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社団法人 日本食品科学工学会 | 論文
- Production of Hypoallergenic Wheat Flour
- Changes of d-Limonene Content in Three Citrus Species during Fruit Development
- HIV-1 Reverse Transcriptase-Inhibitory Compound in Salvia officinalis
- Influence of Cation Sequestering and pH on Quiescent Thermal Association of β-Lactoglobulin AB from Fresh Cheddar Whey : An Insight into Gelation Mechanism
- Interfacial and Emulsifying Properties of Diacylglycerol
- Lowering of Postprandial Hyperfructosemia in Humans by Eucalyptus Leaf Extract : A Randomized, Double-blind, Placebo-controlled Crossover Study
- 凍結豚ロース肉の塩清解凍により製造したロースハムの品質と製品歩留りの検討
- Antioxidant Properties of Polysaccharides from Ganoderma sinense by Diffident Cultivations
- Rapid Detection of Acetic Acid Bacteria in the Traditional Pot-Fermented Rice Vinegar Kurozu
- アシタバ由来カルコンの抗糖尿病作用
- Evaluation of Herbal Foods on α-Glucosidase Activity and Glycemic Index
- Production of Polygalacturonase by Recombinant Aspergillus oryzae in Solid-State Fermentation Using Potato Pulp
- Identification of Novel Poly-Acylated Anthocyanins from Gynura bicolor Leaves and Their Antioxidative Activity
- Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis
- Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum
- Fatty Acid Characteristics of Triacylglycerols and Phospholipids in Adzuki Beans (Vigna angularis)
- Tocopherol Distributions and Triacylglycerol Molecular Species in Broad Beans (Vicia faba)
- Hot Air Assisted Infrared Drying of Vegetables and Its Quality
- Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating
- Effect of Low-Pressure Carbonation on Heat Inactivation of Yeast and Bacterial Vegetative Cells