Food Science and Technology Research

Article	Citations
Chemical and physical properties of meat from Dezhou black donkey	10
Advantages and challenges of sous vide cooking	10
Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran	10
Lipase and protease activities in Koji cheeses surface-ripened with <i>Aspergillus</i> strains	9
Effects of compression damage on mechanical behavior and quality attributes of apple fruit	8
Polyphenols-absorption and occurrence in the body system	6
Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment	5
Heat-induced gelling properties of egg white without ovotransferrin and lysozyme	5
Nervonic acid regulates the oxidative imbalance in experimental allergic encephalomyelitis	5
Bitterness-masking peptides for epigallocatechin gallate identified through peptide array analysis	5
Virucidal Effect of Acetic Acid and Vinegar on Severe Acute Respiratory Syndrome Coronavirus 2	5
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing	4
Comparative anti-inflammatory characterization of selected fungal and plant water soluble polysaccharides	4
Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine	4
Isomerization of ribose to ribulose using basic amino acids as a catalyst	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
Inflammatory response of raw 264.7 macrophage cells teated with dragonfruit oligosaccharide on lipopolysaccharide-induced inflammation	3
Effect of soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys	3
Recent advances in non-thermal disinfection technologies in the food industry	3
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	3
Evaluation of the process for transferring limonene from lemon to olive oil	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
Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS	3
Dynamics of microbial communities, ethyl carbamate, biogenic amines, and major metabolites during fermentation of soy sauce	3

Metmyoglobin reducing activity in the mitochondrial fraction from the dark muscle of tuna	3
Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria	3
Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine	3
Food chemistry and biochemistry of enzymatic browning	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	2
Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean “natto” extract, inhibits <i>Streptococcus mutans</i> biofilm formation	2
Microbiological assessment of <i>Pangasianodon hypophthalmus</i> at fish-processing plants in Vietnam	2
Isolation and identification of antioxidant and DPP-IV inhibitory peptide PYPYEPYEPYPY from yak bone hydrolysate	2
A high-accuracy method for quantifying poly-gamma-glutamic acid content in natto	2
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	2
A rapid and sensitive method for simultaneous quantification of seven furfural compounds in milk powder based on GC-MS/MS combined with QuEChERS method	2
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	2
Isolation and brewing properties of a <i>sake</i> yeast mutant with high ethyl caprylate productivity	2
The addition of oxidized tea polyphenols enhances the physical and oxidative stability of rice bran protein hydrolysate-stabilized oil-in-water emulsions	2
High-efficiency formation mechanism of mangiferin/γ-cyclodextrin complex	2
Phytosterols inhibit the formation of 3-monochloropropane-1,2-diol esters in model reactions and the possible mechanism	2
Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models	2
The use of functional agricultural products in the functional food labeling system and its challenges after five years	2
Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	2
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam	2
Apoptotic and anti-proliferative effect of essential oil from turmeric (<i>Curcuma longa L.</i>) on HepG2 and H1299 cells	2
Yuzu, <i>Citrus junos</i>, peels extract ameliorated hepatic steatosis induced by chloretone in rats	2
Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce	2
Acrylamide formation during pan-frying of mung bean sprouts	2
Electron spin resonance analysis of different mushroom parts and their hydroxyl radical scavenging activities assessed by spin trapping method	2
Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of <i>Petasites japonicus</i>	2
Characterization of multiple bacteriocin-producing <i>Lactiplantibacillus plantarum</i> PUK6 isolated from <i>misozuke-tofu</i>	2
Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk	1
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	1
Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting	1
Storage temperature and quality changes of natto	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
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	1
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	1
The effect of herb extracts on the off-odor formation from lipid oxidation	1
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	1
Edible microgel as a texture modifier	1
Classification of various types of sugar products by mineral composition	1
Functional components of walnuts: a review focusing on native and cultivated species	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
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail	1
Inhibitory effect of 4-ethylcatechol on β-glucuronidase activity	1
Real-time PCR-based identification methods for <i>Megaselia scalaris</i> (Loew) (Diptera: Phoridae) targeting mitochondrial DNA	1
Recent advances in the detection of contaminants by portable glucose meter in food samples	1
