نتائج البحث - "舟木淳"

1

Academic Journal

Fandamental experiment on applicability of woody biomass combustion ash as soil improving material / 木質バイオマス燃焼灰の地盤改良材としての適用性に関する基礎的実験

المؤلفون: Akihiro Maegawa, Atsuo Funaki, Kouji Ichikawa, Shinya Matsuura, Takahiro Sakaguchi, Takayoshi Kawaoka, Yukitoshi Okuyama, 前川明弘, 坂口貴啓, 奥山幸俊, 川岡孝督, 市川幸治, 松浦真也, 舟木淳夫

المصدر: Proceedings of the Annual Conference of Japan Society of Material Cycles and Waste Management. 2019, :211

2

Academic Journal

Consideration for recycling of paper powder waste / 廃棄紙粉の再利用に向けた検討

المؤلفون: Atsuo Funaki, Shin Inoue, Takafumi Nishii, 井上伸, 舟木淳夫, 西井孝文

المصدر: Proceedings of the Annual Conference of Japan Society of Material Cycles and Waste Management. 2019, :253

3

Academic Journal

Utilization of a protease to preparation of Datemaki / プロテアーゼを用いた伊達巻の作製

المؤلفون: Junko Funaki, Kaede Hoshino, Mayu Sugimoto, Miho Hayashida, Nami Miyahara, Tomiko Asakura, Yurie Nishihara, 宮原奈美, 星野楓, 朝倉富子, 杉本茉優, 林田美穂, 舟木淳子, 西原百合枝

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2019, :5

4

Academic Journal

Effect of proteases on texture of bread gruel / パン粥のテクスチャーにプロテアーゼが及ぼす影響

المؤلفون: Ayaka Fujimoto, Junko Funaki, Mai Ikeguchi, Naoko Tasaki, Tomiko Asakura, Yurie Nishihara, 朝倉富子, 池口舞, 田﨑奈緒子, 舟木淳子, 藤本彩花, 西原百合枝

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2018, :48

5

Academic Journal

Effect of bread partially-replaced by soyfood on texture of bread gruel / パンのテクスチャーに大豆製品が及ぼす影響

المؤلفون: Ayaka Fujimoto, Junko Funaki, Mai Ikeguchi, Naoko Tasaki, Tomiko Asakura, Yurie Nishihara, 朝倉富子, 池口舞, 田﨑奈緒子, 舟木淳子, 藤本彩花, 西原百合枝

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2017, :25

6

Academic Journal

Effect of bread partially-replaced by starch on texture of bread gruel / パン粥のテクスチャーにデンプンが及ぼす影響

المؤلفون: Atsuyo Okibe, Junko Funaki, Megumi Matsuo, Risa Yukizaki, Tomiko Asakura, Yurie Nishihara, 朝倉富子, 松尾愛美, 柚木崎里紗, 沖邉敦代, 舟木淳子, 西原百合枝

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2016, :45

7

Academic Journal

Improving texture of prawn using the protease and its inhibitor / プロテアーゼおよびプロテアーゼインヒビターを用いたエビのテクスチャー改変

المؤلفون: Atsuyo Okibe, Junko Funaki, Tomiko Asakura, Yurie Nishihara, 朝倉富子, 沖邉敦代, 舟木淳子, 西原百合枝

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2016, :37

8

Academic Journal

Effect of ingredients of bread on texture of bread gruel / パンの材料・配合がパン粥のテクスチャーへ及ぼす影響

المؤلفون: Atsuyo Okibe, Chiho Serita, Junko Funaki, Tomiko Asakura, Wakako Eto, Yurie Nishihara, 朝倉富子, 江頭和佳子, 沖邉敦代, 舟木淳子, 芹田千穂, 西原百合枝

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2015, :54

9

Academic Journal

Improving the physical quality of boiled prawn with proteases / プロテアーゼによる加熱エビの物性の改変

المؤلفون: Atsuyo Okibe, Chiho Serita, Junko Funaki, Tomiko Asakura, Wakako Eto, Yurie Nishihara, 朝倉富子, 江頭和佳子, 沖邉敦代, 舟木淳子, 芹田千穂, 西原百合枝

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2015, :19

10

Academic Journal

Simulation of ice floe breakup process during a collision with a structure using a numerical model / 数値モデルを用いた構造物衝突時の氷板破壊過程のシミュレーション

المؤلفون: Jungo Funaki, Takaaki Abe, Toshihito Toyabe, 舟木淳悟, 都谷部康人, 阿部孝章

المصدر: Summaries of JSSI and JSSE Joint Conference on Snow and Ice Research. 2015, :199

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11

Academic Journal

G305 Effect of tongue exercise in railway drivers with sleep-disordered breathing(Oral Presentation,Occupational Health in the Age of Decentralization Reform in Japan,The 79th Annual Meeting of Japan Society for Occupational Health) / G305 舌体操が鉄道運転士の睡眠呼吸障害に与える効果(職域における睡眠呼吸障害,一般演題:口演,地方の時代の産業保健,第79回日本産業衛生学会)

