Vitamin E: Mechanism of Its Antioxidant Activity
公開日: 2009/08/14 | 3 巻 4 号 p. 301-309
Ryo YAMAUCHI
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
Photochemical Isomerization of Piperine, a Pungent Constituent in Pepper
公開日: 2009/01/10 | 2 巻 1 号 p. 24-29
Keiji HASHIMOTO, Tsutomu YAOI, Hiroyuki KOSHIBA, Tomoyuki YOSHIDA, Takashi MAOKA, Yasuhiro FUJIWARA, Yasuo YAMAMOTO, Kazuo MORI
Effects of Dielectric Properties on Temperature Distributions in Food Model during Microwave Heating
公開日: 2009/08/14 | 3 巻 4 号 p. 324-328
Yudong CHENG, Noboru SAKAI, Tamotsu HANZAWA
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
Food Science and Technology Research
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