Tsurunaga Yoko 鶴永陽子

… Alternative Names

TSURUNAGA Yoko 鶴永陽子

Less

Researcher Number	60517051
Other IDs
Affiliation (Current)	2025: 島根大学, 学術研究院人間科学系, 教授
Affiliation (based on the past Project Information) *help	2021 – 2024: 島根大学, 学術研究院人間科学系, 教授 2018 – 2019: 島根大学, 学術研究院人間科学系, 教授 2010 – 2017: 島根大学, 教育学部, 准教授
Review Section/Research Field	Principal Investigator Eating habits / Medium-sized Section 59:Sports sciences, physical education, health sciences, and related fields / Basic Section 08030:Family and consumer sciences, and culture and living-related / Horticulture/Landscape architecture Except Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords	Principal Investigator タンパク質 / タンニン / カキ / 渋味 / 脱渋 / 多糖類 / 色調 / 加工 / 調理 / カキペースト … More / 抽出条件 / 可溶性タンニン / 多糖類素材 / タンパク質素材 / クッキー / パン / 小麦加工品 / 低アレルゲン化 / 小麦依存性運動誘発アナフィラキシー / 食物アレルギー / ヘルスケア製品 / 機能性 / 抗酸化性 / 有効利用 / 機能性評価 / クロマト分画 / 消臭性 / 抗菌性 / 抗ウィルス / ゲル濾過 / 嚥下困難者用食品 / 食品系バイオマス / 抗ウイルス / ポリフェノール / バイオマス / 複合体 / 渋ガキ / 脱渋ペースト / 搾汁液 / シブ柿 / ペースト / タンニン含量 / 離水 / 官能試験 / 可溶性タンニン含量 / 加熱方法 / 渋戻り / 柿タンニン / うどん / 復渋 / 品質 / プディング / 物性 / 可溶性カキタンニン / タンニン-タンパク質復合体 / タンニン-タンパク質複合体 / 添加量 / カキタンニン / removal of astringenc / ゼリー jelly / タンニン-タンパク質複合体 tannin-protein complex / 柿 persimmon … More Except Principal Investigator 臭い / 分解 / レーヨン / 吸着 / 臭気 / 細孔 / 多孔質 / ガス吸着 / 光触媒機能 / セルラーゼ処理 / ペルオキソ改質アナターゼゾル / 粗面化 / レーヨン繊維 Less

介護空間の臭いを有効に吸着／分解し得る多孔質なレーヨン繊維とその実用的評価
- Principal Investigator
  
  高橋哲也
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Shimane University
食品系バイオマスを活用したヘルスケア製品の開発Principal Investigator
- Principal Investigator
  
  鶴永陽子
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Shimane University
Development of new hypoallergenic technology for processed wheat products using unutilized resourcesPrincipal Investigator
- Principal Investigator
  
  Tsurunaga Yoko
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Challenging Research (Exploratory)
- Review Section
  
  Medium-sized Section 59:Sports sciences, physical education, health sciences, and related fields
- Research Institution
  Shimane University
Development of a new removing astringent method in astringent persimmon and elucidation of its mechanismPrincipal Investigator
- Principal Investigator
  
  Tsurunaga Yoko
- Project Period (FY)
  2016 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Shimane University
Development of cooking and processing methods using chemical reactions of persimmon tannin and proteinPrincipal Investigator
- Principal Investigator
  
  Yoko Tsurunaga
- Project Period (FY)
  2013 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Shimane University
The elucidation of removal of astringency mechanism of the astringent persimmon by the protein addition and application to the food.Principal Investigator
- Principal Investigator
  
  TSURUNAGA Yoko
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Horticulture/Landscape architecture
- Research Institution
  Shimane University

All 2024 2023 2022 2021 2018 2017 2016 2015 2014 2013 2012 2011 Other

All Journal Article Presentation Patent

[Journal Article] 豆乳とカキの混合による渋味のないペーストの調製とエスプーマを活用した介護食品素材への利用可能性2024
- Author(s)
  鶴永陽子、細見有李、松野恭子、高橋哲也
- Journal Title
  
  日本食品保蔵科学会誌= Food preservation science
  
  Volume: 50 Pages: 83-92
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K20667
[Journal Article] Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread2024
- Author(s)
  Tsurunaga Yoko、Morita Eishin
- Journal Title
  
