| Published Papers |
| No. | Ｔitle URL, Journal, Vol( No), Start Page- End Page, Publication date, DOI
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| 1 | Lecture for Preservative Technologists of Cosmetics(12)Cosmetics and Fungi/Yeast , 日本防菌防黴学会誌 = Journal of Antibacterial and Antifungal Agents, 45( 12), 601- 609, Dec. 2017,
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| 2 | Hyposalivation and dietary nutrient intake among community-based older Japanese , GERIATRICS & GERONTOLOGY INTERNATIONAL, 16( 4), 500- 507, Apr. 2016, https://doi.org/10.1111/ggi.12500 |
| 3 | The Effects of Relative Humidity on the Fungal Growth in Three Types of Materials , The journal of Center for the Global Study of Cultural Heritage and Culture, 3, 83- 98, 2015,
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| 4 | Oral health status: relationship to nutrient and food intake among 80-year-old Japanese adults , COMMUNITY DENTISTRY AND ORAL EPIDEMIOLOGY, 42( 5), 441- 450, Oct. 2014, https://doi.org/10.1111/cdoe.12100 |
| 5 | カビ検査法 カビ検査法の基礎 , 日本防菌防黴学会誌, 42( 7), 375- 379, Jul. 2014,
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| 6 | Test Method for Fungi(1)The Basics of Test Method for Fungi , 日本防菌防黴学会誌 = Journal of Antibacterial and Antifungal Agents, 42( 7), 375- 379, Jul. 2014,
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| 7 | Protein Contents of Fungal Cells Isolated from Cultural Properties , The journal of Center for the Global Study of Cultural Heritage and Culture, 2, 193- 199, 2014,
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| 8 | 環境中の真菌分布と生活 , 日本職業・環境アレルギー学会雑誌, 20( 2), 21- 29, May. 2013,
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| 9 | DHQを用いた慢性腎臓病患者における摂取たんぱく質の種類と量の検討 , 日本腎臓学会誌, 55( 3), 420- 420, Apr. 2013,
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| 10 |
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| 11 | Development of a New Itohiki-Natto Manufactured for Elderly Japanese , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60( 8), 381- 386, 2013, https://doi.org/10.3136/nskkk.60.381 |
| 12 | Correlation between Air Particle Substance and Air-borne Fungi in Cultural Asset Environment , The journal of Center for the Global Study of Cultural Heritage and Culture, 1, 177- 184, 2013,
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| 13 | 文化財にみる有害カビ : 有害カビの制御  , 文化財の虫菌害, ( 64), 4- 12, Dec. 2012, |
| 14 | 自立高齢者の加齢による現在歯数と食事のエネルギー密度の関連 , 新潟歯学会雑誌, 42( 2), 137- 137, Dec. 2012,
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| 15 | The degree of misreporting of the energy-adjusted intake of protein, potassium, and sodium does not differ among under-, acceptable, and over-reporters of energy intake , Nutrition Research, 32( 10), 741- 750, Oct. 2012, https://doi.org/10.1016/j.nutres.2012.09.001 |
| 16 | Simulations and observations of patchy stomatal behavior in leaves of Quercus crispula, a cool-temperate deciduous broad-leaved tree species , JOURNAL OF PLANT RESEARCH, 125( 3), 339- 349, May. 2012, https://doi.org/10.1007/s10265-011-0460-8 |
| 17 | Changes in Aroma of Itohiki-Natto during Refrigeration , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 59( 4), 167- 174, 2012, https://doi.org/10.3136/nskkk.59.167 |
| 18 | Dietary ratio of n-6 to n-3 polyunsaturated fatty acids and periodontal disease in community-based older Japanese: A 3-year follow-up study , PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS, 85( 2), 107- 112, Aug. 2011, https://doi.org/10.1016/j.plefa.2011.04.002 |
| 19 | 食品危害カビとカビ対策の実践(6)カビによる実害--食品の変色・腐敗・変敗 , HACCP, 17( 6), 104- 108, Jun. 2011, |
| 20 | 食品危害カビとカビ対策の実践(2)国内でのカビ苦情調査結果 , HACCP, 17( 2), 48- 51, Feb. 2011, |
| 21 | カビとは , 繊維機械学会誌 = Journal of the Textile Machinery Society of Japan, 63( 12), 650- 655, Dec. 25, 2010, |
| 22 | 魚肉練製品におけるシナモン精油とモノグリセリドによる腐敗カビの生育阻止効果 , 防菌防黴, 38( 12), 789- 795, Dec. 10, 2010,
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| 23 | 高齢者の歯数と食品別摂取量および老研式活動能力指標(TMIG-IC)との関連 , 口腔衛生学会雑誌, 60( 4), 389- 389, Aug. 2010,
