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Asami Yuya  朝見 祐也

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ASAMI Yuya  朝見 祐也

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Researcher Number 20446032
Other IDs
Affiliation (Current) 2026: 龍谷大学, 農学部, 教授
Affiliation (based on the past Project Information) *help 2012 – 2014: 南九州大学, 健康栄養学部, 准教授
Review Section/Research Field
Principal Investigator
Eating habits, studies on eating habits
Keywords
Principal Investigator
塩類 / タンパク質 / 物性 / 蕎麦
  • Research Projects

    (1 results)
  • Research Products

    (8 results)
  •  Mechanical changes in buckwheat products by incorporation of various salts.Principal Investigator

    • Principal Investigator
      ASAMI Yuya
    • Project Period (FY)
      2012 – 2014
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Minami Kyusyu University

All 2014 2013 2012 Other

All Journal Article Presentation

  • [Journal Article] Mechanical changes in noodles made from common and Tartary buckwheat by incorporation of monovalent and divalent metal salts2014

    • Author(s)
      Asami, Y., Nishihana, A., Ikeda, S. and Ikeda, K.
    • Journal Title

      Fagopyrum

      Volume: 31 Pages: 21-26

    • Peer Reviewed / Acknowledgement Compliant
    • Data Source
      KAKENHI-PROJECT-24700813
  • [Journal Article] Mechanical characteristics of Tartary buckwheat dough prepared by the addition of monovalent and divalent metal salts2013

    • Author(s)
      Asami, Y., Konishi, T., Nishihana, A., Hiramatsu, K., Ikeda, S. and Ikeda, K.
    • Journal Title

      Fagopyrum

      Volume: 30 Pages: 51-56

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-24700813
  • [Journal Article] Mechanical characteristics of buckwheat dough prepared by the addition of monovalent and divalent metal salts2012

    • Author(s)
      Asami, Y., Nishihana, A., Ikeda, S. and Ikeda, K.
    • Journal Title

      Fagopyrum

      Volume: 29 Pages: 21-26

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-24700813
  • [Presentation] 蕎麦,黍等穀類伝統食品の食品科学的特性分析2014

    • Author(s)
      朝見祐也,平松慶子,西鼻亜由美,池田小夜子,池田清和
    • Organizer
      第68回日本栄養・食糧学会大会
    • Place of Presentation
      酪農学園大
    • Data Source
      KAKENHI-PROJECT-24700813
  • [Presentation] Molecular-cookery-scientific characterization of buckwheat products2013

    • Author(s)
      Ikeda, K., Asami, Y., Konishi, T., Nishihana, A, Ikeda, S., Lin, R. and Kreft, I.
    • Organizer
      The 12th international symposium on buckwheat
    • Place of Presentation
      Slovenia
    • Invited
    • Data Source
      KAKENHI-PROJECT-24700813
  • [Presentation] 蕎麦.黍等穀類伝統食品の食品科学的特性解析2013

    • Author(s)
      朝見祐也,小西武彦,西鼻亜由美,池田小夜子,宮下和華子,池田清和
    • Organizer
      第67回日本栄養・食糧学会大会
    • Place of Presentation
      名古屋大学
    • Data Source
      KAKENHI-PROJECT-24700813
  • [Presentation] 蕎麦加工食品特性の物性論的解析2012

    • Author(s)
      朝見祐也,小西武彦,餅田尚子,宮下和華子,池田小夜子,池田清和
    • Organizer
      第66回日本栄養・食糧学会大会
    • Place of Presentation
      東北大学
    • Data Source
      KAKENHI-PROJECT-24700813
  • [Presentation] Characterization concerning nutrition and palatability of buckwheat as an Asian traditional food

    • Author(s)
      Asami, Y., Nishihana, A., Ikeda, S. and Ikeda, K.
    • Organizer
      12th Asian Congress of Nutrition
    • Place of Presentation
      パシフィコ横浜
    • Year and Date
      2015-05-14 – 2015-05-18
    • Data Source
      KAKENHI-PROJECT-24700813

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