Journal for the Integrated Study of Dietary Habits
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Published By The Japanese Association For The Integrated Study Of Dietary Habits

1881-2368, 1346-9770
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

scholarly journals The evolution of sushi and the power of vinegar

2021 ◽  
Vol 31 (4) ◽  
pp. 201-206
Author(s):  
Hirofumi Akano

scholarly journals Rehabilitation of hemiplegic patients through meal preparation

2021 ◽  
Vol 32 (2) ◽  
pp. 67-72
Author(s):  
Sayako Yabuzaki
Keyword(s):  
Meal Preparation

scholarly journals What you can see from the Paralympic point of view

2021 ◽  
Vol 32 (2) ◽  
pp. 73-75
Author(s):  
Mie Uchino
Keyword(s):  
Point Of View

scholarly journals The appeal of fermented foods in Aichi prefecture

2021 ◽  
Vol 31 (4) ◽  
pp. 195-199
Author(s):  
Masashi Kato
Keyword(s):  
Fermented Foods ◽  
Aichi Prefecture

scholarly journals Continuation of breastfeeding, irregular feeding practice, and eating behavior in infants over 18 months of age

2021 ◽  
Vol 31 (4) ◽  
pp. 229-240
Author(s):  
Kazue Shimamoto ◽  
Makiko Fukushima ◽  
Noriko Sudo
Keyword(s):  
Eating Behavior ◽  
Feeding Practice

scholarly journals A feature assessment of smartphone applications providing menus

2021 ◽  
Vol 32 (2) ◽  
pp. 87-92
Author(s):  
Yoko Horiuchi ◽  
Tomomi Kato
Keyword(s):  
Smartphone Applications

scholarly journals Measurements of food residues and food allergen residues of wooden cookware

2021 ◽  
Vol 32 (2) ◽  
pp. 93-98
Author(s):  
Akihiro Yoshie ◽  
Hotaru Sawai ◽  
Kazuki Shibao ◽  
Kouichi Tanabe ◽  
Yuya Asami
Keyword(s):  
Food Allergen ◽  
Food Residues

scholarly journals Mirin brewing

2021 ◽  
Vol 31 (4) ◽  
pp. 207-215
Author(s):  
Akitoshi Ito

scholarly journals Antioxidant activity and mineral contents of the different parts of several mushrooms

2021 ◽  
Vol 32 (1) ◽  
pp. 31-36
Author(s):  
Tomomi Kanno ◽  
Yoshiaki Miyake
Keyword(s):  
Antioxidant Activity ◽  
Mineral Contents ◽  
Different Parts

scholarly journals Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity

2021 ◽  
Vol 31 (4) ◽  
pp. 221-228
Author(s):  
Yuichi Nodake ◽  
Satomi Toda ◽  
Hitomi Iba ◽  
Tomonori Taira ◽  
Choryo Uema ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium
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