Journal of the Japanese Society for Food Science and Technology-Nippon

Article	Citations
Recent Progress of Microbiological Quality Control Methods in Unpasteurized Beer Production	5
Screening of Wild Yeasts Inhabiting Vineyards as Microbial Pesticide Candidates Against Grape Gray Mold Disease	3
Trends in Plant-Based Substitutes for Animal Proteins	3
Texture Estimation of Gel Foods Using a Film-type Multi-point Pressure Sensor	3
Relationship with Rice Taste of Rice Endosperm Glycolytic Enzyme Activity Amount and Viscoelasticity	3
Study of the Flavor Properties of Bread Containing Natural Cheese	2
Molecular Genetic Study of Soybean Seed Quality	2
Examination of Enzymatic Peeling in Melting Type of White Flesh Peaches	2
Effect of Starch Damage Degree of Rice Flour on Bread-making Properties and Temporal Changes of Wheat Flour and Rice Flour Blended Bread	2
Expansion of food types via 3D food printing: artificial meat, super-care food, 4D food, and edible robots	2
Application of the Rare Sugar D-Psicose to Food Processing	2
Effect of Blow Molded Type Ice Cream on Autonomic Nervous System Activity and Mental Fatigue	2
Study of the Lutein Content of Komatsuna (<i>Brassica rapa var. perviridis</i>) for Product Development According to the “Foods with Function Claims” System	1
Nanostructure Analysis of Dairy Products	1
Development of a Novel Food Antimicrobial Technology: Application of Bacteriophages	1
Evaluation of the Functionality of “Egg White Peptide” as a Dietary Supplement for Sports	1
Quantitative Research on Human Resources Development of Quality Assurance in Domestic Food Manufacturers—Actual Condition Survey and Consideration on Human Resources Development of Quality Assurance I	1
Development of Dry Sausage that Utilizes the Food Physico-chemical Characteristics of Emu Tendon Meat	1
Heat Induced Gelation of an Ovomucoid and Rice Globulin Mixture	1
Effects of the characteristics and composition of barley flours prepared using various milling methods and barley cultivars on the expansion properties of barley flour-blended breads	1
Fact-finding survey on quality assurance among food manufacturers	1
Effects of starter culture and salt concentration on physicochemical and sensory properties of <i>Shottsuru</i> prepared with commercial enzyme	1
Effect of Supercooled Storage on Maintaining the Quality of Fresh-cut Pear	1
Evaluation of DPPH activity, H-ORAC, antioxidant capacity and total polyphenol content in agricultural products of Shizuoka Prefecture	1
Evaluation and Design of Food Flavor by Cell-based Assay of Chemosensory Receptors	1

Quality Improvement Study on Wheat Flour and Rice Flour Blended Bread with the Addition of Acid-soluble Wheat Protein	1
エタノール水溶液を用いて前処理した乳清タンパク質のゲル形成機構—その超音波特性とタンパク質高次構造変化—	1
Elastic and Rupture Analysis on Food Gels	1
Changes in Sensory Taste Characteristics of Heshiko, a Salted Mackerel Product Aged with Rice Bran, as Affected by Increases of D-amino Acids during the Fermentation Period	1
Comparison of lipid and fatty acid extraction methods without using chloroform for fish and shellfish	1
Production of isoflavone aglycones by <i>Bacillus subtilis</i> (natto) and comparison with <i>Bacillus subtilis</i> strain 168	1
Development of Brown Rice Tofu and Its Physicochemical and Sensory Characteristics	1
Research on the development and practical application of functional food materials that contribute to the improvement of QOL	1
Suppressive Effect of Yuzu (<i>Citrus junos</i>) Peel Extract on Fatty Liver Steatosis Induced by a High-sucrose Diet in Rats	1
Non-Destructive Quantification Method for Glucans Using Proton Quantitative Nuclear Magnetic Resonance Spectroscopy	1
