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Effect of Histamine-producing Bacteria on Fermented Fishery Products
Masataka SATOMI
Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, Fisheries Research Agency
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 1-21, 2016.
Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, Fisheries Research Agency
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 1-21, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Comparative Study on the Sensory Properties of Fuji Apples and Niitaka Pears Irradiated by Gamma Rays, Electron Beams, or X-rays
Koo JUNG, Seon-Min GO, Byeong-Geum MOON, Beom-Seok SONG, Jong-Heum PARK
Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 23-29, 2016.
Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 23-29, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Aqueous Extraction and Nutraceuticals Content of Oil Using Industrial Enzymes from Microwave Puffing-pretreated Camellia oleifera Seed Powder
Wei-Guo ZHANG
School of Chemistry and Chemical Engineering, Lingnan Normal University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 31-38, 2016.
School of Chemistry and Chemical Engineering, Lingnan Normal University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 31-38, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Extraction Optimization, Preliminary Characterization and Antioxidant Activity of Glycoproteins from the Muscle of Sepia pharaonis
Hongjie DAI1,2,3, Yulin SUN1,2, Xiaolin ZHENG3, Zixin FENG2, Jing WEN1,2, Juan ZHAO1,2, Daohai CHEN1
1Round Beibu Gulf Institute for the Protection and Utilization of Marine Animals in Medicine, Lingnan Normal University, 2Life Science and Technology School, Lingnan Normal University, 3College of Food and Biological Engineering, Zhejiang Gongshang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 39-52, 2016.
1Round Beibu Gulf Institute for the Protection and Utilization of Marine Animals in Medicine, Lingnan Normal University, 2Life Science and Technology School, Lingnan Normal University, 3College of Food and Biological Engineering, Zhejiang Gongshang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 39-52, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Rapid Immunochromatographic Assay for Escherichia coli O157 : H7 in Bovine Milk Using IgY Labeled by Fe3O4 / Au Composite Nanoparticles
Haiyan XUE1,2, Baoyan ZHANG1, Baoyuan HE3, Zhanyong WANG1, Chao CHEN2
1College of Life Science and Engineering, Shaanxi University of Science and Technology, 2College of Life Science, Northwest University, 3College of Resource and Environment, Shaanxi University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 53-58, 2016.
1College of Life Science and Engineering, Shaanxi University of Science and Technology, 2College of Life Science, Northwest University, 3College of Resource and Environment, Shaanxi University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 53-58, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Rind Color Development in Satsuma Mandarin Fruits Treated by Low-intensity Red Light-emitting Diode (LED) Irradiation
Ittetsu YAMAGA, Yuki SHIRAI, Teruko NAKAJIMA, Yasushi KOBAYASHI
Shizuoka Prefectural Agriculture and Forestry Research Institute Fruit Tree Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 59-64, 2016.
Shizuoka Prefectural Agriculture and Forestry Research Institute Fruit Tree Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 59-64, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Differentiation of Four Varieties of Germinating Thai Colored Indica Rice (Oryza sativa L.) by Metabolite Profiling
Kriskamol NA JOM, Yaowapa LORJAROENPHON, Pathima UDOMPIJITKUL
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 65-73, 2016.
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 65-73, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis)
Yanshun XU1,2, Yanping CHEN1, Yaqun CAO2, Wenxia HUANG2, Sicong ZHANG1, Wenshui XIA1, Qixing JIANG1
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 2Key Laboratory of Healthy & Intelligent Kitchen System Integration
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 75-81, 2016.
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 2Key Laboratory of Healthy & Intelligent Kitchen System Integration
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 75-81, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Effect of Different Treatment on the Properties of Coconut Milk Emulsions
Peipei JIANG, Dong XIANG, Xibin WANG
Food Science Research Group, Food Science College, Hainan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 83-89, 2016.
