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Publications by RYOUKO HARUNO(IMAZU)
Progress of Lipid Oxidation and Changes in Antioxidative Activity During Processing of Heshiko and Narezushi, Produced by Aging of Salted Mackerel With Rice Bran or Cooked Rice
Nippon Suisan Gakkaishi
Aquatic Science
Related publications
Changes in the Aroma of Fresh and Stored Cooked Rice During Warm-Keeping.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Isolation and Antioxidative Properties of Phenolics-Saponins Rich Fraction From Defatted Rice Bran
Journal of Cereal Science
Biochemistry
Food Science
Effects of Commercial Processing on Antioxidants in Rice Bran
Cereal Chemistry
Organic Chemistry
Food Science
Enrichment of Rice With L-Lysine and Change of Flavor and Taste by Cooked Rice With L-Lysine
Eiyo To Shokuryo
Characteristics of Rice Cooked With Lysolecithin.
Nippon Shokuhin Kagaku Kogaku Kaishi
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Microbiological and Chemical Characteristics of Ayu-Narezushi Prepared With Rice-Koji
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Improvement of Cooked Rice by Using Modified Starch
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Hot Storage of Bread and Cooked Rice
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Antioxidative Ability of Defatted Rice Bran Extract Obtained by Subcritical Water Extraction in Bulk Oil and Aqueous Dispersion Systems
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
