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1. Tradition, entrepreneurship, and innovation: The craft of Japanese fine dining.

2. A Phase 1 Study to Assess the Pharmacokinetics, Food Effect, Safety, and Tolerability of Sepiapterin in Healthy Japanese and Non-Japanese Participants.

3. "Bikkuridaki" method for cooking brown rice by adding water during cooking process: Examination of water addition conditions.

4. Japanese cuisine in Iceland: A story of multiple mobilities.

5. Prevalence of streptomycin and tetracycline resistance and increased transmissible third-generation cephalosporin resistance in Salmonella enterica isolates derived from food handlers in Japan from 2006 to 2021.

6. Comparative Analysis of Japanese Rice Wine Export Trends: Large Firms in the Nada Region vs. SMEs in Other Regions.

7. Deep in Japan.

9. Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia.

10. Accidental allergic reactions to immediate‐type food allergens in Japanese children: A single‐center study.

11. Halal detection application of imported food and beverages.

12. GREECE IS THE WORD.

13. Fun, community, and culture in a Japanese alternative food network.

14. A comparative analysis of attitudes toward genome-edited food among Japanese public and scientific community.

15. Associations between ondansetron and the incidence of postoperative nausea and vomiting and food intake in Japanese female undergoing laparoscopic gynecological surgery: a retrospective study.

16. Meshiagare: A Culinary Journey through Advanced Japanese.

17. Understanding Imagination in Entrepreneurship.

18. Development of a Reverse-Yield Factor Database Disaggregating Japanese Composite Foods into Raw Primary Commodity Ingredients Based on the Standard Tables of Food Composition in Japan.

19. A critical agrarian approach to food crises: Social distance as a specific food crisis arising from the COVID-19 pandemic in Japan.

20. 研究小集会「穀物」開催の趣旨 うどんにおける地粉の風味について.

21. Reddening of the Unicellular Green Alga Euglena gracilis by Dried Bonito Stock and Intense Red Light Irradiation.

22. Periconceptional maternal diet quality and offspring wheeze trajectories: Japan Environment and Children's Study.

23. Globalization and cultural spillover in trade: evidence from the Japanese food culture.

24. Effect of asking questions and providing knowledge on attitudes toward organic foods among Japanese consumers.

25. It Gives the Rice a Kick: Sweetness and Kōji in Early Modern Sake Brewing.

26. The political work of food delivery: consumer co-operative systems and women's labor in "relationless" Japan.

27. Precarious digital mothering: creativity, entrepreneurship and hidden labor within digital foodscapes.

28. Negotiating authenticity: Berlin's Japanese food producers and the vegan/vegetarian consumer.

29. Environmental vs. labor issues: evidence of influence on intention to purchase ethical coffee in Japan.

30. Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō.

31. Fast and reliable voltammetric determination of menaquinone (vitamin K2) produced in vitro by Bacillus subtilis cultures.

33. 日本体験をキュレート 「ジャパン・ハウス ロサンゼルス」館長・海部優子

34. MENDED.

35. Nutritional quality of children's menus in restaurants: does cuisine type matter?

36. Nattokinase (Bac s 1), a subtilisin family serine protease, is a novel allergen contained in the traditional Japanese fermented food natto.

37. Prosthodontic treatment can improve the ingestible food profile in Japanese adult outpatients.

38. The Mediating Role of Attitude in the Relationship Between the Extrinsic and Intrinsic Attributes of Japanese Frozen Foods and Consumers' Intention to Purchase Them: Evidence from Malaysia.

39. Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study.

40. Estimation of daily intake of food additives by Japanese young children using the market basket method in 2018.

41. CUTE COUPLE.

42. Probiotic Properties of Exopolysaccharide-Producing Bacteria from Natto.

43. Direct contact of fermented rice bran beds promotes food-to-hand transmission of lactic acid bacteria.

44. Providing appropriate information to consumers boosts the acceptability of genome-edited foods in Japan.

45. Meiji to expand production of Hello Panda brand in US.

46. Evaluating carbon footprint embodied in Japanese food consumption based on global supply chain.

47. SUSHI.

48. GLOBAL APPETITE FOR JAPANESE CUISINE: What's Behind The Surge?

49. The Language of Food in Japanese: Cognitive Perspectives and Beyond.

50. DO INVESTORS’ REACTIONS TO ENVIRONMENTALLY FRIENDLY NEWS ANNOUNCEMENTS DIFFER ACROSS INDUSTRIES? A COMPARATIVE ANALYSIS OF JAPAN’S FOOD AND AUTOMOTIVE INDUSTRIES.

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