  Molecules
  
  Volume: 29 Issue: 4 Pages: 863-863
- DOI
  10.3390/molecules29040863
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-21K19713
[Journal Article] Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels2024
- Author(s)
  Tsurunaga Yoko、Ishigaki Mika、Takahashi Tetsuya、Arima Shiori、Kumagai Sae、Tsujii Yoshimasa、Koyama Shota
- Journal Title
  
  International Journal of Molecular Sciences
  
  Volume: 25 Issue: 7 Pages: 4124-4124
- DOI
  10.3390/ijms25074124
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-21K19713
[Journal Article] Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes2023
- Author(s)
  Tsurunaga Yoko、Arima Shiori、Kumagai Sae、Morita Eishin
- Journal Title
  
  Foods
  
  Volume: 12 Issue: 14 Pages: 2722-2722
- DOI
  10.3390/foods12142722
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-21K19713
[Journal Article] Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley2023
- Author(s)
  Furuichi Tsugumi、Abe Daigo、Uchikawa Takuya、Nagasaki Toshihiro、Kanou Mina、Kasuga Junko、Matsumoto Shingo、Tsurunaga Yoko
- Journal Title
  
  Foods
  
  Volume: 12 Issue: 14 Pages: 2639-2639
- DOI
  10.3390/foods12142639
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K20667
[Journal Article] Effects of Steam Treatment Time and Drying Temperature on Properties of Sweet Basil’s Antioxidants, Aroma Compounds, Color, and Tissue Structure2023
- Author(s)
  Tsurunaga Yoko、Kanou Mina
- Journal Title
  
  Foods
  
  Volume: 12 Issue: 8 Pages: 1663-1663
- DOI
  10.3390/foods12081663
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K20667
[Journal Article] Effect of different tea manufacturing methods on the antioxidant activity, functional components, and aroma compounds of Ocimum gratissimum2022
- Author(s)
  Tsurunaga Yoko、Kanou Mina、Ikeura Hiromi、Makino Masatomo、Oowatari Yasuo、Tsuchiya Izumi
- Journal Title
  
  LWT
  
  Volume: 169 Pages: 114058-114058
- DOI
  10.1016/j.lwt.2022.114058
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K20667
[Journal Article] Effects of soy milk and condensed milk on astringency removal, astringency recurrence, appearance, and syneresis in persimmon paste2022
- Author(s)
  Tsurunaga Yoko、Onda Misaki
- Journal Title
  
  Acta Horticulturae
  
  Volume: 1338 Issue: 1338 Pages: 365-374
- DOI
  10.17660/actahortic.2022.1338.52
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23K20667
[Journal Article] Removal of astringency from persimmon paste via polysaccharide treatment2022
- Author(s)
  Tsurunaga Yoko、Takahashi Tetsuya、Kanou Mina、Onda Misaki、Ishigaki Mika
- Journal Title
  
  Heliyon
  
  Volume: 8 Issue: 9 Pages: e10716-e10716
- DOI
  10.1016/j.heliyon.2022.e10716
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K20667
[Journal Article] Antioxidant Activity of the Different Parts of Dokudami (<i>Houttuynia Cordata</i> Thunb) and the Effects of Manufacturing Processes on the Polyphenol Content, Antioxidant Activity, and Color Tone of Its Tea2021
- Author(s)
  Mina KANOU , Yoko TSURUNAGA
- Journal Title
  
  Journal of Home Economics of Japan
  
  Volume: 72 Issue: 10 Pages: 642-654
- DOI
  10.11428/jhej.72.642
- NAID
  130008108181
- ISSN
  0913-5227, 1882-0352
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23K20667
[Journal Article] Evaluation of the Antioxidant Activity, Deodorizing Effect, and Antibacterial Activity of ‘Porotan’ Chestnut By-Products and Establishment of a Compound Paper2021
- Author(s)
  Yoko Tsurunaga , Tetsuya Takahashi
- Journal Title
  
  Foods
  
  Volume: 10 Issue: 5 Pages: 1141-1141
- DOI
  10.3390/foods10051141
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K20667
[Journal Article] Formation of a protein-tannin complex to remove　astringency during processing of Western-style2018
- Author(s)
  Yoko Tsurunaga
- Journal Title
  
