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社団法人 日本食品科学工学会 | 論文
- Technology Optimization for Microwave-assisted Extraction of Water Soluble Dietary Fiber from Peanut Hull and Its Antioxidant Activity
- New Structure Descriptor in the Structure-Activity Relationship Study on the Suppression of Aryl Hydrocarbon Receptor Transformation by Anthraquinones
- Rapid Enumeration of Microbial Cells in Solubilized Soymilk Using an Automatic Cell Counting System with LED Illumination
- Effects of Winter Savory (Satureja montana L.) on Peripheral Body Temperature of People Who Experience a 'Feeling of Cold' (Hie-Sho)
- 日本の果汁および果実を考える
- Texture and Rheology in Food and Health
- LAMP法を利用したコシヒカリの高精度・迅速識別
- Decomposition Kinetics of 6-O-Monoacyl Ascorbate in Air
- Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds
- バイオマス・ニッポン総合戦略と最近の動き
- Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
- Relationship between Pancake Springiness and Interaction of Wheat Flour Components Caused by Dry Heating
- Measurement of limiting Partition Coefficient in Progressive Freeze-Concentration
- Heat Resistance Characteristics of Salmonella Enteritidis in Liquid Quail Egg
- お茶で宇宙に"安らぎ"のひとときを
- The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese
- Atomic Force Microscopy Imaging of Food Polysaccharides
- Enzymatic Deodorization with Raw Fruits, Vegetable and Mushrooms
- Sodium Gluconate and Potassium Gluconate as Substitutes for Sodium Chloride in Breadmaking
- 食品表示と分析技術