Rchr
J-GLOBAL ID:200901090600923720
Update date: Sep. 29, 2022
Suzuki Keiko
スズキ ケイコ | Suzuki Keiko
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):
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 (2):
2000 - ピーマン果実に関する研究
2000 - Studies of Sweet Pepper fruit
MISC (7):
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. Journal of the Japanese Society for Food Science and Technology. 2003. 50. 7. 324-326
イチョウ葉の生長過程におけるクロロフィルとカロチノイドの変化「共著」. 日本食品科学工学会誌. 2000. 47(6), 448-451
Variations in Chlorophyll and Carotenoid Content in the Growth Process of the Ginkgo Leaf. Journal of the Japanese Society for Food Science and Technology. 2000. 47(6), 448-451
more...
Books (1):
あたらしい調理
株式会社日本編集社「共著」 2000
Education (2):
- 1981 Sagami Women's University Faculty of Arts and Sciences
- 1981 Sagami Women's University Faculty of Arts and Science
Work history (2):
1981 - - 相模女子大学 助手
1981 - - Sagami Women's University, Research Assistant
Association Membership(s) (3):
日本食品化学学会
, 日本調理科学会
, 日本食品科学工学会
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