Food Science and Technology International, Tokyo

Titel Veröffentlichungsdatum Sprache Zitate
A Spectrophotometric Microtiter-Based Assay of the Ability of UHT-Treated Milk to Reduce XTT.1996/01/01English6
Stability and Uniformity of Oil Droplets in Preparation of O/W Emulsion Agar Gel.1996/01/01English6
Freezing Point Depression of Polyol-Aqueous Solutions in the High Concentration Range.1996/01/01English5
Inhibition of Tyrosinase Activity by the Anthocyanin Pigments Isolated from Phaseolus vulgaris L.1997/01/01English5
Peptide Inhibitors for Angiotensin I-Converting Enzyme from Masai Fermented Milk.1996/01/01English5
Casein Phosphopeptides in Dietary Calcium Tofu Enhance Calcium Availability in Ovariectomized Rats: Prevention of Bone Loss.1998/01/01English5
Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT.1998/01/01English5
Characterization of a Novel Alginate Lyase from Flavobacterium multivolum K-11.1997/01/01English5
Dynamic Headspace Analysis of Volatile Aroma Compounds of Fresh and Deteriorated Mackerel(Scomber scombrus).1995/01/01English5
Decrease in Ovomucoid Antigenicity in the Processes of Breadmaking Supplemented with Egg White.1997/01/01English5
Antimicrobial Action of 2-Thioxo-3-pyrrolidinecarbaldehyde, a Major Thiolactam Compound Generated from the Pungent Principle of Radish in an Aqueous Medium.1997/01/01English5
Quality Evaluation of Edible Oils by Proton Nuclear Magnetic Resonance Measurement.1995/01/01English5
Lymphatic Absorption of Chemically Structured Triglycerides Containing Docosahexaenoic Acid.1998/01/01English5
Changes in Carotenoids and Their Fatty Acid Esters in Banana Peel during Ripening.1997/01/01English5
Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.1997/01/01English5
Structure and Chemical Characteristics of Dehydro-L-Ascorbic Acid in Solutions.1998/01/01English5
Comparison of the Protective Effects of Epigallocatechin Gallate and Epigallocatechin on Paraquat-Induced Oxidative Stress in Rats.1998/01/01English4
Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers.1998/01/01English4
Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations.1997/01/01English4
Selected Phytochemicals and Minerals in Box Thorn (<I>Lycium chinense</I> Miller) Leaves1997/01/01English4
Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tes Aroma Complex.1998/01/01English4
Limonoid Glucosides in Seeds of Shiikuwasha(Citrus depressa Hayata).1995/01/01English4
Photo-Isomerization of the Nasunin, the Major Eggplant Anthocyanins.1998/01/01English4
Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Wheat Flour Protein.1998/01/01English4
Effect of Cold Storage and Harvest Ripeness on the Quality and Chemical Composition of Loquat Fruits.1997/01/01English4
Water Sorption Analysis in Vegetables Using a Modified Dubinin-Astakhov Equation.1998/01/01English4
Optimum Preparative Method for Storing Cream Puff Paste without Deterioration.1998/01/01English4
Effects of Monoglyceride Fatty Acid Species on the Properties of Dough Protein.1996/01/01English4
Selection of Aroma Components to Predict Sensory Quality of Kenyan Black Teas Using a Genetic Algorithm for Multiple Linear Regression Models.1996/01/01English4
Inhibitory Effect of Paprika Seed Extract on the Growth of Yeast.1996/01/01English4