Kubota Kikue | Inst. Of Environmental Sci. For Human Life Ochanomizu Univ.
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概要
関連著者
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Kubota Kikue
Department Of Food Science And Nutrition Ochanomizu University
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Kubota Kikue
Graduate School Of Humanities And Laboratory Of Food Chemistry Ochanomizu University
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Kubota Kikue
Inst. Of Environmental Sci. For Human Life Ochanomizu Univ.
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森光 康次郎
お茶の水女子大学
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森三 康次郎
お茶の水女子大学
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Morimitsu Yasujiro
Lab. Of Food Chemistry Dep. Of Nutrition & Food Sci. Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la
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Morimitsu Y
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un
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Morimitsu Yasujiro
Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Food Chemistry Faculty Of Humanities And Sciences Ochanomizu University
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Kubota Kikue
Fac. Of Life Sciences Graduate School Of Humanities And Sciences Ochanomizu Univ.
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Kubota Kikue
Department Of Nutrition And Food Science Ochanomizu University
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Iijima Yoko
Kazusa Dna Research Institute
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Iijima Yoko
Department Of Food Science And Nutrition Ochanomizu University
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Morimitsu Yasujiro
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu
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MORIMITSU Yasujiro
Graduate School of Bioagricutural Sciences, Nagoya University
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Sugawara Etsuko
Faculty Of Education Iwate University
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Morimitsu Yasujiro
Graduate School Of Bioagricutural Sciences Nagoya University
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Kubota Kikue
Iwate Industrial Research Institute
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Ohata Motoko
Faculty Of Education Iwate University
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Kubota Kikue
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu University
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KUBOTA Kikue
Department of Biochemical Pharmacology, Faculty of Pharmaceutical Sciences, Chiba University
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MORIMITSU Yasujiro
Department of Applied Biological Sciences, Nagoya University
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SUGAWARA Etsuko
Faculty of Education, Iwate University
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Fujita Akira
Technical Research Institute, R&D Center, T. Hasegawa Co., Ltd.
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Kubota Kikue
Laboratory Of Food Chemistry Ochanomizu University
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Iijima Yoko
Kazusa Dna Res. Inst. Chiba Jpn
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Kubota Kikue
Graduate School Of Humanities And Sciences Ochanomizu University
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To Quynh
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu
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YOSHIARA Mai
Department of Food Science and Nutrition, Ochanomizu University
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Yoshiara Mai
Department Of Food Science And Nutrition Ochanomizu University
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KUROBAYASHI Yoshiko
Graduate School of Humanities and Sciences, Laboratory of Food Chemistry, Ochanomizu University
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KOUNO Emi
Laboratory of Food Chemistry, Ochanomizu University
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Kouno Emi
Laboratory Of Food Chemistry Ochanomizu University
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Kurobayashi Yoshiko
Graduate School Of Humanities And Sciences Laboratory Of Food Chemistry Ochanomizu University
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Fujita Akira
Technical Research Center T. Hasegawa Co. Ltd.
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Morimitsu Yasujiro
Graduate School Of Humanities And Laboratory Of Food Chemistry Ochanomizu University
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OHATA Motoko
Faculty of Education, Iwate University
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KOHAMA Keiko
Iwate Industrial Research Institute
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To Quynh
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un
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KANAZAWA Toshinari
Faculty of Education, Iwate University
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SAKURAI Yonekichi
Faculty of Agriculture, Iwate University
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Sakurai Yonekichi
Faculty Of Agriculture Iwate University
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Kanazawa Toshinari
Faculty Of Education Iwate University
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Fujita Akira
Technical Res. Inst. R&d Center T. Hasegawa Co. Ltd.
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Ohta Motoko
Faculty of Education, Iwate University
著作論文
- Anthocyanin Compounds in Japanese Ginger (Zingiber officinale Roscoe) and Their Quantitative Characteristics
- Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery
- The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso
- Aliphatic Aldehyde Reductase Activity Related to the Formation of Volatile Alcohols in Vietnamese Coriander Leaves
- Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast