New Insights into “Equol”, a Novel Ingredient Derived from Soy

Released on J-STAGE: September 01, 2015 | Volume 62 Issue 7 Pages 356-363

Shigeto Uchiyama

Views: 901

Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods

Released on J-STAGE: September 12, 2017 | Volume 64 Issue 8 Pages 391-428

Yasumasa Ando, Daisuke Nei, Shinji Kono, Hiroshi Nabetani

Views: 451

Functionality of Compounds Contained in Rice Bran and Their Improvement

Released on J-STAGE: September 04, 2012 | Volume 59 Issue 7 Pages 301-318

Hisaji Taniguchi, Hiroyuki Hashimoto, Asao Hosoda, Takashi Kometani, Takuo Tsuno, Shuji Adachi

Views: 410

Current Status of Soymilk Processing and Structural Elucidation of Soymilk Components

Released on J-STAGE: February 27, 2020 | Volume 67 Issue 2 Pages 45-57

Makoto Shimoyamada

Views: 316

Food Chemistry Study on Enzymatic Browning and the Maillard Reaction

Released on J-STAGE: January 27, 2020 | Volume 67 Issue 1 Pages 1-12

Masatsune Murata

Views: 295