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TAKAHASHI Mami  高橋 真美

ORCIDConnect your ORCID iD *help
Researcher Number 10245912
Other IDs
Affiliation (Current) 2025: 尚絅学院大学, 総合人間科学系, 教授
Affiliation (based on the past Project Information) *help 2013: 昭和女子大学, 生活科学部, 講師
2011 – 2012: 昭和女子大学, 生活科学部, 助教
2004 – 2006: 昭和女子大学, 生活科学部, 助手
Review Section/Research Field
Principal Investigator
Eating habits, studies on eating habits
Except Principal Investigator
Eating habits, studies on eating habits
Keywords
Principal Investigator
機能性 / 物性 / パン / コレステロール / 米紅麹 / 官能評価 / 生理機能 / 紅麹 / モナコリンK
Except Principal Investigator
gelatin gel … More / agar gel / rice starch / texture / swallowing / mastication / 寒天 / κ-カラギーナン / ジェランガム / 破断応力 / 貯蔵弾性率 / 微小粒分散ゲル / 官能評価 / 飲み込み / ゼラチンゾル・ゲル / 寒天ゾル・ゲル / ゼラチンゲル / 寒天ゲル / 米デンプン / テクスチャー / 咀嚼 / 嚥下 Less
  • Research Projects

    (2 results)
  • Research Products

    (6 results)
  • Co-Researchers

    (3 People)
  •  Functionality and applications of Monascus koji to food productsPrincipal Investigator

    • Principal Investigator
      TAKAHASHI Mami
    • Project Period (FY)
      2011 – 2013
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Showa Women's University
  •  Creation of easy mastication food model applied texture modifier

    • Principal Investigator
      MORITAKA Hatsue
    • Project Period (FY)
      2004 – 2006
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Showa Women's University

All 2014 2012 2011 2006 Other

All Journal Article Presentation

  • [Journal Article] The relationship between swallowing and rheological properties of agar and gelatin gels.2006

    • Author(s)
      Hatsue Moritaka, Mani Takahashi, Fumiko Nakazawa
    • Journal Title

      The Conference of The Japan Society of Cookery Science

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16500518
  • [Presentation] パン種の差異による紅麹添加パンの味質の改善2014

    • Author(s)
      高橋真美
    • Organizer
      日本栄養改善学会
    • Place of Presentation
      パシフィコ横浜(神奈川県横浜市)
    • Data Source
      KAKENHI-PROJECT-23500936
  • [Presentation] 蒸しケーキの色調に及ぼす紅麹の影響2012

    • Author(s)
      高橋真美
    • Organizer
      日本調理科学会
    • Place of Presentation
      秋田大学(秋田県)
    • Data Source
      KAKENHI-PROJECT-23500936
  • [Presentation] 台湾産紅麹から分離した紅麹菌の色素生産性2011

    • Author(s)
      高橋 真美, 松本 孝
    • Organizer
      日本調理科学会 平成23年度大会
    • Place of Presentation
      高崎市, 群馬県
    • Year and Date
      2011-08-30
    • Data Source
      KAKENHI-PROJECT-23500936
  • [Presentation] 台湾産紅麹から分離した紅麹菌の色素生産性

    • Author(s)
      高橋 真美
    • Organizer
      日本調理科学会
    • Place of Presentation
      高崎健康福祉大学 (群馬)
    • Data Source
      KAKENHI-PROJECT-23500936
  • [Presentation] Assessment of the antioxidant property of Monascus koji

    • Author(s)
      Mami Takahashi
    • Organizer
      The 6th International Conference on Nutrition and Aging
    • Place of Presentation
      東京大学(東京)
    • Data Source
      KAKENHI-PROJECT-23500936
  • 1.  MATSUMOTO Takashi (30119317)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 1 results
  • 2.  MORITAKA Hatsue (40220074)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 1 results
  • 3.  IINO Hisakazu (00146911)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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