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| 24 | 飽和脂肪酸が歯周病の発症・進行に与える影響 , 口腔衛生学会雑誌, 60( 4), 388- 388, Aug. 2010,
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| 25 |
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| 26 | 幼ラットを用いた低グルテリン米「ゆめかなえ」のタンパク質吸収などの栄養評価 , 千葉県立保健医療大学紀要, 1( 1), 11- 18, Mar. 2010,
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| 27 |
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| 28 | Relationship between the Number of Masticatory Cycles and Estimated Food and Nutrient Intake in Elderly Japanese , J Dent Hlth, 60( 2), 128- 138, 2010, https://doi.org/10.5834/jdh.60.2_128 |
| 29 | 生活の中のかび(下)繊維のかびおよび抗かび試験 (特集 抗かび素材と加工(Part-2)) , 加工技術, 44( 8), 483- 492, Aug. 2009, |
| 30 | 繊維、衣服のカビ (特集 劣化とカビ) , かびと生活, 2( 2), 32- 35, 2009, |
| 31 |
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| 32 | 食のユニバーサルデザインで考える肥満症の食事 メニューカードの組み合わせによる食事のデザイン , 日本臨床栄養学会雑誌, 29( 2), 90- 97, Oct. 20, 2007,
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| 33 | Hardness (difficulty of chewing) of the habitual diet in relation to body mass index and waist circumference in free-living Japanese women aged 18-22 y , AMERICAN JOURNAL OF CLINICAL NUTRITION, 86( 1), 206- 213, Jul. 2007, https://doi.org/10.1093/ajcn/86.1.206 |
| 34 | Investigation, collection, and reproduction of non-salted soybean fermented foods and application for itohiki-natto of their isolates , 年報, 2007, 271- 276, 2007,
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| 35 | Characteristics of Burmese fermented soy food, Pe pok, and development of Itohiki-natto employing its bacterial isolates , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 54( 12), 528- 538, 2007, https://doi.org/10.3136/nskkk.54.528 |
| 36 |
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| 37 | Development of Natto paste for senior citizens and others who have difficulty with mastication and Deglutition , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 54( 10), 436- 441, 2007, https://doi.org/10.3136/nskkk.54.436 |
| 38 | Sporulation of Bacillus subtilis (natto) KFP 4 isolated from Takahashi natto starter derived from food extracts , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 54( 9), 406- 411, 2007, https://doi.org/10.3136/nskkk.54.406 |
| 39 |
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| 40 | Studies on the complaint of fungal contamination in bread and the specific control for fungal occurrence , 年報, 2007, 260- 265, 2007,
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| 41 | Spore formation caused by environmental stress in natto bacilli , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 53( 3), 165- 171, 2006, https://doi.org/10.3136/nskkk.53.165 |
| 42 | Development of soft, sticky Itohiki-natto manufactured for senior citizens , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 53( 9), 466- 473, 2006, https://doi.org/10.3136/nskkk.53.466 |
| 43 | Effect of the Fatty Acid Composition of Oil in a High-cholesterol Diet on the Serum lipid Concentration and Hepatic Fatty Acid Composition in Rats , Journal of Home Economics of Japan, 56( 6), 357- 362, Jun. 15, 2005, https://doi.org/10.11428/jhej1987.56.357 |
| 44 |
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| 45 | 高コレステロール血症傾向にある健常者を対象としたエラスターゼ高活性納豆の反復摂取による有効性ならびに安全性の検討 , 薬理と治療(JPT), Vol. 33, No. 9, 929-937, , 2005,
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| 46 |
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| 47 |
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| 48 |
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| 49 |
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| 50 |
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| 51 |
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| 52 |
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| 53 | Growth Inhibitory Effects of Natural Shelf Life Extending Agents against Leuconostoc mesenteroides , Journal of antibacterial and antifungal agents,Japan, 31( 6), 311- 318, Jun. 10, 2003,
