Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Mitsuyo, HORI"'
Autor:
Takako, KIMURA, Yasuko, NISHIWAKI, Mitsuyo, HORI, Ikuko, NAGAYA, Nobuko, BANNO, Saki, YAMANE, Machiko, YOKOYAMA, Tokai Gakuin University, Gifu Shotoku Gakuen University Junior College, Gifu City Women's College, Tokai Gakuen University, Chukyo Gakuin University Junior College, Kakamigahara Municipal Unuma Junior High School
Publikováno v:
東海学院大学紀要 = Bulletin of Tokai Gakuin University. 16:87-96
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::bd787fa568bd04f5a27bca332948fcf2
http://id.nii.ac.jp/1568/00003831/
http://id.nii.ac.jp/1568/00003831/
Autor:
Mitsuyo HORI, Yusuke KAWAI, Koichiro NOGUCHI, Kohei NAKAMURA, Masaya SHIMADA, Hitoshi IWAHASHI, Tomoyuki NAKAGAWA
Publikováno v:
Food Science & Technology Research; 2024, Vol. 30 Issue 2, p247-252, 6p
Autor:
Mitsuyo Hori, Yusuke Kawai, Kohei Nakamura, Masaya Shimada, Hitoshi Iwahashi, Tomoyuki Nakagawa
Publikováno v:
Journal of bioscience and bioengineering. 134(4)
In this study, we aimed to elucidate the bacterial biota of ayu-nazushi, which is a fermented salted fish dish made in Gifu City, Japan. In traditional Gifu ayu-nazushi, Lactobacillaceae (mainly Latilactobacillus sakei) was the most dominant family,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bd502622a5b4bc80f8e3aed09fe0463
https://pubmed.ncbi.nlm.nih.gov/36030194
https://pubmed.ncbi.nlm.nih.gov/36030194
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 32:131-136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02b239c0c73950ac8f67367ef93be428
https://doi.org/10.2740/jisdh.32.3_131
https://doi.org/10.2740/jisdh.32.3_131
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 31:151-158
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c46693e0b06a50d0b2b175bb4b254e93
https://doi.org/10.2740/jisdh.31.3_151
https://doi.org/10.2740/jisdh.31.3_151
Autor:
Mitsuyo, Hori
Publikováno v:
岐阜市立女子短期大学研究紀要. 69:5-11
We conducted a questionnaire survey on the preparation and eating of zoni, a soup containing rice cakes, and iwaizakana sanshu, which are three kinds of celebratory dishes (sweet black beans, salted herring roe, and teriyaki small dried sardines). Su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::1046cb59f3dda668a8032f35f3584f73
https://gifu-cwc.repo.nii.ac.jp/records/174
https://gifu-cwc.repo.nii.ac.jp/records/174
Autor:
Yasuko, Nishiwaki, Mitsuyo, Hori
Publikováno v:
岐阜聖徳学園大学短期大学部紀要 = Bulletin of Gifu Shotoku Gakuen University Junior College. 47:11-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::2dd0bcf818c24f4c4235d7c7a853012b
http://id.nii.ac.jp/1550/00000438/
http://id.nii.ac.jp/1550/00000438/
Publikováno v:
Japanese Journal of Sensory Evaluation. 14:40-45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdf606cac3598862c5dcd762f510bc42
https://doi.org/10.9763/jjsse.14.40
https://doi.org/10.9763/jjsse.14.40
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 13:286-292
Survey on rice ball in the market by students of Gifu university was carried out.Analysis of free amino acid in relationship to the taste of rice ball was carried out.1.Intake frequency of rice ball by female students was higher than for male student
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b32f78f6b665974c94fdd5129aa3ea01
https://doi.org/10.2740/jisdh.13.286
https://doi.org/10.2740/jisdh.13.286
Autor:
Mitsuyo Hori
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 56:11-18
肥満は生活習慣病 (成人病) の危険因子として知られている。人間ドック受診者における肥満者検査値の加齢変化の男女差を, 血圧及び血液検査8項目について検討した。対象は愛知県内の
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::104b89f773da77b0cc0dab257062eaf7
https://doi.org/10.5264/eiyogakuzashi.56.11
https://doi.org/10.5264/eiyogakuzashi.56.11