The Trend and Cooking Characteristics in Demand of Minor Vegetables in Consumption: An Analysis of the Yearbook of Tokyo Central Wholesale Market von MOTEKI, Michiko

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Time-Series Analysis of Meal Times on the First Three Days of the New Year von NAGURA, Hideko, OGOSHI, Hiro, MOTEKI, Michiko, KASHIWAGI, Nobuhisa

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Diversity of Food Choice as Observed in the Published Food Magazines von Moteki, Michiko

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Regional Characteristics of New Year's Day Dishes von NAGURA, Hideko, OGOSHI, Hiro, MOTEKI, Michiko

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Survey of Eating-Out during the New Year Period from 1986 to 2005 von NAGURA, Hideko, OGOSHI, Hiro, MOTEKI, Michiko

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Influences of Mashing Treatment on Sensory Attributes of Creme Vichyssoise Glacee von Moteki, Michiko, Yamamoto, Seiko

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The Time Series Analysis of Taken Dishes during the First Three Days of the New Year: Dietary Life of the New Year's Event (Part 1) von NAGURA, Hideko, NAGASAKA, Keiko, TAKANO, Miyuki, OGOSI, Hiro, MOTEKI, Michiko

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元日の喫食料理に関する地域特性の分析 von 名倉, 秀子, 大越, ひろ, 茂木, 美智子

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1986年～2005年の正月における喫食料理からみた外食の分析 von 名倉, 秀子, 大越, ひろ, 茂木, 美智子

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Survey on the Image and Preference for “Sushi” von Akabane, Hiro, Kawasome, Setue, Sinagawa, Hiroko, Hibi, Yoshiko, Hukai, Yasuko, Moteki, Michiko

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Effects of Ingredient Ratios in Seasoning on Preference of Cooked Rice for Sushi von Shinagawa, Hiroko, Hibi, Yoshiko, Moteki, Michiko, Hukai, Yasuko, Akabane, Hiro, Kawasome, Setsue

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Characteristic Analysis of Sushi depending on Cooking Books von Moteki, Michiko, Hukai, Yasuko, Akabane, Hiro, Kawasome, Setsue, Shinagawa, Hiroko, Hibi, Yoshiko

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Viscosity of Various Fluid Food Products von YAMAMOTO, Seiko, MOTEKI, Michiko

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Preference for Cooded Rice for Sushi in Seven Different Areas von Kawasome, Setsue, Akabane, Hiro, Shinagawa, Hiroko, Hibi, Yoshiko, Hukai, Yasuko, Moteki, Michiko

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Regional Characteristics of Zoni New Year Dishes von Nagura, Hideko, Watanabe, Atuko, Ogoshi, Hiro, Moteki, Michiko

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社会制度としての食教育と地域文化―ベルギーにおける公立教育機関の事例を通して von 佐藤, 利枝子, 茂木, 美智子

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ビブリオメトリックス(計量文献学)と調理科学: 情報科学の調理科学分野への適用について考える von 茂木, 美智子

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実態調査による雑煮の地域的な特徴 von 名倉, 秀子, 渡辺, 敦子, 大越, ひろ, 茂木, 美智子

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ヴィシソワーズスープの食味に及ぼす破砕操作の影響 von 茂木, 美智子, 山本, 誠子

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すしに関する利用意識と嗜好 von 赤羽, ひろ, 川染, 節江, 品川, 弘子, 日比, 喜子, 深井, 康子, 茂木, 美智子

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