Search Results1-20 of  25

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  • NISHIIKE WADA Tamako ID: 9000006732326

    Otemae College (2011 from CiNii)

    Articles in CiNii:6

    • Studies on the life span of frying oil : Flavor score of frying oil and the taste of fried foods coated with flour (2010)
    • Cooking Characteristics of Domestic Rapeseed Oil : Comparison with Canola Oil (2011)
    • Cooking classes for deep-fried food in homemaking courses at the secondary education level (2008)
  • NISHIIKE WADA Tamako ID: 9000261046782

    Department of Life Design, Otemae College (2013 from CiNii)

    Articles in CiNii:1

    • Altered functions of alveolar macrophages and NK cells involved in asbestos-related diseases (2013)
  • NISHIIKE Tamako ID: 1000040309448

    兵庫医科大学衛生学教室 (2005 from CiNii)

    Articles in CiNii:22

    • ゴム製品製造工場従業員の健康診断結果における最近五年間の推移 (2003)
    • アスベスト気管内注入により誘導される肺胞マクロファージのTNF-α産生能の増強 (2003)
    • Nitrosothiols in the clture of activated macrophages (I) (2001)
  • NISHIIKE Tamako ID: 9000002750036

    Department of Hygiene, Hyogo College of Medicine (2004 from CiNii)

    Articles in CiNii:12

    • A Relationship between the Amount of Polar Compounds and the Sensory Scores of Fried Foods and Deep-frying Oil (2004)
    • Survey on the Use of Edible Oil in the Home and Awareness of their Health Value (2003)
    • Studies on the Life Span of Frying Oil (V) : Flavor Score of Frying Oil and Fried Foods with Breaded Batter (2003)
  • NISHIIKE Tamako ID: 9000004175955

    Division of Human Life and Environmental Sciences, Graduate School of Human Culture, Nara Women's University:(Present address) Department of Hygiene, Hyogo College of Medicine (1999 from CiNii)

    Articles in CiNii:2

    • Effects of Metal Ions and pH on the Stability of Linoleic Acid Hydroperoxide in the Water Phase (1997)
    • Effects of Amino Acids, Sugars, and Ascorbic Acid on the Stability of Linoleic Acid Hydroperoxide in the Water Phase (1999)
  • NISHIIKE Tamako ID: 9000254438326

    Faculty of Human Life and Environment, Nara Women's University|Department of Hygiene, Hyogo College of Medicine (2000 from CiNii)

    Articles in CiNii:1

    • Effects of Teas, Wines, Soft Drinks, and Seasonings on the Stability of Linoleic Acid Hydroperoxide. (2000)
  • Nishiike Tamako ID: 9000256811365

    Division of Human Life and Environmental Sciences, Graduate School of Human Culture, Nara Women's University|Department of Hygiene, Hyogo College of Medicine (2000 from CiNii)

    Articles in CiNii:1

    • Stability of Linoleic Acid Hydroperoxide in the Oil System (2000)
  • Nishiike Tamako ID: 9000256811872

    Department of Hygiene, Hyogo College of Medicine (2003 from CiNii)

    Articles in CiNii:1

    • Studies on the Life Span of Frying Oil (V):Flavor Score of Frying Oil and Fried Foods with Breaded Batter (2003)
  • Nishiike Tamako ID: 9000256811877

    Department of Hygiene, Hyogo College of Medicine (2003 from CiNii)

    Articles in CiNii:1

    • Survey on the Use of Edible Oil in the Home and Awareness of their Health Value (2003)
  • Nishiike Tamako ID: 9000392024871

    Department of Hygiene, Hyogo College of Medicine (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)
  • Nishiike Tamako ID: 9000392034534

    Hyogo College of Medicine (2003 from CiNii)

    Articles in CiNii:1

    • Survey on the Oil Deterioration Used for Deep Frying in the Home (2003)
  • Nishiike Tamako ID: 9000392034816

    Articles in CiNii:1

    • Filtration of frying oil affects its deteriration during preservation (2004)
  • Nishiike-Wada Tamako ID: 9000255937503

    Otemae College (2008 from CiNii)

    Articles in CiNii:1

    • Cooking classes for deep-fried food in homemaking courses at the secondary education level (2008)
  • Nishiike-Wada Tamako ID: 9000283871077

    Otemae College (2012 from CiNii)

    Articles in CiNii:1

    • Effects of oil volume on fried foods (2012)
  • Nishiike-Wada Tamako ID: 9000283871841

    Otemae College (2013 from CiNii)

    Articles in CiNii:1

    • Evaluation of leaflet as educational medium for deep fried cooking Tempura (2013)
  • Nishiike-Wada Tamako ID: 9000347155553

    Otemae College (2014 from CiNii)

    Articles in CiNii:1

    • Optimum frying time for shallow-frying and its problems (2014)
  • Nishiike-Wada Tamako ID: 9000347217972

    Otemae College (2015 from CiNii)

    Articles in CiNii:1

    • Cooking characteristics of domestic sesame oil and rapeseed oil (2015)
  • Nishiike-Wada Tamako ID: 9000365539860

    Otemae College (2017 from CiNii)

    Articles in CiNii:1

    • Cooking characteristics of avocado oil (2017)
  • Nishiike-Wada Tamako ID: 9000392023978

    Otemae College (2009 from CiNii)

    Articles in CiNii:1

    • Relationship between the attitude of healthy diet and cooking or eating frequency of deep fried dishes (2009)
  • Nishiike-Wada Tamako ID: 9000392027122

    大手前短大 (2006 from CiNii)

    Articles in CiNii:1

    • Factors influencing palatability of deep fried dish (2006)
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