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Katsue Ishii

Chiba University

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Publication

Featured researches published by Katsue Ishii.

Journal of home economics | 1995

Changes in the Taste and Taste Components of Beef during Heating at a Low Temperature for a Long Time

Katsue Ishii; Mitose Tsuchida; Toshihide Nishimura; Akihiro Okitani; Atsuko Nakagawa; Keiko Hatae; Atsuko Shimada

Journal of home economics | 1994

Taste of Peptides in Wheat Gluten Hydrolyzate by Protease

Katsue Ishii; Toshihide Nishimura; Taeko Ono; Keiko Hatae; Atsuko Shimada

Journal of home economics | 1995

Role of Peptides in the Taste of Cooked Beef

Katsue Ishii; Toshihide Nishimura; Akihiro Okitani; Yukiko Tamura; Keiko Hatae; Atsuko Shimada

Journal of home economics | 1994

Effect of Peptides in Wheat Gluten Hydrolyzate on Basic Tastes

Katsue Ishii; Toshihide Nishimura; Keiko Hatae; Atsuko Shimada

Journal of home economics | 1994

Fractionation and Taste of Peptides in Wheat Gluten Hydrolyzate by Actinase

Katsue Ishii; Toshihide Nishimura; Yumiko Hirata; Keiko Hatae; Atsuko Shimada

Abstracts of Annual Congress of The Japan Society of Home Economics 66th Annual Congress of The Japan Society of Home Economics | 2014

A Study of Variety of Protein-rich foods in every meals

Yuka Utsunomiya; Toshiko Fukunaga; Misuzu Matsumoto; Yoko Tanisawa; Katsue Ishii

Abstracts of Annual Congress of The Japan Society of Home Economics 66th Annual Congress of The Japan Society of Home Economics | 2014

International comparative study on the variety and the cooking method of protein-rich foods in everyday meals

Toshiko Fukunaga; Yuka Utsunomiya; Yoko Tanizawa; Misuzu Matsumoto; Katsue Ishii

Abstracts of Annual Congress of The Japan Society of Home Economics 65th Annual Congress of The Japan Society of Home Economics | 2013

The consciousness and actual condition of mastication of university students

chiaki ishizuka; Katsue Ishii

Abstracts of Annual Congress of The Japan Society of Home Economics 57th Annual Congress of The Japan Society of Home Economics | 2005

Effect of spices on sweetness of various cooking

Katsue Ishii; Satomi Sakai

Abstracts of Annual Congress of The Japan Society of Home Economics 54th Annual Congress of The Japan Society of Home Economics | 2002

Diversification of the kind of seasoning in home cooking

Katsue Ishii; Sayaka Ito

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Collaboration

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Atsuko Shimada

Ochanomizu University

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Keiko Hatae

Ochanomizu University

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Toshihide Nishimura

University of Tokyo

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Akihiro Okitani

University of Tokyo

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Misuzu Matsumoto

Otsuma Women's University

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Yukiko Tamura

Ochanomizu University

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Mitose Tsuchida

Ochanomizu University

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Satomi Sakai

Chiba University

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Sayaka Ito

Chiba University

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Taeko Ono

Ochanomizu University

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