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Yuri Jibu

Observed names: Jibu, Y., Jibu, Yuri, Y. Jibu, Yuri JIBU
Observed institution: Okayama Prefectural University
OpenAlex ID: A5010616518
The Japanese diet from 1975 delays senescence and prolongs life span in SAMP8 mice
2015 · Kazushi Yamamoto, Shuang E, et al. · Nutrition · 50
Comparison of the Health Benefits of Different Eras of Japanese Foods : Lipid and Carbohydrate Metabolism Focused Research
2013 · Taro Honma, Yasuna Kitano, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 33
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Effects of Historical Differences in Components of the Japanese Diet on the Risk of Obesity in Mice
2014 · Yasuna Kitano, Taro Honma, et al. · Nippon Eiyo Shokuryo Gakkaishi · 29
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Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity
2005 · Michiko Fuchigami, Ai Teramoto, et al. · Food Hydrocolloids · 21
Consideration about the Intake of Conjugated Linoleic Acid in the Japanese
2012 · Taro Honma, Kenta Sato, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 7
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The quality of high pressure-induced and heat-inducedyuzumarmalade
2010 · Hiroko Kuwada, Yuri Jibu, et al. · High Pressure Research · 5
Effects of Japanese Food Typical of That Consumed during Different Periods in the Past on Breast Milk-mediated Lipid Metabolism in Offspring
2014 · Yu Hatakeyama, Yasuna Kitano, et al. · Nippon Eiyo Shokuryo Gakkaishi · 3
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Changes in Pectin, Texture and Structure of Citrus Yuzu during Soaking in Citric Acid, Heating or Pressurization
2012 · Hiroko Kuwada, Yuri Jibu, et al. · Medical Entomology and Zoology · 2
High-Pressure-Induced Yuzu Marmalade
2008 · H. Kuwada, Y. Jibu, et al. · Royal Society of Chemistry eBooks · 2
Studies on freeze tolerance and needle crystals of Alata (Dioscorea alata L.)
2015 · Hiroko Kuwada, Yuri Jibu, et al. · Abstracts of Annual Congress of The Japan Society of Home Economics 67th Annual Conglress of The Japan Society of Home Economics
Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash—Part 1. Changes in Pectic Substances during Cooking
2014 · Kayoko Ishii, Ai Teramoto, et al. · Journal of Food Science and Engineering
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A processing method for mandarin orange marmalade using high pressure
2014 · Hiroko Kuwada, Yuri Jibu, et al.
The Quality of High Pressure-Induced and Heat-Induced Hyuganatsu Marmalade
2013 · Hiroko Kuwada, Yuri Jibu, et al. · Journal of Food Science and Engineering
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A processing method for lemon marmalade using high pressure
2013 · Hiroko Kuwada, Yuri Jibu, et al.
Local Food Intake for Spanish Mackerel in Okayama Prefecture
2012 · Yasumi Kimura, Yuri Jibu, et al.
A processing method for hyuga-natsu marmalade using high pressure
2012 · Hiroko Kuwada, Yuri Jibu, et al.
Consideration about the intake of conjugated linoleic acid in the Japanese
2012 · homma, taro, Sato, Kenta, et al. · Institutional Repositories DataBase (IRDB)
Intake and absorption of conjugated linoleic acid in the Japanese
2011 · Honma, T., Shinohara, N., et al. · Institutional Repositories DataBase (IRDB)
Texture and Structure of Pressure-Shift-Frozen Food
2008 · Michiko FUCHIGAMI, Ai TERAMOTO, et al. · The Review of High Pressure Science and Technology
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Change in structure of brown rice, under-milled rice and well-milled rice by soaking/cooking
2006 · Ai Teramoto, Yuri Jibu, et al. · Abstracts of Annual Congress of The Japan Society of Home Economics 58th Annual Congress of The Japan Society of Home Economics
Change in temperature of brown rice, under-milled rice and well-milled rice during cooking and sensory evaluation of cooked rice
2006 · Yuri Jibu, Ai Teramoto, et al. · Abstracts of Annual Congress of The Japan Society of Home Economics 58th Annual Congress of The Japan Society of Home Economics
The effect of high-pressure-freezing on the quality of freeze-dried tofu
2005 · Ai Teramoto, Yuri Jibu, et al.
Works count: 22
Citation count: 152
H-index: 5
I10-index: 4
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