Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods
Endo, Yasushi, Fukazawa, Toru, Inoue, Wataru, Shigematsu, Yasuhiko, Itabashi, Yutaka, Nagai, Toshiharu
Published in Journal of Oleo Science (01.06.2024)
Published in Journal of Oleo Science (01.06.2024)
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Journal Article
Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods
Endo, Yasushi, Fukazawa, Toru, Inoue, Wataru, Shigematsu, Yasuhiko, Itabashi, Yutaka, Nagai, Toshiharu
Published in Journal of Oleo Science (01.01.2024)
Published in Journal of Oleo Science (01.01.2024)
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Survey of Trans Fatty Acid Composition of Currently Circulating Vegetable Oils in Japan
IIDA, Yasuhiro, TAKAGI, Shigeyuki, FUKAZAWA, Toru, SHIGEMATSU, Yasuhiko, ITABASHI, Yutaka
Published in BUNSEKI KAGAKU (05.01.2024)
Published in BUNSEKI KAGAKU (05.01.2024)
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Journal Article
Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods
Endo, Yasushi, Fukazawa, Toru, Inoue, Wataru, Shigematsu, Yasuhiko, Itabashi, Yutaka, Nagai, Toshiharu
Published in Journal of Oleo Science (2024)
Published in Journal of Oleo Science (2024)
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Effects of moisture content of firewood used in the manufacture of Japanese traditional smoked-dried bonito, katsuobushi, on polycyclic aromatic hydrocarbon (PAH) generation
Seko, Takuya, Ishihara, Kenji, Suzuki, Toshiyuki, Takagi, Shigeyuki, Taga, Kaoru, Iida, Yasuhiro, Shigematsu, Yasuhiko, Itabashi, Yutaka, Nakamichi, Yujiro, Fujiwara, Yoshifumi, Inada, Akihiro, Yamashita, Yumiko
Published in Journal of food composition and analysis (01.08.2022)
Published in Journal of food composition and analysis (01.08.2022)
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Quantitative Determination of Trans-Fatty Acids in Oils and Fats by Capillary Gas Chromatography: Results of a JOCS Collaborative Study
Shirasawa, Seiichi, Shiota, Makoto, Arakawa, Hiroshi, Shigematsu, Yasuhiko, Yokomizo, Kazuhisa, Shionoya, Noriko, Okamoto, Takahisa, Miyazaki, Yousuke, Takahashi, Shigeyuki, Himata, Katsuichi
Published in Journal of Oleo Science (2007)
Published in Journal of Oleo Science (2007)
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Evaluation of the immunochromatography kit for detection of emetic-toxin producing Bacillus cereus
Nakayama, Motokazu, Miyashita, Takashi, Hosoya, Kouichi, Hitomi, Jun, Sato, Miki, Sunaga, Yukie, Shigematsu, Yasuhiko, Ogasawara, Jun, Takenaka, Shigeyuki, Hamasaki, Mitsuhiro, Horikawa, Kazumi, Isobe, Junko, Sugita-Konishi, Yoshiko, Kamata, Yoichi
Published in Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan (2012)
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Published in Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan (2012)
Journal Article
Evaluation of the Immunochromatography Kit for Detection of Bacillus cereus Producing Emetic Toxin
NAKAYAMA, Motokazu, MIYASHITA, Takashi, HOSOYA, Kouichi, HITOMI, Jun, SATO, Miki, SUNAGA, Yukie, SHIGEMATSU, Yasuhiko, OGASAWARA, Jun, TAKENAKA, Shigeyuki, HAMASAKI, Mitsuhiro, HORIKAWA, Kazumi, ISOBE, Junko, SUGITA-KONISHI, Yoshiko, KAMATA, Yoichi
Published in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (2012)
Published in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (2012)
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Quantitative determination of trans-fatty acids in oils and fats by capillary gas chromatography: results of a JOCS collaborative study
Shirasawa, Seiichi, Shiota, Makoto, Arakawa, Hiroshi, Shigematsu, Yasuhiko, Yokomizo, Kazuhisa, Shionoya, Noriko, Okamoto, Takahisa, Miyazaki, Yousuke, Takahashi, Shigeyuki, Himata, Katsuichi
Published in Journal of oleo science (2007)
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Published in Journal of oleo science (2007)
Journal Article
Quantitative Determination of Trans-Fatty Acids in Oils and Fats by Capillary Gas Chromatography
Shirasawa, Seiichi, Shiota, Makoto, Arakawa, Hiroshi, Shigematsu, Yasuhiko, Yokomizo, Kazuhisa, Shionoya, Noriko, Okamoto, Takahisa, Miyazaki, Yousuke, Takahashi, Shigeyuki, Himata, Katsuichi
Published in Journal of oleo science (01.08.2007)
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Published in Journal of oleo science (01.08.2007)
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PACKAGED OIL-IN-WATER TYPE EMULSION FOOD AND PROCESS FOR PRODUCING THE SAME
ARIIZUMI, MASAHIRO, SHIGEMATSU, YASUHIKO, MATSUDA, HAJIME, SAKABE, NOBUHISA, KOBAYASHI, HIDEAKI, TAKAMIYA, MITSURU
Year of Publication 25.09.2003
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Year of Publication 25.09.2003
Patent
Influence of saturated and polyunsaturated egg yolk phospholipids on hyperlipidemia in rats
Imaizumi, K. (Kyushu Univ., Fukuoka (Japan). Faculty of Agriculture), Sakano, M, Sugano, M, Shigematsu, Y, Hasegawa, M
Published in Agricultural and biological chemistry (01.09.1989)
Published in Agricultural and biological chemistry (01.09.1989)
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PHOSPHOLIPID COMPOSITION
SHIGEMATSU, YASUHIKO, TANABE, KIYOKO, KOBAYASHI, HIDEAKI, ISHIKAWA, NORIYUKI, NARABE, HITOSHI, YAMADA, MARI
Year of Publication 22.05.1998
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Year of Publication 22.05.1998
Patent