Food Science Research Group, Food Science College, Hainan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 83-89, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Expression of Two Endo-1, 4-β-glucanase Genes During Fruit Ripening and Softening of Two Pear Varieties
Shaolan YANG1, Xiaofei ZHANG1, Xinfu ZHANG1, Ruihong DANG2, Xianan ZHANG1, Ran WANG1
1College of Horticulture, Qingdao Agricultural University, 2Aks Vocational and Technical college
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 91-99, 2016.
1College of Horticulture, Qingdao Agricultural University, 2Aks Vocational and Technical college
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 91-99, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Physicochemical and Antioxidative Properties of Superfine-ground Oat Bran Polysaccharides
Rui LIU, Tizheng ZHU, Jian LI, Tao WU, Qian LI, Yaqian MENG, Qiang CAO, Min ZHANG
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 101-109, 2016.
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 101-109, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Analysis of Volatile Phenolic Compounds Responsible for 4-vinylguaiacol-like Odor Characteristics of Sake
Miyuki SUNAO1, Toshihiko ITO1, Kai HIROSHIMA1, Masa SATO2, Tomomi UEHARA2, Tsuyoshi OHNO2, Seiei WATANABE2, Hitoshi TAKAHASHI2, Katsumi HASHIZUME1
1Department of Biological Resource Sciences, Akita Prefectural University, 2Akita Research Institute for Food & Brewing
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 111-116, 2016.
1Department of Biological Resource Sciences, Akita Prefectural University, 2Akita Research Institute for Food & Brewing
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 111-116, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Effect of Xanthan Gum on Blood Sugar Level after Cooked Rice Consumption
Masako FUWA1, Yukiko NAKANISHI2, Hatsue MORITAKA1
1Graduate School of Life Science, Showa Women's University, 2Department of Health and Nutrition, University of Human Arts and Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 117-126, 2016.
1Graduate School of Life Science, Showa Women's University, 2Department of Health and Nutrition, University of Human Arts and Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 117-126, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Paracellular Transport of Sulforaphane across Caco-2 Cell Monolayers
Yusuke USHIDA1, Chutinan BOONYAPICHEST2, Hiroyuki SUGANUMA1, Mitsuru TANAKA2, Toshiro MATSUI2
1Research & Development Division, Kagome Co., Ltd., 2Department of Bioscience and Biotechnology, Division of Bioresource and Bioenviromental Sciences, Faculty of Agriculture, Graduate School of Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 127-134, 2016.
1Research & Development Division, Kagome Co., Ltd., 2Department of Bioscience and Biotechnology, Division of Bioresource and Bioenviromental Sciences, Faculty of Agriculture, Graduate School of Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 127-134, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Contribution of Volatile Components in Winter Savory (Satureja montana L.) to Changes in Body Temperature in Humans Who Experience Cold Sensitivity
Hideki MASUDA1, Noriyuki MORI2, Kaori MATSUI2, Shoko WAKIMURA2, Daisuke CHINO3, Tsutomu FUKUWATARI2
1Maihama Research Center, Ogawa & Company, Ltd., 2School of Human Cultures, The University of Shiga Prefecture, 3Department of Chemical Pharmacology, Faculty of Pharmaceutical Sciences, Toho University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 135-144, 2016.
1Maihama Research Center, Ogawa & Company, Ltd., 2School of Human Cultures, The University of Shiga Prefecture, 3Department of Chemical Pharmacology, Faculty of Pharmaceutical Sciences, Toho University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 135-144, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Improvement of Bread Making Properties by the Addition of Alginates
Aya TABARA1, Chihiro MIYAJIMA2, Natsuki MOKI2, Fumiyoshi KASAHARA2, Masaharu SEGUCHI1
1Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, 2KIMICA Corporation Co. LTD.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 145-151, 2016.
1Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, 2KIMICA Corporation Co. LTD.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 145-151, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Contribution of a Fermentation Process using Bacillus subtilis (natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food
Kazuya KOBAYASHI, Sayaka SHIMOJO, Satoshi WATANABE
Food Research Center, Niigata Agricultural Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 153-157, 2016.
Food Research Center, Niigata Agricultural Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (1) 153-157, 2016.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
