Research field (1)：
Home economics, lifestyle science
Research theme for competitive and other funds (4)：
2022 - 2025 家庭科教員養成課程におけるオンライン活用教育実践プログラムの開発と検証
2019 - 2020 幕末における日英饗応料理からみる食文化の変遷
2011 - 2012 Physiological study of Food factor with caspase inhibitory activity
2011 - 2011 Study on the effects of pectin, a undigestible polysaccharide, on bioavailability of flavonoids
Papers (34)：
Use of school lunches with the motif of Reki-Shoku (Historical Meals) in home economics classes : the Sankin-kōtai Lunchbox. 2023. 56. 73-81
Yae Morinaga, Yoshiko Goto, Yoshio Okazaki, Mari Nishioka, Masaru Shibata. Recipe Ideas Using Citrus nagato-ozu - a Citrus Fruit from Yamaguchi Prefecture. 2023. 3. 1-7
MORINAGA Yae, ABE Momoko, NISHI Atsuko, GOTO Yoshiko. Regional Characteristics of Yamaguchi Prefecture Local Cuisine "Itoko-ni" - Focusing on Ingredients, Dashi and Seasonings -. 2023. 72. 237-246
MORINAGA Yae, NOMURA Yoshifumi, KAWARAYA Hiroshi, SAKAMOTO Mayuka, NAKAMURA Yuuji, CHIJIMATSU Tetsuhiro, YOSHIOKA Tomoko, HARADA Keisuke, NISHI Atsuko. Development and food education of school lunches utilizing Reki-Shoku (Historical Meals): Dishes Originally Served at Anglo-Japanese Dinners in 1867. Yamaguchi University Faculty of Education Bulletin of the Integrated Center for Education Research and Training. 2022. 54. 13-21
MORINAGA Yae, NAKAI Katsumi, KAWAMURA Hisayo, NISHI Atsuko, HOSHINO Hiroshi, NISHIO Koichiro, GOTO Yoshiko. Proposal of recipes for each region of Yamaguchi prefecture's local cuisine "Kencho" from research. Yamaguchi University Faculty of Education Bulletin of the Integrated Center for Education Research and Training. 2022. 53. 129-136
