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ISHIMURA Tetsuyo
石村 哲代
Connect your ORCID iD
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Researcher Number
90149584
Other IDs
External Links
Affiliation (based on the past Project Information)
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2013: 四條畷学園短期大学, その他部局等, 名誉教授
2013: 四條畷学園短期大学, 保育学科, 名誉教授
2012: 四條畷学園短期大学, その他部局等, 教授
2011: 四條畷学園短期大学, 保育学科, 教授
1991: Shijonawate Gakuen Women's Jr. Coll ・Dept. Liberal Arts, Professor, 教養学科, 教授
1990: 四条畷学園女子短期大学, 教養学科, 教授
Review Section/Research Field
Principal Investigator
家政学
Except Principal Investigator
Eating habits, studies on eating habits
Keywords
Principal Investigator
200V電圧調理用加熱機器 / 100V電圧調理用加熱機器 / ハロゲンヒ-タ- / シ-ズヒ-タ- / 電磁調理器 / 熱効率 / 高温調理機能 / 保温性能 / 電気エネルギ- / 200V電圧
…
More
/ 電化調理用加熱機器 / 200V電圧調理機器 / 100V電圧調理機器 / 都市ガスエネルギ- / Tow hundred volt electric heating cookers / One hundred volt electric heating cookers / Halogen heaters / Sheathed heaters / Magnetic induction heating cookers / Thermal efficiency / High-temperature cooking functions / Thermal retention
…
More
Except Principal Investigator
調理 / 加工 / 貯蔵 / エキス / ハマチ / カツオ節 / こく / 隠し味 / 魚介類 / 普通肉 / 血合肉 / 風味 / かつお節
Less
Research Projects
(
2
results)
Research Products
(
4
results)
Co-Researchers
(
4
People)
Project Start Year (Newest)
Project Start Year (Oldest)
Development of thickness and the effect of secret ingredient on fish meat tastes
Principal Investigator
SAKAGUCHI Morihiko
Project Period (FY)
2011 – 2013
Research Category
Grant-in-Aid for Challenging Exploratory Research
Research Field
Eating habits, studies on eating habits
Research Institution
Shijonawate Gakuen Junior College
Shijonawate Gakuen University
Research on New Heating Cookers
Principal Investigator
Principal Investigator
ISHIMURA Tetsuyo
Project Period (FY)
1990 – 1991
Research Category
Grant-in-Aid for General Scientific Research (C)
Research Field
家政学
Research Institution
Shijonawate Gakuen Women's Jr. Coll.
All
2013
2012
Other
All
Presentation
[Presentation] かつお節「だし」の酸味とイノシン酸の役割
2013
Author(s)
坂口守彦(代表者)・石村哲代・奥田玲子・松田有加・吉岡立仁・山岸 海・石崎早苗・荻野目 望
Organizer
日本調理科学会
Place of Presentation
奈良市(奈良女子大学)
Year and Date
2013-08-24
Data Source
KAKENHI-PROJECT-23650466
[Presentation] かつお節「だし」の酸味とイノシン酸の役割
2013
Author(s)
坂口守彦(代表者)・石村哲代・奥田玲子・松田有加・吉岡立仁・山岸 海・石﨑早苗・
Organizer
日本調理科学会
Place of Presentation
奈良市(奈良女子大学)
Data Source
KAKENHI-PROJECT-23650466
[Presentation] かつお「だし」の成分-普通肉と血合肉の違い
2012
Author(s)
坂口守彦(代表者), 石村哲代・奥田玲子・松田有加・荻野目 望・吉岡立仁・山岸海
Organizer
日本調理科学会
Place of Presentation
秋田市(秋田大学)
Year and Date
2012-08-24
Data Source
KAKENHI-PROJECT-23650466
[Presentation] かつお「だし」の成分-普通肉と血合肉の違い
Author(s)
坂口守彦・石村哲代・奥田玲子・松田有加・荻野目 望・吉岡立仁・山岸 海
Organizer
日本調理科学会平成24年度大会
Place of Presentation
秋田大学教育文化学部
Data Source
KAKENHI-PROJECT-23650466
# of Projects (Dsc)
# of Projects (Asc)
1.
SAKAGUCHI Morihiko
(00027187)
# of Collaborated Projects:
1 results
# of Collaborated Products:
4 results
2.
OKUDA Reiko
(10390139)
# of Collaborated Projects:
1 results
# of Collaborated Products:
4 results
3.
SUGAHARA Tatsuya
(70378818)
# of Collaborated Projects:
1 results
# of Collaborated Products:
0 results
4.
YAMANO Yoshimasa
(40036009)
# of Collaborated Projects:
1 results
# of Collaborated Products:
0 results
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