Influence of Vacuum Packaging and Processing Temperature on the Quality Change of Mitsuba von YOSHIMURA, Miki, SHONO, Yohoko, YAMAUCHI, Naoki

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Study on Preserving the Quality of Green Soybeans von SHONO, Yohoko

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Studies on Quality and Storability of lmmature Beans von SHONO, Yohoko

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Sucrose Metabolism in Stored Green Peas von SHONO, Yohoko, YOSHIMURA, Miki, KIMURA, Sachiko, YAMAUCHI, Naoki

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Oligosaccharides Synthesis in Stored Green Peas von Shono, Yohoko, Tsuda, Tomomi, Ueda, Yoshinori

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The Effects of Pods on Starch and Sugar Contents of Stored Green Peas von SHONO, Yohoko, YOSHIMURA, Miki, YAMAUCHI, Naoki

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Quality of Potatoes by Sous Vide Processing von YOSHIMURA, Miki, SHONO, Yohoko, YAMAUCHI, Naoki

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Quality of Green Peas by Sous Vide Processing von SHONO, Yohoko, YOSHIMURA, Miki, YAMAUCHI, Naoki

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Quality Changes of Cooking in Hypobaric-packaged Winter squash von YOSHIMURA, Miki, SHONO, Yohoko, YAMAUCHI, Naoki

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Varietal characteristic of keeping quality in stored green peas (Pisum sativum L.) von SHONO, Yohoko, YAMAUCHI, Naoki, YAMAMOTO, Teruko, AKUTA, Akie

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Effect of different purchase period on the quality and shelflife of green peas (Pisum sativum L.) von SHONO, Yohoko, YAMAUCHI, Naoki, YAMAMOTO, Teruko, AKUTA, Akie

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Quality Changes in Vacuum-packaged Japanese Radish during Cooking von Shono, Yohoko, Yoshimura, Miki, Yamauchi, Naoki

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Cooking of Legume Seeds under Reduced Pressure von Shono, Yohoko, Yamauchi, Naoki, Akuta, Akie

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Chlorophyll Degradation in Mitsuba Leaves during Storage: Article No. IX of the Mechanism of Chlorophyll Degradation in Harvested Leafy Vegetables von YAMAUCHI, Naoki, YOSHIMURA, Miki, SHONO, Yohoko, KOZUKUE, Nobuyuki

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Article No. IX of the Mechanism of chlorophyll Degradation in Harvested Leafy Vegetables. Chlorophyll Degradation in Mitsuba Leaves during Storage von YAMAUCHI, Naoki, YOSHIMURA, Miki, SHONO, Yohoko, KOZUKUE, Nobuyuki

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Alterations of the Enzyme Activities Involved in H2O2 Metabolism of Stored Mitsuba (Cryptotaenia japonica Hassk.) Leaves von YAMAUCHI, Naoki, YOSHIMURA, Miki, KIMURA, Sachiko, SHONO, Yohoko

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Establishment of Consistent Gas Heating Conditions for Boiling von Mizuno, Chie, Yotsuya, Miwako, Kitayama, Hideko, Yamada, Katsuko, Ogino, Masako, Yamamoto, Yumi, Uchida, Mariko, Kajita, Taketoshi, Ando, Takao, Shono, Yohoko, Akuta, Akie, Yamashita, Hideyo, Yamano, Sumiko, Kawauchi, Yumi, Okuda, Nobuko

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Hardness and Sensory Evaluation of Potatoes Heated under Normal Cooking Conditions von Sayoko, Yokomizo, Yumi, Yamamoto, Hideyo, Yamashita, Miwako, Yotsuya, Chie, Mizuno, Etuko, Maruyama, Masako, Ogino, Noriko, Hukakura, Katuko, Yamada, Chiyoko, Kawaraya, Kazuko, Tomioka, Mariko, Uchida, Taketoshi, Kajita, Ikuyo, Tsuji, Noriko, Hanasaki, Yohoko, Shono, Miki, Yoshimura, Akie, Akuta, Sumiko, Yamano, Nobuko, Okuda

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煮る調理におけるガス加熱の条件設定 von 水野, 千恵, 四谷, 美和子, 北山, 英子, 山田, 克子, 荻野, 正子, 山本, 由美, 内田, 真理子, 梶田, 武俊, 安藤, 孝雄, 生野, 世方子, 芥田, 暁栄, 山下, 英代, 山野, 澄子, 川内, 由美, 奥田, 展子

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じゃがいもの硬さおよび官能評価に及ぼす加熱条件の影響 von 横溝, 佐夜子, 山本, 由美, 山下, 英代, 四谷, 美和子, 水野, 千恵, 丸山, 悦子, 荻野, 正子, 深蔵, 紀子, 山田, 克子, 瓦家, 千代子, 冨岡, 和子, 内田, 真理子, 梶田, 武俊, 辻, 郁代, 花崎, 憲, 生野, 世方子, 吉村, 美紀, 芥田, 暁栄, 山野, 澄子, 奥田, 展子

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