Faculty
JAPANESE
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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
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
Evaluation of Tempura Quality Using Visual Information During Deep Frying ― For Protein Foods ―,pp.55-63 (Co-authored) 2025/01
Papers
How to write a registered dietitian practice notebook-Pre-learning class initiatives for field training-,pp.85-88 (Co-authored) 2024/12
Papers
Elucidation of quality characteristics and cooking suitability of different sweet potato varieties,pp.42-49 (Co-authored) 2024/05
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
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