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Newtonian and non-Newtonian food bolus behaviors obtained from validated swallowing simulator based on moving particle simulation
Kamiya, Tetsu, Toyama, Yoshio, Hanyu, Keigo, Kikuchi, Takahiro, Michiwaki, Yukihiro
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
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Hard water can be softened by atomization
Kubo, Kazuhiro, Kasumi, Mayu, Yamashita, Takatoshi
Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage
Mikami, Nana, Yamashiro, Yoshitaka, Nagaoka, Shiho, Akamatsu, Yuzuki, Maeda, Hayato, Shimada, Kenichiro
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
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Protective role of polyphenol extract from highland barley against cisplatin-induced renal toxicity and mitochondrial damage in rats
Liu, Yunfan, Zhai, Jiazhou, Qin, Fei, Gao, Liping, She, Yongxin, Wang, Mengqiang
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2023)
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Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice
Tanabe, Kenichi, Nakamura, Sadako, Nakayama, Toshiyuki, Yoshinaga, Kazuhiro, Ushiroda, Chihiro, Oku, Tsuneyuki
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
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Kudzu (Pueraria lobata) vine isoflavones, at a dose lower than the recommended daily allowance in Japan, prevents bone loss in ovariectomized mic
Tanaka, Teruyoshi, Tang, Hanjun, Umehara, Kazuya, Moriyama, Tatsuya, Kawamura, Yukio
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2023)
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Effects of enzymatic treatments on yuzu (Citrus junos) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositions
Osaka, Takashi, Sakai, Chikako, Fujii, Kazuyoshi
Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions
Hatakeyama, Shinichiro, Kawaguchi, Toshiyoshi, Yamaguchi, Takuya, Yoshihara, Daisho, Takahashi, Kana, Akiyama, Masayuki, Koizumi, Reiko, Miyaji, Kazuhiro, Takeda, Yasuhiro, Kokawa, Mito, Kitamura, Yutaka
Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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Measurement of glucosinolates in Brassicaceae vegetables grown in Japan
Yamanouchi, Yuta, Ando, Akira, Takano-Ishikawa, Yuko, Ueda, Hiroshi
Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method
Sato, Tamaki, Tobiishi, Kazuhiro, Hori, Tsuguhide, Tsutsumi, Tomoaki, Akiyama, Hiroshi, Matsui, Toshiro
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
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