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Publications by Naoko TONE

The Relation Between the Coloration of Frying Oil and the Deterioration Using Fried Model-Materials.

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Related publications

Influence of the Conditions of Fried Food Cooking on Deterioration of Frying Oil and Sensory Evaluation of Fried Foods

Journal for the Integrated Study of Dietary Habits

English

On the Relation Between Quality and Quantity of Oil Absorbed Into Foods by Frying

The Japanese Journal of Nutrition and Dietetics

English

Studies on the Relation Between Foam Extension of Cooking Oil and Putrefaction of Fried Foods

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Influence of Cholesterol on the Deterioration of Oil, and Decomposition of Cholesterol Migrating in Frying Oil.

Nippon Eiyo Shokuryo Gakkaishi

English

Studies on the Oxidative Deterioration and the Coloration of Animal Fats

Nihon Chikusan Gakkaiho

English

Studies on the Oxidative Deterioration and the Coloration of Animal Fats

Nihon Chikusan Gakkaiho

English

The Deterioration of Oil Paintings

Multidisciplinary

English

A Study of the Antioxidative and Antimutagenic Effects of Houttuynia Cordata Thunb. Using an Oxidized Frying Oil-Fed Model

Journal of Nutritional Science and Vitaminology

English

Frying Under Low Oxygen Atmosphere Retards the Oxidative Deterioration of Oils and Foods.

Journal of Oleo Science

Chemical Engineering

English