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

Article	Citations
Comparison of lipid and fatty acid extraction methods without using chloroform for fish and shellfish	3
Micro-engineering based Structuring and Valorization of Lipid Foods	3
Nomenclature of chlorogenic acid	3
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	3
Developing rice material by grinding before cooking	3
Relationship between rheological properties of soy milk espuma and maximum velocity of a foam bolus in the pharynx	2
Polyunsaturated fatty acid; PUFA	2
Summary of “Small Research-Discussion on Cereal Grains” in Japan “Importance of cereal intake in the sustainable and balanced diet”	2
Development of fermented adzuki bean pastes using rice koji and their physicochemical properties	2
Effect of olive leaf water extract on the physical properties of whey protein and its application to yogurt	2
Development of "Yezo Venison Sausage" with improved texture and bloody taste quality	2
Erratum：Effect of fermented <i>Aspergillus oryzae</i> milk on membrane permeability of β-cryptoxanthin from kumquat in a human intestinal epithelial Caco-2 cell model[Nippon Shokuhin Kagak	2
Introduction of Japan Food Safety Access Network (J-FSAN)	2
Study on Moisture Content Changes during Atmospheric Freeze Drying of Fresh-cut Japanese Radish and its Quality after Drying and Rehydration	2
Prediction of singlet oxygen absorption capacity value from fruit juice color in a large red-fleshed watermelon cultivar ‘Matsuribayashi 777’	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
Early prediction method for age gelation during ambient long storage of directly heated UHT milk, and suppression manufacturing conditions of age gelation	1
Non-destructive evaluation of the gonad weight and index of Japanese sea urchins using near-infrared spectroscopy	1
Development of a rapid method using solid-phase extraction in the acid hydrolysis method of lipid analysis	1
Summary of “Small reserch-discussion on hen egg 2021”	1
Studies on interfacial properties of microgels and their application for food emulsions and foams	1
Research & development for confronting social issues ―From the field of Research & Development in food companies―	1
Relationship between seasoning effects and porosity conditions in raw vegetables using vacuum packaging	1
Introduction to fundamental knowledge of food drying and its application to practical technology	1
Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method	1

Emulsification properties of fruit juice-hydrolyzed soy protein	1
Effect of feeding rats <i>Mallotus japonicus</i> leaf extract powder on collagen, hyaluronan, and ceramide contents in skin	1
Effect of Supercooled Storage on Maintaining the Quality of Fresh-cut Pear	1
Current situation of fruit production due to natural disasters	1
Examination of ornithine determination in bunashimeji mushrooms (<i>Hypsizygus marmoreus</i>) and validation by interlaboratory study	1
Inorganic element contents of Brassicaceae crops grown in the same field	1
Investigation of solvents to replace diethyl ether and chloroform in fat analysis	1
Characteristic analysis of cabbage cultivated or stored under snow cover and prototype development of its processed products	1
Choline	1
Development of tofu-like foods using okara by-product for tofu production and their physicochemical and sensory characteristics	1
Validation of the quantification of phosphatidylserine in food supplements using quantitative phosphorus NMR	1
Synchrotron Radiation Microbeam X-ray Analysis of Fat Crystal Nucleation on Emulsifier Crystals	1
Summary of “Small reserch-discussion on hen egg 2023”	1
Study of Yeast Identification Using MALDI-TOF MS	1
Taste evaluation of blended rice	1
Studies on wheat flour and local agricultural products in food processing	1
Development of Dry Sausage that Utilizes the Food Physico-chemical Characteristics of Emu Tendon Meat	1
Texture evaluation and control of commercially available strawberry jam based on physical properties	1
The recognition, control, and stress tolerance of bacterial persister cells	1
Can vegetable oils high in α-linolenic acid content be used for stir-fry cooking?	1
Importance of <i>Komagataeibacter</i> in submerged fermented rice vinegar microbiome	0
Development of Brown Rice Tofu and Its Physicochemical and Sensory Characteristics	0
Effects of assorted grains cooked with rice on palatability and nutritional quality	0