Preparation of orally disintegrating tablets from active ingredients of citrus peel by direct powder compression for the maintenance of brain function	1
Recent development of taste sensors	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
Profiling sulfate content of polysaccharides in seaweed species using a ligand-assisted <sup>1</sup>H-NMR assay	1
Maillard reaction products derived from heat-dried green tomato increase longevity and neuroprotection in <i>Caenorhabditis elegans</i>	1

Antihypertensive effect of lemon juice squeezed residue on spontaneously hypertensive rats	1
Quantitative detection of restructured steak adulteration based on hyperspectral technology combined with a wavelength selection algorithm cascade strategy	1
Reduction in the bitterness of protein hydrolysates by an aminopeptidase from <i>Aspergillus oryzae</i>	1
Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins	1
Insect feces tea of locust (<i>Locusta migratoria</i>) suppresses lipid accumulation in 3T3-L1 cells and mice	1
Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (<i>Luffa cylindrica</i>)	1
Changes in electrical properties and void distribution of mung bean sprouts during hot water heating	1
Material balance and energy consumption in the factory-scale coproduction of glucan and mannan from yeast extract residue	1
Establishment of a cultivation method for sprouted brown rice and elucidation of its functional food characteristics	1
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein	1
Production of esthetically pleasing care foods using enzyme diffusion during thawing	1
Physical and textural properties of foods with swallowing ease for aged people	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
Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium	1
Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens	1
Effect of cooking conditions on postprandial glycemic response and eating qualities of high-amylose rice “Koshinokaori”	1
Assessment of mutagenicity, acute and sub-acute toxicity and human trial safety of wasabi leaf extract powder	1
Enhanced moisture loss and oil absorption of deep-fried food by blending extra virgin olive oil in rapeseed oil	1
Suitability of lactic acid bacteria for the production of pickled luffa (<i>Luffa cylindrica</i> Roem.)	1
Network structure and molecular mechanisms of food gels viewed from macroscopic, microscopic and molecular levels	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
Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis	1
Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures	1
Ameliorative effects of Japanese barnyard millet (<i>Echinochloa esculenta</i> H.Scholz) bran supplementation in streptozotocin-induced diabetic rats	1
Yeast diversity investigation of ‘Beihong’ (<i>V. vinifera</i> × <i>V. amurensis</i>) during spontaneous fermentation from Guiyang region, Guizhou, China	1
Quantification of glucosinolates in nozawana (<i>Brassica rapa</i> L.) and evaluation via single- and multi-laboratory validation studies	1
Functional alteration of soybean 11S globulin through glycation	1
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	0
Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage	0
Preparation of a nanostructured multi-phase lipid carrier for iron encapsulation: A lipase-triggered release of ferric ions	0
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	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
Synergistic effect of dietary glycerol galactoside and porphyran from nori on cecal immunoglobulin A levels in mice	0
Discrimination between Holstein-derived milk and pure Jersey dairy products via analysis of the <i>MC1R</i> gene	0
Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method	0
Effectiveness of sodium hypochlorite and peracetic acid for spoilage-causing molds on sweet potato slices	0
Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking	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
Effect of multi cycle heating-cooling treatment on the physical and morphological properties of white sweet potato flour	0
Structure elucidation of the active polysaccharide component in Hyuganatsu Orange (<i>Citrus tamurana</i> Hort. ex Tanaka) and its effect on osteoclast formation	0
Hard water can be softened by atomization	0
The accumulation characteristics of minerals in different edible and medicinal mushrooms	0
Development of <i>Listeria monocytogenes</i> detection technique in mushroom based on real-time quantitative PCR through improvement of enrichment medium	0
Effects of flavonoids on the phage susceptibility of <i>Escherichia coli</i> and on the transcription of chaperone gene <i>dnaK</i>	0
Comparative studies on thermal stability of poultry ovotransferrins	0
The ability to resist freezing damage of three Japanese radish (<i>Raphanus sativus</i> L.) cultivars	0
Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents	0
Effect of light exposure on enzyme activity in wheat bran solid-state fermentation by <i>Aspergillus oryzae</i>	0
Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot	0
Impacts of milk fat globules on the physicochemical properties of stirred yogurt	0
Varietal differences in the yield and polyphenol content of sweet potato (<i>Ipomoea batatas</i> L.) foliage	0
Recommended level of rosemary extract (<i>Rosmarinus officinalis</i> L.) based on lipid oxidation, total volatiles, and sensory evaluation of treated cooked chicken meat	0
Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes	0
