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社団法人 日本食品科学工学会 | 論文
- Effects of Citric Acid and Lemon Juice on Iron Absorption and Improvement of Anemia in Iron-Deficient Rats
- Application of Retrogradation-retardation Technology to Korean Rice Cake, Garaedduk Made from Non-waxy Rice
- Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles
- Production of Angiotensin I-Converting Enzyme-Inhibitory Peptides in a Freeze-Thaw Infusion-Treated Soybean
- Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk
- Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides
- Differential Effects of Cyanidin and Cyanidin-3-glucoside on Human Cell Lines
- Myosin Denaturation and Cross-linking in Alaska Pollack Salted Surimi during Its Preheating Process as Affected by Temperature
- Antioxidative Activity of Avocado Epicarp Hot Water Extract
- Tetragenococcus halophilus MN45 Ameliorates Development of Atopic Dermatitis in Atopic Dermatitis Model NC/Nga Mice
- Immunoblotting Analysis of nsLTP1 in Cereal Grains with Antiserum Raised against Recombinant Rice nsLTP1
- Isolation and Identification of Lactic Acid Bacteria in Traditional Fermented Sushi, Funazushi, from Japan
- Inhibition of Angiotensin-Converting Enzyme by Components of Traditional Mongolian Fermented Milk Products
- Hypotensive Effect of Rice Bran Discarded after Heshiko Processing
- In Vitro Anti-Helicobacter pylori Activity of Chinese Chive (Allium tuberosum)
- Chemical and Sensory Changes in Flavor of Roux Prepared from Wheat Flour and Butter by Heating to Various Temperatures
- Effect of Two-Step Fermentation by Rhizopus oligosporus and Bacillus subtilis on Protein of Fermented Soybean
- Identification of Phenolic Compounds in Aquilaria crassna Leaves Via Liquid Chromatography-Electrospray Ionization Mass Spectroscopy
- Fucoxanthin Extractions of Brown Seaweeds and Analysis of Their Lipid Fraction in Methanol
- Identification of Material Cultivar of Green Tea Infusions by Simple Sequence Repeat Markers