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The Nisshin OilliO Group, Ltd. | 論文
- Dietary Soybean Phospholipids Increase the Oxidative Stability of Lipids Extracted from Fish Fillets
- Effect of Ingestion of Medium-Chain Triacylglycerols on Moderate- and High-Intensity Exercise in Recreational Athletes
- Dietary Conjugated Linoleic Acid Increases Immunoglobulin Productivity of Sprague-Dawley Rat Spleen Lymphocytes
- Dietary Effect of Conjugated Linoleic Acid on Lipid Levels in White Adipose Tissue of Sprague-Dawley Rats
- Combined Intervention of Medium-Chain Triacylglycerol Diet and Exercise Reduces Body Fat Mass and Enhances Energy Expenditure in Rats
- Effect of Randomly Interesterified Triacylglycerols Containing Medium- and Long-Chain Fatty Acids on Energy Expenditure and Hepatic Fatty Acid Metabolism in Rats
- Effects of Ingestion of Margarine Containing Medium-Chain Triglycerides for 4 Weeks on Blood Parameters and Postprandial Thermogenesis
- Effects of Margarine Containing Medium-chain Triacylglycerols on Body Fat Reduction in Humans
- Effect of Medium-Chain Triglycerides on Postprandial Concentrations of Remnant-Like Particles in Healthy Men
- Effect of Medium-chain Triglycerides on the Postprandial Triglyceride Concentration in Healthy Men(Food & Nutrition Science)
- Effects of Dietary Medium-Chain Triacylglycerols on Serum Lipoproteins and Biochemical Parameters in Healthy Men(Food & Nutrition Sience)
- Effect of Triacylglycerols Containing Medium-and Long-Chain Fatty Acids on Serum Triacylglycerol Levels and Body Fat in College Athletes
- Quantitative Determination of Trans-Fatty Acids in Oils and Fats by Capillary Gas Chromatography: Results of a JOCS Collaborative Study
- Chinese Hypertriglycerideamic Subjects of Different Ages Responded Differently to Consuming Oil with Medium- and Long-Chain Fatty Acids
- Determination of Triacylglycerol Composition in Vegetable Oils Using High-performance Liquid Chromatography: A Collaborative Study
- Structure of Diglycerol Polyisostearate Nonionic Surfactant Micelles in Nonpolar Oil Hexadecane: A SAXS Study
- Comparison of Diet-Induced Thermogenesis of Foods Containing Medium- versus Long-Chain Triacylglycerols