Food Science and Technology International, Tokyo

Food Science and Technology International, Tokyo

社団法人日本食品科学工学会が発行

収録数 221本
(更新日 2026/01/06)

Online ISSN : 1881-3976
Print ISSN : 1341-7592
ISSN-L : 1341-7592

ジャーナル査読オープンアクセス

1998 年 4 巻 4 号

Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging Toshihide NISHIMURA
Some Characteristics of Nisin Z, a Peptide Antibiotic Produced by Lactococcus lactis IO-1 Hiromi MATSUSAKI, Kenji SONOMOTO, Ayaaki ISHIZAKI
Adsorption of Dipeptides on Activated Carbon Shuji ADACHI, Tomohiko YAMANAKA, Ryuichi MATSUNO
Influence of Hop Resins on Freeze Injury to Escherichia coli Tadashi FUKAO, Yoshiyuki OHTA

最新号のすべての記事を見る

月間アクセス数ランキング (2025年12月)

1

Vitamin E: Mechanism of Its Antioxidant Activity

公開日: 2009/08/14 | 3 巻 4 号 p. 301-309

Ryo YAMAUCHI
2

Evaluation of Lipid Modified Lipase for Interesterification and Hydrolysis Reactions in n-Hexane

公開日: 2009/08/14 | 3 巻 4 号 p. 357-361

Kenneth D. GREEN, Mitsutoshi NAKAJIMA, Sosaku ICHIKAWA, Kenichi MOGI
3

Freezing Point Depression of Polyol-Aqueous Solutions in the High Concentration Range

公開日: 2009/01/10 | 2 巻 1 号 p. 38-42

Tatsuya URAJI, Hiroyuki KOHNO, Hiroshi YOSHIMURA, Makoto SHIMOYAMADA, Kenji WATANABE
4

Some Characteristics of Nisin Z, a Peptide Antibiotic Produced by Lactococcus lactis IO-1

公開日: 2009/08/14 | 4 巻 4 号 p. 290-294

Hiromi MATSUSAKI, Kenji SONOMOTO, Ayaaki ISHIZAKI
5

Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods

公開日: 2009/01/11 | 2 巻 2 号 p. 73-81

Fereidoon SHAHIDI, Udaya N. WANASUNDARA

お気に入り & アラート

後続誌

Food Science and Technology Research

Top