| Published Papers |
| No. | Ｔitle URL, Journal, Vol( No), Start Page- End Page, Publication date, DOI
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| 1 |
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| 2 | Estimation of the yield ratio during the process of manufacturing of traditional food "Kuroko" and the development of foods using Kuroko , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 34, 11- , 2023, https://doi.org/10.11402/ajscs.34.0_11 |
| 3 | Gunma Prefecture home cooking: local characteristics: Eating habits that supported the silk industry , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 33, 188- , 2022, https://doi.org/10.11402/ajscs.33.0_188 |
| 4 | Branched-chain amino acid synthesis and glucosinolate-myrosinase system during takuan-zuke processing of radish root. , Journal of food biochemistry, 45( 12), e13983- , Dec. 2021, https://doi.org/10.1111/jfbc.13983 |
| 5 | Gunma Prefecture home cooking: event foods: Flour dishes and Kinpira , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 32, 158- , 2021, https://doi.org/10.11402/ajscs.32.0_158 |
| 6 |
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| 7 | Gunma prefecture home cooking: main dishes: Freshwater fish and processed seafood , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 30, 219- , 2018, https://doi.org/10.11402/ajscs.30.0_219 |
| 8 | Measurements of salt contents of reduced salt soy sauces by digital salt meters , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 29, 166- 166, 2017, https://doi.org/10.11402/ajscs.29.0_166 |
| 9 | Home cooking in gumma,characteristics of snacks: wheat and rice flour , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 29, 220- 220, 2017, https://doi.org/10.11402/ajscs.29.0_220 |
| 10 | Reddish coloration and sensory evaluation of Chinese quince and Quince. , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 29, 95- 95, 2017, https://doi.org/10.11402/ajscs.29.0_95 |
| 11 | Effects of carbohydrate-based sweeteners on reddish coloration and sensory evaluation of chinese quince. , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 28, 154- 154, 2016, https://doi.org/10.11402/ajscs.28.0_154 |
| 12 | Effects of Sodium Chloride and Ascorbic Acid on the Formation of Isothiocyanates in Two Types of Pickled Cruciferous Vegetables (Turnip, Chinese cabbage) , Journal of Cookery Science of Japan, 49( 2), 138- 146, 2016, https://doi.org/10.11402/cookeryscience.49.138 |
| 13 | Notes on salt concentration measurement using the digital salt analyzer in miso soup , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 28, 66- 66, 2016, https://doi.org/10.11402/ajscs.28.0_66 |
| 14 | Study on the feature of bread and the regional characteristics based on the dietary habits of the Japanese , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 27, 201- 201, 2015, https://doi.org/10.11402/ajscs.27.0_201 |
| 15 |
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| 16 |
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| 17 |
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| 18 |
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| 19 | ミロシナーゼ活性に対する食塩の影響とアブラナ科野菜の漬物加工への応用  , ソルト・サイエンス研究財団助成研究報告集 2 医学 食品科学編, 2011, 237- 246, Mar. 2013, |
| 20 | A Study of the preparation of tofu hamburger steak that is suitable for care food , Abstracts of Annual Congress of The Japan Society of Home Economics, 65, 133- 133, 2013, https://doi.org/10.11428/kasei.65.0_133 |
| 21 | Effect of protease mushroom for physical and chemical properties of beef , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 25, 67- 67, 2013, https://doi.org/10.11402/ajscs.25.0.67.0 |
| 22 | Effects for palatability and physical properties by methods of preparing rice bread , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 24, 41- 41, 2012, https://doi.org/10.11402/ajscs.24.0.41.0 |
| 23 | Degree of Gelatinization of Chinese Noodles Measured by the FT-IR and BAP Methods and Relationship to Physical Properties , Journal of cookery science of Japan, 44( 2), 163- 168, Apr. 2011, https://doi.org/10.11402/cookeryscience.44.163 |
| 24 |
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| 25 | Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content , FOOD SCIENCE AND TECHNOLOGY RESEARCH, 15( 3), 299- 306, May. 2009,
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| 26 | Development of edible mushroom culture medium using the micro-algae Chlorella pyrenoidosa extract residue , Mushroom science and biotechology, 17( 1), 31- 36, Apr. 2009, https://doi.org/10.24465/msb.17.1_31 |
