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Galactan induces macrophage M0 to M1 conversion to combat colon cancer
Yue MENG, Guang YANG, Ai REN, Yunhe QU, Xue WANG, Kevin H.MAYO, Yifa ZHOU, Chengcheng SONG
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
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Effect of preheating temperature on vegetable hardening and extent of cell membrane damage based on the measurements of potassium ions eluted and electrical properties
Kumagai, Michiyo, Hosoda, Yuka, Koriyama, Takako, Kasai, Midori
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
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Alleviative effect of sodium butyrate on high-fructose-diet-induced hepatic accumulation of triacylglycerol is associated with reduced expression levels of fructolytic and fatty acid synthetic enzymes in rats
Hattori, Yutaka, Hara, Seiya, Ogihara, Riko, Nakagawa, Tomoyuki, Shimada, Masaya
Published in Food Science and Technology Research (2024)
Published in Food Science and Technology Research (2024)
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The safety and availability of mackerel meat hydrolysate containing selenoneine in rats and mice
Hase-Tamaru, Shizuka, Kamigaki, Takumi, Kanamaru, Ryusei, Hara, Tomomi, Ohkuwa, Takuya, Chikamura, Nobuhisa, Saitoh, Keisuke, Koganemaru, Riku, Yamashita, Michiaki, Yamashita, Yumiko, Miyazaki, Hitomi, Tanaka, Kazunari, Matsumoto, Satoshi
Published in Food Science and Technology Research (2024)
Published in Food Science and Technology Research (2024)
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Measurement of glucosinolates in Brassicaceae vegetables grown in Japan
Yuta YAMANOUCHI, Akira ANDO, Yuko TAKANO-ISHIKAWA, Hiroshi UEDA
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.11.2023)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.11.2023)
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Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium
Doi, Naoki, Araki, Kazuichi, Fukuta, Yoichiro, Kuwagaito, Yudai, Yamauchi, Yukinori, Sasai, Yasushi, Kondo, Shin-ichi, Kuzuya, Masayuki
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
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Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity
Wang, Huan, Jia, Qiang, Jiang, Jinjin, Huang, Lihua
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
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Reduction in the bitterness of protein hydrolysates by an aminopeptidase from Aspergillus oryzae
Nakamura, Rino, Saito, Manami, Maruyama, Mika, Yamanaka, Shinta, Tanemura, Takahiro, Watanabe, Masaki, Fukumori, Fumiyasu, Hayashi, Kiyoshi
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2023)
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Molecular interaction of black tea components with phospholipid vesicles
Nakayama, Tsutomu, Huriya, Hideharu, Kamo, Asuka, Kosako, Kenzi, Kozima, Takeyuki, Sugawara, Maki, Suzuki, Taiki, Nishizima, Mie, Yamashita, Ai, Yano, Megumi, Makino, Shouhei, Kera, Kota, Iijima, Masumi
Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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