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社団法人 日本食品科学工学会 | 論文
- Ergothioneine as an Anti-Oxidative/Anti-Inflammatory Component in Several Edible Mushrooms
- Comparison of Traditional Culture Method with DOX System for Detecting Coliform and Escherichia coli from Vegetables
- Effect of Capsaicin on Salt Taste Sensitivity in Humans
- Purification and Characterization of Feruloyl Esterase from Aspergillus awamori
- Microstructure and Some Functional Properties of Spray Dried Cheddar Whey Concentrated by Ultrafiltration or Combination of Ultrafiltration and Vacuum Evaporation
- Inhibition of Mast Cell Degranulation by Phycoerythrin and Its Pigment Moiety Phycoerythrobilin, Prepared from Porphyra yezoensis
- Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants
- Relationship between Oral Condition and Preference for Cooked Rice in Elderly and Young People
- Isolation and Identification of Glucosinolates in Edible Parts of Chinese Cabbages (Brassica campestris L. ssp. Peckinensis)
- Aspartame-Acesulfame K-containing Low-Energy Erythritol Sweetener Markedly Suppresses Postprandial Hyperglycemia in Mild and Borderline Diabetics
- Isolation and Characterization of Peptides with Antioxidant Activity Derived from Wheat Gluten
- Microwave Heating for Solubilization of Polysaccharide and Polyphenol from Soybean Residue (Okara)
- A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine
- Evaluation of Japanese Green Tea Extract Using GC/O with Original Aroma Simultaneously Input to the Sniffing Port Method (OASIS)
- A Comparison of the Volatile Compounds in Several Green Teas
- Identification of Volatile Compounds which Enhance Odor Notes in Japanese Green Tea using the OASIS (Original Aroma Simultaneously Input to the Sniffing port) method
- Hyaluronidase-Inhibiting Polysaccharide Isolated and Purified from Hot Water Extract of Sporophyll of Undaria pinnatifida
- The Rheological and Swallowing Properties of Rice Starch
- Effect of Food Additives on Texture and Smell of Silver Carp (Hypophthalmichthys molitrix) Mince
- 日本語テクスチャー用語の対象食物名の収集と解析