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The antiallergy activity of docosahexaenoic acid : A brief review
Kosuke NISHI
Department of Bioscience, Graduate School of Agriculture, Ehime University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 357-364, 2023.
Department of Bioscience, Graduate School of Agriculture, Ehime University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 357-364, 2023.
- 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。
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer : physicochemical properties, bactericidal effect, and reactive species
Amalia Ghaisani KOMARUDIN1,3, Daisuke NEI2, Hiromi KAMEYA2, Itaru SOTOME1, Tetsuya ARAKI1
1Graduate School of Agricultural and Life Sciences, The University of Tokyo, 2Institute of Food Research, National Agriculture and Food Research Organization, 3School of Life Sciences and Technology, Institut Teknologi Bandung
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 365-376, 2023.
1Graduate School of Agricultural and Life Sciences, The University of Tokyo, 2Institute of Food Research, National Agriculture and Food Research Organization, 3School of Life Sciences and Technology, Institut Teknologi Bandung
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 365-376, 2023.
- 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。
Kneading history of additive starch batter affecting rheological properties of rice bread batter
Marin ABIKO1, Tomonori KODA1, Hiroko YANO1, Naoko FUJITA2, Akihiro NISHIOKA1
1Graduate School of Organic Materials Science, Yamagata University, 2Department Biological Production, Akita Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 377-384, 2023.
1Graduate School of Organic Materials Science, Yamagata University, 2Department Biological Production, Akita Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 377-384, 2023.
- 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。
Newtonian and non-Newtonian food bolus behaviors obtained from validated swallowing simulator based on moving particle simulation
Tetsu KAMIYA1,2, Yoshio TOYAMA3, Keigo HANYU3, Takahiro KIKUCHI3, Yukihiro MICHIWAKI4
1New Value Creation Office, Nagase Co. Ltd., 2Tohoku University, 3R&D, Meiji Co. Ltd., 4Toho University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 385-402, 2023.
1New Value Creation Office, Nagase Co. Ltd., 2Tohoku University, 3R&D, Meiji Co. Ltd., 4Toho University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 385-402, 2023.
- 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。
Protective effect of Vaccinium myrtillus L. extract against UVA-induced injury in ARPE-19 cells
Wataru OTSU1, Hideaki HARA2, Kenjirou OGAWA3
1Department of Biomedical Research Laboratory, Gifu Pharmaceutical University, 2Molecular Pharmacology, Department of Biofunctional Evaluation, Gifu Pharmaceutical University, 3Institute for Tenure Track Promotion, University of Miyazaki
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 403-411, 2023.
1Department of Biomedical Research Laboratory, Gifu Pharmaceutical University, 2Molecular Pharmacology, Department of Biofunctional Evaluation, Gifu Pharmaceutical University, 3Institute for Tenure Track Promotion, University of Miyazaki
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 403-411, 2023.
- 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。
Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice
Kenichi TANABE1,3, Sadako NAKAMURA2, Toshiyuki NAKAYAMA4, Kazuhiro YOSHINAGA5, Chihiro USHIRODA2, Tsuneyuki OKU2,3
1Faculty of Nutrition Sciences, Nakamura Gakuen University, 2Institute of International Nutrition and Health, Jumonji University, 3Graduate School of Human Health Science, University of Nagasaki Siebold, 4Department of Pathology, School of Medicine, University of Occupational and Environmental Health, 5SUNUS (formerly Nihondenpun Kogyo) co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 413-421, 2023.
1Faculty of Nutrition Sciences, Nakamura Gakuen University, 2Institute of International Nutrition and Health, Jumonji University, 3Graduate School of Human Health Science, University of Nagasaki Siebold, 4Department of Pathology, School of Medicine, University of Occupational and Environmental Health, 5SUNUS (formerly Nihondenpun Kogyo) co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 413-421, 2023.
- 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。
The ability to resist freezing damage of three Japanese radish (Raphanus sativus L.) cultivars
Chotika VIRIYARATTANASAK1, Yasumasa ANDO2, Nobuko FUKINO3, Yuji TAKEMURA1, Tomoko HASHIMOTO1
1Tokyo Innovation Center, Nissui Corporation, 2Institute of Food Research, NARO, 3Institute of Vegetable and Floriculture Science, NARO
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 423-432, 2023.
1Tokyo Innovation Center, Nissui Corporation, 2Institute of Food Research, NARO, 3Institute of Vegetable and Floriculture Science, NARO
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 423-432, 2023.
- 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。
Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage
Nana MIKAMI1, Yoshitaka YAMASHIRO1, Shiho NAGAOKA1, Yuzuki AKAMATSU1, Hayato MAEDA2, Kenichiro SHIMADA1
1Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2Faculty of Agriculture and Life Science, Hirosaki University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 433-440, 2023.
1Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2Faculty of Agriculture and Life Science, Hirosaki University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (5) 433-440, 2023.
- 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。
