Masako Toyohara

Texture Changes associated with Insolubilization of Sarcoplasmic Proteins during Salt-Vinegar Curing of Fish 

Journal of Food Science, 1999  

Texture Changes associated with Insolubilization of Sarcoplasmic Proteins during Salt-Vinegar Curing of Fish 

Journal of Food Science, 1999  

伝統的水産加工品中の呈味成分 

1997  

Taste-active Components in traditional marine products 

1997  

バランスのとれた食事とは 

家庭科教育, 70(5) 53, 1996  

魚介類エキス中の遊離アミノ酸含量について 

華頂短期大学研究紀要, 38 92, 1993  

Content of free amino acids in extracts from fish and shelfish 

Bulletin of Kacho Junior College, 38 92, 1993  

1日おきのエネルギー制限食に対するラットの適応 -スクリーニングテストー 

環境科学総合研究所年報, 10, 1991  

Adaptation of Rats to energy restriction on 2day cycle -Screening test- 

The bulletin of Interdisciplinary Research Institute of Sciences, 10, 1991  

女子学生の食嗜好II-野菜の嗜好について- 

就実論叢, (17), 1987  

女子学生の食嗜好I-食品嗜好と食に対する姿勢との関連性- 

就実論叢, (17), 1987  

The preference for foods of female studentsII-preference for vegetable- 

The research bulletin of Shujitsu women's college and Shujitsu junior college, (17), 1987  

The preference for foods of female students. I-relationship between preference for foods and attitude to diet. - 

The research Bulletin of Shujitsu Women's College and Shujitsu junior college, (17), 1987  

Fractionation of Kintoki Bean Lectin into isolations. 

Journal of Nutritional Science and Vitaminology, 31(1) 89-98, 1985