Isolation and characterization of <i>Wickerhamomyces anomalus</i> in <i>godo</i>, a fermented soybean food	0
The effects of high-ash stream flour on the sourdough properties and the taste and flavor of bread	0
Research on water in foods	0
Establishment of a support system for the development of functional food and cosmetic products	0
Evaluation of physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan	0
Enhancing effect of black vinegar drink containing peanut seed coat extract on obesity and glucose metabolism in high-fat diet-induced obese mice	0
Effect on the quality of miso caused by degree of dissolubility due to salt particle size	0
Characteristics of potassium and main inorganic elements in cooked sika deer and wild boar meat	0
Food analytical chemistry research for the effective utilization of unused food resources	0
Relationship between the nature of chewing sounds and the emotions generated, excluding the effects of taste, aroma and texture	0
Effect of dough improvers on 3-monochloropropane-1,2-diol and glycidol formation in white bread	0
Breeding of the sake yeast strain “KODO” to enhance ethyl caproate production	0
Novel mechanism of dietary fiber passing through the intestine	0
Impact of Addition of Sugar on the Final Process of Domestic Sparkling Wine Making	0
Surface Deposits on Glucomannan Granules in Polished Konjac Flours	0
Fact-finding survey on quality assurance among food manufacturers	0
Polyamines of Kyoto vegetables and Uji tea	0
Research on the deliciousness of processed soybean current state and future prospects of soybean breeding Ⅱ	0
Studies on functionally enhanced subtropical agricultural products and their processed foods	0
Development of sparkling wine that takes advantage of the characteristics of domestic grapes using the in-bottle secondary fermentation method	0
Summary of “Small Research-Discussion” on Cereal Grains in Japan “Use of high pressure treatment in bread making process”	0
Accelerating anomaly detection of green coffee beans by lightweight CNN using structured pruning and quantization	0
Physical characteristics and flavor releases of spice pastes processed by micro wet milling	0
Bread-Making Quality of Bread Dough with Alkaline-Treated Rice Flour	0
Improving the quality of gluten-free and additive-free rice bread using mutant varieties with short amylopectin side chains	0
Inorganic element content of greenhouse-grown paprika (<i>Capsicum annuum</i> L.) based on cultivar and harvest season	0
Chicken genome editing technology and its application to the food industry	0

Authenticity evaluation method for shiikuwasha (<i>Citrus depressa</i> Hayata) juice	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
Non-destructive continuous measurement of sucrose content in sugar beet using near-infrared spectroscopy	0
Texture estimation of snack foods using force, vibration, and sound	0
Relationship between consumer preferences and the water/sugar content of sweet bean paste products	0
Consumer Recognition of “<i>koku</i>” of Yogurt Drinks : Exploration of Sensory Attributes that Form “<i>koku</i>” by a QDA Method and Subjective Evaluation of “<i>koku&l	0
Development of cultivation feed diet for disk abalone (<i>Haliotis discus discus</i> Reeve) using food processing by-products	0
Classifications based on a literature survey of food odor complaints	0
Development of a lipase reaction system and analytical method useful for oil and fat processing.	0
Measures to Disseminate the JFS-B Standard Based on the Actual Conditions of Conforming Food Manufacturers	0
Analytical method to determine xanthotoxin and decursin in <i>Garden Angelica</i> extract powder	0
Improvement of soybean seed oil quality using fatty acid mutants	0
Development of a sensory lexicon for cooked rice	0
訂正	0
Three-dimensional visualization of oil permeation in rice crackers and evaluation of changes in texture	0
Effects of starter culture and salt concentration on physicochemical and sensory properties of <i>Shottsuru</i> prepared with commercial enzyme	0
Development of a rich pumpkin ice cream using sweet potato β-amylase	0
Effect of Germination Treatment on the Water-soluble Sulfur Content of Black Garlic	0
Inhibition of <i>Agaricus </i>tyrosinase by 1, 5-anhydro-D-fructose and its application to anti-browning of food materials	0
Analysis of microplastics in table salt by FT-IR microscopy	0
