Food Science and Technology Research

Article	Citations
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	9
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	7
Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori	6
A portable, nondestructive firmness measurement system for strawberries based on autofluorescence spectra	5
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	5
Evaluation of the state of water at different aging stages of filtered soy sauce by a new method using infrared/far-infrared spectra in the 4 000–100 cm<sup>	5
Influence of dextrin-based additives on the physicochemical properties of spray-dried D-Allulose and D-Fructose	5
Proposed approach for determining minimal pasteurization conditions for refrigerated processed foods by combined challenge tests and probabilistic analysis	4
Temperature-dependent profiles and kinetic analysis of oxidation of linoleic acid and glyceryl trilinoleate	4
Contribution of the system of “Foods with Function Claims” to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan	4
Evaluation of lipid accumulation inhibitory activity <i>in vitro</i> of theaflavins in black tea using <sup>1</sup>H NMR spectral data and multivariate analysis	4
Hard water can be softened by atomization	4
Heat-inactivated <i>Bacillus subtilis</i> subsp. <i>natto</i> strain QOL (QOL bacillus natto) improves depression-like behavior caused by social defeat stress in mice	4
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method	4
Egg-koji enhances the richness and umami taste of whole egg	4
Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	3
Future prospects for edible plant-derived nanoparticles as new functional food ingredients	3
Effects of high-pressure processing of date palm juice on the physicochemical properties	3
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	3
Prediction of food texture changes using force data in simulations of repetitive chewing	3
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	3
Toward cultivated meat production: Biocompatibility analysis of propylene glycol-based cryopreservation solution solely prepared using food and food additives	3
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	3
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	3
Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu <i>ayu-narezushi</i>	3

Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method	3
Preparation and suitability of <i>espuma</i> fish dishes for older adults	3
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	2
Impacts of milk fat globules on the physicochemical properties of stirred yogurt	2
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	2
Comparative analysis of the effect of resveratrol derivatives on microRNAs	2
Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content	2
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	2
Enhancement of functional ingredients in fermented <i>Moringa oleifera</i> seeds using <i>Rhizopus</i> species (<i>Moringa</i>	2
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	2
The antiallergy activity of docosahexaenoic acid: A brief review	2
Study on the production and structure of a novel <i>Tremella fuciformis</i> polysaccharide by fermentation	2
Functional components of walnuts: a review focusing on native and cultivated species	2
Study on antibacterial chemical composition and antibacterial activity of Hengshan <i>Astragalus</i> honey	2
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	2
Protein-glutaminase represses aggregate formation via electrostatic interactions between fish gelatin and carrageenan	2
Color changes and red pigment formation during sun-drying process of Umeboshi, salt-pickled Japanese apricot fruit	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	2
Effect of glass transition on compression stress, apparent density, fracture stress, dissolution time, and surface structure for thermally compressed maca (<i&	2
Effect of shio-koji on proteolysis of bovine protein and beef tenderization	2
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	2
Molecular interaction of black tea components with phospholipid vesicles	2
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	2
Physical properties and palatability of vacuum-fried snacks from underutilized bulbils of <i>Dioscorea japonica</i> Thunb.	2
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	2
Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce	2
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	2
Objective evaluation of juiciness: comparative analysis of the centrifugal elution ratio and sensory assessment of processed meat products	2
Kinetic modeling of alkali spreading degree of brown rice flour	2
Commercial ELISA kits for soy protein determination: Characterization and compatibility	2
GABA promotes myoblast fusion and prevents TNF-<i>α</i>-induced muscle protein degradation in C2C12 cells	2
Structure-based insights into starch digestibility of pre-soaked spaghetti	2
Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties	2
Effect of catechins on 5-aminolevulinic acid-induced protoporphyrin IX accumulation and its photodynamic therapy for A549 cells cultured <i>in vitro</i>	1
Functional alteration of glucose-conjugated adzuki bean protein	1
Impact of steamed rice moisture content on solid-state saccharification, fermentation, and flavor profile of rice-flavor baijiu	1
Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice	1
Galactan induces macrophage M0 to M1 conversion to combat colon cancer	1
