Author

Kuniko Aida

Observed names: Kuniko AIDA, 구니꼬아이다

Observed institutions: Koriyama Women's University, Hokusho University, Koriyama Women's College

OpenAlex ID: A5078687716

Contents and Compositions of Free Sugars, Organic Acids, Free Amino Acids and Oligopeptides in Soy Sauce and Soy Paste Produced in Korea and Japan.

1994 · Kentaro KANEKO, Kyoko TSUJI, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 19

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Comparison of Taste Component of Korean and Japanese Soybean Paste (Doenjang&Miso)-Free Amino Acid Comparison

1998 · 김천호, 다께시스미노, et al. · Journal of the Korean Society of Food Culture · 3

Various components and bacteria of Kaburazushi and Daikonzushi

2007 · Kuniko Aida, Takeshi Sumino · Journal for the Integrated Study of Dietary Habits · 1

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Various component and bacteria of home-made Izushi in Hokkaido area

1999 · Kuniko Aida, Junko Abe, et al. · Journal for the Integrated Study of Dietary Habits · 1

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Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit.

1996 · Kentaro KANEKO, Chikao OTOGURO, et al. · Food Science and Technology International Tokyo · 1

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Study on Water Activity, Sodium Content, Potassium Content and Composition of Free Amino Acids of Miso Produced in Iwase, Fukushima.

1994 · Chieko Matsui, Satoko Suzuki, et al. · The Japanese Journal of Nutrition and Dietetics · 1

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The Compositions of Free Amino Acids in Japanese and Korean Kimchi

1993 · Takeshi Sumino, Kuniko Aida, et al. · 比較文化研究 · 1

Sodium and Potassium Contents of Denjang (Bean paste) made in Korea and Japan

1993 · Chon-Ho Kim, Takeshi Sumino, et al. · Journal of the Korean Society of Food Culture · 1

Comparative Study on Content and Composition of Oligopeptides, Free Amino Acids, 5'-Ribonucleotides and Free Sugars in Salted Preserves Produced at Korea and Japan.

1992 · Kentaro KANEKO, Kyoko TSUJI, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1

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Fukushima prefecture home cooking: main dishes:Main dishes in the Aizu area, Naka-dori area, Hama-dori area

2018 · Masako Kato, Kuniko Aida, et al.

Various Component and Bacteria of "Sukugarasu" in Okinawa

1999 · Takeshi Sumino, Eiko Endo, et al. · 調理科学

Study on Traditional Foods in Aizu Area

1994 · Kuniko Aida, Eiko Endo, et al. · Journal for the Integrated Study of Dietary Habits

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Study on Traditional Foods in Aizu Area (Part2)

1993 · Kuniko AIDA, Tane HOSHI, et al. · Journal for the Integrated Study of Dietary Habits

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Inhibitory effect of bacteria isolated from ^|^ldquo;Kimchi^|^rdquo; against the growth of mycotoxin-producing fungi

1993 · Nobuhisa MOROOKA, Yumiko SUMITANI, et al. · JSM Mycotoxins

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Sodium and Potassium Contents of Kimchi Made in Japan and Korea

1993 · Kuniko Aida, Takashi Sumino, et al. · 比較文化研究

Study on Traditional Foods in Aizu Area (3)--Fatty Acid Composition of Nishin Sansho-zuke

1993 · Kuniko Aida, Tane Hoshi, et al. · 比較文化研究

Study on Traditional Foods in Aizu Area (Part1)

1992 · Takeshi SUMINO, Kuniko AIDA, et al. · Journal for the Integrated Study of Dietary Habits

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Fatty Acid Composition of Salted Guts in Japan and Korea

1991 · Takeshi Sumino, Kuniko Aida, et al.

Works count: 18

Citation count: 29

H-index: 2

I10-index: 1