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社団法人 日本食品科学工学会 | 論文
- Anti-stress Effects of Flavonoids from Buckwheat Sprouts in Mice Subjected to Restraint Stress
- Denaturing Gradient Gel Electrophoresis Analysis of Lactic Acid Bacteria and Yeasts in Traditional Mongolian Fermented Milk
- Effects of Intestinal Microflora on the Bioavailability of Dietary Quercetin in Adult Mice
- Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation
- Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend
- Effects of Sucrose Palmitic Acid Ester Coating on the 1-Aminocyclopropane-1-Carboxylate (ACC) Oxidase Activity in the Peel and Pulp of Ripening Banana Treated with Ethylene
- Changes in Oxidative Stability of Selected Bakery Products during Shelf Life
- Optimization of Emulsifying Activity of Soy Protein Isolate Using Computer-Aided Techniques
- Composition, Soaking and Softening Characteristics of Some Kenyan Beans (Phaseolus vulgaris L.)
- Inactivation of Bacillus cereus Spores during Rice Cooking
- Moisture Migration in Deep-Fried Food during Frozen Storage
- Effects of pH on the Formation of Volatile Products in Non-Enzyatic Browning of Maltose
- Extraction of Functional Substances from Agricultural Products or By-products by Subcritical Water Treatment
- Suppressive Effect of α-Tocopherol Complexed with β-Cyclodextrin on the Oxidation of Methyl Linoleate
- Autoxidation and Solvent-Extraction Processes of Linoleic Acid Encapsulated with a Polysaccharide by Freeze-Drying
- Discoloration Kinetics of L-Ascorbyl 6-Palmitate Powders with Various Water Contents
- Comparison of Volatile Flavour Profiles of Kidney Beans and Soybeans by GC-MS and PTR-MS
- Hot-Water Treatments for Disinfecting Alfalfa Seeds Inoculated with Escherichia coli ATCC 25922
- Flow Mechanism for Fluidity of Silkworm (Bombyx mori) Blood in a Capillary
- Addition Ratio of Palatinose and Body Fat Accumulation in Mice