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Publications by Yasushi ENDO
Frying Under Low Oxygen Atmosphere Retards the Oxidative Deterioration of Oils and Foods.
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Lymphatic Absorption of Chemically Structured Triglycerides Containing Docosahexaenoic Acid.
Food Science and Technology International, Tokyo
Related publications
Studies on the Deterioration of Frying Oils in Automatic Test Fryer. II.
Journal of Japan Oil Chemists' Society
Effect of the Oxidation of Oils on the Deterioration of Foods
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on the Deterioration of Frying Oils in Continuous Water-Spraying and Heating System. III.
Journal of Japan Oil Chemists' Society
Monitoring Oxidative Levels of Frying Oils Using Ftir Spectroscopy and Multivariate Calibration
International Journal of Applied Pharmaceutics
Pharmaceutical Science
Postmarketing Surveillance of the Oxidative Stability for Cooking Oils, Frying Oils, and Vanaspati Supplied in the Retail Market
Food Science and Nutrition
Food Science
Studies on a Simple Method for Evaluation of Deterioration Degree of Frying Oils and Fats. II.
Journal of Japan Oil Chemists' Society
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
An Improvement of the NMR Method for Estimating the Oxidative Deterioration of Fish Oils
Nippon Suisan Gakkaishi
Aquatic Science
Estimation of Oxidative Deterioration of Edible Oils by Measurement of Ultraweak Chemiluminescence.
NIPPON SHOKUHIN KOGYO GAKKAISHI