The kinetic analysis of γ-aminobutyric acid (GABA) production in buckwheat after high hydrostatic pressure	1
Recent development of taste sensors	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
Changes in the flow properties of potato starch supplemented with super-fine eggshell powder	1
Changes in low-molecular-weight compounds in different parts of yellowtail (<i>Seriola quinqueradiata</i>) muscle under various heating conditions	1
Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes	1
Enhancing safety and quality of smoked horse sausages: the role of clove essential oil microcapsules in controlling tyramine formation and <i>Enterococcus</i> growth	1
Effects of oral menthol intake on peripheral thermoregulation and thermal sensation during cold-water hand immersion in young women	1
Quality characteristics of two types of fish sauces prepared using different fermentation methods by processing <i>Arabushi</i> residue from small-sized Japanese amberjack (<i>Seriol	1
Is food packaging harmful to the environment? A discussion of the direct and indirect influences of food packaging systems	1
Coarse-grained dynamics simulation of the grain-filled structure of rice balls	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

<i>Eubacterium limosum</i> JCM6421<sup>T</sup> influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars	1
Isolation and identification of antioxidant phenylpropanoids from the fruit peel of <i>Akebia trifoliata</i> koidz	1
Determination of hydration parameter <i>h</i> for sugars with a large number of equatorial OH groups and development of a simple method for measuring <i>h</i> using a vibration	1
Analysis of aroma compounds derived from heated <i>tsukudani</i> seasoning liquid models containing rare sugars	1
Frequency analysis of food bolus fragmentation through a vertical pipe	1
Environmental impact assessment of aseptically packaged chicken using ohmic heating	1
Polyphenol content and antioxidant activity of two black soybean varieties over five cultivation years	1
Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage	1
Effects of a standardized extract of <i>Asparagus officinalis</i> stem on microglial functions and LPS-administered mice behaviors	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
Effects of retort sterilization and oxygen on the coloration of beef meatballs during storage: Oxidation-reduction reaction underlying meat color pinking	1
“<i>Bikkuridaki</i>” method for cooking brown rice by adding water during cooking process: Examination of water addition conditions	1
Physicochemical, functional, and thermal properties of starch and powder from Ethiopian cassava varieties: Unlocking their potential for food innovation	1
Effects of ultraviolet irradiation on quality and bacterial diversity of fresh-cut cabbage during storage	1
Texture and structure of fried food preparation containing dried okara	1
Hydrophobic linoleic acid–modified chitosan: Potential as a nanoemulsifier	1
Effect of ʟ-<i>O</i>-phosphoserine on the dissociation of chicken meat actomyosin	1
Effect of heat processing conditions on the anti-obesity activity of kombu in diet-induced obese mice	1
Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium	1
Evaluating the antiallergic effects of polyphenols extracted from <i>Ecklonia cava</i> subsp. <i>stolonifera</i> at each step of a powder-manufacturing process	1
Administration of cyclodextrin-ferulic acid complex significantly increases the plasma concentration of the intact form of ferulic acid in mice	1
Characterization of light-induced aroma components in green tea beverages using aroma extract dilution analysis with gas chromatography–olfactometry	1
Combined use of rice-<i>koji</i> cultured with <i>Aspergillus oryzae</i> and <i>Aspergillus luchuensis</i> for enhanced dephosphorylation of phytate to <i>myo	1
Enhanced textural properties of plant-based patties treated using crosslinking-catalyzed enzymes compared with those of beef patties	1
Changes in quality and bacterial flora of red sea bream (<i>Pagrus major</i>) flesh during ice storage	1
Microbial community of raw flour, baker’s yeast, and dough with different bread-making methods	1
Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging	1
The clean taste of coffee depends on the sodium content of its extraction water	0
The safety and availability of mackerel meat hydrolysate containing selenoneine in rats and mice	0
Enhancing endurance performance in mice through apple polyphenol-derived procyanidin and phenolic acid	0
Salmon nasal cartilage-derived proteoglycan complexes influence the gut microbiota and bacterial metabolites in mice	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
Technique for assessing the astringency of persimmon fruit by measuring the liposome aggregation	0
Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst	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 partially purified <i>Bacillus</i> spp. bacteriocins in controlling the growth of <i>LactoBacillus plantarum</i> in soybean curd and <i>Listeria monocyto	0
Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs	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
20 kHz Ohmic heating vs. conventional thermal treatment: Comparison of functional and physical properties of liquid egg white and yolk	0
Prediction of the salt intake from ramen noodles when the soup is not consumed	0
Different distribution patterns of β-caryophyllene in the organs of mice between oral administration and inhalation	0
