Microwave Heating Affects Composition and Oxidative Stability of Sesame (Sesamum indicum) Oil von YOSHIDA, HIROMI, KAJIMOTO, GORO

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Microwave energy effects on quality of some seed oils von YOSHIDA, HIROMI, HIROOKA, NOBUHISA, KAJIMOTO, GORO

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Influence of fatty acids on the tocopherol stability in vegetable oils during microwave heating von Yoshida, H. (Kobe-Gakuin University, Kobe, Japan), Tatsumi, M, Kajimoto, G

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Microwave roasting and phospholipids in soybeans (Glycine max. L.) at different moisture contents von Yoshida, Hiromi, Takagi, Sachiko, Kajimoto, Goro, Yamaguchi, Maki

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Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven von Yoshida, Hiromi, Shigezaki, Junji, Takagi, Sachiko, Kajimoto, Goro

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Novel pathways of oleic and cis-vaccenic acid biosynthesis by an enzymatic double-bond shifting reaction in higher plants von Shibahara, Akira, Yamamoto, Kohei, Takeoka, Mariko, Kinoshita, Akemi, Kajimoto, Goro, Nakayama, Takao, Noda, Manjiro

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Catalytic action of vitamin K3 on ferricyanide reduction by yeast cells von Yamashoji, Shiro, Kajimoto, Goro

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Decrease of NADH in yeast cells by external ferricyanide reduction von Yamashoji, Shiro, Kajimoto, Goro

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Chemical composition of barley tea von Kajimoto, G. (Kobe Gakuin Univ. (Japan). Faculty of Nutrition)

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cis-Vaccenic acid in mango pulp lipids von Shibahra, A, Yamamoto, K, Nakayama, T, Kajimoto, G

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Use of Edible Oil in Household and Disposal of Used Frying Oil von Kajimoto, Goro

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Oxidative Stability Test of Oil Containing Phloxine and .BETA.-Carotene by the Rancimat Method von KAJIMOTO, Goro, YAMAGUCHI, Maki, NAKAMURA, Mitsuhiro

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Decomposition of Food Dyes by Oxidation Products of Oil von KAJIMOTO, Goro, YAMAGUCHI, Maki, YOSHIDA, Hiromi

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The Relationship between Induction of Peroxisomal β-Oxidation and Long-Chain Fatty Acid Composition in Rat Liver von KAWANO, Hiroko, SHIBAHARA, Akira, YAMAMOTO, Kohei, HAMA, Takao, KAJIMOTO, Goro

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Changes in organic acid components of volatile degradation products during oxidation of oil, and effects of organic acid on increased conductivity determined by the rancimat method von Kajimoto, G. (Kobe Gakuin Univ. (Japan). Faculty of Nutrition), Nakamura, M, Yamaguchi, M

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Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating von Yoshida, H. (Kobe-Gakuin University, Arise, Ikawadani-cho, Nishi-ku, Kobe, Japan), Kondo, I, Kajimoto, G

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Methods for Assessing Edible Oil Deteriorationand Future Development von KAJIMOTO, Goro

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Antioxidant effects of d-tocopherols at different concentrations in oils during microwave heating von Yoshida, H, Kajimoto, G, Emura, S

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Determination of double-bond positions in methylene-interrupted dienoic fatty acids by GC-MS as their dimethyl disulfide adducts von Yamamoto, Kohei, Shibahara, Akira, Nakayama, Takao, Kajimoto, Goro

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Antioxidant activity of barley tea and their composition von Kajimoto, G. (Kobe Gakuin Univ. (Japan). Faculty of Nutrition), Onitake, N, Okuda, H, Murakami, C

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