Rchr
J-GLOBAL ID:200901023287921355   Update date: May. 13, 2020

Tsudzuki Junko

ツヅキ ジュンコ | Tsudzuki Junko
Affiliation and department:
Research field  (2): Molecular biology ,  Home economics, lifestyle science
Research keywords  (1): Food Culture
Research theme for competitive and other funds  (3):
  • The complete nucleotide sequence of the black pine chloroplast genome
  • Analysis of entire chloroplast genome from unicellular green algae chlorella vuruga C-27
  • Properties of beef and pork after vacuum cooking
MISC (42):
  • The ratio of n-6 and n-3 polyunsaturated fatty acids contents in fast food humbergers. Journal of Sugiyama Jogakuen University. 2002. 33
  • Enzyme changes in Lemna gibba G3 during Senescence. Journal of Sugiyama Jogakuen University. 2001. 32. 24-31
  • Oxidation Stability and Preference Taste for Egoma-tofu. Journal of Sugiyama Jogakuen University. 2001. 32. 23-30
  • Influence of Using"Sonata no choumiryo"on the Amount of Salt Intake. Journal of Sugiyama Jogakuen University. 2001. 32. 7-22
  • Oxidative Stability and Preference Taste for Foods with Perilla Oil. Journal of Sugiyama Jogakuen University. 2000. 31. 37-46
more...
Works (2):
  • Meals and Oil for Health
    1982 -
  • Salt-decreasing-meals for Health
    1981 -
Professional career (1):
  • (BLANK) (Nagoya University)
Committee career (1):
  • 2000 - 2002 International Society of Endocytobiology ICES8 local organizing committee member
Association Membership(s) (1):
International Society of Endocytobiology ICES8
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