日本栄養・食糧学会

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