Consider, “Egg characteristics of Tsushima-jidori chickens”	0
Time-series analysis of bacterial counts and fluorescence properties in hot-filled tofu during storage	0
Proposed method for calculating temperature distribution in containers during heat sterilization	0
Effect of powder particle size and emulsifiers on the carotenoid bioaccessibility of Komatsuna (<i>Brassica rapa</i> var. <i>perviridis</i>)	0
Expansion of food types via 3D food printing: artificial meat, super-care food, 4D food, and edible robots	0
Dynamic semi-batch supercritical fluid extraction model based on fundamentally thermodynamic equilibrium properties	0
Current situation of fruit production due to natural disasters	0
Betalain	0
Heat-induced aggregation and gelation of egg white protein	0
Study group activities for support in the research of the characteristics of Akamoku and Jerusalem artichokes	0
Comparison of changes in body temperature and autonomic nervous system activity after the ingestion of hot soup between young female subjects with and without cold constitution	0
Research on the deliciousness of processed soybean current state and future prospects of soybean breeding “EDAMAME”	0
Ca Application Effect That Contributes to Stable Production of Paddy Rice in Unseasonable Weather	0
Measurements of orthonasal and retronasal aroma of beer	0
Effect of processing conditions on functional amino acid contents of black garlic	0
Applicability of starches from various botanical sources as a substitute for <i>kudzu</i> flour in brown rice tofu production	0
The inhibitory effect of onion peel extract on platelet aggregation	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
biotics	0
Development of long-term storage technology for squash fruit	0
Production cost and retail price estimation for animal welfare-friendly eggs	0
Development of a post-column HPLC method for molecular weight-independent quantification of hyaluronic acid	0
Effect of vacuum packaging on the taste and texture of raw vegetables in seasoning solution	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
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	0
Attempts to isolate genes that determine the good taste on landrace edamame soybeans	0
Physical properties of stream flours fractionated by test milling and texture analysis of udon noodles made from each stream flour	0
Summary of “Small Research-Discussion on Hen Egg 2019”	0
The situation surrounding fruit juice in Japan and the activities of the Japan fruit juice association	0
Changes in methiin content in chinese chives due to different freezing packaging methods	0
Kinetic analysis on staling of bread using cereal flour with high amylopectin short chain ratio	0
Research and development for confronting customer experiential value ―Perspectives on research and development in food companies―	0
Association between habitual egg consumption and physical frailty among older adults	0
Evaluation of the Taste Features of Functional Food Components	0
Fermentation profile comparisons of <i>sake-kasu</i> samples fermented with lactic acid bacteria or with acetic acid bacteria	0
Antioxidant properties and flavor characteristics of rapidly fermented kimchi using red beet (<i>Beta vulgaris</i> L.) in Hokkaido.	0
Summary of “Small reserch-discussion on hen egg 2022”	0
Effect of fermented <i>Aspergillus oryzae</i> milk on membrane permeability of β-cryptoxanthin from kumquat in a human intestinal epithelial Caco-2 cell model	0
Quantitative analysis of γ-aminobutyric acid in vegetables: effects of pretreatment methods	0
Policies to facilitate the export of Japanese agricultural, forest, and fish products and food	0
Distinguishing between raw honey from Japanese and European honey bees using loop-mediated isothermal amplification	0
Production of isoflavone aglycones by <i>Bacillus subtilis</i> (natto) and comparison with <i>Bacillus subtilis</i> strain 168	0
Selenoneine	0
Studies on ensuring the microbiological safety of food	0
Development of sour beer brewed by lactic acid bacteria isolated in Shizuoka Prefecture	0
Extrusion method for steamed rice with strong shear loading	0
Effects of enzyme addition on the expansion properties and dietary fiber composition of barley flour-blended breads	0
Freeze-Thaw Impregnation	0
Potential of atmospheric freeze-drying as a food production technique	0
