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Publications by Noriko Yamaoka
Study of the Changes in the Purine Content in Foods After Heat Cooking
GOUT AND NUCLEIC ACID METABOLISM
Related publications
The Effect of Cooking on the Sodium and Potassium Content in Foods(Part 1)
The Japanese Journal of Nutrition and Dietetics
Effect of Cooking on Sodium and Potassium Content in Foods (Part II)
The Japanese Journal of Nutrition and Dietetics
A Study on the Convection of Liquid in the Cooking Pan and the Osmotic Pressure of Foods
The Japanese Journal of Nutrition and Dietetics
Behavior Elucidation of Starch and Lipid in Starchy Foods by Heat Cooking and Food Processing
Nippon Shokuhin Kagaku Kogaku Kaishi
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The Extrusion Cooking Process for the Development of Functional Foods
Variations in the Apparent Nutrient Content of Foods: A Study of Sampling Error.
British Journal of Nutrition
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Changes of Carotenoids in Atlantic Salmon by Heat Cooking and the Singlet Oxygen Quenching Activities of the Artificially Produced Carotenoids
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Fluorine Content in Foods III
Eiyo To Shokuryo
Utilization of Microwave Heating in the Processes of Cooking, Manufacturing and Sterilization of Foods.
The Japanese Journal of Nutrition and Dietetics
