Sakamoto Chikae

サカモトチカエ | Sakamoto Chikae

Affiliation and department：

Research field (1)： Home economics, lifestyle science

Research theme for competitive and other funds (1)：

Papers (19)：

坂本千科絵. 香辛料の塩味増強効果および添加香辛料の探索-Screening of Spice for their Enhancing Effects on Salty Taste-特集スパイスの多様な利用. 食品と開発 = Food processing and ingredients. 2021. 56. 8. 4-6
Yukiko Ueda, Mayuri Sawamoto, Tomomi Kobayashi, Chiho Myojin, Chikae Sakamoto, Naomi Hayami, Hitoshi Watanabe, Nobuko Hongu. Nutrition education programme changes food intake and baseball performance in high-school students. Health Education Journal. 2021. 80. 4. 387-400
坂本千科絵. GABAおよび味覚情報伝達に影響すると考えられる香辛料が減塩パンの味に及ぼす影響-Effects of GABA and spices expected to affect the transduction of taste signals on the taste of salt-reduced bread. 年報 / 飯島藤十郎記念食品科学振興財団編 = Annual report / The Tojuro Iijima Foundation for Food Science and Technology. 2021. 37. 328-333
植野洋志, 上田由喜子, 久木久美子, 坂本千科絵. 9. GABA から減塩(第457回研究協議会). ビタミン. 2019. 93. 11. 502-503
A study on an educational method to improve the skill of movements of knives cutting food (part 1). 2019. 57. 45-53

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MISC (14)：

松井陽菜, 久木久美子, 坂本千科絵, 井上幹太, 上田由喜子, 上田由喜子. 塩味増強効果と関連する香辛料が蒸し豚やトマトドレッシングの塩味や好み,遊離アミノ酸に与える影響. 栄養学雑誌. 2023. 81. 5 Supplement
岩田美智子, 坂本千科絵, 望月美也子, 福田小百合. 入学前の調理頻度が短期大学生の包丁操作に及ぼす影響. 栄養学雑誌. 2023. 81. 5 Supplement
Sakamoto Chikae, Fukuda Sayuri, Kume Masashi, Mochizuki Miyako, Iwata Michiko. The education method to improve the movement of knives cutting food (Part 2). Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2019. 31. 119
Fukuda Sayuri, Sakamoto Chikae, Kume Masashi, Iwata Michiko, Mochizuki Miyako. The education method to improve the movement of knives cutting food (Part 1). Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2018. 30. 180
岩田美智子, 坂本裕子, 福田小百合, 望月美也子, 小椋真理, 坂本千科絵. 栄養士養成課程において調理能力と献立作成力を高める要因-2回生終了時の調査結果より-. 栄養学雑誌. 2017. 75. 5 Supplement

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Works (1)：

Education (2)：

1995 - 1997 Kyoto Prefectural University
- 1995 Kyoto Prefectural University Graduate School, Division of Domestic Science

Professional career (1)：

Work history (4)：

2011/04 - 現在京都文教短期大学ライフデザイン総合学科栄養士コース
2008/04 - 2011/03 Koshien University
2000/04 - 2008/03 Hyogo University Faculty of Healthy Science, Department of Nutrition Management
1997/04 - 2000/03 Kurashiki Sakuyo University

Association Membership(s) (3)：

日本栄養改善学会 , 日本調理科学会 , 日本家政学会

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