5件 （「Food Science and Technology Research」）

Texture and Rheology in Food and Health 論文

Katsuyoshi Nishinari ·2009-01-01 ·『Food Science and Technology Research』　15(2)　pp. 99-106

doi:10.3136/fstr.15.99

Science and technology of meat and meat products in Japan—Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine 論文

Masanori MATSUISHI ·2022-07-18 ·『Meat Science』　192　pp. 108919-108919

doi:10.1016/j.meatsci.2022.108919

Research Survey of Japanese Consumers on Texture Vocabulary (Studies on Japanese texture terms Part 2) 論文

Fumiyo Hayakawa・Kana Ioku・Sayuri Akuzawa・Chie Yoneda・Yukari Kazami・Katsuyoshi Nishinari・Yasumasa Baba・Kaoru Kohyama ·2006-01-01 ·『NIPPON SHOKUHIN KOGYO GAKKAISHI』　53(6)　pp. 327-336

doi:10.3136/nskkk.53.327

Development of Japanese Texture Lexicon for Food Texture Studies 論文

Fumiyo Hayakawa ·2013-01-01 ·『NIPPON SHOKUHIN KOGYO GAKKAISHI』　60(7)　pp. 311-322

doi:10.3136/nskkk.60.311

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice 論文

Sumiko Nakamura・Keisuke MACHIDA・Ken’ichi Ohtsubo ·2012-09-06 ·『Bioscience Biotechnology and Biochemistry』　76(9)　pp. 1645-1654

doi:10.1271/bbb.120147