Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Mieko Yamaguchi"'
Autor:
Roger Watson, Kumi Watanabe, Ayako Yamashita, Mieko Yamaguchi, Caroline Bradbury-Jones, Fiona Irvine
Publikováno v:
International Journal of Nursing Sciences, Vol 5, Iss 2, Pp 181-185 (2018)
Objectives: To translate and study the factor structure of a Japanese version of the Stressors in Nursing Students scale. Methods: The Stressors in Nursing Students scale was translated into Japanese and administered to a large cohort (N = 1298) of f
Externí odkaz:
https://doaj.org/article/ca9d6e54550a49b895aeae8851ec1320
Autor:
Sachiko, Takahashi, Mieko, Yamaguchi
Publikováno v:
姫路大学大学院看護学研究科論究. (3):45-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::241f2968f9c7fef88b65b10817c595c6
https://himeji-u.repo.nii.ac.jp/records/47
https://himeji-u.repo.nii.ac.jp/records/47
Autor:
Mieko Yamaguchi, Fiona Irvine, Caroline Bradbury-Jones, Roger Watson, Ayako Yamashita, Kumi Watanabe
Publikováno v:
International Journal of Nursing Sciences, Vol 5, Iss 2, Pp 181-185 (2018)
Objectives: To translate and study the factor structure of a Japanese version of the Stressors in Nursing Students scale. Methods: The Stressors in Nursing Students scale was translated into Japanese and administered to a large cohort (N = 1298) of f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e4e8d88fa00d1df466f67ae03f8ce4d
https://doi.org/10.1016/j.ijnss.2018.04.005
https://doi.org/10.1016/j.ijnss.2018.04.005
Autor:
Kyoko, Kano, Ji-Hee, Lee, Nozomi, Nakashima, Sakae, Mikane, Mieko, Yamaguchi, Kazuo, Nakajima
Publikováno v:
岡山県立大学保健福祉学部紀要 = Bulletin of Faculty of Health and Welfare Science, Okayama Prefectural University. 19:19-29
キャリア成熟は、Super,D.E.(1957)が提唱している職業的発達 vocational development の概念を発展的に継承したものであり、「発達課題に取り組もうとする個人の態度的、認知的レディネス」(Crite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::a147fc0239331e9b06dadd1e036a4800
http://id.nii.ac.jp/1212/00000517/
http://id.nii.ac.jp/1212/00000517/
Autor:
Sayuri, Harada, Sanae, Tomita, Ayako, Yamasita, Yuka, Okazaki, Ayako, Ogi, Hiroko, Sugimura, Mieko, Yamaguchi
Publikováno v:
岡山県立大学保健福祉学部紀要 = Bulletin of Faculty of Health and Welfare Science, Okayama Prefectural University. 19:107-115
本研究は、看護基礎教育卒業後の看護教育評価によりと学部教育の課題を明確にすること、大学院教育をはじめとする高度看護専門職教育のニーズ把握することを目的に調査を行った。
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::6c608fd2f205aa624dc530fad67d94b6
http://id.nii.ac.jp/1212/00000526/
http://id.nii.ac.jp/1212/00000526/
Autor:
Tomoko Sasaki, Mieko Yamaguchi, Kaoru Kohyama, Ikumi Yamaguchi, Fumiyo Hayakawa, Yuko Nakayama
Publikováno v:
Food Quality and Preference. 18:313-320
To quantify the mastication effort for finely cut foods, mastication patterns were analyzed by electromyography (EMG) while normal subjects ate a mouthful size (7 g block, the same weight cut, and the same volume cut) of raw carrot, cucumber, roast p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db6135ae8f8111b6c3983f0115d51052
https://doi.org/10.1016/j.foodqual.2006.02.006
https://doi.org/10.1016/j.foodqual.2006.02.006
Autor:
YOKO, TSUCHITORI, TSUTOMU, YAMAMOTO, KEIKO, KURACHI, YUKIKO, OKUI, MIEKO, YAMAGUCHI, SHUHEI, RYU, HIROE, TSUSHIMA
Publikováno v:
岡山県立大学保健福祉学部紀要. 5:17-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::2d9242c6ce712b629e5bda8b2211ce9f
http://id.nii.ac.jp/1212/00000761/
http://id.nii.ac.jp/1212/00000761/
Autor:
YOUKO, TSUCHITORI, MIEKO, YAMAGUCHI
Publikováno v:
岡山県立大学保健福祉学部紀要. 3:31-40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::5049ec3fe4eae702c9c2db0cd33e9681
http://id.nii.ac.jp/1212/00000789/
http://id.nii.ac.jp/1212/00000789/
Autor:
Fumiyo Hayakawa, Mieko Yamaguchi, Tomoko Sasaki, Chiharu Kobori, Yuko Nakayama, Kaoru Kohyama
Publikováno v:
Bioscience, biotechnology, and biochemistry. 69(9)
The objective of this study was to quantify the mastication effort for cooked rice. We analyzed mastication patterns while normal subjects ate a spoonful of cooked rice that had been prepared by cooking with different amounts of water (1.5, 2.0, 3.0,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e51b5f39e41021bcc3838ea078b68d2e
https://pubmed.ncbi.nlm.nih.gov/16195583
https://pubmed.ncbi.nlm.nih.gov/16195583
Publikováno v:
Tetrahedron Letters. 22:1619-1622
Two quinones bridged with a polyether chain and the corresponding hydroquinones were synthesized, and their redox reaction and complexations with sodium and potassium ions were observed.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40e115a0a5882570e9f8b5cf42889756
https://doi.org/10.1016/s0040-4039(01)90393-4
https://doi.org/10.1016/s0040-4039(01)90393-4