Works matching IS 13446606 AND DT 2024 AND VI 30 AND IP 2
Results: 15
Luteolin enhances oxidative stress tolerance via the daf-16 pathway in the nematode Caenorhabditis elegans.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 253, doi. 10.3136/fstr.FSTR-D-23-00176
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- Article
Evaluating the antiallergic effects of polyphenols extracted from Ecklonia cava subsp. stolonifera at each step of a powder-manufacturing process.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 261, doi. 10.3136/fstr.FSTR-D-23-00153
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- Article
Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu ayu-narezushi.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 247, doi. 10.3136/fstr.FSTR-D-23-00098
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- Article
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 239, doi. 10.3136/fstr.FSTR-D-23-00182
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- Article
Isoflavone aglycone contents of commercial fermented soybean products in Korea and the isoflavone aglycone-producing ability of Bacillus subtilis isolated from the products.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 231, doi. 10.3136/fstr.FSTR-D-23-00165
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- Article
Analysis of aroma compounds derived from heated tsukudani seasoning liquid models containing rare sugars.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 171, doi. 10.3136/fstr.FSTR-D-23-00175
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- Article
The clean taste of coffee depends on the sodium content of its extraction water.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 213, doi. 10.3136/fstr.FSTR-D-23-00129
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- Article
Effects of flavonoids on the phage susceptibility of Escherichia coli and on the transcription of chaperone gene dnaK.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 205, doi. 10.3136/fstr.FSTR-D-23-00186
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- Article
Technique for assessing the astringency of persimmon fruit by measuring the liposome aggregation.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 195, doi. 10.3136/fstr.FSTR-D-23-00189
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- Article
Characterization of physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles of new Okinawan pineapple (Ananas comosus) breeding lines.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 181, doi. 10.3136/fstr.FSTR-D-23-00142
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- Article
Effects of the waxy genotype and storage temperature of pearled barley on the volatile compounds after cooking.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 223, doi. 10.3136/fstr.FSTR-D-23-00120
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- Article
Frequency analysis of food bolus fragmentation through a vertical pipe.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 161, doi. 10.3136/fstr.FSTR-D-23-00144
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- Article
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 151, doi. 10.3136/fstr.FSTR-D-23-00135
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- Article
Changes in the flow properties of potato starch supplemented with super-fine eggshell powder.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 141, doi. 10.3136/fstr.FSTR-D-23-00194
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- Article
Impacts of milk fat globules on the physicochemical properties of stirred yogurt.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 125, doi. 10.3136/fstr.FSTR-D-23-00167
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- Article