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Nakashima Nana  中嶋 名菜

ORCIDConnect your ORCID iD *help
Researcher Number 40614631
Other IDs
Affiliation (Current) 2025: 熊本県立大学, 環境共生学部, 准教授
Affiliation (based on the past Project Information) *help 2024: 熊本県立大学, 環境共生学部, 准教授
2020 – 2022: 熊本県立大学, 環境共生学部, 准教授
2018 – 2019: 熊本県立大学, 環境共生学部, 講師
2016 – 2017: 熊本県立大学, 環境共生学部, 助手
Review Section/Research Field
Principal Investigator
Basic Section 09030:Childhood and nursery/pre-school education-related / Food science
Except Principal Investigator
Basic Section 61060:Kansei informatics-related
Keywords
Principal Investigator
テクスチャー / 調理条件 / 食事の与え方 / 口腔機能 / 乳幼児 / 真空調理法 / 食品 / 調味液濃度 / 加熱時間 / 品温低下 … More / 煮物 / 呈味成分 / 保存条件 / 加熱条件 / 保存期間 / GABA含有量 / 官能評価 / 野菜 / 品温 / 真空調理 … More
Except Principal Investigator
地域研究 / 災害レジリエンス / 照明環境 / 生活改善 / 避難所生活 Less
  • Research Projects

    (3 results)
  • Research Products

    (5 results)
  • Co-Researchers

    (2 People)
  •  A practice-based study for enhancing food and living environments, in shelters, through lighting interventions

    • Principal Investigator
      石橋 賢
    • Project Period (FY)
      2024 – 2028
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Review Section
      Basic Section 61060:Kansei informatics-related
    • Research Institution
      Prefectural University of Kumamoto
  •  Development of educational media on cooking and feeding support to reduce the risk of aspiration in infants and toddlersPrincipal Investigator

    • Principal Investigator
      中嶋 名菜
    • Project Period (FY)
      2024 – 2027
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 09030:Childhood and nursery/pre-school education-related
    • Research Institution
      Prefectural University of Kumamoto
  •  Development of an optimal vacuum cooking protocol to reduce the risk of aspiration at low temperaturesPrincipal Investigator

    • Principal Investigator
      Nakashima Nana
    • Project Period (FY)
      2016 – 2022
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Food science
    • Research Institution
      Prefectural University of Kumamoto

All 2023 2022 2018

All Presentation

  • [Presentation] 急速冷凍させた新タマネギ( Allium cepa L.)の調理別による糖・有機酸・ アミノ酸の変化2023

    • Author(s)
      近藤沙紀、中嶋名菜、川上育代 、松添直隆
    • Organizer
      第 10回 日本栄養改善学会九州・沖縄支部学術総会
    • Data Source
      KAKENHI-PROJECT-16K21303
  • [Presentation] Examination of Optimum Heating Time for Ease of Swallowing Vacuum-cooked Food2022

    • Author(s)
      Nana Nakashima
    • Organizer
      ACD 2022 (The 8th Asian Congress of Dietetics)
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-16K21303
  • [Presentation] 真空調理食品の飲み込みやすさに関する 保存期間の検討2022

    • Author(s)
      中嶋名菜
    • Organizer
      第17回日本給食経営管理学会学術総会
    • Data Source
      KAKENHI-PROJECT-16K21303
  • [Presentation] 真空調理における加熱操作が新タマネギの 糖・有機酸・アミノ酸に及ぼす影響2022

    • Author(s)
      中嶋名菜、近藤沙紀、川上育代 、松添直隆
    • Organizer
      美味技術学会2022年例会
    • Data Source
      KAKENHI-PROJECT-16K21303
  • [Presentation] 真空調理食品の飲み込みやすさに関する至適調味液条件の検討2018

    • Author(s)
      中嶋名菜,小泉采音,北野直子
    • Organizer
      日本給食経営管理学会
    • Data Source
      KAKENHI-PROJECT-16K21303
  • 1.  石橋 賢 (70749118)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 2.  佐藤 哲 (90511296)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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