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社団法人 日本食品科学工学会 | 論文
- Heat-Induced Gelation of Charcoal-Treated Serum Protein
- Effects of Fructose-Isoflavone Diet on Plasma Isoflavonoids and Cecal Enzyme Activity in Mice
- Microbial Quality of Chlorine Soaked Mung Bean Seeds and Sprouts
- Relationship Between Physical Properties of Dough and Expansion Ability During Bread-Making
- Effect of Combining Infrared Heating with Ultraviolet Irradiation on Inactivation of Mold Spores
- Characterization of Skipjack Liver Alcohol Dehydrogenase-1 as Isozyme
- Effect of Palatinose Administration on α1 Brain Waves in Human Volunteers
- Effect of Leek (A. ampeloprasum L.) and Scallion (A. chinense L.) on Breadmaking Properties
- Isolation and Properties of Antioxidative Peptides from Water-Soluble Royal Jelly Protein Hydrolysate
- Effect of Dehydrated Nystose Addition on the Reduction of Water Activity
- Investigation and Identification of Antioxidative Flavonols, Quercetin and Kaempferol Glycosides in the Unused Parts of 10 Types of Food Plants Commonly Consumed in Japan
- Evaluation of Color Characteristics of Cross-Sectioned Wheat Kernels
- Electric Impedance Spectroscopy for Yogurt Processing
- Physicochemical Properties of Starches from Sri Lankan Rice Varieties
- Additive Inhibitory Effects of α-lipoic Acid with Cinnamaldehyde against Osteoclastogenesis
- Identification of Filamentous Fungi Isolated from Aseptic Filling System for Tea Beverages and Their Microbiological Characteristics
- Optimum Condition of High Pressure Treatment for the Preparation of Lysozyme-Dextran Complex Found by Random-Centroid Optimization
- Optimization of Osmotic Dehydration of Radish in Sugar Solution
- Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic "Chi-min-yao-shu" and Its Effect on Growth of Bacteria and Yeasts
- A Resistant Protein, Sericin Improves Atropine-Induced Constipation in Rats