J-GLOBAL ID:201201025943802110   Update date: Aug. 20, 2021


ムラカミ ヨウコ | MURAKAMI Yoko
Affiliation and department:
Job title: Professor
Research field  (1): Home economics, lifestyle science
Research keywords  (1): 和菓子、食文化、伝統食、郷土料理、和食、米、パン、教科連携、家庭科教育、給食指導
Papers (46):
  • 村上陽子. Effects of Milling Degrees on Components and Palatability of Komeame (Rice Syrup) : Focus on Brown Rice and Colored rice. Bulletin of the Center for Educational Research and Teacher Development Shizuoka University. 2020. 30. 175-184
  • 村上陽子. Effects of Traditional Method on Constituent Profile and Palatability of Komeame (Rice Syrup). Studies in subject development. 2020. 8. 117-126
  • 村上陽子. Effect of Materials and Methods on Physical Properties of Uchimono "Wasanbon". Journal of Cookery Science of Japan. 2020. 53. 1. 18-24
  • 村上陽子. Seasonal Changes in the Design and Making of Wagashi : Tools for Shaping. Journal of Home Economics of Jpan. 2019. 70. 12. 811-822
  • 髙橋智子, 村上陽子. Improving subject teaching through cooperation among universities and affiliated schools Results and issues from an analysis of teaching practice at Shizuoka University's Special Needs School. Bulletin of the Faculty of Education, Shizuoka University. Social and natural sciences and liberal arts series. 2019. 70. 221-234
Lectures and oral presentations  (20):
  • 米麹の種類が麹甘酒の成分および食嗜好性に及ぼす影響
    (日本家政学会第72回大会 2020)
  • 酒粕の添加が蒸し菓子(松風)の物理特性および食嗜好性に及ぼす影響
    (日本家政学会第72回大会 2020)
  • 練り切り(和菓子)の色彩構成が季節感に及ぼす影響
    (日本家政学会第72回大会 2020)
  • 日本の和菓子(練り切り)を用いた教科横断的な授業実践-附属特別支援学校(知的)の高等部を対象として-
    (令和元年度日本教育大学協会研究集会 2019)
  • 日本の美術作品(屏風)を用いた教科横断的な授業実践-附属特別支援学校(知的)の高等部を対象として-
    (令和元年度日本教育大学協会研究集会 2019)
Professional career (1):
  • 学術 (奈良女子大学)
Committee career (1):
  • 2004/04 - 2006/03 全学FD委員会
Association Membership(s) (2):
日本家政学会 ,  日本調理科学会
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