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（Last updated : 2025-07-16 18:15:58）
YAMANAKA Yumi
Department / Course
College of Bioscience and Biotechnology Department of Food and Nutritional Sciences
Office for the Coordination of Clinical Practicums Center for Registered Dietitian Practicum Support
Job
Assistant Professor
Achievement
Academic background
Present specialized field
Research, Studies
Book and thesis
Home Page
Academic background
2025/03/20
Degree Acquisition
Graduate School, Division of Health and Nutrition Sciences Nagoya University of Arts and Sciences Nutrition science Doctor of Philosophy
Present specialized field
cookery Science
Research, Studies
Research on cooking process
Book and thesis
Papers
Evaluation of Tempura Quality Using Visual Information during the Deep Frying of Starchy Foods Journal of Dietary Habits. 45 (2),pp.55-66 (Co-authored) 2025/03
Papers
Elucidation of quality characteristics and cooking suitability of different sweet potato varieties,pp.42-49 (Co-authored) 2024/05
Papers
Evaluation of Tempura Quality Using Visual Information During Deep Frying ― For Protein Foods ―,pp.55-63 (Co-authored) 2025/01
Papers
Cooking and Processing Properties of JINENJO (
Japanese Yam
) Part Ⅱ,pp.36-41 (Co-authored) 2024/05
Papers
Cooking and Processing Properties of JINENJO (
Japanese Yam
),pp.129-134 (Co-authored) 2024/01
Display All（6）
Home Page
https://www.isc.chubu.ac.jp/yamanaka_lab/