Pyroglutamylproline purified from fermented barley extract increases ABCG2 expression in Caco-2 cells	0
Memory-enhancing food-derived peptides: action and transportability	0
Comparison of the effects of high-sucrose, -glucose, and -fructose diets on the thoracic aorta of rats	0
<i>Chimonanthus salicifolius</i> S. Y. Hu Extract improve constipation symptoms and regulate intestinal microbiota in mice	0
Erythritol in miso and rice koji is produced by koji mold	0
Oral toxicity assessment of Kudzu (<i>Pueraria lobata</i>) vine ethanol extract in mice	0
Effects of batch-type and inline-type Aqua-gas<sup>®</sup> treatment on the viable bacterial count of agricultural materials and maintenance of their	0
Antioxidant activity of tempe fermented with three different <i>Rhizopus</i> species	0
Molecular network analysis of food materials: workflow and applications	0
Effects of hydrolyzed eggshell membrane and hydrolyzed egg white on the coloration of cured cooked sausages	0
Comparison of colorimetric methods for the analysis of total polyphenols in black tea extracts	0
Cooking spaghetti using starch’s water absorbency: soaking before heating	0
Protective effect of <i>Vaccinium myrtillus</i> L. extract against UVA-induced injury in ARPE-19 cells	0
Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking	0
Antimicrobial effects of grated radish and radish sprout extract against microorganisms derived from lightly pickled vegetables and various food-spoilage yeasts	0
Phenethyl isothiocyanate suppresses protein degradation through the Akt pathway in the skeletal muscle of rats	0
Molecular interaction of tea polyphenols with phospholipid bilayers and micelles: Structure-activity relationships	0
Isomerization of ribose to ribulose using basic amino acids as a catalyst	0
Effects of wild rice flour on physical and tasting properties of breads	0
Kneading history of additive starch batter affecting rheological properties of rice bread batter	0
Edible insects as novel food resources with functionality and nutritional value: Possibilities and problems	0
Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea	0
R<sub>1</sub>-barrigenol—a tea sapogenin—suppresses the lipopolysaccharide-induced inflammatory response in microglial cells	0
Comparison of the effects of high-carbohydrate and low-carbohydrate meals on drowsiness and biological indices	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
Food texture estimation of gel-type foods by using a vision-based tactile sensor	0
Evaluation of root preprocessing methods for Ethiopian cassava varieties on HCN, functional properties, and sensory quality: An implication for injera, porridge, and cookie making	0
Effect of rare sugars on soy sauce brewing and related microorganisms	0
The Comparison of Two Different Originated Peptide in Facilitating Recovery of Exercise-induced Muscular Fatigue	0
Anti-allergic potential of Coriandrum sativum L.: A brief review of bioactive constituents and experimental evidence	0
Crack expansion dynamics of freeze-dried soybean curd during rehydration	0
Effectiveness of sodium hypochlorite and peracetic acid for spoilage-causing molds on sweet potato slices	0
Effect of light exposure on enzyme activity in wheat bran solid-state fermentation by <i>Aspergillus oryzae</i>	0
A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions	0
Fatty acid composition and bioactive components of virgin <i>Camellia oleifera</i> oil of fourteen cultivars from representative production regions in	0
Effect of pork back fat on the elution of inorganic elements from sausage-like cased samples prepared from wild boar minced lean meat during boiling	0
Exogenous application of melatonin suppresses ethylene production and delays changes in cell wall-degrading enzyme activities during ripening of ‘034’ avocado fruit	0
Development of a method for determination of 1,5-Anhydro-d-glucitol in milk and its content of human breast milk	0
Anti-obesity effects of two Korean whole wheat cultivars in high-fat diet-induced obese mice	0

Isolation and characterization of lactic acid bacteria isolates that degrade Maillard reaction products from coffee	0
Inhibitory effects of bee bread from <i>Lepidotrigona flavibasis</i> on testosterone propionate-induced benign prostatic hyperplasia in mice	0
Enhancing bioaccessibility of isoflavone aglycones in fermented soymilk: Effects of different lactic acid bacterial strains and thermal treatments	0
Visualization of fine marbling in Japanese Black beef using X-ray computed tomography	0
Quality evaluation of interactions between thickening ingredients and cooking liquids in a model system using TD-NMR and RVA analyses	0
Enhancing antioxidant accessibility and cellular activity of matcha via viscozyme-assisted enzymatic hydrolysis	0
Analysis of Phthalimide in Tea Based on Derivatization with Isoamyl Bromide and Gas Chromatography-Mass Spectrometry	0
Making paste and powder of unripe unshu mandarin whole orange by micro wet milling and spray drying	0
Elution of inorganic elements from various foods by boiling	0
Enhancing flavor and quality in low-salt fermented chili sauce: impact on microbial communities, biogenic amines, and key volatile compounds	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
Effects of dietary supplementation with α-, β-, or γ-cyclodextrin on intestinal fermentation and composition of fecal microbiota in rats	0
Attachment of <i>Salmonella</i> Typhimurium and survival on post-harvest produce and seed	0
