Kagawa Nutrition University
Yasuyo Yasuhara, R.D., Ph.D., Professor
Keiko Shibata, R.D., Ph.D., Associate Professor
Laboratory of Cookery Science

References:

Shibata, K., Watanaba, Y., Hayase,A., Yasuhara, Y.,: Influence of Heating Conditions with a Microwave Oven on the Palatability of Frozen Cooked Rice(in Japanese with English abstract) J. Cookery Science Jpn.,43 ,87-97 (2010)

Shibata, K., Watanaba, Y., Yasuhara,Y : Relationship Between the Taste Components and the Taste Palatability of Japanese Soup Stock Made from Combination Ingredients (dried bonito, small sardine, and kelp) (in Japanese with English abstract) J. Cookery Science Jpn.,41, 304-312 (2008)

Shibata, K., Watanaba, Y., Yasuhara,Y :Effect of the Variety and Quantity of Extract Samples (Beef Shank,Chicken Bone and Vegetables ) on the Taste and Taste Components of Soup Stock (in Japanese with English abstract) J. Cookery Science Jpn.,40, 411-419 (2007)

Shibata, K., Miyoshi, K., Watanaba, Y., Yasuhara,Y :Effects of Boiling and Steam Convection Oven on Isoflavone Derivatives in Soybeans (in Japanese with English abstract) J. Japanese Society Nutrition Food Science.,59, 305?312(2006)

Yasuhara, Y., Chiba, H., Shibata, K., Matsuda, Y., Okushima, S., Komaba, C., Takahashi,: A Survey and analysis of Cooking Literacy of Students in the National Registered Dietitians' Course (in Japanese with English abstract) J. Kagawa Nutrition Uni.37,59-72(2006)

Shibata, K., Watanabbe, Y., Negishi, Y., Yasuhara, Y.,: Effects of Cooking Methods on Chlorogenic Acid Derivatives and DPPH Radical Scavenging Activity of Sweet Potato, (in Japanese with English abstract) J. Cookery Science Jpn.,38 ,324- 332 (2005)

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