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| 54 | Growth Inhibitory Effects of Natural Shelf Life Extending Agents against Lactobacillus spp. , Journal of antibacterial and antifungal agents,Japan, 31( 6), 301- 310, Jun. 10, 2003,
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| 55 | Preservation of Jams Employing Hinokitiol , Journal of antibacterial and antifungal agents,Japan, 31( 2), 59- 67, Feb. 10, 2003,
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| 56 |
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| 57 | Inhibition of the Growth of Penicillium expansum by Spice Essential Oils and their Components Added to Strawberry Jam , Journal of Antibacterial and Aantifungal Agents,Japan, 30( 11), 715- 725, Nov. 10, 2002,
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| 58 | イチゴジャムに添加した香辛料精油とその成分によるA.flavusの生育阻害 , 防菌防黴, 30( 4), 197- 206, Apr. 10, 2002,
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| 59 | イチゴジャムに添加した香辛料精油とその成分によるPenicillium expansumの生育阻害 , 日本防菌防黴学会誌, 30( 11), 715- 725, 2002,
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| 60 | Development of Low-flavor Natto Manufactured with Leucine-requiring Mutants of Elastase-Producing Natto Bacillus , NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 48( 4), 287- 298, Apr. 15, 2001, https://doi.org/10.3136/nskkk.48.287 |
| 61 | Improvement of itohiki-natto-manufacturing process , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 48( 4), 277- 286, 2001, https://doi.org/10.3136/nskkk.48.277 |
| 62 |
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| 63 | 真菌定量試験における適培養期間 , 防菌防黴, 28( 4), 225- 230, Apr. 10, 2000,
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| 64 |
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| 65 |
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| 66 |
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| 67 | 真菌定量試験における適培養期間(共著) , 日本防菌防黴学会誌, 28( 4), 225- 230, 2000,
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| 68 | Optimal Growth Periods in a Fungal Quantitative Experiment , Journal of antibacterial and antifungal agents,Japan, 28( 4), 225- 230, 2000, |
| 69 | 真菌用培地による生菌数の測定と培地評価 , 防菌防黴, 27( 11), 707- 711, Nov. 10, 1999,
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| 70 |
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| 71 | 真菌試験における培養温度の影響 , 防菌防黴, 27( 5), 309- 313, May. 10, 1999,
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| 72 | Antifungal Activities of Mixtures of Reagents and Associated Morphological Changes , Journal of antibacterial and antifungal agents,Japan, 27( 5), 287- 293, May. 10, 1999,
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| 73 | 真菌試験における培養温度の影響(共著) , 日本防菌防黴学会誌, 27( 5), 309- 313, 1999,
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| 74 | 真菌用培地による生菌数の測定と培地評価(共著) , 日本防菌防黴学会誌, 27( 11), 711- , 1999,
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| 75 |
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| 76 |
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| 77 | 薬剤配合による抗真活性評価および形態変化(共著) , 日本防菌防黴学会誌, 27( 5), 287- 293, 1999,
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| 78 |
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| 79 | Comparison of volatile compounds from Chungkuk-jang and Itohiki-natto , BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 62( 7), 1440- 1444, Jul. 1998, https://doi.org/10.1271/bbb.62.1440 |
| 80 | Anrifungal Activities of Essential Oils of Spice and Sucrose Ester of Lauric Acid against Saccharophilic Fungus Wallemia sebi , Journal of antibacterial and antifungal agents,Japan, 26( 1), 3- 10, Jan. 10, 1998,
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| 81 | Production of Elastase by Bacillus subtilis (natto) KFP 419 , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 45( 8), 494- 498, 1998, https://doi.org/10.3136/nskkk.45.494 |
| 82 | 好糖性糸状菌Wallemia sebiに対する香辛料と糖エステルの効果(共著) , 日本防菌防黴学会誌, 26( 1), 3- 10, 1998,
