KUBO(MUKAI) KAORI

J-GLOBAL         Last updated: Jul 19, 2019 at 02:49
 
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Name
KUBO(MUKAI) KAORI
E-mail
kuboedu.shiga-u.ac.jp
Affiliation
Shiga University
Section
Faculty of Education
Job title
Professor

Research Areas

 
 

Academic & Professional Experience

 
1986
 - 
1991
:Hiroshima Women's University, Research Assistant
 
1991
 - 
1992
:Higashi Osaka Junior College, Research Assistant
 
1993
 - 
1994
:Hagoromo-Gakaen Junior College, part-time lecturer.
 
1994
 - 
1996
:Kobe Women's Junior College, Lecturer
 
1996
 - 
1997
:Shiga University, Lecturer
 

Education

 
 
 - 
1986
Graduate School, Division of Home Economics, Nara Women's University
 
 
 - 
1984
Faculty of Home Economics, Nara Women's University
 

Published Papers

 
Effect of Ammonia on Lysinoalanine Foruation in Proteins by Alkali Treatment
Nippon Nogeikagaku Kaishi   60 1009-1015   1986   [Refereed]
Determination of the lysinoalanine content in commercial foods by gas chromatography-selected ion monitoring.
K.Hasegawa, K.Mukai, M.Gotoh, S.Honjo, T.Matoba
Agric. Biol. Chem.   51 2889-2894   1987   [Refereed]
Effects of propylgallate on the phospholipid composition of Escherichia coli and thermotropic beharior of lipids.
M.Ishinaga, K.Mukai, N.Suemune, M.Asai
Agric. Biol. Chem.   51 483-487   1987   [Refereed]
Influence of Freshness of Egg on Lysinoalanine Pormation in Boiled Egg.
K.Mukai, T.Matoba, K.Hasegawa
Kaseigaku Kenkyu   34 86-88   1987   [Refereed]
Effect of propylgallate on a dipalmitoylphosphatidylglycerol and calcium mixture.
K.Mukai, M.Ishinaga
Chem. Phys. Lipids   49 225-230   1989   [Refereed]

Conference Activities & Talks

 
Changes in the nutritive value and preference for saba-narezushi (fermented sushi from mackerel) during fermentation processing
K.M.Kubo, Y.Isobe, M.Horikoshi
10th Asian Congress of Nutrition   11 Sep 2007   Asian Congress of Nutrition
Smell and flavor of fermented fish with rice
M.Horikoshi, K.nishi,K.Kubo
10th Asian Congress of Nutrition   12 Sep 2007   Asian Congress of Nutrition
The Effect of Free Amino Acids, Nucleic Compounds, and Volatile Constituents of Funazushi (Fermented Sushi pf a Crucian Carp (Cyprinus auratus)) on its Preference.
Kaori Mukai Kubo, Masako Horikoshi
30 May 2008   
Effect of dietary life on formation of mature human nature
Yuka Isobe, Tomoe Tsuji, Natsuko Yukawa, Madoka Hirashima, Kaori Mukai Kubo
30 May 2008   
Effect of dietary life in childhood on present dietary life
Yuka Isobe, Natsuko Yukawa, Kaori Mukai Kubo
28 Jun 2008   

Research Grants & Projects

 
The studies on the flavor of foods
Project Year: 1996   
Study on the lipids in foods
Project Year: 1994   
The development of a program for education concerning food and nutrition
Project Year: 1996