KISHIDA Etsu

FacultyHuman Life,Health,and Information Studies
PositionProfessor
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Last Updated :2020/09/14

Researcher Profile and Settings

Education

  •   1986 04  - 1989 03 , Osaka City University, Graduate School of Human Life Science
  •   1984 04  - 1986 03 , Osaka City University, Graduate School of Human Life Science
  •   1980 04  - 1984 03 , Osaka City University, Faculty of Human Life Science

Degree

  • Ph.D, Osaka City University
  • -

Association Memberships

  • JAPANESE SOCIETY OF HEALTH EDUCATION AND PROMOTION
  • JAPANEASE SOCIETY OF SHOKUIKU

Academic & Professional Experience

  •   2008 04  - 現在, Hyogo University of Teacher Education, Graduate School of Education
  •   1996 04  - 2007 03 , Hyogo University of Teacher Education, Faculty of School Education
  •   1989 09  - 1996 03 , Hyogo University of Teacher Education, Faculty of School Education

Research Activities

Research Areas

  • Humanities & social sciences, Home economics, lifestyle science

Published Papers

  • Understanding of the Heating Process Description of Rice-Cooking in a Pot on a Stovetop, Appearing on Elementary Home Economics Textbooks : A Survey among Prospective School Teachers m the University, 53, (2) 114 - 126, 04
  • Current State and Problems of Rice-Cooking Practical Lessons in Home Economics from the Teachers' Point of View in Elementary School, 53, (1) 44 - 52, 02
  • Investigation on cooked rice of school lunch in Hyogo prefecture, Sakamoto Kaoru, Misaki Masaru, Kishida Etsu, Iwaki Keiko, Sugimoto Harumi, Horiuchi Miwa, Yokomizo Saeko, Masui Hironori, Miura Kayoko, Sakuda Harumi, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 21, (0) 2013 - 2013
  • Survey on actual methods of rice cooking and preferences for cooked rice of female university students, Kako Saori, Masui Hironori, Misaki Masaru, Yamamoto Nobuko, Yokomizo Saeko, Irie Kazue, Iwaki Keiko, Okamoto Keiko, Kanatani Akiko, Kishida Etsu, Sakamoto Kaoru, Sugimoto Yoshimi, Takakuwa Emi, Journal of Cookery Science of Japan, Journal of Cookery Science of Japan, 39, (1) 66 - 70
  • Survey on how students get know-how of rice cooking : Rice cooking group, Kinki branch office, The Japan Society of Cookey Science, SAKAMOTO Kaoru, IWAKI Keiko, IRIE Kazue, OKAMOTO Keiko, KANATANI Akiko, KISHIDA Etsu, SUGIMOTO Yoshimi, HORIUCHI Miwa, MASUI Hironori, MISAKI Masaru, YAMAMOTO Nobuko, YOKOMIZO Saeko, Journal of cookery science of Japan, Journal of cookery science of Japan, 38, (1) 77 - 82, 01 20
  • Survey of actual situations of rice cooking and preferences for cooked rice of new students of home economics department, Kako Saori, Masui Hironori, Misaki Masaru, Yamamoto Nobuko, Yokomizo Saeko, Iwaki Keiko, Irie Kazue, Okamoto Keiko, Kanatani Akiko, Kishida Etsu, Sakamoto Kaoru, Sugimoto Yoshimi, Takakuwa Emi, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 15, (0) 110 - 110
  • Survey of education about rice cooking—aimed at home economics students—, Sakamoto Kaoru, Sugimoto Yoshimi, Horiuchi Miwa, Misaki Masaru, Yamamoto Nobuko, Yokomizo Saeko, Masui Hironori, Ikeda Hiro, Irie Kazue, Iwaki Keiko, Okamoto Keiko, Kanatani Akiko, Kishida Etsu, Kuchiba Akiko, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 14, (0) 62 - 62
  • Survey of Consumers' Consciousness and Taste of the Aspetic Cooked Rice, Journal of Cookery Science of Japan, Journal of Cookery Science of Japan, 34, (4) 399 - 406
  • EFFECTS OF BRANCH DISTRIBUTION AND CHEMICAL MODIFICATIONS OF ANTITUMOR (1-]3)-BETA-D-GLUCANS, E KISHIDA, Y SONE, A MISAKI, CARBOHYDRATE POLYMERS, CARBOHYDRATE POLYMERS, 17, (2) 89 - 95
  • PURIFICATION OF AN ANTITUMOR-ACTIVE, BRANCHED (1-]3)-BETA-D-GLUCAN FROM VOLVARIELLA-VOLVACEA, AND ELUCIDATION OF ITS FINE-STRUCTURE, E KISHIDA, Y SONE, A MISAKI, CARBOHYDRATE RESEARCH, CARBOHYDRATE RESEARCH, 193, 227 - 239, 10
  • PREPARATION AND IMMUNOCHEMICAL CHARACTERIZATION OF ANTIBODY TO BRANCHED BETA-(1-]3)-D-GLUCAN OF VOLVARIELLA-VOLVACEA, AND ITS USE IN STUDIES OF ANTITUMOR ACTIONS, E KISHIDA, Y SONE, S SHIBATA, A MISAKI, AGRICULTURAL AND BIOLOGICAL CHEMISTRY, AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 53, (7) 1849 - 1859, 07

Misc

  • Survey on actual methods of rice cooking and preferences for cooked rice of female university students, KAKO Saori, IRIE Kazue, IWAKI Keiko, OKAMOTO Keiko, KANATANI Akiko, KISHIDA Etsu, SAKAMOTO Kaoru, SUGIMOTO Yoshimi, TAKAKUWA Emi, MASUI Hironori, MISAKI Masaru, YAMAMOTO Nobuko, YOKOMIZO Saeko, Journal of cookery science of Japan, 39, (1) 66 - 70,   2006 02 20


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