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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2022)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2022)
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NISHINARI, Katsuyoshi, KOHYAMA, Kaoru, KUMAGAI, Hitoshi, FUNAMI, Takahiro, BOURNE, Malcolm C.
Published in Food Science and Technology Research (2013)
Published in Food Science and Technology Research (2013)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2023)
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Antioxidant activity of tempe fermented with three different Rhizopus species
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Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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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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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
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Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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Astragalus membranaceus and Panax notoginseng saponins improves intestinal l-arginine absorption and protects against intestinal disorder in vivo
Huang, Su-Fen, Shen, You-Cheng, Ou, Ching-Hui, Tang, I-Chu, Yang, Han-Wen, Kao, Yu-Ting, Chang, Wen-Liang, Chang, Tsu-Chung
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Published in Food Science and Technology Research (01.01.2023)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2023)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2023)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
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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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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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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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