Evaluation of Postprandial Glycemic Response and Taste of Rice Salad Made with High-Amylose Rice “Koshinokaori”	1
Suitability of ‘Bartlett’ Pear and ‘Senryo’ Chinese Pear for Semi-Dried Fruit Processing	1
Breads Prepared by Using a Salt-tolerant Yeast Enrichment Culture and Dry Yeast	1
Effect of combination intake of tomato and cheese on promoting lycopene absorption	1
Evaluations of Properties and Flavors of Beer with Local Fruits as Auxiliary Ingredients	1
Characterization of the Unique Aroma of Arabica Coffee and Its Formation	1
Polyamines of Kyoto vegetables and Uji tea	1
Measures to Promote the Protection and Inheritance of Traditional Japanese Dietary Cultures	1
Acoustical characteristics of various foods (fruits, vegetables, and confectionary items) using two-dimensional vibration analysis	1
The Edible Red Alga Egonori (<i>Campylaephora hypnaeoides </i>J. Agardh) Alleviates Postprandial Blood Glucose Level and High Glucose-Induced Endothelial Dysfunction	1
スイカ赤肉大玉品種‘祭ばやし777’における果汁色からのSOAC値予測	1
Antioxidant Function of Fruitlets in Hokkaido	1
A Study on the Contents of Water-soluble Pectin and Catechins in Sen-cha (Unrefined Tea) of Different Degrees of Steaming	1
Research on the Deliciousness of Processed Soybean Current State and Future Prospects of Soybean Breeding	1
Pressurization technology that enables the utilization of endogenous enzymes in breadmaking processes	1
Chromosome Set Manipulation and Genome Manipulation in Aquaculture	1
Validation of the quantification of phosphatidylserine in food supplements using quantitative phosphorus NMR	1
Characterization of Dried Potato Treated with Convective Drying after Freeze-Thaw Impregnation of Macerating Enzymes	1
Impact of Addition of Sugar on the Final Process of Domestic Sparkling Wine Making	1
Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method	0
Effects of enzyme addition on the expansion properties and dietary fiber composition of barley flour-blended breads	0
Study of Yeast Identification Using MALDI-TOF MS	0
Development of GABA enrichment technology for rough rice by water and optimized temperature application	0
低タンパク質米製造過程で生じる抽出米タンパク質分解物が脂質代謝に及ぼす影響	0
Research on the Deliciousness of Processed Soybean Products	0
Inhibition of <i>Agaricus </i>tyrosinase by 1, 5-anhydro-D-fructose and its application to anti-browning of food materials	0
Extraction of a Water-Soluble Polysaccharide from Potato Starch Waste Residue and Its Application to Acidified Milk Beverages	0
Development of an Analytical Method to Discriminate between Domestic and Foreign Soybeans Based on Dt1 Locus	0
Evaluation of the Effectiveness of Enzyme-linked Immunosorbent Assay as a Simple Method of <i>β</i>-Lactoglobulin Quantification in Yogurt	0
Beneficial effect and functional alteration of food proteins in the manufacturing process	0
Characteristics of Inosinic Acid Degradation in Non-Heated Soybean Paste using Rice Koji prepared with Low Acid Phosphatase Producer<i> Aspergillus oryzae</i> KBN8048	0
Antioxidant Activity and Ferulic Acid Content of Brown Rice Koji and Brown Rice Shio-Koji Prepared Using Three Species of Koji Molds	0
果汁をめぐる状況と日本果汁協会の活動	0
炊飯米に強いせん断を付与する押出加工法	0
Inorganic element content of greenhouse-grown paprika (<i>Capsicum annuum</i> L.) based on cultivar and harvest season	0
Comprehensive Measurement and Comparison of Ionic Small Molecules Contained in <i>Citrus Unshiu </i>Marc. Using Metabolomic Analysis	0
Development of a New Approach to Estimate the In-mouth Release Characteristics of Odorants in Drinks	0
Inactivation of soybean trypsin inhibitors under hot alcohol and associated urease activity behavior	0
Summary of “Small Research-Discussion on Cereal Grains” in Japan “Importance of cereal intake in the sustainable and balanced diet”	0
