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 2026/05/12)

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

Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process Takashi OKAZAKI, Tatsuo YONEDA, Kanichi SUZUKI
Influence of Hop Resins on Freeze Injury to Escherichia coli Tadashi FUKAO, Yoshiyuki OHTA
Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Wheat Flour Protein Mikako NAKAMURA, Tadao KURATA
Hydrostatic Pressure Resistance of 14 Genera of Microbes under Controlled Room Temperature Takashi OKAZAKI, Norihiko MATSUDA

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 (2026年04月)

1

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
2

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
3

Vitamin E: Mechanism of Its Antioxidant Activity

公開日: 2009/08/14 | 3 巻 4 号 p. 301-309

Ryo YAMAUCHI
4

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
5

Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants

公開日: 2009/01/11 | 2 巻 3 号 p. 131-145

Brent S. MURRAY, Eric DICKINSON

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