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 2025/04/30)

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
Desalinization of Soy Sauce Waste by an Upward Flow of Water through the Column Fumio SHIRAI, Masaki MATSURA, Takamitsu TADANO, Eiji MIZUKI, Sawao MURAO
Hydrostatic Pressure Resistance of 14 Genera of Microbes under Controlled Room Temperature Takashi OKAZAKI, Norihiko MATSUDA
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03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

Optical Isomers and Odor Thresholds of Volatile Constituents in Citrus sudachi

公開日: 2009/08/14 | 3 巻 4 号 p. 402-408

Areeya PADRAYUTTAWAT, Takumi YOSHIZAWA, Hirotoshi TAMURA, Tadashi TOKUNAGA
3

Isolation of Eriocitrin (Eriodictyol 7-rutinoside) from Lemon Fruit (Citrus limon BURM. f.) and Its Antioxidative Activity

公開日: 2009/04/30 | 3 巻 1 号 p. 84-89

Yoshiaki MIYAKE, Kanefumi YAMAMOTO, Toshihiko OSAWA
4

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
5

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

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