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| 83 | Growth inhibition of putrefactive lactic acid bacteria, Leuconostoc sp. by histidine , Biocontrol Science, 3( 2), 73- 77, 1998, https://doi.org/10.4265/bio.3.73 |
| 84 |
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| 85 |
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| 86 |
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| 87 | Stimulative effect of phytone on the production of sticky materials in Bacillus subtilis (natto) , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 44( 11), 812- 815, 1997, https://doi.org/10.3136/nskkk.44.812 |
| 88 |
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| 89 | PRODUCTION OF NATTO WITH HIGH ELASTASE ACTIVITY , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 42( 8), 575- 582, 1995, https://doi.org/10.3136/nskkk.42.575 |
| MISC |
| No. | Ｔitle URL, Journal, Vol( No), Start Page- End Page, Publication date
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| 1 | カビ相談Q&A(vol.19) , かびと生活 = Fungi in human life, 9( 1), 41- 44, 2016 |
| 2 | A Food Education Seminar for Students : attractive foods in Niigata , JISRD : journal of international studies and regional development, ( 6), 117- 121, 2015
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| 3 | A Food Education Seminar for Students : attractive foods in Niigata , JISRD : journal of international studies and regional development, ( 6), 107- 115, 2015
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| 4 | A report of Recurrent Education of professionals in Nutrition, Health and Welfare(Part 2) , JISRD : journal of international studies and regional development, ( 5), 203- 219, 2014
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| 5 | A Report of Recurrent Education for Professionals in Nutrition, Health and Welfare , 国際地域研究論集, 4( 4), 173- 184, Mar. 2013
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| 6 | A Report of Recurrent Education for Professionals in Nutrition, Health and Welfare , JISRD : journal of international studies and regional development, ( 4), 173- 184, 2013
|
| 7 | Study for food and nutritional environment in Japanese elderly people: use of eating-out and take-out food , Annual report of study for food under the supporting program by The Skylark Food Science Institute, ( 21), 137- 146, 2008
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| 8 | Therapeutic Diets for Obesity Using Universal Design of Meals: Meal Design Using Menu-card Combinations , Journal of Japanese Society of Clinical Nutrition, 29( 2), 90- 97, 2007
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| 9 | Therapeutic Diets for Obesity Using Universal Design of Meals: Meal Design Using Menu-card Combinations , Journal of Japanese Society of Clinical Nutrition, 29( 2), 90- 97, 2007
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| 10 | 食のユニバーサルデザインで考える栄養評価表 , New Diet Therapy, 22( 2), 244- 244, Aug. 2006
|
| 11 | 食のユニバーサルデザインで考えるアミノ酸代謝異常症の食事 , New Diet Therapy, 22( 2), 240- 240, Aug. 2006
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| 12 | 食のユニバーサルデザインで考える外食の食事評価 栄養評価の尺度についての研究 , New Diet Therapy, 22( 2), 241- 241, Aug. 2006
|
| 13 | 食のユニバーサルデザインで考えるアスリートの食事 , New Diet Therapy, 22( 2), 242- 242, Aug. 2006
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| 14 | 食のユニバーサルデザインで考える腎臓病食事療法(第2報) メニューカードの組み合わせによる食事のデザイン , New Diet Therapy, 22( 2), 243- 243, Aug. 2006
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| 15 | 食のユニバーサルデザインで考える肥満症の食事(第2報) メニューカードの組み合わせによる食事のデザイン , New Diet Therapy, 22( 2), 243- 243, Aug. 2006
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| 16 | 食のユニバーサルデザインで考える炎症性腸疾患の食事 , New Diet Therapy, 22( 2), 244- 244, Aug. 2006
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| 17 | 基礎講座カビ検査法 抗カビ試験 , 防菌防黴, 33( 9), 485- 491, Sep. 2005 |
| 18 | バイ菌屋さんと純粋培養? , 防菌防黴 = Journal of antibacterial and antifungal agents, 33( 6), , Jun. 10, 2005 |
