Is this you? Create Your Porfile
Avatar

Fujiko Yoshimatsu

Otsuma Women's University

Network

Latest external collaboration on country level. Dive into details by clicking on the dots.

Explore More

Hotspot

Dive into the research topics where Fujiko Yoshimatsu is active.

Explore More

Publication

Featured researches published by Fujiko Yoshimatsu.

Journal of home economics | 1974

Thermal Transfer of Sugar and Glucose (Part 1)

Fujiko Yoshimatsu; Eiko Furukawa

Thermal transfer of various kind of sugar on the market was studied by DTA apparatus. As the results, DTA curves show the changes of particular temperature; the refined sugar is higher than not refined one, and the sucrose is higher than the glucose, which means the curves show a different temperature according to the component of sugar. The main peaks of DTA curves on the certain mono and di-saccharides show a definite temperature corresponding to their melting point. Decomposed substances of crystallized sugar were analysed by TLC method. Several spots were obserbed by heating the sugar up to 200°C. Among those, three spots were recognized as sucrose, glucose, and fructose.

Journal of home economics | 1971

Studies on Cooked Fish Odor of Cooked Horse Mackerel

Michiko Shimomura; Fujiko Yoshimatsu; Fumiko Matsumoto

Journal of home economics | 1976

Effect of Marinade on Tenderness of Meat

Fujiko Yoshimatsu; Kyoko Shiota; Hiromi Narita

日本家政学会誌 | 1988

5 '-IMP Formation Mechanism in Mizudashijiru of Katsuobushi (Part 2)--Purification and Properties of the Enzyme Catalyzing Formation of 5'-IMP from the Molding Surface of Hongarebushi

Noriko Morikawa; Fujiko Yoshimatsu; Nobuhiko Arakawa

Journal of home economics | 1988

5'-IMP Formation Mechanism in Mizudashijiru of Katsuobushi (Part 2)

Noriko Morikanna; Fujiko Yoshimatsu; Nobuhiko Arakawa

Journal of home economics | 1988

Studies on the Katsuobushi Soup Stock

Naoko Murata; Keiko Hatae; Fujiko Yoshimatsu; Yasuko Ogawa

日本家政学会誌 | 1987

5 '-IMP Formation Mechanism in Mizudashijiru of Katsuobushi (Paret 1)--Existance of the Enzyme Catalyzing the Formation of 5'-IMP on the Molding Surface of Hongarebushi

Noriko Morikawa; Fujiko Yoshimatsu; Nobuhiko Arakawa

Journal of home economics | 1987

Textural Properties of Marshmallows Prepared with Egg White as Foaming Agent

Yôko Tanabe; Makiko Iijima; Atsuko Shimada; Fujiko Yoshimatsu

Journal of home economics | 1987

Changes in Texture and Proteins of Wahoo Meat Cured in Miso

Michiko Shimomura; Yuria Takahashi; Fujiko Yoshimatsu; Juichiro J. Matsumoto

Journal of home economics | 1987

Existence of the Enzyme Catalyzing the Formation of 5'-IMP on the Molding Surface of Hongarebushi

Noriko Morikawa; Fujiko Yoshimatsu; Nobuhiko Arakawa

Explore More

Collaboration

Dive into the Fujiko Yoshimatsu's collaboration.

Top Co-Authors
Avatar

Nobuhiko Arakawa

Ochanomizu University

View shared research outputs
Top Co-Authors
Avatar

Noriko Morikawa

Ochanomizu University

View shared research outputs
Top Co-Authors
Avatar

Michiko Shimomura

Otsuma Women's University

View shared research outputs
Top Co-Authors
Avatar

Miyoko Hamano

Tokyo Kasei-Gakuin University

View shared research outputs
Top Co-Authors
Avatar

Atsuko Shimada

Ochanomizu University

View shared research outputs
Top Co-Authors
Avatar

Juichiro J. Matsumoto

Sophia University

View shared research outputs
Top Co-Authors
Avatar

Keiko Hatae

Ochanomizu University

View shared research outputs
Top Co-Authors
Avatar

Makiko Iijima

Ochanomizu University

View shared research outputs
Top Co-Authors
Avatar

Naoko Murata

Sugiyama Jogakuen University

View shared research outputs
Top Co-Authors
Avatar

Noriko Morikanna

Ochanomizu University

View shared research outputs
Explore More
Researchain Logo
Decentralizing Knowledge