Food Science and Technology International, Tokyo

Titel Veröffentlichungsdatum Sprache Zitate
Antihypertensive Action of the Orally Administered Protease Hydrolysates of Chum Salmon Head and Their Angiotensin I-Converting Enzyme Inhibitory Peptides.1997/01/01English12
Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor.1998/01/01English12
Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods.1996/01/01English11
Hydrogen Peroxide Formation during Catechin Oxidation Is Inhibited by Superoxide Dismutase.1995/01/01English11
Evaluation of Lipid Modified Lipase for Interesterification and Hydrolysis Reactions in n-Hexane.1997/01/01English11
Separation and Determination of Yellow Gardenia Pigments for Food and Iridoid Constituents in Gardenia Fruits by Micellar Electrokinetic Chromatography.1998/01/01English11
Fate of a Major Soybean Allergen, Gly m Bd 30K, in Rice-, Barley- and Soybean-Koji Miso (Fermented Soybean Paste) during Fermentation.1997/01/01English10
Effect of Tea Extracts and Phenolic Components on Immunoglobulin Production by Mesenteric Lymph Node Lymphocytes of Sprague-Dawley Rats.1997/01/01English10
Degradation of Soybean Protein by an Acid Proteinase from Monascus anka.1998/01/01English10
Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP).1996/01/01English10
Antioxidative and Antihyaluronidase Activities of Some Constituents from Foeniculi Fructus(Fruit of Foeniculum vulgare MILLER).1997/01/01English10
Effect of Wasabi Leafstalk (Wasabia japonica MATSUM.) Extract on Bone Metabolism in Mouse Calvaria Tissue Culture.1997/01/01English9
Effect of Temperature and Moisture Content on Water Diffusion Coefficients in Rice Starch/Water Mixtures.1996/01/01English9
Rate Analysis of the Sterilization of Microbial Cells in High Pressure Carbon Dioxide.1996/01/01English8
Effect of 350 kDa Glycoprotein in Royal Jelly on Primary Culture of Rat Hepatocytes.1996/01/01English8
Effect of High Electric Field on Shelf Life of Strawberries.1996/01/01English8
Comparison of Headspace Volatiles of Philippine Fish Sauces.1997/01/01English8
Development of Purification Method and Identification of a Peptide Antibiotic Produced by Lactococcus lactis IO-1.1996/01/01English8
Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg.1997/01/01English8
The Effects of Some Agronomic and Processing Practices and Clones on the Relative Composition of the Theaflavins in Black Tea.1997/01/01English7
High Pressure, a Unique Tool for Food Texturization.1998/01/01English7
Ferulic Acid Esterase Activities of Typical Intestinal Bacteria.1998/01/01English7
Penetration of Infrared Radiation within a Vegetable Model.1997/01/01English7
Suppressive Effect of Components in Lemon Juice on Blood Pressure in Spontaneously Hypertensive Rats.1998/01/01English7
Foaming Power and Emulsifying Properties of the Hydrolyzates by Lipase from Rhizopus arrhizus on Digalactosyldiacylglycerol and Trigalactosyldiacylglycerol Extracted from Pumpkin.1998/01/01English7
Adsorption Selectivity of Coffee Aroma Components on Zeolite 5A.1996/01/01English7
Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions.1995/01/01English7
Effect of Oleanolic and Ursolic Acids Isolated from Loquat (Eriobotrya) on the Growth of Human Lymphoid Leukemia Cells.1998/01/01English6
Preventive Production of Beer against Oxidation-Recent Advances in Brewing Technology.1998/01/01English6
Polymorphic Behavior of Palm Oil and Modified Palm Oils.1997/01/01English6