| 19 | カビ検査法⑨ 抗カビ試験 , 日本防菌防黴学会誌, Vol. 33, No. 9, 485-491, , 2005
|
| 20 | Examination of Effectiveness and Safety by repetition Intake of Elastase High Activity Natto Intended for Hypercholesterolemia , Japanese Pharmacology & Therapeutics, 33( 9), 929- 937, 2005
|
| 21 | 基礎講座 カビ検査法(9)抗カビ試験 , 防菌防黴, 33( 9), 485- 491, 2005 |
| 22 | Examination of Effectiveness and Safety by repetition Intake of Elastase High Activity Natto Intended for Hypercholesterolemia , Japanese Pharmacology & Therapeutics, 33( 9), 929- 937, 2005
|
| 23 | 日本人のコレステロールおよび脂肪酸推定摂取量 , 千葉県立衛生短期大学紀要, Vol. 23, No. 1, 1-25( 1), 1- 25, Dec. 2004
|
| 24 | 防カビ技術の基礎 , 環境管理技術, Vol. 22, No. 4, 113-120( 4), 113- 120, Aug. 2004 |
| 25 | Fungal Ecology in Dwelling Environment , 空気調和・衛生工学, Vol. 78, No. 3, 47- 52( 3), 229- 234, Mar. 5, 2004
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| 26 | 栄養指導および献立作成に活用できる魚類の栄養評価 , 千葉県立衛生短期大学紀要, Vol. 22, No. 2, 1-12( 2), 1- 12, Mar. 2004
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| 27 | 自記式食歴法質問票の事後評価 , 千葉県立衛生短期大学紀要, Vol. 22, No. 2, 65-74( 2), 65- 74, Mar. 2004
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| 28 | 栄養指導および献立作成に活用できる肉類の栄養評価 , 千葉県立衛生短期大学紀要, Vol. 22, No. 2, 13-27( 2), 13- 27, Mar. 2004
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| 29 | Estimation of Fish's Food Value in Nutrition Counseling and Nutritional Evaluation , Bulletin of Chiba College of Health Science, 22( 2), 1- 12, 2004 |
| 30 | Estimated Intake of Cholesterol and Fatty acids in Japanese , Bulletin of Chiba College of Health Science, 23( 1), 1- 25, 2004
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| 31 | Estimation of Fish's Food Value in Nutrition Counseling and Nutritional Evaluation , Bulletin of Chiba College of Health Science, 22( 2), 1- 12, 2004
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| 32 | Self-sdministered Diet History Questionnaire of Answerers and their After Care , Bulletin of Chiba College of Health Science, 22( 2), 65- 74, 2004
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| 33 | Estimated Intake of Cholesterol and Fatty acids in Japanese , Bulletin of Chiba College of Health Science, 23( 1), 1- 25, 2004 |
| 34 | Self-sdministered Diet History Questionnaire of Answerers and their After Care , Bulletin of Chiba College of Health Science, 22( 2), 65- 74, 2004 |
| 35 | Estimation of Meats Food Value in Nutrition Counseling and Nutritional Evaluation , Bulletin of Chiba College of Health Science, 22( 2), 13- 27, 2004 |
| 36 | Estimation of Meats Food Value in Nutrition Counseling and Nutritional Evaluation , Bulletin of Chiba College of Health Science, 22( 2), 13- 27, 2004
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| 37 | 日本人のミネラル(Mg,Zn,Cu)推定摂取量 , 千葉県立衛生短期大学紀要, Vol. 22, No. 1, 1-11( 1), 1- 11, Dec. 2003
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| 38 | エネルギー配分による食品構成表の新しい試み , 千葉県立衛生短期大学紀要, Vol. 22, No. 1, 13-19( 1), 13- 19, Dec. 2003
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| 39 | 第54回全国植樹祭弁当報告 1.献立と栄養評価 , 千葉県立衛生短期大学紀要, Vol. 22, No. 1, 21-27( 1), 21- 27, Dec. 2003
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| 40 | 微生物汚染についての考え方 (特集 建築物の室内微生物汚染対策) , IBEC, 24( 4), 5- 9, Nov. 2003 |
| 41 | 微生物汚染についての考え方 , 建築環境・省エネルギー情報「IBEC」, Vol. 24-4, No. 139, 5-9, , 2003
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| 42 | Estimated Intake of Mineral (Mg, Zn, Cu) in Japanese , Bulletin of Chiba College of Health Science, 22( 1), 1- 11, 2003 |
| 43 | The study on the Dietary Plan by the Food Energy-based Composition Table , Bulletin of Chiba College of Health Science, 22( 1), 13- 19, 2003 |
| 44 | The lunch report of the 54th national Arbor Day 1. Recip and Nutrition evaluation , Bulletin of Chiba College of Health Science, 22( 1), 21- 27, 2003 |
| 45 | The lunch report of The 54th national Arbor Day : 2. Design: Dish arrangement, Menu and Package , Bulletin of Chiba College of Health Science, Vol. 22, No. 1, 29-33( 1), 29- 33, 2003
