Research field (1)：
Home economics, lifestyle science
Research keywords (3)：
調理科学
, 栄養教育
, 食育
Research theme for competitive and other funds (2)：
2019 - 2024 高齢者のQOLを高める加工食品の創出
2012 - 2015 Effectiveness of a home-collaborative dietary lifestyle education program for adolescents: a cluster randomized trial
Papers (11)：
Akiyoshi Sumiko, Harata Kaori, Kobayashi Yasuko. Survey on various cooking methods and traditions of home cooking in the JSCS Kyushu Branch: Comparison of use of cooking utensils between students living at home and students living alone. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023. 34. 187
Hidehiko Kikuchi, Kaori Harata, Sumiko Akiyoshi, Takefumi Sagara, Harishkumar Madhyastha, Hitomi Mimuro, Futoshi Kuribayashi. Coffee diterpenes, cafestol and kahweol, display cytotoxicity and all-<i>trans</i> retinoic acid-induced superoxide generating activity-enhancing ability in U937 cells. Fundamental Toxicological Sciences. 2023. 10. 6. 233-240
Hidehiko Kikuchi, Kaori Harata, Sumiko Akiyoshi, Takefumi Sagara, Harishkumar Madhyastha, Futoshi Kuribayashi. Potential role of green tea amino acid l-theanine in the activation of innate immune response by enhancing expression of cytochrome b558 responsible for the reactive oxygen species-generating ability of leukocytes. Microbiology and immunology. 2022. 66. 6. 342-349
Sagara Takefumi, Moriguchi Yuko, Honda Junko, Harata Kaori, Hashimoto Tamiko, Nishibori Naoyoshi. The effect of adding rice bran powder on bread making. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022. 33. 114
Akiyoshi Sumiko, Harata Kaori, Kobayashi Yasuko, Shibata Aya, Kawakami Ikuyo, Nakashima Nana, Kitano Naoko, Hetsugi Motoko. Kumamoto Prefecture home cooking: local characteristics: Rich food culture nurtured by the blessings of nature and water. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022. 33. 215
Usability of joint parts of lotus root
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2018)
Making quality of bread containing joint parts of lotus root
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2018)
Kumamoto prefecture Home cooking: main dishes:Cuisine with fresh food from the mountains and seas and rivers
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2018)
Home cooking of Kumamoto, characteristics of snacks: snacks made from flour during the busy farming seasons
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2017)
