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Publications by Ayuho Suzuki
Calculation and Application of Rates of Component Change by Cooking Foods Which Is Based the Standard Tables of Food Composition Japan －2010－
Journal for the Integrated Study of Dietary Habits
Food Composition Table for Calculation of Nutrient Contents Considering Changes in Weight Induced by Cooking.
Nippon Eiyo Shokuryo Gakkaishi
Related publications
Standard Tables of Food Composition in Japan Fifth Revised Edition
Journal for the Integrated Study of Dietary Habits
Relationship Between “Food Groups” in Standard Tables of Food Composition in Japan and “Food Taste” of Traditional Chinese Nutrition
Nippon Eiyo Shokuryo Gakkaishi
Relationship Among Water Soluble, Insoluble and Total Dietary Fiber Contents in "Standard Tables of Food Composition in Japan-Dietary Fiber-" and Crude Fiber and Water Contents in "Standard Tables of Food Composition in Japan, Fourth Revised Edition".
The Japanese Journal of Nutrition and Dietetics
The Outline of New Food Composition Tables
Journal for the Integrated Study of Dietary Habits
Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants
Comprehensive Reviews in Food Science and Food Safety
Food Science
Behavior Elucidation of Starch and Lipid in Starchy Foods by Heat Cooking and Food Processing
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Comparison of Nutrient Values of Individual Diets Found by Calculation From Food Tables and by Chemical Analysis
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Future Developments in the UK Food Composition Tables
Proceedings of the Nutrition Society
Medicine
Nutrition
Dietetics