Development of fermented adzuki bean pastes using rice koji and their physicochemical properties	0

Differences in the Amounts of Functional Components in Leaf Mustard (<i>Brassica juncea</i>) Cooked by Moist Heat Cooking Methods	0
Eating a combination of grain dishes, fish and meat dishes, and vegetable dishes: The basic principle of sustainable healthy diets	0
Effects of Rice Grain Hardness and Milling Conditions on Rice Flour Properties	0
Heat-induced aggregation and gelation of egg white protein	0
Bread-Making Quality of Bread Dough with Alkaline-Treated Rice Flour	0
Elastography	0
Effect of Processing Methods on the Iron Content of Hijiki Produced from the West Coast of the Izu Peninsula	0
高発酵能と乳酸生成能を有する酵母<i>Lachancea fermenatati</i> KPC1の発酵特性	0
高灰分ストリーム粉の添加による国産小麦を原料としたパンの風味変化	0
Effects of a Single Ingestion of Green Coffee Bean Chlorogenic Acids on Facial Skin Properties—A Randomized, Placebo-Controlled, Crossover Study—	0
高灰分ストリーム粉を継代に使用した醗酵種がパンの風味に与える影響	0
Study on Moisture Content Changes during Atmospheric Freeze Drying of Fresh-cut Japanese Radish and its Quality after Drying and Rehydration	0
ガーデンアンゼリカエキス末中のキサントトキシンおよびデクルシンの分析法	0
Attempts to isolate genes that determine the good taste on landrace edamame soybeans	0
Micro-engineering based Structuring and Valorization of Lipid Foods	0
Connecting the World through 'Visualization of Taste' User-guided taste sensor technology development and business application	0
Development of a long-term quality maintenance technology and processing technique for farm products from Ibaraki Prefecture. －Focus on long-term storage of chestnuts and the development of a stewed s	0
果汁を用いて加水分解した大豆タンパク質の乳化性	0
Declining Sense of Smell in the Elderly—Comparative Study of Elderly and Young on the Odor Detection Threshold—	0
食品における凍結と氷結晶構造について	0
和牛肉の理化学的および衛生学的特性に及ぼす冷蔵の影響	0
Plasma Inactivation	0
近赤外分光法によるテンサイショ糖含量の非破壊連続測定法	0
Ca Application Effect That Contributes to Stable Production of Paddy Rice in Unseasonable Weather	0
Carbohydrate Components Associated with Sweetness of Cooked Storage Roots of Sweet Potato Cultivars	0
Effects of Processing and Preservation Conditions on Methiin and Alliin Contents of Chinese Chive Stems	0
Flavor Characteristics of Low Temperature Long Time (LTLT) and Ultra High Temperature (UHT) Milk	0
Introduction of Japan Food Safety Access Network (J-FSAN)	0
Effect of water absorbing conditions on the water content and hardness of combinationally cooked brown rice with waxy barley	0
Effects of Collagen Peptides Derived from Scales of Lizardfish (<i>Saurida macrolepis</i>) on Bone Metabolism in Ovariectomized Rats	0
Establishment of a support system for the development of functional food and cosmetic products	0
Chicken genome editing technology and its application to the food industry	0
Progressive Freeze-concentration of ‘Ruby Roman’ Grape (<i>Vitis Labruscana </i>Bailey) Juice and its Application to Wine Production	0
Novel mechanism of dietary fiber passing through the intestine	0
New Fruit, Actually the Oldest Plant	0
Development of a post-column HPLC method for molecular weight-independent quantification of hyaluronic acid	0
Simple Quantitative Analysis of Gamma-Aminobutyric Acid in <i>Luffa aegyptiaca</i> Mill	0
Development of sour beer brewed by lactic acid bacteria isolated in Shizuoka Prefecture	0
Potential of atmospheric freeze-drying as a food production technique	0
熱力学平衡物性に基づく新しい半回分式超臨界抽出モデルの開発	0
Development of Simultaneous Analysis Method of Ergot Alkaloids in Wheat	0
Effects of Low-Carbohydrate, High-Fat Diets on Body and Skeletal Muscle Weights in Mice	0
訂正	0
