The Main Aroma Compounds in Cookie Analysis of the Main Aroma Compounds in Cookies Using Steam Distillation Extraction and Aroma Extract Dilution Methods von Egi, Nobuko, Hirao, Kazuko, Mitsuboshi, Saori, Yoneyama, Yoko, Murakami, Masahiro, Tanaka, Tadayoshi

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Growth Inhibitory Effect of Shelf Life Extending Agents on Bacillus subtilis IAM 1026 von MITSUBOSHI, SAORI, OBITSU, RIE, MURAMATSU, KANAKO, FURUBE, KENTARO, YOSHITAKE, SHIGEHIRO, KIUCHI, KAN

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Development of a New Itohiki-Natto Manufactured for Elderly Japanese von Muramatsu, Kanako, Mitsuboshi, Saori

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The Main Main Aroma Compounds in Cookie Analysis of the Main Aroma Compounds in Cookies Using Steam Distillation Extraction and Aroma Extract Dilution Methods von Egi, Nobuko, Hirao, Kazuko, Mitsuboshi, Saori, Yoneyama, Yoko, Murakami, Masahiro, Tanaka, Tadayoshi

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Changes in Aroma of Itohiki-Natto during Refrigeration von Tanaka, Tadayoshi, Kimura, Saori, Kiuchi, Kan, Suzuki, Ayuno, Muramatsu, Kanako, Mitsuboshi, Saori

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Development of New Itohiki-Natto and Odor of Natto Type Foods von MITSUBOSHI, Saori, KIUCHI, Kan

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連続水蒸気蒸留抽出とAEDA法によるクッキーに含まれる主要な臭い物質の同定 von 江木, 伸子, 平尾, 和子, 三星, 沙織, 米山, 陽子, 村上, 昌弘, 田中, 直義

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Characteristics of Burmese Fermented Soy Food, Pe pok, and Development of Itohiki-natto Employing Its Bacterial Isolates von Mitsuboshi, Saori, Tanaka, Tadayoshi, Murahashi, Ayumi, Muramatsu, Kanako, Kiuchi, Kan

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新規納豆の開発　—高齢者向け納豆の開発を中心に von 村松, 芳多子, 三星, 沙織

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Spore Formation Caused by Environmental Stress in Natto Bacilli von Mitsuboshi, Saori, Obitsu, Rie, Kawabata, Nao, Kimura, Makiko, Saito, Miki, Tanaka, Tadayoshi, Watanabe, Sugio, Muramatsu, Kanako, Kiuchi, Kan

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Development of soft, sticky itohiki-natto manufactured for senior citizens von Mitsuboshi, S.(Kyoritsu Women's Univ., Tokyo (Japan)), Saito, H, Matsukawa, M, Miyaji, Y, Tanaka, T, Murahashi, A, Muramatsu, K, Watanabe, S, Kiuchi, K

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Sporulation of Bacillus subtilis (natto) KFP 4 isolated from Takahashi natto starter derived from food extracts von Mitsuboshi, S.(Kyoritsu Women's Univ., Tokyo (Japan)), Obitsu, R, Otsuki, M, Katsumata, M, Kita, R, Watanabe, S, Tanaka, T, Muramatsu, K, Kiuchi, K

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冷蔵中における糸引き納豆のにおいの変化 von 田中, 直義, 木村, 小百合, 木内, 幹, 鈴木, あゆ野, 村松, 芳多子, 三星, 沙織

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BACILLUS SUBTILIS STRAIN AND METHOD FOR PRODUCING NATTO USING THE SAME von KIUCHI MIKI, MITSUBOSHI SAORI

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Development of Natto [fermented soybeans] paste for senior citizens and others who have difficulty with mastication and deglutition von Mitsuboshi, S.(Kyoritsu Women's Univ., Tokyo (Japan)), Takahashi, K, Nakamura, A, Nakamura, M, Muramatsu, K, Kiuchi, K

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単細胞化大豆粉を利用した咀嚼・えん下困難者向け介護食品用ペースト状納豆の開発 von 三星, 沙織, 高橋, 恭子, 中村, 茜, 中村, 碧, 村松, 芳多子, 木内, 幹

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ミャンマーの大豆発酵食品ペーポの現地調査とペーポから分離された細菌を用いた糸引納豆の開発 von 三星, 沙織, 田中, 直義, 村橋, 鮎美, 村松, 芳多子, 木内, 幹

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環境ストレス下における納豆菌の胞子形成 von 三星, 沙織, 小櫃, 理恵, 川畑, 奈緒, 木村, 真希子, 齋藤, 実希, 田中, 直義, 渡辺, 杉夫, 村松, 芳多子, 木内, 幹

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軟らかく糸引きの良い高齢者向け納豆の開発 von 三星, 沙織, 斎藤, 春香, 松川, みゆき, 宮路, 陽子, 田中, 直義, 村橋, 鮎美, 村松, 芳多子, 渡辺, 杉夫, 木内, 幹

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