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Midori Kasai

Ochanomizu University

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Publication

Featured researches published by Midori Kasai.

Food Research International | 2005

NMR imaging investigation of rice cooking

Midori Kasai; Andrew R. Lewis; Florea Marica; Sonoko Ayabe; Keiko Hatae; Colin A. Fyfe

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

Pressure pretreatment of vegetables for controlling the hardness before cooking

Midori Kasai; Keiko Hatae; Atsuko Shimada; Sadaaki Iibuchi

Food Research International | 2007

Quantitative NMR imaging study of the cooking of Japonica and Indica rice

Midori Kasai; Andrew R. Lewis; Sonoko Ayabe; Keiko Hatae; Colin A. Fyfe

Journal of Agricultural and Food Chemistry | 2003

Effect of acetic acid added to cooking water on the dissolution of proteins and activation of protease in rice.

Kyoko Ohishi; Midori Kasai; and Atsuko Shimada; Keiko Hatae

Journal of Agricultural and Food Chemistry | 1997

Role of calcium and magnesium ions in the hardening of pressure-treated root vegetables

Midori Kasai; Nagomi Okamoto; Keiko Hatae; Atsuko Shimada

Journal of Agricultural and Food Chemistry | 2002

Detection of Giant Myofibrillar Proteins Connectin and Nebulin in Fish Meat by Electrophoresis in 3−5 Gradient Sodium Dodecyl Sulfate Polyacrylamide Slab Gels

Tomiko Mitsuhashi; Midori Kasai; Keiko Hatae

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 2006

Investigation of Degree of Gelatinization of Cooked Rice by FT-IR

Sonoko Ayabe; Kyoko Tanaka; Yoko Hamada; Midori Kasai; Keiko Hatae

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 2001

Comparative Study on the Sensitivity to Graininess Perception and Taste Efficiency Ratio between the Elderly and the Young.

Keiko Hatae; Sadako Toda; Etsuko Imai; Yoshiko Matsuoka; Paula Galcia Doubles; Midori Kasai

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 2005

Comparison of Taste and Aroma Components of Chinese Chicken Bouillon, Japanese Chicken Bouillon and Bonito-Kelp Stock

Kazuyo Kono; Fumiyo Hayakawa; Midori Kasai; Keiko Hatae

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 2004

The Effect of the Various Seasonings on Cooking Properties of Rice (Part 1)

Junko Ito; Midori Kasai; Yasuko Kainuma; Keiko Hatae

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Collaboration

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Keiko Hatae

Ochanomizu University

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Atsuko Shimada

University of Tokyo

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Sonoko Ayabe

Takasaki University of Health and Welfare

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Kyoko Ohishi

Seitoku University

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Fumiko Konishi

Saga University

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Keiko Nagao

Tokyo Kasei University

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Kumiko Iijima

Ochanomizu University

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Yoshiko Shimada

Ochanomizu University

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Andrew R. Lewis

Simon Fraser University

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Colin A. Fyfe

University of British Columbia

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