Food Science and Technology International, Tokyo

Titel Veröffentlichungsdatum Sprache Zitate
Near Infrared Spectra of the Outer Layer of Flour of Stored Milled Rice.1997/01/01English3
Headspace Gas Analysis of Volatile Compounds of Light and Deep Roasted Sesame Seed Oil.1998/01/01English3
Classification of High Acid Satsuma Mandarins by Near Infrared Transmittance Spectroscopy.1998/01/01English3
Binary Adsorption Equilibria of Various Flavors and Water for Materials Contained in a Box of a Tobacco Product.1996/01/01English3
Formation of Fouling Deposit from Several Soft Drinks on Stainless Steel Surfaces.1996/01/01English3
Effect of Sun Exposure on the Color of Salted Ume Fruit.1996/01/01English3
Simulation of Moisture Adsorption by Polished Rice in Deep-Bed.1996/01/01English3
Water Soluble Antioxidant in Supernatant Fraction of Okara, a By-product of Tofu Manufacturing1996/01/01English3
Determination of Palmitic Acid, Oleic Acid and Linoleic Acid by Near-Infrared Transflectance Spectroscopy in Edible Oils.1996/01/01English3
Distribution of Ascorbate Oxidase in Citrus Fruits.1996/01/01English3
Permeation of Water and Volatile Flavors through Packaging Films.1996/01/01English3
Quantitative Determination of Erythritol from Various Natural Cheeses by HPLC.1996/01/01English2
Influences of Sodium Alginate Extracted from "Mekabu"(Sporophyll of Undaria pinnatifida) on Digestive Organs and Cecal Contents in Rats.1996/01/01English2
Sorption Behavior of Flavors with Water Sensitive Ethylene-Vinyl Alcohol Copolymer Film in Aqueous Solution.1996/01/01English2
On the Maintenance of Hardness of Ume Fruit Stored under Low Pressure with Hardeners.1996/01/01English2
Controlled Atmosphere and Subsequent Air Storage of Broccoli Florets at Various Temperatures.1997/01/01English2
Buffer Capacity Curves of Green Tea Extracts Using a Personal Computer with Numerically Treated Online Software.1997/01/01English2
Maillard Reaction Products from 3-Deoxyglucosone and Butylamine under Physiological Conditions.1996/01/01English2
Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk.1996/01/01English2
Effect of Polymer Additives on the Stability of O/W Emulsions.1996/01/01English2
Flow Injection Analysis of (-)-Epigallocatechin Gallate in Green Tea Infusions with an Immobilized Tannase Reactor.1997/01/01English2
Thermogravimetric Measurement of the Distribution Coefficients of Maltooligosaccharides upon a Cation-exchange Resin.1995/01/01English2
Angiotensin I-Converting Enzyme Inhibitors from Peptic Hydrolyzate of Cottonseed Proteins.1997/01/01English2
An On-Line Inverse Method for Estimation of Thermal Parameters Which Are Responsible to Predicting Temperature History in Food Heating/Freezing.1998/01/01English2
Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques.1998/01/01English2
Effects of Sucrose Palmitic Acid Ester Coating on the Internal Gas Concentrations of Cavendish Bananas in Relation to the Ripening, Respiration and Ethylene Production.1997/01/01English2
Effects of Sugars and Aspartame on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium.1997/01/01English2
Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process.1998/01/01English2
Infrared Drying Characteristics of Wet Porous Materials.1997/01/01English2
Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter.1997/01/01English2