Is this you? Create Your Porfile
Avatar

Kyoko Tsuji

Junior college

Network

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

Explore More

Hotspot

Dive into the research topics where Kyoko Tsuji is active.

Explore More

Publication

Featured researches published by Kyoko Tsuji.

Journal of Food Science and Technology-mysore | 1994

Contents and Compositions of Free Sugars, Organic Acids, Free Amino Acids and Oligopeptides in Soy Sauce and Soy Paste Produced in Korea and Japan

Kentaro Kaneko; Kyoko Tsuji; Chon-Ho Kim; Chikao Otoguro; Takeshi Sumino; Kuniko Aida; Ko Sahara; Takashi Kaned

Food Science and Technology International, Tokyo | 1998

Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor

Kentaro Kaneko; Chikao Otoguro; Norihiko Yoshida; Makoto Utada; Kyoko Tsuji; Setsuko Kikuchi; Hawan-Soo Cha

Food Preservation Science | 1998

Effect of the Low Temperature Steam-Heating Process on Taste Components, Amino Acids, Cyanogenic Glycosides, Pectic Substances and Texture of Ume Fruit Removed from Liquor

Kentaro Kaneko; Chikao Otoguro; Kyoko Tsuji; Setsuko Kikuchi; Hawan-Soo Cha

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 1995

Effect of ashed egg shell and various hardeners on hardness and tissue structure of brined ume fruit

Kentaro Kaneko; Chikao Otoguro; Sachiko Odake; Kyoko Tsuji; Yasuhiko Maeda

Journal of Food Science and Technology-mysore | 1993

Effects of Maturity of Ume Fruit and Amounts of Calcium Hydroxide in Brine on Shrinking of Hardened Brined Ume Fruit

Chikao Otoguro; Kentaro Kaneko; Sachiko Odake; Kyoko Tsuji; Yasuhiko Maeda

Journal of Food Science and Technology-mysore | 1994

Composition of Free Sugars, Organic Acids, Free Amino Acids and Oligopeptides of Kochujang Seasoning Made in Korea

Kyoko Tsuji; Kentaro Kaneko; Chon-Ho Km; Chikao Otoguro; Takashi Kaneda

Food Science and Technology Research | 1999

Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process

Kentaro Kaneko; Chikao Otoguro; Setsuko Kikuchi; Sachiko Odake; Takeshi Sumino; Kyoko Tsuji; Kazuko Saito

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 1995

Effect of ashed egg shell on hardness of brined ume fruit

Chikao Otoguro; Sachiko Odake; Kyoko Tsuji; Kentaro Kaneko

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 1993

Effect of Calcium Hydroxide and Calcium Lactate on Hardness and Tissue Structure of Brined Small Type Ume Fruit.

Chikao Otoguro; Kentaro Kaneko; Sachiko Odake; Kyoko Tsuji; Yasuhiko Maeda

Journal of Food Science and Technology-mysore | 1993

Effect of Ashed Egg Shell and Ashed Oyster Shell on Hardness, Chemical Components and Tissue Structure of Brined Ume Fruit

Kentaro Kaneko; Chikao Otoguro; Masahiko Hihara; Kyoko Tsuji; Sachiko Odake; Yasuhiko Maeda

Explore More

Collaboration

Dive into the Kyoko Tsuji's collaboration.

Top Co-Authors
Avatar

Yasuhiko Maeda

Utsunomiya University

View shared research outputs
Top Co-Authors
Avatar

Setsuko Kikuchi

Women's College

View shared research outputs
Top Co-Authors
Avatar

Kazuko Saito

Koriyama Women's University

View shared research outputs
Top Co-Authors
Avatar

Takeshi Sumino

Women's College

View shared research outputs
Top Co-Authors
Avatar

Yasuhiko Maeda

Utsunomiya University

View shared research outputs
Explore More
Researchain Logo
Decentralizing Knowledge