Yasuko Fukuda

竹炭浸漬液の調理水としての化学的特性 

日本食品科学工学会誌, 51(11)585-591, 2004  

TGを用いた食用油（種子系、ナッツ系）の酸化安定性およびナッツ系油の官能検査 

名古屋女子大学紀要, 49, 117-123, 2003  

Oxdative Stability of Edible Oils(Seeds' and Nuts' Oils)by TG and Sensory Evaluation of Nut Oils 

J. of Nagoya Women's University, 49, 117-123, 2003  

Changes in Functional Factors of Sesame Seed and Oil during Various Types of processing 

ACS SYMPOSIUM SERIES Bioactive Compounds in Foods Effects of Processing and Storage, 816, 85-104, 2002  

すりゴマの物性に及ぼす粒度あるいは成分の影響 

日本食品科学工学会誌, 49(7), 468-475, 2002  

Changes in Functional Factors of Sesame Seed and Oil during Various Types of processing 

ACS SYMPOSIUM SERIES Bioactive Compounds in Foods Effects of Processing and Storage, 816, 85-104, 2002  

Effects of Particle Size and Components on Physical Properties of Ground Sesame Seeds 

Nippon Shokuhin Kagaku Kog Kaishi, 49(7), 468-475, 2002  

黒ゴマ種子加工時に排出される黒褐色水洗廃液から抗酸化リグナンの単離・同定 

静岡大学教育学部研究報告（自然科学篇）, 第51号, 11-18, Mar, 2001  

Identification of a Lignan Antioxidant in Dark Brown Wastewater from Processing of Black Sesame Seed 

BULLETIN of the FACULTY OF EDUCATION SHIZUOKA UNIVERSITY NATURAL SCIENCES SERIES, 51, 11-18, Mar, 2001  

調理と食品の抗酸化機能性 

調理科学, 34(3 321-328), 2001  

竹炭の調理・加工への利用-竹炭によるフライ油の熱酸化防止効果- 

日本食品科学工学会誌, 48(2) 105-111, 2001  

Cookery and Antioxidative Functions of Food Materials 

Journal of Cookery Science of Japan, 34(3 321-328), 2001  

Utilization of Bamboo Charcoal to Food Processing and Cookery Part (]G0001[) Effects of Bamboo Charcoal on Oxidative Stability of Frying Oil 

Nippon Shokuhin Kagaku Kogaku Kaishi, 48(2) 105-111, 2001  

ゴマの炒り条件が食品の品質におよぼす影響 

日本家政学会誌, 51(12) 1116-1125, 2000  

Effects of Roasting Conditions on the Food Quality of Sesame Seeds 

Journal of Home Economics Japan, 51(12) 1115-1125, 2000  

Principle of Diet 

Asakura Syoten, 30-40 49-55 161-164, 2000