| Effects of Fermentation Method on Quality of Sakura Shrimp Sauce |
3 |
| Sensory Profiling of Bread Flavor with Added Natural Cheese |
3 |
| Transitions in Leading Japanese Pear Cultivars and Current Status of Pear Breeding at NIFTS, NARO, Japan |
2 |
| Chemical Characterization of Commercially Available Fish Sauce in China |
2 |
| On the the Concentration of Water Melon and Melon Juices |
1 |
| Texture of Gel Made from High-amylose Rice Flour |
1 |
| Characteristics, Occurrence, Detection and Enumeration of Injured Microorganisms |
1 |
| Study on the Flavors of Barley Tea Using the Flavor Wheel and Gas Chromatography-Olfactometry |
1 |
| Evaluation of Electrical and Physiological Properties of Supercooled Fresh Cut Spinach |
1 |
| The Handling of High Freshness Freezing Mackerel Providing Safe and Delicious Sashimi, a Grilled Fish |
1 |
| Consideration in Japanese Pear Fruit and Juice in Japan |
1 |
| Spores of of Anaerobic Bacteria: Characteristics and Behaviors during Restoration from Damaged Status |
1 |
| Emulsified Fucoxanthin Increases Stability and Absorption in Rats |
1 |
| Inhibitory Effect of Powdered Morus australis Leaves on Postprandial Elevation of Blood Glucose |
1 |
| Influence of of Delay in Processing Time on the Quality Characteristics of Brown Sugar |
1 |
| Chemical Analyses to Examine the Smell of Cooked Rice and the Effect of Bamboo Charcoal on the Improvement of Smell |
1 |
| Morphology of Monosaturated Triacylglycerol Crystals in Different Crystallization Procedures |
1 |
| Supercritical Fluid Extraction of High-value Natural Products from Buttermilk Analyzed by a Dynamic Extraction Model |
1 |
| Investigation of Optimal Water Addition Ratio for Cooking of High-amylose Rice Koshinokaori |
1 |
| Influence of Kori-tofu on Lipid and Sugar Metabolism |
1 |
| Multiple Evaluation of Flavor and Texture in Tomatoes Produced under Long-term Hydroponic Culture That Identifies the Differences among Cultivars and Harvest Periods |
1 |
| Current State of Research with Vibration Damage of Fresh Produce during Transportation: a Review |
0 |
| Evaluation of Bread-making Quality of Dough by the Supplemented with Sourdough Fermented by Leuconostoc citreum YMC08 Strain, Isolated from Domestic Extra Strong Wheat Variety Yumechikara |
0 |
| A Novel Method to Decrease Activity of Antinutritional Factors in Soybean Flour Using Ethanol and Heat Treatment with the Urease Activity Index |
0 |
| Effect of Young Barley Leaf Extracts on the Relative Abundance of Genus Prevotella in Feces of Rats Fed a High-fat Diet |
0 |
| Indirect Measurement of Changes in Hardness of Enzyme-treated Beef in Retort Pouch Using an Electrical Impedance Method |
0 |
| Quality Improvement of Fish Paste Product by Fish Oil Emulsification and its Utilization |
0 |
| Chemical and Mechanical Characteristics of Steller Sea Lion Meat Caught in Hokkaido |
0 |
| Method for Nondestructive Measurement of beta-cryptoxanthin in Satsuma Mandarins (Citrus Unshiu Marcow.) Using Visible and Near-infrared Spectroscopy |
0 |
| Carotenoid Content in Different Varieties of Pineapple (Ananas Comosus L.) Cultivated in Okinawa Prefecture |
0 |
| Quantitative Evaluation of Kuchidoke from Rice Crackers |
0 |
| Construction of a Fermented Food Database |
0 |
| Development of Salt-free Miso Manufacturing Technology |
0 |
| Proximate Composition and Dietary Fiber Analyses of Heat-dried Pericarp of Citrus maxima and its Effect on Blood Glucose Levels in Rats |
0 |
| Research Trends in Health Functionality of Soy Foods |
0 |
| Physicochemical Characteristics of Unripe Apple Starches |
0 |
| Effects of of the Shape of Intracellular Ice Crystals in Frozen Vegetables on Drip Loss after Thawing |
0 |
| Egg as a Source of Vitamins Supplies |
0 |
| Prevention of Hen's Egg Allergy: Evidence for a New Direction |
0 |
| Extraction of Functional Lipids from Nannochloropsis sp. |
0 |
| Summary of Small Research-Discussion on Hen Egg 2017 |
0 |
| Evaluation Methodology Based on Ice Crystal Morphology during Freezing and Storage of Frozen Foods and Its Evolution to Actual Operation |
0 |
| Development and Technology Transfer of Functional Foods Using Lactobacillus plantarum HOKKAIDO |
0 |
| Quality Properties and Taste Improvement of Fig Leaf Tea Harvested in a Tsunami Salt-damaged Area |
0 |
| A Method to Monitor the Occurrence of Injured Bacteria in Processed Foods |
0 |
| Injured Cells of Campylobacter in Livestock Products |
0 |
| Inactivation of Campylobacter jejuni in Raw Beef Liver by Gamma Irradiation |
0 |
| Freeze-Thaw Fractionation of Proteins in Soymilk |
0 |
| Development of Nigori Vinegar from Ginjo Sake Kasu |
0 |
| Food Sciences and Technologies for Development of High Quality Food |
0 |
