Research theme for competitive and other funds (9):
2010 - 2013 豆腐の風味に寄与する香気成分の生成機構の解明
1997 - 2011 豆腐の食味に関する研究
1997 - 2011 Study on Sensory Taste of Tofu
2003 - 2006 リポキシゲナーゼ活性操作による豆腐の食味の向上と多様化を図る新育種法の開発
1997 - 2000 抹茶特有の風味が生じるためには、なぜ碾茶を熟成保存する必要があるのか
1995 - 1997 キサンタンガムの分子構造に由来する物理・化学的性質と抗酸化性の関係
1995 - 1997 Study on Antioxidative Properties of Xanthan
1992 - 1994 シクロデキストリンの乳化特性とその乳化安定剤に関する研究
1992 - 1994 Study on Emulsifying Properties of Cyclodextrin
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Papers (42):
HARADA Kazuki, WADA Ritsuko, YAGUCHI Shigenori, MAEDA Toshimichi, DATE Rie, TOKUNAGA Takushi, KAZUMURA Kimiko, SHIMADA Kazuko, MATSUMOTO Misato, WAKO Tadayuki, et al. Supplementation with Japanese Bunching Onion (Allium fistulosum L.) Expressing a Single Alien Chromosome from Shallot Increases the Antioxidant Activity of Kamaboko Fish Jelly Paste in vitro. Biomedical Reports. 2013. 1. 355-358
HARADA Kazuki, WADA Ritsuko, YAGUCHI Shigenori, MAEDA Toshimichi, DATE Rie, TOKUNAGA Takushi, KAZUMURA Kimiko, SHIMADA Kazuko, MATSUMOTO Misato, WAKO Tadayuki, et al. Supplementation with Japanese Bunching Onion (Allium fistulosum L.) Expressing a Single Alien Chromosome from Shallot Increases the Antioxidant Activity of Kamaboko Fish Jelly Paste in vitro. Biomedical Reports. 2013. 1. 355-358
FUJINO Kanako, ISHISAKA Ayako, OGAWA Yuko, SHIMADA Kazuko. Relationship between Production Conditions and Taste Component of Tofu on the Market. Bulletin of the Graduate Schools Yamaguchi Prefectural University. 2012. 13. 131-136