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| 46 | The lunch report of the 54th national Arbor Day 1. Recip and Nutrition evaluation , Bulletin of Chiba College of Health Science, 22( 1), 21- 27, 2003
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| 47 | The study on the Dietary Plan by the Food Energy-based Composition Table , Bulletin of Chiba College of Health Science, 22( 1), 13- 19, 2003
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| 48 | Estimated Intake of Mineral (Mg, Zn, Cu) in Japanese , Bulletin of Chiba College of Health Science, 22( 1), 1- 11, 2003
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| 49 | 日本人のビタミンE,K,B6,B12推定摂取量 , 千葉県立衛生短期大学紀要, 21( 1), 1- 15, Dec. 2002
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| 50 | Table of Eating Out Dish Composition in Chiba Prefecture , Bulletin of Chiba College of Health Science, 21( 1), 23- 61, 2002
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| 51 | 千葉県における外食料理成分表 , 千葉県立衛生短期大学紀要, 21( 1), 23- 61, 2002
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| 52 | Inhibition of the Growth of Aspergillus flavus with Spice Essential Oils and their Components Added to Strawberry Jam , Journal of Antibacterial and Aantifungal Agents,Japan, Vol. 30, No. 4, 197-206, , 2002
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| 53 | Estimated Intake of Vitamin E, K, B6 and B12 in Japanese , Bulletin of Chiba College of Health Science, 21( 1), 1- 15, 2002
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| 54 | Inhibition of the Growth of Aspergillus flavus with Spice Essential Oils and their Components Added to Strawberry Jam , Journal of Antibacterial and Aantifungal Agents,Japan, Vol. 30, No. 4, 197-206, , 2002
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| 55 | 太巻き寿司素材に付着している一般細菌及び大腸菌群の調査 , 千葉県立衛生短期大学紀要, 20( 1), 17- 21, Dec. 2001
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| 56 | Studies on Development of Bacillus subtilis (natto) with High Elastase Activity and Manufacture of Itohiki-natto , Kyoritsu Women's University Thesis for a Doctorate, , , 2001
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| 57 | エラスターゼ高活性納豆菌の開発と納豆製造に関する研究 , 共立女子大学学位論文, , , 2001
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| 58 | A Report on the Common Bacteria and Escherichia group Adhering to Ingredients of Futomaki-sushi. , Bulletin of Chiba College of Health Science, 20( 1), 17- 21, 2001
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| 59 | Studies on Development of Bacillus subtilis (natto) with High Elastase Activity and Manufacture of Itohiki-natto , Kyoritsu Women's University Thesis for a Doctorate, , , 2001
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| 60 | ヒトブレオマイシン水解酵素の精製と発現 , 生化学, 72( 8), 778- 778, Aug. 2000
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| 61 | Suitability of Soybeans Used for Natto and Tofu , Bulletin of Chiba College of Health Science, Vol. 19, No. 1, 1-5, , 2000
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| 62 | Studies on fermented soybean foods with high elastase octivity , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 6), 47- 55, 2000
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| 63 | Optimal Growth Periods in a Fungal Puantitative Experiment , Journal of Antibacterial and Aantifungal Agents,Japan, 28( 4), 225- 230, 2000
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| 64 | 機能性を有する大豆発酵食品に関する研究(第2報)エラスターゼ高活性納豆用スターターの改良(共著) , 共立女子大學総合文化研究所年報, ( 6), 47- 55, 2000
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| 65 | 納豆用大豆と豆腐用大豆の適性 , 千葉県立衛生短期大学紀要, 19( 1), 1- 5, 2000
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| 66 | Suitability of Soybeans Used for Natto and Tofu , Bulletin of Chiba College of Health Science, Vol. 19, No. 1, 1-5, , 2000
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| 67 | Suitability of Soybeans Used for Natto and Tofe (Comparison of Soybean Component for Natto) , Bulletin of Chiba College of Health Science, 19( 1), 1- 5, 2000
