Effect of amino acids, especially cysteine, on viscosity increase of evaporated soymilk.
- Published in:
- Food Science & Technology Research, 2025, v. 31, n. 1, p. 59, doi. 10.3136/fstr.FSTR-D-24-00112
- By:
- Publication type:
- Article
Works matching IS 13446606 AND DT 2025 AND VI 31 AND IP 1
Results: 7
1
2
Isolation and characterization of lactic acid bacteria isolates that degrade Maillard reaction products from coffee.
- Published in:
- Food Science & Technology Research, 2025, v. 31, n. 1, p. 47, doi. 10.3136/fstr.FSTR-D-24-00180
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- Publication type:
- Article
3
Contribution of the system of "Foods with Function Claims" to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan.
- Published in:
- Food Science & Technology Research, 2025, v. 31, n. 1, p. 17, doi. 10.3136/fstr.FSTR-D-24-00127
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- Publication type:
- Article
4
Enhancing endurance performance in mice through apple polyphenol-derived procyanidin and phenolic acid.
- Published in:
- Food Science & Technology Research, 2025, v. 31, n. 1, p. 37, doi. 10.3136/fstr.FSTR-D-24-00126
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- Publication type:
- Article
5
Steam containing fine water droplets as an effective binder for accelerated granulation of whey powders.
- Published in:
- Food Science & Technology Research, 2025, v. 31, n. 1, p. 29, doi. 10.3136/fstr.FSTR-D-24-00123
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- Publication type:
- Article
6
Changes in low-molecular-weight compounds in different parts of yellowtail (Seriola quinqueradiata) muscle under various heating conditions.
- Published in:
- Food Science & Technology Research, 2025, v. 31, n. 1, p. 65, doi. 10.3136/fstr.FSTR-D-24-00106
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- Publication type:
- Article
7
Edible insects as novel food resources with functionality and nutritional value: Possibilities and problems.
- Published in:
- Food Science & Technology Research, 2025, v. 31, n. 1, p. 1, doi. 10.3136/fstr.FSTR-D-24-00093
- By:
- Publication type:
- Article