Search Results41-60 of  62

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  • Murakami Megumi ID: 9000391802688

    Kinki University (2008 from CiNii)

    Articles in CiNii:1

    • Inhibition of oxidative stress to human umbilical vein endothelial cells by polyphenol compounds (2008)
  • Murakami Megumi ID: 9000392023519

    Doshisha Women's College (2009 from CiNii)

    Articles in CiNii:1

    • Study of inner surface temperature of earthenware pot for combined use of gas and induction heater (2009)
  • Murakami Megumi ID: 9000392023983

    Doshisha Women's College of Liberal Arts (2009 from CiNii)

    Articles in CiNii:1

    • Relationship between the attitude of healthy diet and cooking or eating frequency of deep fried dishes (2009)
  • Murakami Megumi ID: 9000392024132

    Doshisha Women's College of Liberal Arts (2009 from CiNii)

    Articles in CiNii:1

    • Effect of six types of polyphenolic compounds on peroxynitrite (2009)
  • Murakami Megumi ID: 9000392024878

    Faculty of Agriculture, Kinki University (2002 from CiNii)

    Articles in CiNii:1

    • Studies on the life span of frying oil (X):Effect of carbonyl value on deterioration judgment of oil (2002)
  • Murakami Megumi ID: 9000392028467

    Faculty of Agriculture, Kinki University (2007 from CiNii)

    Articles in CiNii:1

    • Investigation of actual conditions of cooking practice of deep-fried food in homemaking of secondary education (2007)
  • Murakami Megumi ID: 9000392030618

    Kinki University (2007 from CiNii)

    Articles in CiNii:1

    • Chenges in antioxidative property of Okinawa traditional vegetables by difference of cooking method (2007)
  • Murakami Megumi ID: 9000392032387

    Doshisha Women's College of Liberal Arts (2008 from CiNii)

    Articles in CiNii:1

    • Relevance with health-consciousness and deep-fry cooking in the home (2008)
  • Murakami Megumi ID: 9000392032823

    Doshisha Women's College of Liberal Arts (2008 from CiNii)

    Articles in CiNii:1

    • Antioxidative action of japanese soup stosk in vivo:For SHRSP (2008)
  • Murakami Megumi ID: 9000392035345

    Kinki University (2004 from CiNii)

    Articles in CiNii:1

    • Studies on radical-scavenging activity of seasonings (2004)
  • Murakami Megumi ID: 9000392035983

    Articles in CiNii:1

    • Filtration of frying oil affects the taste of fried foods (2005)
  • Murakami Megumi ID: 9000392042842

    Doshisha Women's College of Liberal Arts (2011 from CiNii)

    Articles in CiNii:1

    • Development of the educational media for deep fried cooking (2011)
  • Murakami Megumi ID: 9000392043153

    Doshisha Women's College of Liberal Arts (2011 from CiNii)

    Articles in CiNii:1

    • Effects of Various Salts in Cooking Water on Cooked Spaghetti (2011)
  • Murakami Megumi ID: 9000392044701

    Doshisya Women's College (2010 from CiNii)

    Articles in CiNii:1

    • Study of inner surface temperature of stainless steel pot for combined use of gas and induction heater (2010)
  • Murakami Megumi ID: 9000392045512

    Doshisha Women's College of Liberal Arts (2010 from CiNii)

    Articles in CiNii:1

    • Colour measurement of food materials and cooking meat, and colour chart for food preparation and cooking (2010)
  • Murakami Megumi ID: 9000392045593

    Doshisha Women's College of Liberal Arts (2010 from CiNii)

    Articles in CiNii:1

    • Effect of water hardness on the texture of koromo of tempura (2010)
  • Murakami Megumi ID: 9000398136352

    Doshisha Women's College of Liberal Arts (2018 from CiNii)

    Articles in CiNii:1

    • Consciousness and preference of deep-fried cooking and foods (2018)
  • Murakami Megumi ID: 9000398137148

    Doshisha Women's College of Liberal Arts (2018 from CiNii)

    Articles in CiNii:1

    • Cooking characteristics of ripe japanese plum puree (2018)
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