Aroma Components of Processed Soybean Foods and Their Characteristics—Study on Attractive Food Flavors—	0
Development of a lexicon of Japanese texture terms related to bakery products for a trained panel	0
α-リノレン酸高含有植物油は炒め調理に使用できるのか？	0
Flavor Formation of Noodles using Wheat Cultivars from Saitama and Application for the Development of High Value-added Products	0
Characteristics of potassium and main inorganic elements in cooked sika deer and wild boar meat	0
Utility of Starch from the New Potato Variety ‘Pearl Starch’ in Beer Brewing	0
研究小集会　果汁部会の趣旨　果実摂取の価値の発見とその情報発信	0
Bread-making Qualities of Low-salt Dough with Soy Sauce	0
Distinguishing between raw honey from Japanese and European honey bees using loop-mediated isothermal amplification	0
農林水産物・食品の輸出拡大	0
Introduction to fundamental knowledge of food drying and its application to practical technology	0
Novel lipid and fatty acid analytical method in nuts and seeds, pulses, meats, eggs, and milk for chloroform exclusion	0
The Main Aroma Compounds in Cookie Analysis of the Main Aroma Compounds in Cookies Using Steam Distillation Extraction and Aroma Extract Dilution Methods	0
二段階加熱による卵白ゲルの物性制御	0
Studies on interfacial properties of microgels and their application for food emulsions and foams	0
Antioxidant Activity, <i>S</i>-Allylcysteine and Total Polyphenol Contents of Aged Garlic Extract	0
Effect of powder particle size and emulsifiers on the carotenoid bioaccessibility of Komatsuna (<i>Brassica rapa</i> var. <i>perviridis</i>)	0
Analysis of microplastics in table salt by FT-IR microscopy	0
Prediction and Evaluation of Drying Characteristics of Japanese Noodles	0
機械そうめんの食感のミクロ構造的解析	0
<i>n</i>-Hexanal generation and quality change of packed aseptic cooked rice in several packaging materials during long-term storage	0
Research on water in foods	0
ビール産業における製品種多様化に対応した網羅的微生物検査技術の開発	0
Effectiveness of pouring ozonated water onto slice cutters to maintain the quality of fresh-cut vegetables	0
Measures to Disseminate the JFS-B Standard Based on the Actual Conditions of Conforming Food Manufacturers	0
Contamination by various bacterial spores in the production process of “Hyuganatsu” juice	0
Choline	0
深部発酵米酢細菌群集における<i>Komagataeibacter</i>属酢酸菌の重要性	0
Development of cultivation feed diet for disk abalone (<i>Haliotis discus discus</i> Reeve) using food processing by-products	0
Improvement of soybean seed oil quality using fatty acid mutants	0
Summary of “Small reserch-discussion on hen egg 2021”	0
Study on Quality Standards for Green Coffee Beans	0
biotics	0
Current situation of fruit production due to natural disasters	0
Consider, “Egg characteristics of Tsushima-jidori chickens”	0
Development of a lipase reaction system and analytical method useful for oil and fat processing.	0
研究小集会｢大豆｣開催の趣旨　大豆加工食品の美味しさに関する研究　大豆育種の現状と展望　枝豆	0

Extractive Components in the Ordinary and Dark Muscles of Katsuobushi Manufactured by Different Processes	0
Three-dimensional visualization of oil permeation in rice crackers and evaluation of changes in texture	0
Effect of processing conditions on functional amino acid contents of black garlic	0
Magnetic Resonance Imaging	0
Freeze-Thaw Impregnation	0
Influence of Shading Cultivation on Free Amino Acid, Sinigrin, and Allyl Isothiocyanate Contents of Leaf Mustard (<i>Brassica juncea </i>var. cernua)	0
Changes in Chemical Components during the Pressing Process of ‘Muscat Bailey A’ in a Traditional Method of Sparkling Wine Production	0
Development of a Green Color Retention Method for Lactic Acid Fermented “Nozawana”	0
Texture analysis of dried potato with convective drying by masseter muscle electromyography	0
Current status of apples damaged by natural disasters and problems with utilization of damaged fruits	0
