Cathode-ray Luminescence Caused by Frictional Static Electricity von MIURA, Takashi, IMAI, Etsuko, ARAKAWA, Ichiro

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Changes in chemical and physical properties of duck and chicken eggs during storage in sodium chloride solution von Fukunaga, T. (Ueno Gakuen Univ., Soka, Saitama (Japan). Junior Coll.), Furukawa, E, Yoneda, C, Imai, E, Kasai, M, Hatae, K

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Comparative Study on the Sensitivity to Graininess Perception and Taste Efficiency Ratio between the Elderly and the Young von HATAE, Keiko, TODA, Sadako, IMAI, Etsuko, MATSUOKA, Yoshiko, DOUBLES, Paula Galcia, KASAI, Midori

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Cathode-ray Luminescence Caused by Frictional Static Electricity von MIURA, Takashi, IMAI, Etsuko, ARAKAWA, Ichiro

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Degree of Grittiness Perceived as Mouth Feeling: Effects of Particle Size, Concentration of Dispersed Particles and Dispersion von IMAI, Etsuko, HATAE, Keiko, SHIMADA, Atsuko

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Relationship between the Physical Properties of Foods and the Graininess Perceived by the Mouth: Recognition of Particles and Distinction of Particle Size von IMAI, Etsuko, HATAKEYAMA, Miho, NAKAMURA, Kino, HATAE, Keiko, SHIMADA, Atsuko

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Effect of the Granular Size of Ground Meat on the Sensory Distinction and Physical Properties of Meat Patties von IMAI, Etsuko, HAYAKAWA, Fumiyo, HATAE, Keiko, SHIMADA, Atsuko, AIUCHI, Masaharu

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Basic research of SPI-starch complexes for their use as ingredients in cooking von Ohishi, Kyoko, Kasai, Midori, Imai, Etsuko

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摩擦静電気が引き起こす陰極線ルミネセンス von 三浦, 崇, 今井, 悦子, 荒川, 一郎

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Effect of adding a thickening agent on the properties of minced samples prepared from foods with different physical properties Etsuko Imai, Tomoko Iizuka, Hisako Kobayashi von Imai, Etsuko, Iizuka, Tomoko, Kobayashi, Hisako

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An Integrated Study on Table Scene at Home II: The Regional Differences in Personal Tableware Usage and Resistance to Common Use in Japan von Imai, Etsuko

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Effect of Size and Mouthful Amount of Foods on the Mastication Properties and Texture von IMAI, Etsuko, MIYATA, Nagisa, NIGORIKAWA, Yuki, SEKI, Tomoe

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An Integrated Study on Table Scent at Home I: Investigation on the Actual Conditions of Personal Ownership Character of Tableware in Saitama Prefecture von Imai, Etsuko

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Studies of Oxidative Stability of Herbal Oil von UEKI, Saeko, OHTSUKA, Yuzuru, IMAI, Etsuko

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Basic research of SPI-starch complexes for their use as ingredients in cooking von Ohishi, Kyoko, Kasai, Midori, Imai, Etsuko

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PERCEPTION OF GRITTINESS IN AN OIL-IN-WATER EMULSION von IMAI, E., SHIMICHI, Y., MARUYAMA, I., INOUE, A., OGAWA, S., HATAE, K., SHIMADA, A.

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Effect of adding a thickening agent on the properties of minced samples prepared from foods with different physical properties Imai, Etsuko, Iizuka, Tomoko, Kobayashi, Hisako von Imai, Etsuko, Iizuka, Tomoko, Kobayashi, Hisako

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咀嚼特性とテクスチャーに及ぼす食物の大きさと一口量の影響 von 今井, 悦子, 宮田, 渚沙, 濁川, 千, 関, 友恵

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Educational Effect of Eco-cooking Model Lessons on the Fifth Graders in Nishitokyo City von MIKAMI, Ayako, NAGAO, Keiko, IMAI, Etsuko

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Effect of Granular Size and Physical Properties on the Sensory Distinction of Hardness and Size of Meat Grains von IMAI, Etsuko, SAKAKI, Izumi, HATAE, Keiko, SHIMADA, Atsuko

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