Relationship between black soybean polyphenols and seed coat color during boiling process	0
Effect of freeze-concentrated glass transitions on the shattering behavior of frozen cabbage leaves	0
Reduction in the bitterness of protein hydrolysates by an aminopeptidase from <i>Aspergillus oryzae</i>	0
Dietary vanillic acid prevents postmenopausal symptoms in ovariectomized mice	0
Steam containing fine water droplets as an effective binder for accelerated granulation of whey powders	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
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
Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization	0
Effect of dietary pectin level on intestinal alkaline phosphatase activity in colon of rats fed high-fat diet	0
Effects of the waxy genotype and storage temperature of pearled barley on the volatile compounds after cooking	0
Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor <i>baijiu</i>	0
Characterization of physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles of new Okinawan pineapple (<i>Ananas comosus</i>) breeding lines	0
Study on the production and stability of lutein isolated from Gac peel by flash extraction	0
The potential effects of whole grain-enriched diet on preventing osteoporosis	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
The fibrous network of cellulose nanofibers can be preserved by the freeze-drying in the presence of trehalose	0
Immunostimulatory activity of blackcurrant polysaccharide hydrolysate in mouse macrophage-like RAW264.7 cells	0
Quality evaluation of the fermented confectionery kouglof prepared with different oils and fats	0
Dietary isomaltomegalosaccharides ameliorate lipopolysaccharide-induced endotoxemia in rats	0
Biodiversity of bacteria isolated from surimi made from Alaska pollock	0
Strawberry water-extract increases cellular dehydrogenase activity in human follicle dermal papilla cells	0
Recent advances in the detection of contaminants by portable glucose meter in food samples	0
2,5-Dimethylpyrazine and 2,3,5-trimethylpyrazine in natto are formed metabolically from threonine through aminoacetone by <i>Bacillus natto</i> during	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
Optimization of fermentation process, functional comparison and metagenomic analysis of Wuyi rock tea stalk beverage	0
Xanthohumol was identified as a minor yellow pigment from dark beer	0
Production of size-reduced sodium chloride crystalline particles using seed crystals generated by Taylor–Couette vortex	0
Oral administration of pomegranate juice enhances antioxidant defense and reduces tyrosinase activity in mouse skin	0
Protective role of polyphenol extract from highland barley against cisplatin-induced renal toxicity and mitochondrial damage in rats	0
Dietary pea protein alone or combination of partial intake of pea protein and exercise induces beige adipocyte formation in mice	0
Improvement of water solubility and antibacterial activity of <i>Calophyllum inophyllum</i> resin and calophylloidic acid A via inclusion complexation with cyclodextrins	0
A comparison of the effects of −1 °C storage without ice crystal formation and chilled storage on pork loin quality	0
The therapeutic potential of plant-derived flavonoids in neurological disorders through modulation of brain insulin signaling	0
Immunostimulatory effects of three traditional Okinawan vegetable extracts on activation of macrophage-like cells, and tumor growth suppression by <i>Crepidiastrum lanceolatum </i>Nakai in	0
Newtonian and non-Newtonian food bolus behaviors obtained from validated swallowing simulator based on moving particle simulation	0
Single-laboratory validation of a quantification method for quercetin and kaempferol aglycones in radish (<i>Raphanus sativus</i> L.) leaves	0
Effects of reaction conditions on N<sup>ε</sup>-(1-Carboxymethyl)-L-lysine formation in reducing sugar-lysine mode reaction systems	0
Analysis of syneresis phenomenon of surimi gel due to freezing and thawing	0
Effect of amino acids, especially cysteine, on viscosity increase of evaporated soymilk	0
Network structure and molecular mechanisms of food gels viewed from macroscopic, microscopic and molecular levels	0
Black pepper (<i>Piper nigrum</i>) oleoresin has a neuroprotective effect on apoptosis induced by activity deprivation	0
Isoflavone aglycone contents of commercial fermented soybean products in Korea and the isoflavone aglycone-producing ability of <i>Bacillus subtilis</i> isolated from the products	0
Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 °C	0
Effects of flavonoids on the phage susceptibility of <i>Escherichia coli</i> and on the transcription of chaperone gene <i>dnaK</i>	0
Exploring key factors influencing the elution of radioactive cesium from wild boar meat	0
The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation	0
Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water	0
Protective effects of different parts of sprouted garlic (<i>Allium sativum</i> L.) against oxidative stress in C2C12 myoblasts and myotubes	0
Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production	0
The ability to resist freezing damage of three Japanese radish (<i>Raphanus sativus</i> L.) cultivars	0
Luteolin enhances oxidative stress tolerance <i>via</i> the <i>daf-16</i> pathway in the nematode <i>Caenorhabditis elegans</i>	0
Characterization and antioxidant activity of green tea (<i>Camellia sinensis</i>) using <sup>1</sup>H NMR-based metabolomics	0