Food Science and Technology Research

Article	Citations
Advantages and challenges of sous vide cooking	15
Chemical and physical properties of meat from Dezhou black donkey	14
Effects of compression damage on mechanical behavior and quality attributes of apple fruit	14
Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran	12
Lipase and protease activities in Koji cheeses surface-ripened with <i>Aspergillus</i> strains	11
Nervonic acid regulates the oxidative imbalance in experimental allergic encephalomyelitis	7
Food chemistry and biochemistry of enzymatic browning	7
Polyphenols-absorption and occurrence in the body system	7
Isomerization of ribose to ribulose using basic amino acids as a catalyst	6
Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment	6
Heat-induced gelling properties of egg white without ovotransferrin and lysozyme	6
Virucidal Effect of Acetic Acid and Vinegar on Severe Acute Respiratory Syndrome Coronavirus 2	6
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing	5
Dynamics of microbial communities, ethyl carbamate, biogenic amines, and major metabolites during fermentation of soy sauce	5
The addition of oxidized tea polyphenols enhances the physical and oxidative stability of rice bran protein hydrolysate-stabilized oil-in-water emulsions	5
Recent advances in non-thermal disinfection technologies in the food industry	5
Comparative anti-inflammatory characterization of selected fungal and plant water soluble polysaccharides	5
Bitterness-masking peptides for epigallocatechin gallate identified through peptide array analysis	5
Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS	5
Isolation and brewing properties of a <i>sake</i> yeast mutant with high ethyl caprylate productivity	4
Loss of the intrinsic plasmid-encoded <i>eps</i> genes in <i>Lactococcus lactis</i> subsp. <i>cremoris</i> FC grown at elevated temperature abolishes exopolysacchar	4
Physical and textural properties of foods with swallowing ease for aged people	4
Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine	4
The use of functional agricultural products in the functional food labeling system and its challenges after five years	4
Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models	4

Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	4
Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine	3
Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria	3
Material balance and energy consumption in the factory-scale coproduction of glucan and mannan from yeast extract residue	3
Comparing odor-active compounds in three mango (<i>Mangifera indica</i> L.) cultivars by aroma extract dilution analysis and the method for evaluating odor interactions	3
Fruit of <i>Phyllanthus emblica</i> L. suppresses macrophage foam-cell genesis and vascular lipid deposition using <i>in vivo</i> and <i>in vitro</i> models of earl	3
Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce	3
Effect of soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys	3
Conventional bread making with a mixture of the yeast <i>Hanseniaspora vineae</i> and the baker's yeast <i>Saccharomyces cerevisiae</i> for improved quality	3
A rapid and sensitive method for simultaneous quantification of seven furfural compounds in milk powder based on GC-MS/MS combined with QuEChERS method	3
Evaluation of the process for transferring limonene from lemon to olive oil	3
Inflammatory response of raw 264.7 macrophage cells teated with dragonfruit oligosaccharide on lipopolysaccharide-induced inflammation	3
Optimized method for processing avocado seeds to improve selected nutrients and functional values	3
New acylated anthocyanin isolated from purple yam using molecular networking analysis	3
Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (<i>Luffa cylindrica</i>)	3
A comparison of <i>Listeria monocytogenes</i> growth monitoring in ground pork samples by real-time polymerase chain reaction to conventional agar and most probable number methods	3
Metmyoglobin reducing activity in the mitochondrial fraction from the dark muscle of tuna	3
Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean “natto” extract, inhibits <i>Streptococcus mutans</i> biofilm formation	3
Antihypertensive effect of lemon juice squeezed residue on spontaneously hypertensive rats	3
Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting	2
Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote	2
Enhanced moisture loss and oil absorption of deep-fried food by blending extra virgin olive oil in rapeseed oil	2
Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins	2
A high-accuracy method for quantifying poly-gamma-glutamic acid content in natto	2
Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of <i>Petasites japonicus</i>	2
Apoptotic and anti-proliferative effect of essential oil from turmeric (<i>Curcuma longa L.</i>) on HepG2 and H1299 cells	2
Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	2
The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation	2
Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk	2
Yuzu, <i>Citrus junos</i>, peels extract ameliorated hepatic steatosis induced by chloretone in rats	2
Microbiological assessment of <i>Pangasianodon hypophthalmus</i> at fish-processing plants in Vietnam	2
Profiling sulfate content of polysaccharides in seaweed species using a ligand-assisted <sup>1</sup>H-NMR assay	2
Isolation and identification of antioxidant and DPP-IV inhibitory peptide PYPYEPYEPYPY from yak bone hydrolysate	2
Changes in phenolic composition and bioactivity of raw and pickled cowpea (<i>Vigna unguiculata</i> L. Walp.) green pod after <i>in vitro</i> simulated gastrointestinal digesti	2
Molecular interaction of black tea components with phospholipid vesicles	2
Electron spin resonance analysis of different mushroom parts and their hydroxyl radical scavenging activities assessed by spin trapping method	2
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail	2
Storage temperature and quality changes of natto	2
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam	2
Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones	2
Reduction in the bitterness of protein hydrolysates by an aminopeptidase from <i>Aspergillus oryzae</i>	2
Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium	2
Recent advances in the detection of contaminants by portable glucose meter in food samples	2
Ameliorative effects of Japanese barnyard millet (<i>Echinochloa esculenta</i> H.Scholz) bran supplementation in streptozotocin-induced diabetic rats	2
Assessment of mutagenicity, acute and sub-acute toxicity and human trial safety of wasabi leaf extract powder	2
Phytosterols inhibit the formation of 3-monochloropropane-1,2-diol esters in model reactions and the possible mechanism	2
Functional components of walnuts: a review focusing on native and cultivated species	2
Simultaneous dewatering and wax extraction of Chinese winter jujube (<i>Ziziphus jujuba</i> Mill. cv. Dongzao) fruit by subcritical dimethyl ether	2
Acrylamide formation during pan-frying of mung bean sprouts	2
Functional alteration of soybean 11S globulin through glycation	2

Changes in electrical properties and void distribution of mung bean sprouts during hot water heating	2
Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking	2
Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes	2
Characterization of multiple bacteriocin-producing <i>Lactiplantibacillus plantarum</i> PUK6 isolated from <i>misozuke-tofu</i>	2
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	2
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	2
High-efficiency formation mechanism of mangiferin/γ-cyclodextrin complex	2
Effects of enzymatic treatments on yuzu (<i>Citrus junos</i>) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositio	1
Lipid oxidation, total volatiles, and sensory evaluation of cooked chicken meat treated with <i>Origanum syriacum</i> L. essential oil	1
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	1
Effect of filter cloths on the relationship between fatty acids and ethyl esters during automatic pressing of sake	1
Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice	1
Distribution and diffusion coefficients of glucose and sodium chloride onto konjac and egg white gel	1
Network structure and molecular mechanisms of food gels viewed from macroscopic, microscopic and molecular levels	1
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein	1
Versatile band-pass filters for fluorescence imaging of the food products for quality assessment	1
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	1
Recommended level of rosemary extract (<i>Rosmarinus officinalis</i> L.) based on lipid oxidation, total volatiles, and sensory evaluation of treated cooked chicken meat	1
Quantification of glucosinolates in nozawana (<i>Brassica rapa</i> L.) and evaluation via single- and multi-laboratory validation studies	1
Effect of water feed rate and temperature on physicochemical and viscosity properties of fresh extruded rice-shaped kernels (FER) containing naked oat, rice and defatted flaxseed flour	1
Production of esthetically pleasing care foods using enzyme diffusion during thawing	1
Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens	1
Preparation and evaluation of low glycemic index reconstituted rice	1
Quantitative detection of restructured steak adulteration based on hyperspectral technology combined with a wavelength selection algorithm cascade strategy	1
Biodiversity of bacteria isolated from surimi made from Alaska pollock	1
A review of the radioactive cesium behavior in Japanese agricultural, livestock, fishery products and their foods in the decade following the Fukushima nuclear accident	1
Classification of various types of sugar products by mineral composition	1
