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TSUJI Michiko  辻 美智子

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Tsuji Michiko  辻 美智子

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Researcher Number 50706819
Affiliation (Current) 2026: 名古屋葵大学, 健康科学部, 講師
Affiliation (based on the past Project Information) *help 2019 – 2022: 名古屋女子大学, 健康科学部, 講師
2015 – 2018: 名古屋女子大学, 家政学部, 講師
Review Section/Research Field
Principal Investigator
Eating habits
Keywords
Principal Investigator
パン / 大豆 / 抗酸化性 / 雑穀 / イソフラボン / アマランサス粉 / レオロジー特性 / 雑穀粉 / 大豆粉 / 生活習慣病 / 発酵
  • Research Projects

    (2 results)
  • Research Products

    (10 results)
  • Co-Researchers

    (1 People)
  •  Development and functional evaluation of novel soybean flour-based foods compounded with amaranth flourPrincipal Investigator

    • Principal Investigator
      Tsuji Michiko
    • Project Period (FY)
      2017 – 2022
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Eating habits
    • Research Institution
      Nagoya Women's University
  •  Development of a novel fermented food made with germinated soybean flour for the purpose of prevention of lifestyle-related diseasePrincipal Investigator

    • Principal Investigator
      Tsuji Michiko
    • Project Period (FY)
      2015 – 2016
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Eating habits
    • Research Institution
      Nagoya Women's University

All 2016 2015

All Journal Article Presentation

  • [Journal Article] Dietary intakes of glutamic acid and glycine are associated with stroke mortality in Japanese adults.2015

    • Author(s)
      Nagata C, Wada K, Tamura T, Kawachi T, Konishi K, Tsuji M, Nakamura K.
    • Journal Title

      Journal of Nutrition

      Volume: 145(4) Issue: 4 Pages: 720-728

    • DOI

      10.3945/jn.114.201293

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-15K16193
  • [Journal Article] Soy isoflavone intake and stomach cancer risk in Japan: From the Takayama study.2015

    • Author(s)
      Wada K, Tsuji M, Tamura T, Konishi K, Kawachi T, Hori A, Tanabashi S, Matsushita S, Tokimitsu N,Nagata C.
    • Journal Title

      Int J Cancer.

      Volume: 印刷中 Issue: 4 Pages: 885-892

    • DOI

      10.1002/ijc.29437

    • Peer Reviewed / Acknowledgement Compliant
    • Data Source
      KAKENHI-PROJECT-25860461, KAKENHI-PROJECT-15K16193
  • [Presentation] 食事性Glycemic index、Glycemic loadと血糖、血中脂質との関連2016

    • Author(s)
      辻美智子、田村高志、小西希恵、後藤憂子、水田文、和田恵子、永田知里
    • Organizer
      第26回日本疫学会学術総会
    • Place of Presentation
      鳥取(米子コンベンションセンター)
    • Year and Date
      2016-01-21
    • Data Source
      KAKENHI-PROJECT-15K16193
  • [Presentation] Development of a novel fermented food made with germinated soybean flour and rheological properties during dough fermentation2016

    • Author(s)
      Michiko Tsuji, Keiko Fujii
    • Organizer
      XXII IFHE World Congress 2016
    • Place of Presentation
      Daejeon Convention Center, Daejeon, Korea
    • Year and Date
      2016-07-31
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-15K16193
  • [Presentation] 発芽大豆粉を主原料としたグルテンフリーパンの調理特性2015

    • Author(s)
      辻美智子、藤井恵子
    • Organizer
      日本食品科学工学会第62回大会
    • Place of Presentation
      京都(京都大学)
    • Year and Date
      2015-08-27
    • Data Source
      KAKENHI-PROJECT-15K16193
  • [Presentation] 食物アレルギーに対応した米粉マフィンの開発2015

    • Author(s)
      林典子、辻美智子、藤井恵子
    • Organizer
      第62回日本栄養改善学会学術総会
    • Place of Presentation
      福岡(福岡国際会議場)
    • Year and Date
      2015-09-24
    • Data Source
      KAKENHI-PROJECT-15K16193
  • [Presentation] ハトムギ粉を主原料としたグルテンフリーパンの調理特性2015

    • Author(s)
      辻美智子、舟木愛美、藤井恵子
    • Organizer
      日本家政学会第67回大会
    • Place of Presentation
      岩手(いわて県民情報交流センター)
    • Year and Date
      2015-05-22
    • Data Source
      KAKENHI-PROJECT-15K16193
  • [Presentation] セントラルキッチンから配送された食事を提供する各施設の満足度調査2015

    • Author(s)
      大木直子、鷲見尚子、鈴木さやか、辻美智子、藤井恵子
    • Organizer
      第11回日本給食経営管理学会学術総会
    • Place of Presentation
      東京(日本女子大学)
    • Year and Date
      2015-11-28
    • Data Source
      KAKENHI-PROJECT-15K16193
  • [Presentation] グルテンフリー米粉パンの製パン性に及ぼす増粘多糖類の影響2015

    • Author(s)
      臼井桃美、辻美智子、藤井恵子
    • Organizer
      日本調理科学会平成27年度大会
    • Place of Presentation
      静岡(静岡県立大学)
    • Year and Date
      2015-08-24
    • Data Source
      KAKENHI-PROJECT-15K16193
  • [Presentation] 真空調理により調製したエダマメの調理特性2015

    • Author(s)
      土岐田佳子、辻美智子、藤井恵子
    • Organizer
      日本調理科学会平成27年度大会
    • Place of Presentation
      静岡(静岡県立大学)
    • Year and Date
      2015-08-24
    • Data Source
      KAKENHI-PROJECT-15K16193
  • 1.  WADA Keiko
    # of Collaborated Projects: 0 results
    # of Collaborated Products: 1 results

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