Food Science and Technology International, Tokyo

Title Publication Date Language Citations
Difference Spectrophotometric Measurement of Catecholamine Oxidative Activity of Edible Yam(Dioscorea) Polyphenol Oxidase.1995/01/01English
Central Mechanisms of Learned Preference for a Deficient Essential Nutrient, L-Lysine, and Recognition of Its Quantitative Intake in Rats.1997/01/01English
Changes in Soy Protein during Heating Analyzed by Pressure Rheometry.1997/01/01English
Effect of Vitamin D-Fortified Egg on Bone Metabolism in Ovariectomized Osteoporotic Rats.1997/01/01English
The Comparison of Pyrazine Compounds in Non-Salted Fermented Soybean Products.1998/01/01English
Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion.1998/01/01English
Hydrostatic Pressure Resistance of 14 Genera of Microbes under Controlled Room Temperature.1998/01/01English
Antimicrobial Activities of Extracts from Sachaline Giant Knotweed Polygonum sachalinense.1997/01/01English
Determination of Free Ethylenediaminetetraacetic Acid in Foods by Titration Using Eriochrome Black T with Visual End-Point Indication.1995/01/01English
Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing.1997/01/01English
Studies on the Optical Rotation of Whey Syrup Prepared by Immobilized .BETA.-Galactosidase.1997/01/01English
Preparation of Whey Syrup by Immobilized .BETA.-Galactosidase.1998/01/01English
Hemoglobin Replection and the Hematological Response of Anemic Rats to Hemosiderin and Ferrous Sulfate.1997/01/01English
Qualty Changes in Carrot Slices, Sticks and Shreds Stored at Vairous Temperatures.1995/01/01English
A Nonfermented Bread-Like Food Leavened by Microwave Heating.1998/01/01English
Aggregate Formation of Peptic Globin Digest.1998/01/01English
Influence of Hop Resins on Freeze Injury to Escherichia coli.1998/01/01English
Enzymatic Modification of a Whey Protein Isolate to a Peptide Mixture with a High Fischer Ratio.1997/01/01English
Prospect of Using Ascorbate Oxidase from Satsuma Mandarin (Citrus unshiu Marc) for Ascorbic Acid Determination by the Difference Spectral Method.1995/01/01English
Effect of Sun Exposure on the Red Color of Salted Ume Fruit After Coloring.1996/01/01English
Conversion of Volatile Sulfides by Aspergillus awamori var. kawachii.1996/01/01English
Personal Computer Based Food Engineering Education.1996/01/01English
Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation.1996/01/01English
Thermal Analyses of Polyol-Aqueous Solutions at Temperatures below 0.DEG.C..1996/01/01English
Changes in Free Amino Acid Constituents of .GAMMA.-Irradiated Onions during Storage.1997/01/01English
Suppressive Effects of the Methanol Extracts from Miso on SOS Response of Salmonella typhimurium Induced by Mutagens and Their Isoflavone Contents.1996/01/01English
Inhibitory Effect of Persimmon Extract on Skin Tumor Promotion.1996/01/01English
Effects of Inorganic Salts and Phytate on Gelling Properties of the Seaweed Amikusa(Ceramium boydenii).1997/01/01English
Effects of Soybean Pectic Polysaccharide on Cholesterol Levels in Rats.1996/01/01English
Comparison of .BETA.-Lactoglobulin Content in Dairy Products by Inhibition ELISA and Immunoblotting.1997/01/01English