スポンサーリンク
社団法人 日本食品科学工学会 | 論文
- Temperature Dependence of Fraction of Frozen Water in Solutions of Glucose and its Oligomers, Dextrans, and Potato Starch
- Effect of Lipase Combined with α-Amylase on Retrogradation of Bread
- Effects of Hanabiratake (Sparassis crispa) on Allergic Rhinitis in OVA-Sensitized Mice
- Antihypertensive Effect of Pre-germinated Brown Rice in Spontaneously Hypertensive Rats
- Seasonal Change of Volatile Compounds of Citrus sudachi during Maturation
- Predicting Temperature during the Thermal Processing of Canned High-Viscosity Liquid Food
- Simulation of Microbial Growth in Food Using Its Estimated Temperature
- Application of Colorimetric Method for Determination of Lipid Peroxides in Foods
- Comparison of Changes in Ethylene and Polyamines of Water Convolvulus and Chingensai Exposed to Chilling Stress
- Improvemnet of Japanese Wheat Flour by Gaseous Acetic Acid Treatment
- Effects of Microbial Transglutaminase for Gelation of Soy Protein Isolate during Cold Storage
- Influence of Butter and/or Vegetable oil on Flavors of Roux Prepared from Wheat Flour and Fat/Oil
- Antioxidant, Lipid-Lowering and Antihypertensive Effects of Red Welsh Onion (Allium fistulosum) in Spontaneously Hypertensive Rats
- Antioxidant Activity and Flavonoid Content of Welsh Onion (Allium fistulosum) and the Effect of Thermal Treatment
- Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat
- Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
- Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
- Effect of Sucrose on the Volatile Compounds Produced from Heated Glycine and Soybean Oil
- A Sandwich ELISA for the Determination of Beef Meat Content in Processed Foods
- Winemaking Ability of Wild Yeast Strains and Comparative Volatile Profiles of Wines Fermented at 12° or 20℃