Works matching IS 1341027X AND DT 2025 AND VI 72 AND IP 3

Results: 3

Classifications based on a literature survey of food odor complaints.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2025, v. 72, n. 3, p. 79, doi. 10.3136/nskkk.NSKKK-D-24-00048

By:

Kentaro Kawase;
Noriko Zamoto-Yamanaka;
Naoko Hamada-Sato

Publication type:

Article

Determining the composition content of Kezuribushi using near-infrared spectroscopy.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2025, v. 72, n. 3, p. 89, doi. 10.3136/nskkk.NSKKK-D-24-00020

By:

Yoshifumi Fujiwara;
Masaaki Shigematsu;
Masami Oonishi;
Yoshiko Mukai;
Sanae Niida

Publication type:

Article

Sensory profiling of tonkotsu ramen soup (porcine bone soup) and plant-based alternatives and exploration of factors contributing to animal-food-like characteristics.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2025, v. 72, n. 3, p. 67, doi. 10.3136/nskkk.NSKKK-D-24-00036

By:

Runa Inagaki;
Yuko Nakano;
Keita Hirano;
Yukari Kazami;
Hiroko Mochizuki;
Ichiko Hirakakiuchi;
Kenichi Tomi;
Ryotaro Sato;
Tsutomu Saito;
Yoko Sato;
Fumiyo Hayakawa

Publication type:

Article