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Egg-koji enhances the richness and umami taste of whole egg
Takuro NAKAGAWA, Tetsuya MIYAMOTO, Kenshi WATANABE, Shouhei MIKI, Hiroyuki SHIDARA, Hideyuki YAMASHITA, Tsunehiro AKI
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2024)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2024)
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Technique for assessing the astringency of persimmon fruit by measuring the liposome aggregation
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
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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 (2024)
Published in Food Science and Technology Research (2024)
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Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu ayu-narezushi
Hori, Mitsuyo, Kawai, Yusuke, Noguchi, Koichiro, Nakamura, Kohei, Shimada, Masaya, Iwahashi, Hitoshi, Nakagawa, Tomoyuki
Published in Food Science and Technology Research (01.01.2024)
Published in Food Science and Technology Research (01.01.2024)
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Comparison of the effects of high-sucrose, -glucose, and -fructose diets on the thoracic aorta of rats
Sumi, Tomoko, Higashihara, Mayo, Minami, Momoka, Nakamura, Kouchi, Sasoh, Tsukasa, Moriyama, Tatsuya, Zaima, Nobuhiro
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
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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 (2024)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2024)
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The potential effects of whole grain-enriched diet on preventing osteoporosis
Zhang, Jingjie, Zheng, Mengjun, Yu, Yonghui, Wang, Jing, Sun, Baoguo
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
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Effectiveness of partially purified Bacillus spp. bacteriocins in controlling the growth of LactoBacillus plantarum in soybean curd and Listeria monocytogenes in an edible cricket
Ananchaipattana, Chiraporn, Okamoto, Susumu, Inatsu, Yasuhiro
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
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Attachment of Salmonella Typhimurium and survival on post-harvest produce and seed
Olanya, Ocen M., Mukhopadhyay, S., Ukuku, D.O., Niemira, B.A., Uknalis, J.
Published in Food Science and Technology Research (01.01.2024)
Published in Food Science and Technology Research (01.01.2024)
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Relationship between black soybean polyphenols and seed coat color during boiling process
Mizuno, Naho, Noshima, Yuka, Toda, Toshiya
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
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Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst
Watanabe, Yoshiyuki, Kobayashi, Takashi, Khuwijitjaru, Pramote, Adachi, Shuji
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2024)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2024)
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