  Acta Horticlture
  
  Volume: 1195 Issue: 1195 Pages: 177-181
- DOI
  10.17660/actahortic.2018.1195.28
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K00814
[Journal Article] 西条柿のタンニンを利用した食品開発2017
- Author(s)
  鶴永陽子
- Journal Title
  
  化学と工業
  
  Volume: 70 Pages: 1082-1085
- Data Source
  KAKENHI-PROJECT-16K00814
[Journal Article] Investigation of a Manufacturing Method for Pudding using Astringent Persimmon2016
- Author(s)
  鶴永陽子、仙田真夕、楫野紋美、三島晶太、高橋哲也、吉野勝美
- Journal Title
  
  Nippon Shokuhin Kagaku Kogaku Kaishi
  
  Volume: 63 Issue: 2 Pages: 70-77
- DOI
  10.3136/nskkk.63.70
- NAID
  130005140815
- ISSN
  1341-027X, 1881-6681
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25350095
[Journal Article] 可溶性カキタンニンがうどんの品質に及ぼす影響2015
- Author(s)
  鶴永陽子，福島梨加，三島晶太，高橋哲也，吉野勝美
- Journal Title
  
  日本食品科学工学会誌
  
  Volume: 6
- NAID
  130005089939
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25350095
[Journal Article] 脱渋処理がカキペーストの性質に及ぼす影響2012
- Author(s)
  鶴永陽子, 山下稚香子, 高橋哲也, 生田千枝子
- Journal Title
  
  日本家政学会大会研究発表要旨集
  
  Volume: 64巻 Pages: 114-114
- NAID
  130005470011
- Data Source
  KAKENHI-PROJECT-22780031
[Journal Article] 可溶性カキタンニンの化学反応性を利用したカキ洋菓子の製造2012
- Author(s)
  鶴永陽子
- Journal Title
  
  日本家政学会誌
  
  Volume: 63 Pages: 185-192
- NAID
  130004774075
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22780031
[Journal Article] 可溶性カキタンニンの化学反応性を利用した柿ゼリーの製造2012
- Author(s)
  鶴永陽子, 高橋哲也, 山下稚香子, 鈴木秀規, 牧慎也, 松本敏一, 松崎一, 近重克幸, 生田千枝子
- Journal Title
  
  日本家政学会誌
  
  Volume: 63巻 Pages: 185-192
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22780031
[Journal Article] タンパク質の違いがカキタンニン‐タンパク質複合体の結合強度に及ぼす影響2012
- Author(s)
  鶴永陽子, 山下稚香子, 高橋哲也, 徳永瑞貴
- Journal Title
  
  園芸学研究別冊
  
  Volume: 11巻 Pages: 223-223
- Data Source
  KAKENHI-PROJECT-22780031
[Journal Article] 鶴永陽子, 高林由美, 橋原絢香, 羽田野真子, 横枕良美, 徳永瑞貴2011
- Author(s)
  鶴永陽子, 高林由美, 橋原絢香, 羽田野真子, 横枕良美, 徳永瑞貴
- Journal Title
  