Edible microgel as a texture modifier	1
Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis	1
Preliminary evaluation of colorimetric and HPLC-based methods for quantifying β-(1→4)-mannobiose in a crude material	1
Effect of natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (<i>Avena nuda</i> L.)	1
Yeast diversity investigation of ‘Beihong’ (<i>V. vinifera</i> × <i>V. amurensis</i>) during spontaneous fermentation from Guiyang region, Guizhou, China	1
Insect feces tea of locust (<i>Locusta migratoria</i>) suppresses lipid accumulation in 3T3-L1 cells and mice	1
Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization	1
Isolation and identification of antioxidant phenylpropanoids from the fruit peel of <i>Akebia trifoliata</i> koidz	1
Physiological effects of <i>Asparagus officinalis</i> L. fruit extracts: inhibition of α-amylase, α-glucosidase, lipase and angiotensin-I converting enzyme, and effects on 3T3-L1 preadipoc	1
Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea	1
Inhibition of lipid digestion by β-glucanase-treated <i>Candida utilis</i>	1
Slightly acidic hypochlorous water effective against dual-species biofilm of <i>Listeria monocytogenes</i> and <i>Escherichia coli</i> strains isolated from <i>Pangasius&	1
Effect of cooking conditions on postprandial glycemic response and eating qualities of high-amylose rice “Koshinokaori”	1
Hard water can be softened by atomization	1
Apple juice enhances ascorbic acid absorption and accumulation in ODS rats	1
A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods	1
Suitability of lactic acid bacteria for the production of pickled luffa (<i>Luffa cylindrica</i> Roem.)	1
Effect of sodium propionate on inhibition of <i>Botrytis cinerea</i> (<i>in vitro</i>) and a predictive model based on Monte Carlo simulation	1
Improving the texture and color of <i>khanomjeen</i>, a Thai fermented rice noodle, using a modified rice fermentation method	1
Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage	1
Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures	1
Kinetic analysis of the oxidation of partially oxidized linoleic acid	1
Galactan induces macrophage M0 to M1 conversion to combat colon cancer	1
<i>Astragalus membranaceus</i> and <i>Panax notoginseng</i> saponins improves intestinal l-arginine absorption and protects against intestinal disorder <i>in vivo</i&g	1
Real-time PCR-based identification methods for <i>Megaselia scalaris</i> (Loew) (Diptera: Phoridae) targeting mitochondrial DNA	1
Preparation of orally disintegrating tablets from active ingredients of citrus peel by direct powder compression for the maintenance of brain function	1
Establishment of a cultivation method for sprouted brown rice and elucidation of its functional food characteristics	1
Recent development of taste sensors	1
Inhibitory effect of 4-ethylcatechol on β-glucuronidase activity	1
Maillard reaction products derived from heat-dried green tomato increase longevity and neuroprotection in <i>Caenorhabditis elegans</i>	1
Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation	1
Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk	1
Effects of taro (<i>Colocasia esculenta</i> L. Schott) drying on the properties of taro flour and taro flour products	1
The effect of herb extracts on the off-odor formation from lipid oxidation	1
Relationship between black soybean polyphenols and seed coat color during boiling process	0
Comparison of the effects of high-carbohydrate and low-carbohydrate meals on drowsiness and biological indices	0
Effects of ultraviolet irradiation on quality and bacterial diversity of fresh-cut cabbage during storage	0
Comparative analysis of the effect of resveratrol derivatives on microRNAs	0
Pyroglutamylproline purified from fermented barley extract increases ABCG2 expression in Caco-2 cells	0
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method	0
Erratum: A high-accuracy method for quantifying poly-gamma-glutamic acid content in natto [Food Sci. Technol. Res., 27(3), 466]	0
Effect of rare sugars on soy sauce brewing and related microorganisms	0
Environmental impact assessment of aseptically packaged chicken using ohmic heating	0
Separation and preparation of the main flavonoids in <i>Flos Dolichoris Lablab</i> and their antioxidant activity	0
Commercial ELISA kits for soy protein determination: Characterization and compatibility	0
Effects of the waxy genotype and storage temperature of pearled barley on the volatile compounds after cooking	0
Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu <i>ayu-narezushi</i>	0
The safety and availability of mackerel meat hydrolysate containing selenoneine in rats and mice	0
<i>Chimonanthus salicifolius</i> S. Y. Hu Extract improve constipation symptoms and regulate intestinal microbiota in mice	0
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	0
