Yukari Takemi

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 10

Top Topics

Randomized Controlled Trial

Molecularly Imprinted

Coronavirus Disease

Top Venues

Journal of occupational health

This page only lists publications with an associated author ORCID identifier.

Publications

Teruko Kawabata, Masakazu Nakamura, Yukari Takemi, Fumi Hayashi, Takashi Yamada
Impact of a nudge-based food environment intervention in a hospital convenience store on staff's food intake and Na/K. BMC nutrition 10 (1) (2024)
Fumi Hayashi, Yukari Takemi
Differences in the Values and Related Factors of Eating a Balanced Meal among the Younger Generation in Japan. Nutrients 16 (12) (2024)
Fumi Hayashi, Yukari Takemi
Differences in the Values and Related Factors of Eating a Balanced Meal among the Younger Generation in Japan. Nutrients 16 (12) (2024)
Teruko Kawabata, Masakazu Nakamura, Yukari Takemi, Fumi Hayashi, Takashi Yamada
Impact of a nudge-based food environment intervention in a hospital convenience store on staff's food intake and Na/K. BMC nutrition 10 (1) (2024)
Fumi Hayashi, Yukari Takemi
Determinants of Changes in the Diet Quality of Japanese Adults during the Coronavirus Disease 2019 Pandemic. Nutrients 15 (1) (2022)
Fumi Hayashi, Yukari Takemi
Determinants of Changes in the Diet Quality of Japanese Adults during the Coronavirus Disease 2019 Pandemic. Nutrients 15 (1) (2022)
Fumi Hayashi, Yukari Takemi
Determinants of Changes in the Diet Quality of Japanese Adults during the Coronavirus Disease 2019 Pandemic. Nutrients 15 (1) (2022)
Fumi Hayashi, Yukari Takemi
Determinants of Changes in the Diet Quality of Japanese Adults during the Coronavirus Disease 2019 Pandemic. Nutrients 15 (1) (2022)
Fumi Hayashi, Yukari Takemi
Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults. Nutrients 13 (11) (2021)
Keiko Sakaguchi, Yukari Takemi, Fumi Hayashi, Kaori Koiwai, Masakazu Nakamura
Effect of workplace dietary intervention on salt intake and sodium-to-potassium ratio of Japanese employees: A quasi-experimental study. Journal of occupational health 63 (1) (2021)