Food Science and Technology International, Tokyo

Title Publication Date Language Citations
Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto.1995/01/01English26
Effect of Ordinary Frequency High Electric Fields on Evaporation and Drying.1995/01/01English23
Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides.1995/01/01English20
Photochemical Isomerization of Piperine, a Pungent Constituent in Pepper.1996/01/01English19
Stability of Anthocyanins in Various Vegetables and Fruits.1996/01/01English19
Decontamination of Dry Food Ingredients and Seeds with "Soft-Electrons"(Low-Energy Electrons).1998/01/01English18
Antioxidative Constituents from Dendrobii Herba(Stems of Dendrobium spp.).1995/01/01English17
Some Characteristics of Nisin Z, a Peptide Antibiotic Produced by Lactococcus lactis IO-1.1998/01/01English16
Effects of Bovine Milk Fermented by Culturing with Lactic Acid Bacteria and a Yeast on the Proliferation Activity of Human Carcinoma Cells.1998/01/01English15
Antioxidative Constituents from Viticis trifoliae Fructus (Fruit of Vitex rotundifolia L.).1998/01/01English15
Effects of Dielectric Properties on Temperature Distributions in Food Model during Microwave Heating.1997/01/01English15
Anti-Oxidative Constituents from Leonurii Herba (Leonurus japonicus).1998/01/01English15
Purification and Identification of Angiotensin I-Converting Enzyme Inhibitor from Morokheiya (Corchorus olitorius).1998/01/01English14
Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce.1995/01/01English14
High Performance Liquid Chromatographic Determination of Pheophorbide-a and Its Related Chlorophyll Derivatives in Tea Leaves.1998/01/01English14
Changes in Microstructure and Rheological Properties of Squid Mantle during Storage.1997/01/01English13
Thermal Analysis of Autoxidation of Ethyl Esters of n-3 and n-6 Fatty Acids.1995/01/01English12
Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal.1995/01/01English12
Antioxidative Constituents from the Aerial Part of Piper elongatum VAHL.1997/01/01English12
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