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| 68 | 第2報 エラスターゼ高活性納豆用スターターの改良 (機能性を有する大豆発酵食品に関する研究) , 共立女子大学総合文化研究所年報, ( 6), 47- 55, 2000 |
| 69 | Optimal Growth Periods in a Fungal Puantitative Experiment , Journal of Antibacterial and Aantifungal Agents,Japan, 28( 4), 225- 230, 2000 |
| 70 | Studies on fermented soybean foods with high elastase octivity , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 6), 47- 55, 2000
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| 71 | 薬剤配合による抗真菌活性評価及び形態変化 , 防菌防黴, 27( 5), 287- 293, May. 1999
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| 72 | 納豆の食品機能性と新規納豆菌の開発(共著) , (財)杉山産業化学研究所年報 平成10年, , 35- 50, 1999
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| 73 | Antifungal Activities of Mixtures of Reagents and Asscciated Morphological Changes , Journal of Antibacterial and Aantifungal Agents,Japan, 27( 5), 287- 293, 1999
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| 74 | Influence of Incubation Temreratures in Fungal Examinations , Journal of Antibacterial and Aantifungal Agents,Japan, 27( 5), 309- 313, 1999
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| 75 | Appraisal of Fungal Media Regarding CFU and Colonial Characteristics of Fungi , Journal of Antibacterial and Aantifungal Agents,Japan, 27( 11), 711- , 1999
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| 76 | Influence of Incubation Temreratures in Fungal Examinations , Journal of Antibacterial and Aantifungal Agents,Japan, 27( 5), 309- 313, 1999
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| 77 | Antifungal Activities of Mixtures of Reagents and Asscciated Morphological Changes , Journal of Antibacterial and Aantifungal Agents,Japan, 27( 5), 287- 293, 1999
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| 78 | Appraisal of Fungal Media Regarding CFU and Colonial Characteristics of Fungi , Journal of Antibacterial and Aantifungal Agents,Japan, 27( 11), 711- , 1999
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| 79 | 新大豆醗酵食品に関する研究 第1報Bacillus subtilis(natto)KFP419によるElastaseの生産(共著) , (財)杉山産業化学研究所年報 平成10年, , 51- 59, 1999
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| 80 | 清国醤(大韓民国)と糸引納豆の比較及び機能性を有する食品の開発第2報 食品機能性を有する清国醤の開発(共著) , 共立女子大学総合文化研究所年報, ( 4), 26- 32, 1998
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| 81 | Bacillus subtilis(natto) KFP 419によるElastaseの生産 (新大豆発酵食品に関する研究) , 杉山産業化学研究所年報, ( 1998), 51- 59, 1998 |
| 82 | Antifungal Activities of Essential Oils of Spice and Sucrose Ester of Lauric Acid against Saccharophilic Fungus Wallemia sebi , Journal of Antibacterial and Antifungal Agents, Japan, 26( 1), 3- 10, 1998
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| 83 | Comparison of Korean Chungkuk-jang with Itohiki-natto and development of new fermented soybean food with physiological function(No. 1)Isolation of Chungkuk-jang starter and comparision of Chunkuk-jang starter with Itohiki-natto starter , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 4), 21- 25, 1998
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| 84 | Comparison of Korean Chungkuk-jang with Itohiki-natto and development of new fermented soybean food with physiological function(No. 2)Development of chungkuk-jang with food functionality , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 4), 26- 32, 1998
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| 85 | Comparision of Korean Chungkuk-jang with Itohiki-natto and development of new fermented soybean food with physidogical function(No. 3)Development of a new fermented soyprotein food with food functionality , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 4), 33- 42, 1998
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| 86 | Comparision of Korean chungkuk-jang with itohiki-natto and development of new fermented soybean food with physiological function(No. 4)Volatile compounds emitted fermented soyprotein food and itohiki-natto , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 4), 43- 48, 1998