  園芸学研究別冊
  
  Volume: 10巻 Pages: 249-249
- Data Source
  KAKENHI-PROJECT-22780031
[Patent] アレルギー発症抑制食品2022
- Inventor(s)
  鶴永陽子、森田栄伸
- Industrial Property Rights Holder
  鶴永陽子、森田栄伸
- Industrial Property Rights Type
  特許
- Filing Date
  2022
- Data Source
  KAKENHI-PROJECT-21K19713
[Presentation] タンニンを含む未利用資源添加によるクッキーの低アレルゲン化2023
- Author(s)
  熊谷早恵 , 森田栄伸 , 有間史織 , 高橋哲也 , 鶴永陽子
- Organizer
  第69回（一社）日本家政学会中国・四国支部研究発表会
- Data Source
  KAKENHI-PROJECT-21K19713
[Presentation] エタノール溶媒を用いたゲルろ過によるカキ果実のポリフェノール分画の試み2023
- Author(s)
  板村裕之、鶴永陽子
- Organizer
  2023年度園芸学会春季大会
- Data Source
  KAKENHI-PROJECT-23K20667
[Presentation] もち性大麦の搗精粒と外皮部分の色調，ビタミン，脂肪酸の比較2023
- Author(s)
  古都丞美, 鶴永陽子
- Organizer
  一般社団法人日本食品保蔵科学会第72回
- Data Source
  KAKENHI-PROJECT-23K20667
[Presentation] 豆乳と柿を使用した嚥下困難者用食品の試作2023
- Author(s)
  鶴永陽子, 細見有李
- Organizer
  一般社団法人日本食品保蔵科学会第72回
- Data Source
  KAKENHI-PROJECT-23K20667
[Presentation] カキ果実および柿渋由来のカキタンニンの溶解性とゲルろ過分画2023
- Author(s)
  板村裕之・鶴永陽子
- Organizer
  令和6年度園芸学会春季大会
- Data Source
  KAKENHI-PROJECT-23K20667
[Presentation] Effects of soy milk and condensed milk on astringency removal, astringency recurrence, appearance, and syneresis in persimmon paste2021
- Author(s)
  Yoko Tsurunaga
- Organizer
  7th International Symposium on Persimmon
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-23K20667
[Presentation] 繊維表面の多孔化によるレーヨン繊維における色素吸着性の向上2021
- Author(s)
  高橋哲也, 鶴永陽子, 林誠, 渡邉裕大, 松本健太郎, 庄野栄作, 真下章弘
- Organizer
  （一社）日本繊維製品消費科学会
- Data Source
  KAKENHI-PROJECT-21K02130
[Presentation] 豆乳もしくは無糖練乳添加が渋ガキの加熱復渋に及ぼす影響2018
- Author(s)
  鶴永陽子・藤本浩介・恩田　岬・高橋哲也
- Organizer
  第63回日本家政学会中国・四国支部大会
- Data Source
  KAKENHI-PROJECT-16K00814
[Presentation] 脱渋カキペーストへの加熱処理方法が可溶性タンニン含量ならびに品質に及ぼす影響2018
- Author(s)
  鶴永陽子・藤本浩介・恩田　岬・高橋哲也
- Organizer
  日本食品保蔵科学会第66回大会
- Data Source
  KAKENHI-PROJECT-16K00814
[Presentation] 加熱処理方法がカキペーストの復渋に及ぼす影響とその防止技術の検討2017
- Author(s)
  藤本浩介・鶴永陽子・安木健人
- Organizer
  日本食品保蔵科学会第66回大会
- Data Source
  KAKENHI-PROJECT-16K00814
[Presentation] 果実果皮のペースト化と食品への有効利用2017
- Author(s)
  鶴永陽子，小林愛，高橋哲也
- Organizer
  第62回日本家政学会中国・四国支部大会
- Data Source
  KAKENHI-PROJECT-16K00814
[Presentation] Formation of Protein-Tannin Complex in order to Remove Astringency during Processing of Western-style Persimmon Jelly2016
- Author(s)
  Yoko　Tsurunaga
- Organizer
  Ⅵ International Symposium on Persimmon
- Place of Presentation
  スペイン（バレンシア）
- Year and Date
  2016-10-16
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-25350095
[Presentation] タンパク質素材を用いた渋ガキの脱渋効果ならびに品質2015
- Author(s)
  湯村紗都子　鶴永陽子
- Organizer
  平成27年度　日本家政学会中国・四国支部大会
- Place of Presentation
  鳥取短期大学
- Year and Date
  2015-09-19
- Data Source
  KAKENHI-PROJECT-25350095
[Presentation] Effect of differences in the protein levels on soluble tannin content released from the protein-persimmon tannin complex2014
- Author(s)
  Yoko Tsurunaga, Tetsuya Takahashi
- Organizer
  国際園芸学会
- Place of Presentation
  ブリスベン
- Data Source
  KAKENHI-PROJECT-25350095
[Presentation] 渋柿搾汁液の添加がうどんの品質に及ぼす影響2013
- Author(s)
  鶴永陽子，福島梨加，南山涼香，山下稚香子，高橋哲也
- Organizer
  H25年度家政学会中国四国支部大会
- Place of Presentation
  香川県高松市 (香川大学）
- Data Source
  KAKENHI-PROJECT-25350095
[Presentation] カキ‘西条’の脱渋の有無がうどんの品質に及ぼす影響2013
- Author(s)
  鶴永陽子・高橋哲也・福島梨加・南山涼香・勝部拓矢
- Organizer
  日本食品保蔵科学会第62回大会
- Place of Presentation
  山形県鶴岡市（山形大学農学部）
- Data Source
  KAKENHI-PROJECT-25350095
[Presentation] 脱渋処理がカキペーストの性質に及ぼす影響2012
- Author(s)
  鶴永陽子
- Organizer
  平成24年度日本家政学会
- Place of Presentation
  大阪市立大学(大阪市)
- Data Source
  KAKENHI-PROJECT-22780031
[Presentation] 脱渋処理がカキペーストの性質に及ぼす影響2012
- Author(s)
  鶴永陽子,山下稚香子, 高橋哲也, 生田千枝子
- Organizer
  平成 24 年度日本家政学会
- Place of Presentation
  大阪市立大学(大阪市)
- Year and Date
  2012-05-12
- Data Source
  KAKENHI-PROJECT-22780031
[Presentation] タンパク質の違いがカキタンニン-タンパク質複合体の結合強度に及ぼす影響2012
- Author(s)
  鶴永陽子,山下稚香子, 高橋哲也, 徳永瑞貴
- Organizer
  平成23 年度園芸学会春季大会
- Place of Presentation
  大阪府立大学(大阪府)
- Year and Date
  2012-03-28
- Data Source
  KAKENHI-PROJECT-22780031
[Presentation] タンパク質の違いが人工胃液中のカキタンニン・タンパク質複合体からのカキタンニン遊離程度に及ぼす影響2011
- Author(s)
  鶴永陽子
- Organizer
  平成22年度園芸学会春季大会
- Place of Presentation
  宇都宮市(大会は震災で中止となったが、要旨の配布で発表とみなす旨の連絡が学会事務局よりあった。)
- Year and Date
  2011-03-20
- Data Source
  KAKENHI-PROJECT-22780031
[Presentation] Effect of differences in the protein levels on soluble tannin content released from the protein-persimmon tannin complex
- Author(s)
  Yoko Tsurunaga, Tetsuya Takahashi
- Organizer
  国際園芸学会
- Place of Presentation
  オーストラリアブリスベンコンベンションセンター
- Year and Date
  2014-08-18 – 2014-08-22
- Data Source
  KAKENHI-PROJECT-25350095
[Presentation] 可溶性タンニンの添加がプディングの品質に及ぼす影響
- Author(s)
  鶴永陽子，三島晶太，仙田真夕，常陸了
- Organizer
  園芸学会
- Place of Presentation
  千葉大学
- Year and Date
  2015-03-27 – 2015-03-28
- Data Source
  KAKENHI-PROJECT-25350095