المؤلفون: K. Kawai, 井内和幸, 堀井しづ子, 河合宏一, 舟木淳

المصدر: 産業衛生学雑誌 / SANGYO EISEIGAKU ZASSHI. 2006, 48(Special):513

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12

Academic Journal

Quality of bread containing cellulose and its derivatives / セルロースおよびセルロース誘導体添加パンの品質

المؤلفون: Junko Funaki, Michiko Minami, Shiori Kawahara, Tomiko Asakura, Wakako Eto, Yuki Arakaki, Yuri Shibata, Yurie Nishihara, 南道子, 川原志織, 新垣有紀, 朝倉富子, 柴田有理, 江頭和佳子, 舟木淳子, 西原百合枝

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2013, :53

13

Academic Journal

Applying proteases to the material recycling of waste bread / 廃棄パンの再資源化へのプロテアーゼの応用

المؤلفون: Junko Funaki, Mizuho Nishinoaki, Sachie Abe, Tomiko Asakura, Tomomi Watanabe, Wakako Eto, Yurie Kimura, 朝倉富子, 木村百合恵, 江頭和佳子, 渡邉智美, 舟木淳子, 西ノ明瑞穂, 阿部祥恵

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2010, :31

14

Academic Journal

Improving the physical quality of egg white gels with proteases / プロテアーゼによる卵白ゲルの物性改変

المؤلفون: Junko Funaki, Keiko Abe, Kiyoshi Toko, Mizuho Nishinoaki, Sachie Abe, Tomiko Asakura, Wakako Eto, 朝倉富子, 江頭和佳子, 舟木淳子, 西ノ明瑞穂, 都甲潔, 阿部啓子, 阿部祥恵

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2010, :8

15

Academic Journal

Improving the physical quality of protein gels with proteases / プロテアーゼによるタンパク質ゲルの物性の改変

المؤلفون: Etsuko Kunizaki, Junko Funaki, Kanako Tahara, Keiko Abe, Keiko Kuraoka, Kyoko Miyamoto, Tomiko Asakura, Wakako Eto, 倉岡桂子, 國崎悦子, 宮本京子, 朝倉富子, 江頭和佳子, 田原加奈子, 舟木淳子, 阿部啓子

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2006, :119

16

Academic Journal

On sweetness-inducing effects of the taste-modifying protein miraculin / 味覚修飾タンパク質ミラクリンの甘味誘導効果について

المؤلفون: Aya ISHIBASHI, Chinatu TAKATA, Junko FUNAKI, Keiko ABE, Keisuke ITOU, Mami MATSUMOTO, Tomiko ASAKURA, 伊藤圭祐, 朝倉富子, 松本真実, 石橋あや, 舟木淳子, 阿部啓子, 高田千夏

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2006, :34

17

Academic Journal

Influence of dietary fibers on bread-making / 製パンへの食物繊維添加の影響

المؤلفون: Junko FUNAKI, Keiko ABE, Michiko MINAMI, Sachie ABE, Tomiko ASAKURA, Wakako ETO, 南道子, 朝倉富子, 江頭和佳子, 舟木淳子, 阿部啓子, 阿部祥恵

المصدر: Abstracts of Annual Congress of The Japan Society of Home Economics. 2010, :66

18

Academic Journal

Development of the new texture foods with the proteases / プロテアーゼを利用した新規テクスチャー食品の開発について

المؤلفون: Junko FUNAKI, Keiko ABE, Kiyoshi TOKO, Mizuho NISHINOAKI, Sachie ABE, Tomiko ASAKURA, Wakako ETO, 朝倉富子, 江頭和佳子, 舟木淳子, 西ノ明瑞穂, 都甲潔, 阿部啓子, 阿部祥恵

المصدر: Abstracts of Annual Congress of The Japan Society of Home Economics. 2010, :54

19

Academic Journal

Applying a Bacterial Ice Nucleation-Active Protein to Preparation of Frozen Bread Dough / 細菌の氷核タンパク質の冷凍パン生地調製への適用

المؤلفون: Atsushi SHIRAISHI, Junko FUNAKI, Keiko ABE, Midori YANO, Soichi ARAI, Yasuyuki MICHIGAMI, 白石淳, 矢野みどり, 舟木淳子, 荒井綜一, 道上安幸, 阿部啓子

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 1996, 43(7):835

20

Academic Journal

Proteolysis of Tofu-misozuke during Ripening Studies on Tofu-misozuke Prepared in Fukuoka Prefecture Part I / 豆腐味噌漬けの熟成過程におけるタンパク質の分解

المؤلفون: Hitomi HAYABUCHI, Junko FUNAKI, Midori YANO, Soichi ARAI, 早渕仁美, 矢野みどり, 舟木淳子, 荒井綜一

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 1996, 43(5):546

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