Changes in the texture of cooked, high-protein, low-amylose "Kiraho" rice under refrigeration	0
The Effects of Various Extraction Conditions on Unfermented and Fermented Rooibos Tea Polyphenol Contents and Their Antioxidant Activity	0
Development of Food Processing Technology Using LacticAcid bacteria Isolated from Local Foods in Niigata	0
Evaluation of physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan	0
Rapid Analysis of Volatile Biomarkers: Application of Real-time Mass Spectrometry for the Detection of Insect Infestation in Brown Rice	0
Heat Resistance of <i>Alicyclobacillus Hesperidum </i>Spores	0
Applicability of starches from various botanical sources as a substitute for <i>kudzu</i> flour in brown rice tofu production	0
A New Rapid Method to Differentiate <i>Lactobacillus gasseri </i>from <i>Lactobacillus paragasseri </i>Based on Restriction Fragment Length Polymorphisms of Amino Acid Racemase	0
冷凍貯蔵下でのパン生地劣化挙動に対する添加油の役割の検討	0
Gas Chromatographic Determination of Acetic Acid in Wine Using Ethyl Acetate Extraction	0
The Effect of Palatinose on Inhibiting Postprandial Hyperglycemia: A Qualitative Systematic Review	0
Synchrotron Radiation Microbeam X-ray Analysis of Fat Crystal Nucleation on Emulsifier Crystals	0
Development and Application of Rapid Quantification Methods in Food Microbiology	0
Effect on the quality of miso caused by degree of dissolubility due to salt particle size	0
Effects of Post-Heat Treatment on the Flavor and Nutritional Components of Tomato Puree Concentrated by a Vacuum Microwave	0
Pyroglutamyl Peptide Promotes IL-10 Synthesis and Inhibits MMP-13 Synthesis	0
Identification of the potent odorants responsible for the characteristic aroma and palatability of fresh perilla leaf	0
社会課題に向かい合う研究開発 ―食品企業の研究開発の現場から―	0
オボムコイドの性状変化が消化性に与える影響	0
ブレンド米の食味評価	0
Single Cell Analysis	0
Western Japan torrential rain disaster in 2018 and citrus cultivation in Ehime prefecture	0
Effect of Liquid Oil on Physical Properties and Structure of Emulsion-type Sausages	0
Activities to expand fruit consumption by “fruits and health” researchers	0
Characteristic analysis of cabbage cultivated or stored under snow cover and prototype development of its processed products	0
Strategy for Sustainable Food Systems ―Innovation will enhance potentials and ensure sustainability in a compatible manner in the agriculture, forestry, fisheries and food sectors―	0
Summary of “Small Research-Discussion” on Cereal Grains in Japan “Use of high pressure treatment in bread making process”	0
ヒト腸管上皮細胞モデル (Caco-2) におけるキンカン由来β-クリプトキサンチンの膜透過性に及ぼす麹菌発酵乳飲料の影響	0
Examination of ornithine determination in bunashimeji mushrooms (<i>Hypsizygus marmoreus</i>) and validation by interlaboratory study	0
Summary of “Small Research-Discussion” on Cereal Grains in Japan “Use of Enzymes in Food Processing”	0
Analysis of “richness” in the texture of ice creams using Temporal Dominance of Sensations	0
Effect of high-temperature ripening on the taste and physicochemical properties of cooked rice	0
A randomized, single-blind, parallel-group comparative study on the effects of long-term pineapple intake for improvement of skin function and intestinal environment in healthy subjects	0
Isolation and characterization of <i>Wickerhamomyces anomalus</i> in <i>godo</i>, a fermented soybean food	0
Research on Water in Foods	0
Travelogue of France and Italy, Searching for an Evaluation Method for Palatability	0
HPLC-CADを用いた食品に適応できるビニルエーテル型リン脂質 (プラズマローゲン) の簡易定量法	0
2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one identified as primarily responsible for the antioxidative activity in a beverage fermented by lactic acid bacteria	0