| 27 | Notes in salt concentration determination using the digital salt analyzer in the dishes , Bulletin of Takasaki University of Health and Welfare, ( 8), 15- 24, Mar. 2009,
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| 28 |
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| 29 | Study of cookery properties of mucuna beans (_V_): Utilization of mucuna as powder , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 20, 76- 76, 2008, https://doi.org/10.11402/ajscs.20.0.76.0 |
| 30 |
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| 31 | Investigation of degree of gelatinization of cooked rice by FT-IR , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 53( 9), 481- 488, 2006, https://doi.org/10.3136/nskkk.53.481 |
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| 34 | Cooking of potatoes and pulses in Gunma , Bulletin of Takasaki University of Health and Welfare, 4, 179- 185, Mar. 30, 2005,
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| 35 |
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| 36 |
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| 37 |
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| 38 |
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| 42 |
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| 43 |
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| 44 |
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| MISC |
| No. | Ｔitle URL, Journal, Vol( No), Start Page- End Page, Publication date
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| 1 | Report on Questionnaire Surveys on Practices of Cooking in Corona Disaster , Journal of Cookery Science of Japan, 55( 6), 263- 267, Dec. 5, 2022
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| 2 | A Comparison of Child Breakfast Consumption Habits and Parental Dietary Awareness in Japan between 2001 and 2017 , Journal of Home Economics of Japan, 72( 3), 128- 139, 2021 |
| 3 | Dietary Education for Fathers and Kindergarten Children on Cooking Class , Journal of Cookery Science of Japan, 53( 6), 423- 426, Dec. 5, 2020 |
| 4 | Multifaceted Studies on Cooking Quality of Various Rice and Japanese Dietary Habits and Culture , Journal of Cookery Science of Japan, 52( 2), 43- 50, Apr. 5, 2019 |
| 5 | Review of Japanese Literature on Field Practice in the Training Course of Registered Dietitians , , ( 15), 135- 142, Mar. 2016 |
| 6 | The Practice Report of Dietary Education Support Activities in Child and Family Support Center , 高崎健康福祉大学紀要, ( 14), 109- 114, Mar. 2015
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| 7 | 日本人の好む食生活に定着したパンの特徴と地域性に関する研究 , 日本調理科学会大会研究発表要旨集, 2015, 102- , 2015 |
| 8 | アブラナ科野菜漬物のイソチオシアナート生成に関するNaCl濃度の影響 , 日本調理科学会大会研究発表要旨集, 2014( 0), 69- , 2014
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| 9 | Study on the feature of bread and the regional characteristics based on the dietary habits of the Japanese , 年報, 30, 339- 344, 2014
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| 10 | 食育推進リーダー養成講座を実施して , 栄養学雑誌, 70( 5 Supplement), 359- , Sep. 12, 2012
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| 11 | アブラナ科野菜漬物のイソチオシアナート生成に及ぼすアスコルビン酸の影響 , 日本調理科学会大会研究発表要旨集, 2011( 0), 25- 48, 2011
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| 12 | Effects of vacuum packing on the palatability of pineapple , Abstracts of Annual Congress of The Japan Society of Home Economics, 62, 71- 71, 2010
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| 13 | Study of cooking condition of hamburger steak of care food , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 21, 2121- 2121, 2009
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| 14 | The practice report of the cooking class for the kindergartener , Bulletin of Takasaki University of Health and Welfare, 7, 235- 238, Mar. 2008
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| 15 | The study of preparation of patty for the elderly , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 20, 86- 86, 2008
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| 16 | Quantitative NMR imaging study of the cooking of Japonica and Indica rice , Food Research International, 40( 8), 1020- 1029, Oct. 2007
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| 17 | NMR imaging investigation of rice cooking , Food Research International, 38( 4), 403- 410, May. 2005
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| 18 | Effect of a vinegar treatment on the texture of cooked Thai rice (jointly worked) , Program & Preprints for 10th Biennial International Congress of Asian Regional Association for Home Economics, , 222- 223, 1999
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