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| 87 | Comparison of Korean chungkuk-jang with itohiki-natto and development of new fermented soybeah food with physioological function(No. 5)Effect of fermented soyprotein food on lipid metabdism in cholesterol-fed SHR , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 4), 49- 52, 1998
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| 88 | Antifungal Activities of Essential Oils of Spice and Sucrose Ester of Lauric Acid against Saccharophilic Fungus Wallemia sebi , Journal of Antibacterial and Antifungal Agents, Japan, 26( 1), 3- 10, 1998
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| 89 | 清国醤(大韓民国)と糸引納豆の比較及び機能性を有する食品の開発第4報 発酵大豆タンパク質と納豆菌の揮発性物質について(共著) , 共立女子大学総合文化研究所年報, ( 4), 43- 48, 1998
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| 90 | Comparison of Korean Chungkuk-jang with Itohiki-natto and development of new fermented soybean food with physiological function(No. 1)Isolation of Chungkuk-jang starter and comparision of Chunkuk-jang starter with Itohiki-natto starter , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 4), 21- 25, 1998
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| 91 | Comparison of Korean Chungkuk-jang with Itohiki-natto and development of new fermented soybean food with physiological function(No. 2)Development of chungkuk-jang with food functionality , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 4), 26- 32, 1998
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| 92 | Comparision of Korean Chungkuk-jang with Itohiki-natto and development of new fermented soybean food with physidogical function(No. 3)Development of a new fermented soyprotein food with food functionality , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 4), 33- 42, 1998
|
| 93 | Comparision of Korean chungkuk-jang with itohiki-natto and development of new fermented soybean food with physiological function(No. 4)Volatile compounds emitted fermented soyprotein food and itohiki-natto , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 4), 43- 48, 1998
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| 94 | Comparison of Korean chungkuk-jang with itohiki-natto and development of new fermented soybeah food with physioological function(No. 5)Effect of fermented soyprotein food on lipid metabdism in cholesterol-fed SHR , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 4), 49- 52, 1998
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| 95 | 清国醤(大韓民国)と糸引納豆の比較及び機能性を有する食品の開発第1報 清国醤菌の分離と糸引納豆菌の比較(共著) , 共立女子大学総合文化研究所年報, ( 4), 21- 25, 1998
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| 96 | 清国醤(大韓民国)と糸引納豆の比較及び機能性を有する食品の開発第3報 食品機能性を有する大豆タンパク質発酵食品の開発(共著) , 共立女子大学総合文化研究所年報, ( 4), 33- 42, 1998
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| 97 | 清国醤(大韓民国)と糸引納豆の比較及び機能性を有する食品の開発第5報 高脂血症・高血圧ラットに対する大豆タンパク質発酵食品の影響(共著) , 共立女子大学総合文化研究所年報, ( 4), 49- 52, 1998
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| 98 | 納豆の食品機能性と新規納豆菌の開発 , 杉山産業化学研究所年報, ( 1998), 35- 50, 1998 |
| 99 | 納豆菌のエラスターゼに関する研究(共著) , 共立女子大学総合文化研究所年報, ( 1), 8- 15, 1995
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| 100 | Study on Elastase of Natto Bacilli , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 1), 8- 15, 1995
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| 101 | Study on Elastase of Natto Bacilli , Bulletin of Center for Interdisciphlinary Studies of Science and Culture, Kyoritsu Women's University, ( 1), 8- 15, 1995
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| 102 | Study on Elastase of Natto Bacilli , Kyoritsu Women's University Thesis for the Master's degree, , , 1993
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| 103 | 納豆菌のElastaseに関する研究 , 共立女子大学大学院家政学研究科修士論文, , , 1993
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| 104 | Study on Elastase of Natto Bacilli , Kyoritsu Women's University Thesis for the Master's degree, , , 1993
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