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Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method
Kamiya, Tetsu, Toyama, Yoshio, Hanyu, Keigo, Kikuchi, Takahiro, Michiwaki, Yukihiro
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
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Evaluating the antiallergic effects of polyphenols extracted from Ecklonia cava subsp. stolonifera at each step of a powder-manufacturing process
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Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
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Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote
Yamazaki, Shinya, Kaneko, Shoji, Takahashi, Yuta, Amano, Yoshihiko
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
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Technique for assessing the astringency of persimmon fruit by measuring the liposome aggregation
Kera, Kota, Makino, Shohei, Takeda, Risako, Shimeno, Aoi, Hojo, Masaya, Hamasaki, Sadahiro, Endo, Akihito, Iijima, Masumi, Nakayama, Tsutomu
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
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Galactan induces macrophage M0 to M1 conversion to combat colon cancer
Meng, Yue, Yang, Guang, Ren, Ai, Qu, Yunhe, Wang, Xue, Mayo, Kevin H., Zhou, Yifa, Song, Chengcheng
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
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Improvement of water solubility and antibacterial activity of Calophyllum inophyllum resin and calophylloidic acid A via inclusion complexation with cyclodextrins
Mizuno, Sayaka, Miyata, Ryo, Sahlan, Muhamad, Kumazawa, Shigenori
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
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Preparation and suitability of Espuma fish dishes for older adults
Koizumi, Aiko, Koizumi, Akiko, Mineki, Machiko
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
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Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization
Hasegawa, Kyoka, Matsumiya, Kentaro, Saeki, Hiroki, Matsumura, Yasuki, Nishimura, Kimio
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
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Protective effect of Vaccinium myrtillus L. extract against UVA-induced injury in ARPE-19 cells
Otsu, Wataru, Hara, Hideaki, Ogawa, Kenjirou
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
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Improvement of water solubility and antibacterial activity of Calophyllum inophyllum resin and calophylloidic acid A via inclusion complexation with cyclodextrins
Mizuno, Sayaka, Miyata, Ryo, Sahlan, Muhamad, Kumazawa, Shigenori
Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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