- 2003 - 2004 豆腐の食文化 料理文化史における豆腐料理の位置
- 2003 - 2004 The Culinary Culture of Tofe-The Positioning of Tofe Dish in the Cultural History of Cooking
- 1999 - 2000 餅大豆の調理学的特性の基礎的研究
- 1999 - 2000 The Basic Study of Mochi-Soybean's Nature From a View Point of the Science of cookery
- 1997 - 1998 希少な赤大豆の調理学的特性の基礎的研究.第2報-赤大豆を使用した豆腐の調理学研特性-
- 1997 - 1998 Quality of Red Soybean's Tofu from a View Point of the Science of Cookery.
- 1994 - 1995 希少な赤大豆の調理学的特性の研究
- 1994 - 1995 The Study of Uncommon Red Soybean's Nature from a View Point of the Science of Cookery
- 1993 - 1994 黒大豆の食文化的考察と現況
- 1993 - 1994 Reflection of the Food Culture of Black-Soybean and its Present Situation
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