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社団法人 日本食品科学工学会 | 論文
- Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
- Changes in Isoflavone Compositions of Soybean during Soaking in Water
- Potency of Water Extracts of Rhizopus oryzae on the Salmonella Infection Rat
- Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared Radiation
- Formation of Pyrazines in Aqueous Maltose/Glucose/Fructose-Glutamine Model Systems upon Heating at below 100℃
- Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink
- Flow Cytometry for Rapid Determination of Number of Microbial Cells Grown on Fish
- Effect of Vitamin K_2 (Menaquinone-7) and Soybean Isoflavone Supplementation on Serum Undercarboxylated Osteocalcin in Female Long-Distance Runners
- Storage of a Broccoli Lactic Acid Bacteria Drink
- Purification and Characterization of Extracellular Cysteine Protease Inhibitor from Chlorella sp
- 食塩と高血圧 : 腎臓の役割を中心として
- Microwave and Infrared Heat Processing of Honey and Its Quality
- α-Glucosidase Inhibitory Activity in Leaves of Some Mulberry Varieties
- Selection of Salt-tolerant Yeast Strains Accumulating Glucosylceramide
- Rheological Behavior of Mung Bean Starch Dough
- 蒸熱加熱および焙煎処理が保存中の柿葉茶の総アスコルビン酸含量およびラジカル捕捉活性に与える影響
- Dependences of the Distribution Coefficients of Hydrophobic Solutes on Porous Methyl Methacrylate Resin on the Temperature and Methanol Content of the Eluent
- Simultaneous Determination of Moisture, Protein and Fat in Fish Meal Using Near-Infrared Spectroscopy
- Isomerization of Hexoses in Subcritical Water
- Oxidation of Linoleoyl Residue of Its Trehalose Ester in an Aqueous Solution