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TAKEI Yoko  竹井 瑶子

ORCIDConnect your ORCID iD *help
… Alternative Names

竹井 瑤子  タケイ ヨウコ

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Researcher Number 30017248
Other IDs
External Links
Affiliation (based on the past Project Information) *help 2003 – 2005: 大阪教育大学, 教育学部, 教授
1997: Osaka Kyoiku University, Faculty of Education, Professor, 教育学部, 教授
1996: 大阪教育大学, 教育学科, 助教授
1994 – 1995: 大阪教育大学, 教育学部, 助教授
1987 – 1988: 大阪教育大学, 教育学部, 助教授
1986: 阪教育大, 教育学部, 助教授
Review Section/Research Field
Principal Investigator
家政学 / Eating habits, studies on eating habits
Except Principal Investigator
Eating habits, studies on eating habits
Keywords
Principal Investigator
ケルセチン / フラボノイド / Lipids / Amino Acids / Sesame Seed / Egg / Sponge Cake / Roasted Products / Aroma Components / グルコース … More / アルギニン / フラン化合物 / レシチン / 焙焼香気 / ヘッドスペースベーパー / ガスクロマトグラフ直結質量分析 / ガスクロマトグラフィー / 焙焼香 / 焙焼テスト / 溶媒抽出分画 / 皮むきごま / 大豆 / リン脂質 / 脂質 / アミノ酸 / ごま / 鶏卵 / スポンジケーキ / 焙焼菓子 / 香気成分 / cooking procedure / quercetin / green vegetables / 血中ケルセチン濃度 / 食事摂取量 / 調理 / 緑黄色野菜 / cooking method / flavonoid / antioxidant / vegetables / 配糖体 / タマネギ / 調理操作 / 抗酸化性物質 / 野菜類 / すりごま / 食品 / 保存 / 匂い / 色素 / 脂質酸化 / 紫外線 / 包装 … More
Except Principal Investigator
soy / vegetables / quercetin / isoflavone / obesity / serum protein / blood rheology / vegetarian diet / ヘマトクリツト値 / 血圧 / 血中脂質 / 大豆 / 野菜 / ケルセチン / イソフラボン / 肥満 / 血中タンパク質 / 血液流動性 / 菜食 Less
  • Research Projects

    (5 results)
  • Co-Researchers

    (4 People)
  •  Effect of cooking procedures with green vegetables on concentrations of food functional compounds in bloodPrincipal Investigator

    • Principal Investigator
      TAKEI Yoko
    • Project Period (FY)
      2003 – 2005
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Osaka Kyoiku University
  •  The effects of the vegetarian diet (soy and vegetables) on blood rheology and health status in middle-aged women

    • Principal Investigator
      OKUDA Toyoko
    • Project Period (FY)
      2003 – 2004
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Osaka Kyoiku University
  •  Effect of antioxidative glycoside compounds in food on domestic cooking processesPrincipal Investigator

    • Principal Investigator
      TAKEI Yoko
    • Project Period (FY)
      1995 – 1997
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Osaka Kyoiku University
  •  食品の保存性に及ぼす包装の影響Principal Investigator

    • Principal Investigator
      竹井 瑤子
    • Project Period (FY)
      1994
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Osaka Kyoiku University
  •  Precursors of a sweet aroma of Roasted ProductsPrincipal Investigator

    • Principal Investigator
      TAKEI Yoko, 竹井 瑤子
    • Project Period (FY)
      1986 – 1988
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Osaka Kyoiku University
  • 1.  IOKU Kana (40243282)
    # of Collaborated Projects: 4 results
    # of Collaborated Products: 0 results
  • 2.  OKUDA Toyoko (90047308)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results
  • 3.  KOHDA Katsuyasu (60273182)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results
  • 4.  KAJIWARA Naemi (10131541)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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