Works matching IS 13446606 AND DT 2016 AND VI 22 AND IP 1
Results: 17
Contribution of a Fermentation Process using Bacillus subtilis (natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 153, doi. 10.3136/fstr.22.153
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Improvement of Bread Making Properties by the Addition of Alginates.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 145, doi. 10.3136/fstr.22.145
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- Article
Contribution of Volatile Components in Winter Savory (Satureja montana L.) to Changes in Body Temperature in Humans Who Experience Cold Sensitivity.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 135, doi. 10.3136/fstr.22.135
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- Article
Paracellular Transport of Sulforaphane across Caco-2 Cell Monolayers.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 127, doi. 10.3136/fstr.22.127
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- Article
Effect of Xanthan Gum on Blood Sugar Level after Cooked Rice Consumption.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 117, doi. 10.3136/fstr.22.117
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- Article
Analysis of Volatile Phenolic Compounds Responsible for 4-vinylguaiacol-like Odor Characteristics of Sake.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 111, doi. 10.3136/fstr.22.111
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- Article
Expression of Two Endo-1,4-β-glucanase Genes During Fruit Ripening and Softening of Two Pear Varieties.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 91, doi. 10.3136/fstr.22.91
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Physicochemical and Antioxidative Properties of Superfine-ground Oat Bran Polysaccharides.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 101, doi. 10.3136/fstr.22.101
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- Article
Rapid Immunochromatographic Assay for Escherichia coli O157:H7 in Bovine Milk Using IgY Labeled by Fe<sub>3</sub>O<sub>4</sub>/Au Composite Nanoparticles.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 53, doi. 10.3136/fstr.22.53
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- Article
Effect of Different Treatment on the Properties of Coconut Milk Emulsions.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 83, doi. 10.3136/fstr.22.83
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- Article
Differentiation of Four Varieties of Germinating Thai Colored Indica Rice (Oryza sativa L.) by Metabolite Profiling.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 65, doi. 10.3136/fstr.22.65
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- Article
Rind Color Development in Satsuma Mandarin Fruits Treated by Low-intensity Red Light-emitting Diode (LED) Irradiation.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 59, doi. 10.3136/fstr.22.59
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- Article
Extraction Optimization, Preliminary Characterization and Antioxidant Activity of Glycoproteins from the Muscle of Sepia pharaonis.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 39, doi. 10.3136/fstr.22.39
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- Article
Aqueous Extraction and Nutraceuticals Content of Oil Using Industrial Enzymes from Microwave Puffing-pretreated Camellia oleifera Seed Powder.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 31, doi. 10.3136/fstr.22.31
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- Article
Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis).
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 75, doi. 10.3136/fstr.22.75
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Comparative Study on the Sensory Properties of Fuji Apples and Niitaka Pears Irradiated by Gamma Rays, Electron Beams, or X-rays.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 23, doi. 10.3136/fstr.22.23
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- Article
Effect of Histamine-producing Bacteria on Fermented Fishery Products.
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 1, doi. 10.3136/fstr.22.1
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- Article