| Influence of Ultrasonication Prior to Glycation on the Physicochemical Properties of Bovine Serum Albumin-galactose Conjugates |
6 |
| Red Grape Marc Flour as Food Ingredient in Durum Wheat Spaghetti: Nutritional Evaluation and Bioaccessibility of Bioactive Compounds |
5 |
| Water and Freezing in Food |
4 |
| Effects of pH Values on Physicochemical Properties and Antioxidant Potential of Whey Protein Isolate-safflower Yellow Complexes |
4 |
| Effects of Drying Process with Different Temperature on the Nutritional Qualities of Walnut (Juglans regia L.) |
4 |
| Fast and Sensitive Real-time PCR-based Detection of Porcine DNA in Food Samples by Using EvaGreen Dye |
3 |
| Combined Lowering Effect of Phytosterol Esters and Tea Extracts on Lipid Profiles in SD Rats |
3 |
| Preventive Effects of Lactobacillus plantarum CQPC07 on Colitis Induced by Dextran Sodium Sulfate in Mice |
3 |
| A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan |
3 |
| Isolation and Purification of Anthocyanin from Blueberry Using Macroporous Resin Combined Sephadex LH-20 Techniques |
3 |
| Daily Radical Scavenging and Singlet Oxygen Quenching Capacity Intake from Fruits and Vegetables in Japan |
2 |
| Characteristics of Japanese Mint Extracts Obtained by Subcritical-water Treatment |
2 |
| Current trends in Extrusion: Development of Functional Foods and Novel Ingredients |
2 |
| Date Palm Fruits as a Potential Source of Functional Dietary Fiber: A Review |
2 |
| Determination of Picoxystrobin Residues in Watermelon Field Trials by Rapid Resolution Liquid Chromatography Triple Quadrupole Mass Spectrometry: Dissipation Kinetics and Terminal Residues |
2 |
| Mycobiota, Total Aflatoxins and Ochratoxin A of Cardamom Pods |
2 |
| Application of Active Edible Coatings to Improve the Shelf-life of Cheese |
2 |
| Setting-Freezing-Reheating Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel |
2 |
| Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of Kokumi Taste Components |
2 |
| Inhibitory Effects of Nisin Combined with Plant-derived Antimicrobials on Pathogenic Bacteria and the Interaction with Complex Food Systems |
2 |
| Spoilage Marker Metabolites and Pathway Analysis in Chilled Tan Sheep Meat Based on GC-MS |
2 |
| Microencapsulation using Spray-drying: The Use of Fine Starch Solution for the Wall Material |
2 |
| Effect of Oleosins on the Stability of Oil Bodies in Soymilk |
2 |
| Stability of Polyphenols under Alkaline Conditions and the Formation of a Xanthine Oxidase Inhibitor from Gallic Acid in a Solution at pH 7.4 |
2 |
| Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes) |
2 |
| Effects of the Wx Gene on Starch Biosynthesis, Physicochemical Wheat Flour Properties, and Dry Noodle Quality |
2 |
| Functionality of Okra Gum as a Novel Carbohydrate-based Fat Replacer in Ice Cream |
2 |
| Physicochemical and Surface Properties of Rice Albumin for its Application as a Functional Food Material |
2 |
| Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus) |
2 |
| Effects of Epigallocatechin Gallate on Viability and Cellular Proteins of Staphylococcus aureus |
2 |
| Quantitative Evaluation of Changes in Color during Maillard Reaction for Development of Novel Time-Temperature Integrators/Indicators |
2 |
| Comparison of Anthocyanins, Proanthocyanidin Oligomers and Antioxidant Capacity between Cowpea and Grain Legumes with Colored Seed Coat |
2 |
| Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening |
2 |
| Biocontrol of Morganella morganii subsp morganii and Histamine Accumulation in Tuna Meat by Treatment with a Lytic Bacteriophage |
2 |
| Comparative Profiling of Clove Extract and Its Component Antioxidant Activities Against Five Reactive Oxygen Species Using Multiple Free Radical Scavenging |
2 |
| Optimization of the Production of Microparticulated Egg White Proteins as Fat Mimetic in Salad Dressings Using Uniform Design |
2 |
| Effects of Heat Moisture Treatments on the Digestibility and Physicochemical Properties of Various Rice Flours |
1 |
| Quality and Safety of Cambodian Rice |
1 |
| Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches |
1 |
| Structure of Fine Waxy Rice Starch Prepared Via a Compressed Hot Water Process |
1 |
| Enhanced beta-Glucosidase Activity of Lactobacillus plantarum by a Strategic Ultrasound Treatment for Biotransformation of Isoflavones in Okara |
1 |
| Effects of pH on Foam Formation by Whipping in Spray-Dried Egg White Dispersion |
1 |
| Development of Rutin-rich Noodles Using Trace-rutinosidase Variety of Tartary Buckwheat (Fagopyrum Tataricum Gaertn.) 'Manten-Kirari' |
1 |
| Evaluation of the Antioxidant and Antimicrobial Activity of Rosemary Essential Oils as Gelatin Edible Film Component |
1 |
| Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions |
1 |
| Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents |
1 |
| Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation |
1 |
| Control of the Generation Time of Microorganisms by Long-term Application of Hydrostatic Pressure of 50 MPa or Less |
1 |
| Preparation of a Highly Water-dispersible Powder Containing Hydrophobic Polyphenols Derived from Chrysanthemum Flower with Xanthine Oxidaseinhibitory Activity |
1 |
| Food Texture Quantification Using a Magnetic Food Texture Sensor and Dynamic Time Warping |
1 |