The evolution and integration of fruit and fruit juice in global and Japanese confectionery histories	0
Activities to expand fruit consumption by “fruits and health” researchers	0
Simple quantitative method using HPLC-CAD for assessing plasmalogen vinyl ether phospholipids, applicable to food	0
Development of Simultaneous Analysis Method of Ergot Alkaloids in Wheat	0
Isolation, collection, and characterization of lactic acid bacteria, and development of lactic acid bacteria beverages with functional properties	0
Inactivation of soybean trypsin inhibitors under hot alcohol and associated urease activity behavior	0
Heat Induced Gelation of an Ovomucoid and Rice Globulin Mixture	0
Beneficial effect and functional alteration of food proteins in the manufacturing process	0
Antioxidant Activity, <i>S</i>-Allylcysteine and Total Polyphenol Contents of Aged Garlic Extract	0
Microstructural analysis of the texture of machine-made somen noodles	0
Monitoring the Yogurt Fermentation Process and Analysis of Flavor Compounds using a Novel Ion Mobility Spectrometer	0

Current status of apples damaged by natural disasters and problems with utilization of damaged fruits	0
Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity	0
Evaluation and Design of Food Flavor by Cell-based Assay of Chemosensory Receptors	0
Isolation of wild yeasts and the application of <i>Lachancea thermotolerans</i> for alcohol fermentation	0
<i>n</i>-Hexanal generation and quality change of packed aseptic cooked rice in several packaging materials during long-term storage	0
Development of GABA enrichment technology for rough rice by water and optimized temperature application	0
What is the flavor of udon noodles made from domestic flour? -Focusing on wheat flour cultivated in Saitama prefecture-	0
Verification of a non-destructive measurement method for β-cryptoxanthin in mid-late ripening citrus cultivars using visible and near-infrared spectroscopy	0
Western Japan torrential rain disaster in 2018 and citrus cultivation in Ehime prefecture	0
Quality evaluation model of carrot juice considering consumer preferences by conjoint analysis	0
Summary of “Small Research-Discussion” on Cereal Grains in Japan “The flavor of local flour in white salted noodle”	0
Novel lipid and fatty acid analytical method in nuts and seeds, pulses, meats, eggs, and milk for chloroform exclusion	0
Sensory profiling of tonkotsu ramen soup (porcine bone soup) and plant-based alternatives and exploration of factors contributing to animal-food-like characteristics	0
New and Simple Substitution Methods for Measuring the Loaf Volume and Crust Color Bread Made Using an Automatic Bread-making Machine	0
Investigation of solvents to replace diethyl ether and chloroform in fat analysis	0
Simple Quantitative Analysis of Gamma-Aminobutyric Acid in <i>Luffa aegyptiaca</i> Mill	0
Flavor changes of bread made from domestic wheat by the addition of high-ash flour streams	0
Changes in the texture of cooked, high-protein, low-amylose "Kiraho" rice under refrigeration	0
Effects of Okinawan wild yam and its component diosgenin on glucose and lipid metabolism in type 2 diabetes model KK-Ay mice	0
Connecting the World through 'Visualization of Taste' User-guided taste sensor technology development and business application	0
Evaluation of the Effectiveness of Enzyme-linked Immunosorbent Assay as a Simple Method of <i>β</i>-Lactoglobulin Quantification in Yogurt	0
Study on Quality Standards for Green Coffee Beans	0
Investigation of the effect of oil added to frozen wheat dough	0
Exploration of sake yeast from olive on Kagawa prefecture and application in product development	0
Establishing production guidelines for rice flour that can produce high-quality bread, cakes, and noodles	0
Efficacy evaluation of food enzyme addition in fermented adzuki bean paste production	0
Analysis of “richness” in the texture of ice creams using Temporal Dominance of Sensations	0
Index (physical properties) of texture perception of thickened liquids with different thickening agents: Sensory analysis and instrumental measurements	0
Relationship between fruit juice and confectionery	0
Radical scavenging activity and inhibition of fish oil oxidation by garlic compounds	0
Erratum：Study of Yeast Identification Using MALDI-TOF MS[Nippon Shokuhin Kagaku Kogaku Kaishi Vol.69 No.3 p.115-125]	0
Confectionery raw materials and fruit juice	0