Evaluation of the Taste Features of Functional Food Components	0
Polyunsaturated fatty acid; PUFA	0
The recognition, control, and stress tolerance of bacterial persister cells	0
The Role of Endogenous Oxidoreductase in Dough Formation	0
Effect of Germination Treatment on the Water-soluble Sulfur Content of Black Garlic	0
スナック菓子の吸湿による食感劣化に対する咀嚼音の聴覚フィードバック効果	0
Fate of <i>Escherichia coli </i>O157 Spiked into Commercially Available Fermented Soybean Paste (miso)	0
Stabilization of <i>γ</i>-PGA Production by a <i>recA </i>Mutant in <i>Bacillus subtilis</i>	0
Effect of Maitake (<i>Grifola frondosa</i>) Mushroom on the Physical Properties and Protein Profile of Cooked Rice	0
Non-destructive evaluation of the gonad weight and index of Japanese sea urchins using near-infrared spectroscopy	0
Effect of Temperature on Storability of “Gold Barrel”and “Okino P17” Pineapple Cultivars	0
Development of "Yezo Venison Sausage" with improved texture and bloody taste quality	0
Food texture studies using mechanical and physiological approaches: clarification of the mechanism and behavior of food oral processing in humans and application to product design	0
クロロゲン酸の命名	0
Quality evaluation model of carrot juice considering consumer preferences by conjoint analysis – investigation of different blanching conditions –	0
地域高齢者のフレイル予防に資する日常的タマゴ摂取量	0
Relationship between consumer preferences and the water/sugar content of sweet bean paste products	0
可視・近赤外分光法を用いた中晩生カンキツ品種でのβ-クリプトキサンチン非破壊計測法の検証	0
Practical Application of Novel Semi-dried Fruit Prepared by Microwave Irradiation Pretreatment and Hot Air Drying	0
New and Simple Substitution Methods for Measuring the Loaf Volume and Crust Color Bread Made Using an Automatic Bread-making Machine	0
アカモクとキクイモの特徴探しによる研究会支援	0
Central Location Test and Home-use Test	0
Erratum：MALDI-TOF MSを用いた酵母の同定の検討[日本食品科学工学会誌 Vol.69 No.3 p.115-125]	0
Powder Sterilization Technology	0
Kinetic analysis on staling of bread using cereal flour with high amylopectin short chain ratio	0
Behavior of Strontium and Main Inorganic Elements in Tea Infusions from Green Teas	0
Evaluation of Deposition of Whey Powder in Spray Dryer Using CFD Simulation	0
Studies on ensuring the microbiological safety of food	0
Quality analysis of commercially available miso produced in wooden barrel and fiber reinforced plastic tank	0
Changes in the Flavor Compounds in Soy Sauce Stored in Antioxidation Containers	0
Decomposition and effect as prebiotics of inulin in Jerusalem artichoke tubers during storage	0
Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity	0
訂正	0
Multivariate Analysis and Characterization of Flavonoids and Volatile Components of Citrus Fruits Produced in Okinawa	0
Application of Eggshell in Paddy Rice Cultivation Expands the Utility Value of Cooked Rice	0
Effects of Water Jet Treatment on Dispersion and Gelation of Gellan Gum in the Presence of Calcium	0
加熱殺菌済み果実加工品“レアフル®”の開発と普及	0
Surface Deposits on Glucomannan Granules in Polished Konjac Flours	0
Fermentation profile comparisons of <i>sake-kasu</i> samples fermented with lactic acid bacteria or with acetic acid bacteria	0
Summary of “Small reserch-discussion on hen egg 2022”	0
Evaluation of the Aroma of Cheese Bread Using Color	0
Development of a rapid method using solid-phase extraction in the acid hydrolysis method of lipid analysis	0
Texture evaluation and control of commercially available strawberry jam based on physical properties	0
Monitoring the Yogurt Fermentation Process and Analysis of Flavor Compounds using a Novel Ion Mobility Spectrometer	0
Consideration of Fruits Produced in Hokkaido	0
ラッカセイ種皮抽出物含有黒酢飲料の高脂肪食誘導性肥満マウスにおける糖代謝改善作用	0
The inhibitory effect of onion peel extract on platelet aggregation	0