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> Journal for the Integrated Study of Dietary Habits
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9
Journal for the Integrated Study of Dietary Habits
13
4
Ultratrace Element Nutrition.
Study on the Production Control of the Cook-Chill System in Institutional Food Service.
Ultrasonication and Cooking or Processing.
Baking in Oven.
On Transition of Dried Foods Examined from Patent Gazette.
Situation and Consciousness of Taking Soft Drinks by Female students in Early Summer and Early Winter.
Comparative Study of Different Content in Chlorophylls, Carotenoids Vitamin C E and Minerals among Various Vegetable Crops.
Effect of Tartary-buckweat Flour and Corn Oil on the Properties and the Taste of Steamed Bread.
On-side Survey of Rice Ball on the Market Questionnaire Survey of Gifu University Students and Analysis of Rice Ball Ingredients.
On Traditional Foods and Customs of Guizhou Province in China-Soybean Curd and Traditional Fermented Products.
14
1
Mechanism of production of high-grade beef.
Research on tea and tea rice gruel.
Effects of Dietary Experiences in Their Home and Parents-child Interaction on Their Self-independence in the Late Adolescence
Study of Eating Information in Japanese Female College Students (Factors Affecting Eating Behavior Part 3)
Relationship between Activity Factor and Dietary Intake of Female College Students
Cooking Characteristics of a Diacylglycerol-rich Oil-when Preparing Confectionery-
Effects of Physical Properties and Eating Habits on Bone Mass in Female Students
Comparison of Behaviors and Images on Drinking by Age Group among Females of 20-75 Years of Age
Traditional Taste Refined by the Proper Environment-Funazushi
A Research on the Dietary Habits in Hachijojima: Animal Food with Ancient Literature
2
Chicken egg - from the viewpoint of use history and food functions in food practice.
Outline of the development, production, and distribution of pork named "TOKYO X".
Tokyo fighting cock and homebred chicken.
Purification and digestibility of water-soluble sericin prepared from silk thread.
Evaluation of Mustard Seed and Oil Varieties as Grown or Used in Nepal
Survey on food information affecting menu plans used in a food service management training and on the eating behaviors of female college students.
Examination of nitrogen amount in food by a combustion method.
Proper temperatue for boiling spinach.
Effects of salt used in cooking water for spinach.
Preference characteritics of Hinohikari, a rice variety produced in northern Kyushu, by the degree of milling.
Comparison of eating habits of goat cuisines in Amami/Okonawa and Korea.
3
The Concept of Glycemic Index (GI) and its Clinical Application
The direction of the development of food traceability in Japan, to establish safe and reliable food supply.
The Influences of the Color of the Table on the Impressions of Foods
Studies on Consciousness of Health and Dietary Style among Young Adults
The Relation between Health and Meal Skipping on Female University Students and Their Mothers
Assessment of Conjunctival Impression Cytology Method (CIC) of .BETA.-Carotene and Canthaxanthin Fed Vitamin A Defficient Rats
D-Amino Acids in Viscous Parts of Natto
A Comparison of the Odor Component and the Physical Characteristic and the Sensory Evaluations in Commercial Konjac (Amorphophallus konjac)
Simple Identification and Measurement of Vitamin B12 (cyanocobalamin) Analogue Contained in a Bamboo Shoot (Phyllostachys)
Effects on a Soft Drink Containing Indigestible Dextrin on Postprandial Blood Glucose Levels in Healthy Volunteer
The Conditions of Fecal Output in Young Women
Slow food promotion as economic policy centered around small size food producers.
On Transition of Dried Food of Potatos and Beans Examined from Patent Gazette
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