Metabolomic analysis of garlic varieties revealed high cycloalliin content in fresh and black Kinkyou bulbs	0
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	0
Unique growth stage-dependent anti-inflammatory and immunostimulating effects of white bamboo (makomotake) on RAW264 macrophages shown by no production	0
Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs	0
Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	0
Proximate composition and fatty acid profile of the sea cucumber <i>isostichopus badionotus</i> and <i>holothuria floridana</i>	0
Erratum:Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains [Food Sci. Technol. Res., 27(3), 543]	0
Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels	0
Lipid oxidation, total volatiles, and sensory evaluation of cooked chicken meat treated with <i>Origanum syriacum</i> L. essential oil	0
Technique for assessing the astringency of persimmon fruit by measuring the liposome aggregation	0
Oleanolic acid induces lipolysis and antioxidative activity in 3T3-L1 adipocytes	0
Improvement of water solubility and antibacterial activity of <i>Calophyllum inophyllum</i> resin and calophylloidic acid A via inclusion complexation with cyclodextrins	0
Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (<i>Camellia sinensis</i> var. assamica cv. Jianghua)	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
The clean taste of coffee depends on the sodium content of its extraction water	0
Application of radio frequency heating in water for extending the shelf-life of fresh-cut Japanese loquat fruit (<i>Eriobotrya japonica</i>)	0
Analysis of aroma compounds derived from heated tsukudani seasoning liquid models containing rare sugars	0
Environmental impact assessment of aseptically packaged chicken using ohmic heating	0
Kudzu (<i>Pueraria lobata</i>) vine isoflavones, at a dose lower than the recommended daily allowance in Japan, prevents bone loss in ovariectomized mic	0
Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor <i>baijiu</i>	0
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	0
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	0
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	0
Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging	0
<i>Chimonanthus salicifolius</i> S. Y. Hu Extract improve constipation symptoms and regulate intestinal microbiota in mice	0
Protective role of polyphenol extract from highland barley against cisplatin-induced renal toxicity and mitochondrial damage in rats	0
<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	0

Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	0
Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production	0
Effects of the waxy genotype and storage temperature of pearled barley on the volatile compounds after cooking	0
Effects of taro (<i>Colocasia esculenta</i> L. Schott) drying on the properties of taro flour and taro flour products	0
Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice	0
Antimicrobial Activity and Productivity of γ-Aminobutyric Acid in Lactic Acid Bacteria Isolated from Traditional Gifu <i>ayu-narezushi</i>	0
Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization	0
Image processing for evaluation of papilla clearness of dried sea cucumber products	0
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	0
Effect of ethanol concentration and temperature on solubility of fructose	0
Quality evaluation of the fermented confectionery kouglof prepared with different oils and fats	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
Enhanced radical scavenging activity by interactions between hyaluronan and antioxidants -A study of hyaluronan-containing drinks-	0
The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation	0
Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model	0
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	0
Applicability of transglycosylated stevia for oil-in-water submicron emulsions by high-pressure homogenization	0
Black pepper (<i>Piper nigrum</i>) oleoresin has a neuroprotective effect on apoptosis induced by activity deprivation	0
Polyphenol content and antioxidant activity of two black soybean varieties over five cultivation years	0
Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions	0
Distribution and diffusion coefficients of glucose and sodium chloride onto konjac and egg white gel	0
Maltose formation from wheat flour with different degrees of damaged starch	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
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	0
Improving the texture and color of <i>khanomjeen</i>, a Thai fermented rice noodle, using a modified rice fermentation method	0
Effect of sodium propionate on inhibition of <i>Botrytis cinerea</i> (<i>in vitro</i>) and a predictive model based on Monte Carlo simulation	0
Characterization of light-Induced aroma components in green tea beverages using aroma extract dilution analysis with gas chromatography–olfactometry	0
Homogenization in water improves the recovery rate of imidazole dipeptides in meat	0
Preliminary evaluation of colorimetric and HPLC-based methods for quantifying β-(1→4)-mannobiose in a crude material	0
Kinetic analysis of the oxidation of partially oxidized linoleic acid	0
Acrylamide formation during pan-frying of mung bean sprouts	0
Molecular interaction of black tea components with phospholipid vesicles	0
Isolation of two flavonol glycosides from Rosa rugosa pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	0