R<sub>1</sub>-barrigenol—a tea sapogenin—suppresses the lipopolysaccharide-induced inflammatory response in microglial cells	0
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	0
Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water	0

Impacts of milk fat globules on the physicochemical properties of stirred yogurt	0
Heat-killed <i>Lactobacillus paracasei</i> K71 isolated from Sakekasu (sake lees) enhances Th1 response, NK cell cytotoxicity and fecal IgA content in normal BALB/c mice	0
Inhibitory effects of bee bread from <i>Lepidotrigona flavibasis</i> on testosterone propionate-induced benign prostatic hyperplasia in mice	0
Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method	0
Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	0
Varietal differences in the yield and polyphenol content of sweet potato (<i>Ipomoea batatas</i> L.) foliage	0
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	0
Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in α-cyclodextrin	0
Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot	0
The comparison of two different originated peptide in facilitating recovery of exercise-induced muscular fatigue	0
Unique growth stage-dependent anti-inflammatory and immunostimulating effects of white bamboo (makomotake) on RAW264 macrophages shown by no production	0
Effect of salmon protamine on the physicochemical properties of porcine myofibril	0
Polyphenol content and antioxidant activity of two black soybean varieties over five cultivation years	0
Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst	0
The kinetic analysis of γ-aminobutyric acid (GABA) production in buckwheat after high hydrostatic pressure	0
Maltose formation from wheat flour with different degrees of damaged starch	0
Enhanced textural properties of plant-based patties treated using crosslinking-catalyzed enzymes compared with those of beef patties	0
Phase behavior of a binary mixture of rapeseed and soybean oils	0
Evaluation of bactericidal effects of chlorogenic or hydroxycinnamic acid derivatives and soluble coffee under low pH or gastric acid conditions	0
Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs	0
Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions	0
Effects of wild rice flour on physical and tasting properties of breads	0
A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions	0
Steam containing fine water droplets as an effective binder for accelerated granulation of whey powders	0
Alleviative effect of sodium butyrate on high-fructose-diet-induced hepatic accumulation of triacylglycerol is associated with reduced expression levels of fructolytic and fatty acid synthetic enzymes	0
Improvement of water solubility and antibacterial activity of <i>Calophyllum inophyllum</i> resin and calophylloidic acid A via inclusion complexation with cyclodextrins	0
Effect of preheating temperature on vegetable hardening and extent of cell membrane damage based on the measurements of potassium ions eluted and electrical properties	0
Application of radio frequency heating in water for extending the shelf-life of fresh-cut Japanese loquat fruit (<i>Eriobotrya japonica</i>)	0
Kneading history of additive starch batter affecting rheological properties of rice bread batter	0
Luteolin enhances oxidative stress tolerance <i>via</i> the <i>daf-16</i> pathway in the nematode <i>Caenorhabditis elegans</i>	0
Investigation of improved rebaudioside D solubility and the characteristics of an erythritol/rebaudioside D/fructose ternary complex	0
Analysis of aroma compounds derived from heated <i>tsukudani</i> seasoning liquid models containing rare sugars	0
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	0
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	0
Estimated levels of xenoestrogens, bisphenol A and 4-nonylphenol, in human breastmilk in Beijing determined by high performance liquid chromatography-tandem mass spectrometry after derivatization	0
Protective effect of <i>Vaccinium myrtillus</i> L. extract against UVA-induced injury in ARPE-19 cells	0
Evaluating the antiallergic effects of polyphenols extracted from <i>Ecklonia cava</i> subsp. <i>stolonifera</i> at each step of a powder-manufacturing process	0
Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking	0
A method for estimating the equilibrium moisture content of spaghetti at any temperature by using the change in moisture content during non-isothermal cooking	0
Preparation and suitability of <i>espuma</i> fish dishes for older adults	0
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	0
Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents	0
Synergistic effect of dietary glycerol galactoside and porphyran from nori on cecal immunoglobulin A levels in mice	0
Characterization of physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles of new Okinawan pineapple (<i>Ananas comosus</i>) breeding lines	0
Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor <i>baijiu</i>	0
Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>)	0
Image processing for evaluation of papilla clearness of dried sea cucumber products	0
Changes in quality and bacterial flora of red sea bream (<i>Pagrus major</i>) flesh during ice storage	0
Quality evaluation of the fermented confectionery kouglof prepared with different oils and fats	0
The potential effects of whole grain-enriched diet on preventing osteoporosis	0
Enhanced radical scavenging activity by interactions between hyaluronan and antioxidants -A study of hyaluronan-containing drinks-	0
Characterization of light-induced aroma components in green tea beverages using aroma extract dilution analysis with gas chromatography–olfactometry	0
Study on antibacterial chemical composition and antibacterial activity of Hengshan <i>Astragalus</i> honey	0
Dipeptidyl peptidase IV inhibitory dipeptides contained in hydrolysates of green tea grounds	0
Purification, characterization and anticoagulant activity <i>in vitro</i> of polysaccharides from the seeds of <i>Toona sinensi</i>s (A.Juss) Roem	0
The antiallergy activity of docosahexaenoic acid: A brief review	0
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	0
Comparison of the effects of high-sucrose, -glucose, and -fructose diets on the thoracic aorta of rats	0
Acrylamide formation during pan-frying of mung bean sprouts	0
Homogenization in water improves the recovery rate of imidazole dipeptides in meat	0
Development of a method for determination of 1,5-Anhydro-d-glucitol in milk and its content of human breast milk	0
Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels	0
Characterization and antioxidant activity of green tea (<i>Camellia sinensis</i>) using <sup>1</sup>H NMR-based metabolomics	0
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	0
Temperature-dependent profiles and kinetic analysis of oxidation of linoleic acid and glyceryl trilinoleate	0
Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea	0
“<i>Bikkuridaki</i>” Method for Cooking Brown Rice by Adding Water During Cooking Process: Examination of Water Addition Conditions	0
Technique for assessing the astringency of persimmon fruit by measuring the liposome aggregation	0
Changes in the flow properties of potato starch supplemented with super-fine eggshell powder	0
Prediction of food texture changes using force data in simulations of repetitive chewing	0
Egg-koji enhances the richness and umami taste of whole egg	0
Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 °C	0
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	0
Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (<i>Camellia sinensis</i> var. <i>assamica</i> cv. Jian	0
Structural characterization and immunoregulatory activity of glycoprotein in Lanzhou lily	0
Frequency analysis of food bolus fragmentation through a vertical pipe	0
The accumulation characteristics of minerals in different edible and medicinal mushrooms	0
Administration of cyclodextrin-ferulic acid complex significantly increases the plasma concentration of the intact form of ferulic acid in mice	0
Newtonian and non-Newtonian food bolus behaviors obtained from validated swallowing simulator based on moving particle simulation	0
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	0
Applicability of transglycosylated stevia for oil-in-water submicron emulsions by high-pressure homogenization	0
Development of <i>Listeria monocytogenes</i> detection technique in mushroom based on real-time quantitative PCR through improvement of enrichment medium	0
Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model	0
Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production	0
Protective effects of aqueous extracts of <i>Rhizopus oryzae</i> on atopic dermatitis in NC/Nga mice	0
Edible insects as novel food resources with functionality and nutritional value: Possibilities and problems	0
Strawberry water-extract increases cellular dehydrogenase activity in human follicle dermal papilla cells	0
Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging	0
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	0
Molecular interaction of tea polyphenols with phospholipid bilayers and micelles: Structure-activity relationships	0
Metabolomic analysis of garlic varieties revealed high cycloalliin content in fresh and black Kinkyou bulbs	0
The ability to resist freezing damage of three Japanese radish (<i>Raphanus sativus</i> L.) cultivars	0
Proximate composition and fatty acid profile of the sea cucumber <i>isostichopus badionotus</i> and <i>holothuria floridana</i>	0
Development of a new, continuous, inline, Aqua-gas drying system and its application to drying perilla leaves while retaining the functional components and antioxidant activities	0
Effectiveness of sodium hypochlorite and peracetic acid for spoilage-causing molds on sweet potato slices	0