A relationship between the amount of polar compounds and the sensory scores of fried foods and deep-frying oil von Hara, T. (Kobe Yamate Coll. (Japan)), Ando, M, Fujimura Ito, T, Inoue, S, Otsuka, K, Ono, Y, Okamura, Y, Shiramasa, H, Takamura, H, Takechi, T, Tsuyuguchi, S, Nakahara, M, Nakahira, M, Nishiike, T, Hayashi, Y, Fukami, Y, Fujimura, K, Matsui, M.etc

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Cooking Characteristics of Domestic Rapeseed Oil : Comparison with Canola Oil von Fujimura-Ito, Tomoko, Ando, Mami, Otsuka, Kenichi, Kubo, Kaori Mukai, Kobayashi, Atsuko, Tsuyuguchi, Sayuri, Nakahira, Mayumi, Hara, Tomoko, Mizuno, Chie, Myojin, Chiho, Murakami, Megumi, Nishiike-Wada, Tamako

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国産菜種油の調理特性の比較 von 伊藤, 知子, 安藤, 真美, 大塚, 憲一, 久保, 加織, 小林, 敦子, 露口, 小百合, 中平, 真由巳, 原, 知子, 水野, 千恵, 明神, 千穂, 村上, 恵, 和田, 珠子

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Radical-scavenging Activity of Chicken Meat von Tsuyuguchi, Sayuri, Yamaguchi, Tomoko, Takamura, Hitoshi, Matoba, Teruyoshi

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鶏肉のラジカル捕捉活性 von 露口, 小百合, 山口, 智子, 高村, 仁知, 的場, 輝佳

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