Evaluation of the characteristics of paste processing and storage properties of brown rice treated with superheated steam	0
Pressurization technology that enables the utilization of endogenous enzymes in breadmaking processes	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
Precision Fermentation	0
Studies on the application of microwave vacuum technology for food processing	0
Effect of cold storage on the physico-chemical and hygienic properties of Wagyu beef	0
Development and introduction of the heat-sterilized processed fruit product REAFRU®	0
Fermentative characteristics of <i>Lachancea fermentati</i> KPC1: a yeast with high fermentation capacity and lactic acid production	0
Identification of the potent odorants responsible for the characteristic aroma and palatability of fresh perilla leaf	0
Development of microbial inspection for beer industry	0
Dried kiwifruit production by vacuum microwave drying―Effects of different loss rates on life cycle environmental impact―	0
Contamination by various bacterial spores in the production process of “Hyuganatsu” juice	0
Beige adipocyte	0
Effect of high-temperature ripening on the taste and physicochemical properties of cooked rice	0
Soybean breeding at NARO	0
Effects of high-frequency pulse continuous heating of soybean slurry on lipoxygenase activity and quality of soymilk	0
Acoustical characteristics of various foods (fruits, vegetables, and confectionary items) using two-dimensional vibration analysis	0
Effectiveness of pouring ozonated water onto slice cutters to maintain the quality of fresh-cut vegetables	0
Research on the deliciousness of processed soybean current state and future prospects of soybean breeding	0
Development of a lexicon of Japanese texture terms related to bakery products for a trained panel	0
Decomposition and effect as prebiotics of inulin in Jerusalem artichoke tubers during storage	0
Quality analysis of commercially available miso produced in wooden barrel and fiber reinforced plastic tank	0
Relationship with Rice Taste of Rice Endosperm Glycolytic Enzyme Activity Amount and Viscoelasticity	0
Effect of extracted rice protein hydrolysate on high-fat diet induced obesity in mice	0
Auditory feedback effect of mastication sounds on snack foods that have absorbed moisture	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
Research on the development and practical application of functional food materials that contribute to the improvement of QOL	0
Development of a novel lactic acid bacterium that can reduce histamine in soy sauce	0
Erratum : Fermentative characteristics of <i>Lachancea fermentati</i> KPC1: a yeast with high fermentation capacity and lactic acid production[Nippon Shokuhin Kagaku Kogaku Kaishi Vol.71 N	0
Effect of Temperature on Storability of “Gold Barrel”and “Okino P17” Pineapple Cultivars	0
Elastography	0
Texture analysis of dried potato with convective drying by masseter muscle electromyography	0
Effect of combination intake of tomato and cheese on promoting lycopene absorption	0
Fostering a food safety culture and strengthening quality assurance at food manufacturers	0
Evaluation of DPPH activity, H-ORAC, antioxidant capacity and total polyphenol content in agricultural products of Shizuoka Prefecture	0
Effect of water absorbing conditions on the water content and hardness of combinationally cooked brown rice with waxy barley	0
Eating a combination of grain dishes, fish and meat dishes, and vegetable dishes: The basic principle of sustainable healthy diets	0
Powder Sterilization Technology	0
Application of Eggshell in Paddy Rice Cultivation Expands the Utility Value of Cooked Rice	0
Determining the composition content of <i>Kezuribushi</i> using near-infrared spectroscopy	0
Effect of changes in the properties of ovomucoid on its digestibility	0
Development of Food Processing Technology Using LacticAcid bacteria Isolated from Local Foods in Niigata	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
Effects of Rice Grain Hardness and Milling Conditions on Rice Flour Properties	0
Control of physical properties of egg white gel by two-step heating method	0
A2 Milk	0
Effects of Processing and Preservation Conditions on Methiin and Alliin Contents of Chinese Chive Stems	0
Surimi from lizardfish (<i>Synodontidae</i>) reduces white adipose tissue accumulation in rats	0
Effect of residual heat removal on quality improvement of bread during vacuum cooling	0