Antioxidant activity of tempe fermented with three different <i>Rhizopus</i> species	0
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	0
The safety and availability of mackerel meat hydrolysate containing selenoneine in rats and mice	0
Changes in the flow properties of potato starch supplemented with super-fine eggshell powder	0
Isolation and identification of antioxidant phenylpropanoids from the fruit peel of <i>Akebia trifoliata</i> koidz	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
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	0
Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water	0
Protective effect of <i>Vaccinium myrtillus</i> L. extract against UVA-induced injury in ARPE-19 cells	0
Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice	0
Newtonian and non-Newtonian food bolus behaviors obtained from validated swallowing simulator based on moving particle simulation	0
Isomerization of Various Aldo-saccharides to the Corresponding Keto-saccharides under Microwave Heating Using Uncalcined Scallop Shell Powder as a Catalyst	0
Galactan induces macrophage M0 to M1 conversion to combat colon cancer	0
Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking	0
A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods	0
Characterization of palatability and ease of deglutition of the five basic tastes by partial least squares regression analysis using myoelectric potential parameters of the submental muscle	0
Frequency analysis of food bolus fragmentation through a vertical pipe	0
Kneading history of additive starch batter affecting rheological properties of rice bread batter	0
Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in α-cyclodextrin	0
Dietary vanillic acid prevents postmenopausal symptoms in ovariectomized mice	0
Effects of high-pressure processing of date palm juice on the physicochemical properties	0
Evaluating the antiallergic effects of polyphenols extracted from <i>Ecklonia cava subsp. stolonifera</i> at each step of a powder-manufacturing process	0
Effect of rare sugars on soy sauce brewing and related microorganisms	0
Effect of salmon protamine on the physicochemical properties of porcine myofibril	0
Isoflavone aglycone content in commercial fermented soybean products in Korea and the isoflavone aglycone-producing ability of <i>Bacillus subtilis</i> isolated from the products	0
Versatile band-pass filters for fluorescence imaging of the food products for quality assessment	0
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	0
Protective effects of aqueous extracts of <i>Rhizopus oryzae</i> on atopic dermatitis in NC/Nga mice	0
Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones	0
Biodiversity of bacteria isolated from surimi made from Alaska pollock	0
Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea	0
Phase behavior of a binary mixture of rapeseed and soybean oils	0
Effect of filter cloths on the relationship between fatty acids and ethyl esters during automatic pressing of sake	0
Effect of heat processing conditions on the anti-obesity activity of kombu in diet-induced obese mice	0
The antiallergy activity of docosahexaenoic acid: A brief review	0
Preparation and evaluation of low glycemic index reconstituted rice	0
Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>)	0
Structural characterization and immunoregulatory activity of glycoprotein in Lanzhou lily	0
A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions	0
Apple juice enhances ascorbic acid absorption and accumulation in ODS rats	0
Dipeptidyl peptidase IV inhibitory dipeptides contained in hydrolysates of green tea grounds	0
Effects of reaction conditions on N<sup>ε</sup>-(1-Carboxymethyl)-L-lysine formation in reducing sugar-lysine mode reaction systems	0
Comparison of the effects of high-carbohydrate and low-carbohydrate meals on drowsiness and biological indices	0
Simultaneous dewatering and wax extraction of Chinese winter jujube (<i>Ziziphus jujuba</i> Mill. cv. Dongzao) fruit by subcritical dimethyl ether	0
Evaluation of bactericidal effects of chlorogenic or hydroxycinnamic acid derivatives and soluble coffee under low pH or gastric acid conditions	0
Effect of tea infusion-derived pectin on the astringent taste of catechins	0
Pyroglutamylproline purified from fermented barley extract increases ABCG2 expression in Caco-2 cells	0
Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk	0
Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 ℃	0
Characterization of physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles of new Okinawan pineapple (<i>Ananas comosus</i>) breeding lines	0
Erratum: A high-accuracy method for quantifying poly-gamma-glutamic acid content in natto [Food Sci. Technol. Res., 27(3), 466]	0
Egg-koji enhances the richness and umami taste of whole egg	0
Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea	0
<i>Eubacterium limosum</i> JCM6421<sup>T</sup> influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars	0
Investigation of improved rebaudioside D solubility and the characteristics of an erythritol/rebaudioside D/fructose ternary complex	0
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	0
Luteolin enhances oxidative stress tolerance <i>via</i> the <i>daf-16</i> pathway in the nematode <i>Caenorhabditis elegans</i>	0
Efficient and safe extraction of an antioxidant, 3,5,4’-trihydroxy-6,7-methylenedioxyflavone-3-<i>O</i>-glycoside, from indigo leaves using alkaline hydrolysis of modifying ester moieties	0
Preparation and suitability of <i>espuma</i> fish dishes for older adults	0