OSE Kimiko

J-GLOBAL         Last updated: Sep 24, 2019 at 17:08
 
Avatar
Name
OSE Kimiko
Affiliation
Osaka Ohtani University
Section
Faculty of Human and Social Sciences
Job title
Professor
Degree
(BLANK)(Osaka Prefecture University), (BLANK)(Osaka Prefecture University)

Research Areas

 
 

Academic & Professional Experience

 
1989
 - 
1993
Hagoromo Junior College
 
1991
 - 
1992
Mukogawa woman's University
 
1989
 - 
1992
Osaka Kun-ei Junior College
 

Education

 
 
 - 
1987
Graduate School, Division of Agriculture, Osaka Prefecture University
 
 
 - 
1981
Faculty of Agriculture, Osaka Prefecture University
 

Published Papers

 
Effect of the heating temperature to give to a quality of Grated Yam (Dioscorea polystachya Turcz.)
OSE Kimiko
Bulletin of Osaka Ohtani University   49 95-102   Feb 2015
TULIO Az, OSE K, CHACHIN K, UEDA Y
Postharvest Biology and Technology   26(3) 329-338   2002

Misc

 
Changes in quality of Tororo stored in vacuum packaging
OSE Kimiko
7(別1) 453-453   Mar 2008
Studies on Chilling sensitivity of some leafy vegetables
Food Preservation Science   27: 157-164    2001
Postharvest Quality Responses of Jute Leaves (corchorus olitorius Linn) to various Storage Temperatures
J. Japanese Society for Horticaltural Science   68(別2) 164   1999
Relationship between Cutting Shape and Quality of Pelishable vegetables
Bulletin of Otani Women's Junior College   (42) 113   1998
Relationship Between the Occurrence of Chilling injury and the Ervironmental Gas Concentration During Storage of Water Convolvulus(Ipomoea aquatica Forsk. )
Proceedings of the 7th International Symposium on Veqetable Quality"Quality of Fresh and Fermented Vegetables   147   1997
Effect of packaging on the quality of Jute(Corchorus capsularis L) and Spinich
J.Japanese Society for Horticultual Sceice   64(別2) 70-71   1995
Using Condition of Refrigerator and Procedure of Fresh or Processed Food at Home.
Bulletin of Otani Women's Junior College   37,1-14    1993
The Relationship between Browning and Redox System in Water Convolvulus Stored at Low Temperature.
J. Japanese Society for Horticultural Science   61: 688-689    1992
J. of the Japanese Society for Food science and Technology.   34,566-573    1987
Keeping freshness of Vegetable and Fruits Packaged with Strech Films
J.Japanese Institute of Cold Chain   8: 46-53    1982
Changes in anthocyanin components of Blueberry during jam proceeding
J.Jap Soc. Hort Sci.   

Books etc

 
Browning Mechanism of Water Convoluulus ( Ipomoea aquatica Forsk) Stored at Low Temperature(共著)
ACS Symposium series 600,Enzymatic Browning and Its Prevention〔American Chemical Society〕   1994