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FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 29, Issue 1 / 2023
English Article 
Japanese Article- Please note that metadata of J-type articlesare generated by machine-translation and the original texts are written in Japanese.
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Recent advances in the detection of contaminants by portable glucose meter in food samples Gaoshuang HU1, Dan SU1, Tianqi WU1, Tao ZHAO2, Longhua XU3, Shan GAO1, Jianxiong HAO1 FOOD SCIENCE AND TECHNOLOGY RESEARCH 29(1): 1-14, 2023. |
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Effect of rare sugars on soy sauce brewing and related microorganisms Miku MIYOSHI1,2,3, Tadao INAZU2, Hirotoshi TAMURA3,4, Ken IZUMORI3,4, Kazuya AKIMITSU1,3,4, Isao KIMURA2 FOOD SCIENCE AND TECHNOLOGY RESEARCH 29(1): 15-25, 2023. |
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Isolation and identification of antioxidant phenylpropanoids from the fruit peel of Akebia trifoliata koidz Wataru KADOWAKI1, Yuki SUGAHARA1, Tomoyasu TOYOIZUMI2,3, Teruko NAKAJIMA2,4, Shigenori KUMAZAWA1 FOOD SCIENCE AND TECHNOLOGY RESEARCH 29(1): 27-34, 2023. |
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Protective role of polyphenol extract from highland barley against cisplatin-induced renal toxicity and mitochondrial damage in rats Yunfan LIU1,2, Jiazhou ZHAI1,2, Fei QIN1,2, Liping GAO1,2, Yongxin SHE3, Mengqiang WANG3 FOOD SCIENCE AND TECHNOLOGY RESEARCH 29(1): 35-45, 2023. |
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Kudzu (Pueraria lobata) vine isoflavones, at a dose lower than the recommended daily allowance in Japan, prevents bone loss in ovariectomized mic Teruyoshi TANAKA1,2, Hanjun TANG1, Kazuya UMEHARA1, Tatsuya MORIYAMA1,3, Yukio KAWAMURA1 FOOD SCIENCE AND TECHNOLOGY RESEARCH 29(1): 47-55, 2023. |
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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 Kyoka HASEGAWA1, Kentaro MATSUMIYA2, Hiroki SAEKI3, Yasuki MATSUMURA4, Kimio NISHIMURA1 FOOD SCIENCE AND TECHNOLOGY RESEARCH 29(1): 57-69, 2023. |
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Reduction in the bitterness of protein hydrolysates by an aminopeptidase from Aspergillus oryzae Rino NAKAMURA1, Manami SAITO2, Mika MARUYAMA2, Shinta YAMANAKA2, Takahiro TANEMURA2, Masaki WATANABE2, Fumiyasu FUKUMORI2, Kiyoshi HAYASHI2 FOOD SCIENCE AND TECHNOLOGY RESEARCH 29(1): 71-77, 2023. |
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Eubacterium limosum JCM6421T Influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars Motoi TAMURA1, Hiroyuki NAKAGAWA2, Kazuhiro HIRAYAMA3 FOOD SCIENCE AND TECHNOLOGY RESEARCH 29(1): 79-85, 2023. |
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