1. 高橋哲也 (90325035)

# of Collaborated Projects: 2 results

# of Collaborated Products: 4 results
2. 麻生祐司 (70380590)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 松本真悟 (00346371)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
4. 松野恭子 (00461278)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
5. 坂口剛正 (70196070)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. 板村裕之 (80109040)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
7. 森田栄伸 (90182237)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results

Tsurunaga Yoko 鶴永 陽子

TSURUNAGA Yoko 鶴永 陽子

Research Projects

Research Products

Co-Researchers

介護空間の臭いを有効に吸着／分解し得る多孔質なレーヨン繊維とその実用的評価

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

食品系バイオマスを活用したヘルスケア製品の開発Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Development of new hypoallergenic technology for processed wheat products using unutilized resourcesPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Development of a new removing astringent method in astringent persimmon and elucidation of its mechanismPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of cooking and processing methods using chemical reactions of persimmon tannin and proteinPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The elucidation of removal of astringency mechanism of the astringent persimmon by the protein addition and application to the food.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] 豆乳とカキの混合による渋味のないペーストの調製とエスプーマを活用した介護食品素材への利用可能性2024

Author(s)

Journal Title

Data Source

[Journal Article] Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread2024

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels2024

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effects of Steam Treatment Time and Drying Temperature on Properties of Sweet Basil’s Antioxidants, Aroma Compounds, Color, and Tissue Structure2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effect of different tea manufacturing methods on the antioxidant activity, functional components, and aroma compounds of Ocimum gratissimum2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effects of soy milk and condensed milk on astringency removal, astringency recurrence, appearance, and syneresis in persimmon paste2022

Author(s)

Journal Title

DOI

Data Source

Tsurunaga Yoko 鶴永陽子

TSURUNAGA Yoko 鶴永陽子

[Journal Article] Formation of a protein-tannin complex to remove　astringency during processing of Western-style2018