Pub Date : 2022-01-01DOI: 10.3136/fstr.fstr-d-22-00079
Yoshiaki Ito, Ayaka Suzuki, Haruka Nasukawa, Kenji Miyaki, A. Yano, T. Nagasawa
{"title":"Ameliorative effects of Japanese barnyard millet (Echinochloa esculenta H. Scholz) bran supplementation in streptozotocin-induced diabetic rats","authors":"Yoshiaki Ito, Ayaka Suzuki, Haruka Nasukawa, Kenji Miyaki, A. Yano, T. Nagasawa","doi":"10.3136/fstr.fstr-d-22-00079","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00079","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.3136/fstr.fstr-d-21-00130
M. Murata
{"title":"Food chemistry and biochemistry of enzymatic browning","authors":"M. Murata","doi":"10.3136/fstr.fstr-d-21-00130","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00130","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69560949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.3136/fstr.fstr-d-21-00184
N. Aoki, T. Kataoka, Y. Nishiba
{"title":"Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization","authors":"N. Aoki, T. Kataoka, Y. Nishiba","doi":"10.3136/fstr.fstr-d-21-00184","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00184","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69561240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.3136/fstr.fstr-d-21-00245
M. Takenaka, N. Miyake, Toshiyuki Kimura, S. Todoriki, T. Urushiyama
{"title":"Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of Petasites japonicus","authors":"M. Takenaka, N. Miyake, Toshiyuki Kimura, S. Todoriki, T. Urushiyama","doi":"10.3136/fstr.fstr-d-21-00245","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00245","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"44 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69561910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.3136/fstr.fstr-d-22-00034
M. Al-Hijazeen
{"title":"Recommended Level of Rosemary Extract (Rosmarinus officinalis L.) Based on Lipid Oxidation, Total Volatiles, and Sensory Evaluation of Treated Cooked Chicken Meat","authors":"M. Al-Hijazeen","doi":"10.3136/fstr.fstr-d-22-00034","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00034","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.3136/fstr.fstr-d-22-00062
Momoka Suzuki, Kentaro Matsumiya, H. Saeki, Y. Matsumura, Kimio Nishimura
{"title":"Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones","authors":"Momoka Suzuki, Kentaro Matsumiya, H. Saeki, Y. Matsumura, Kimio Nishimura","doi":"10.3136/fstr.fstr-d-22-00062","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00062","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.3136/fstr.fstr-d-21-00094
Qi Wang, Qian Zhang, Kunyi Liu, Jiang An, Z. Shufan, Qiuyue Chen, Jinghui Zhang
{"title":"Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine","authors":"Qi Wang, Qian Zhang, Kunyi Liu, Jiang An, Z. Shufan, Qiuyue Chen, Jinghui Zhang","doi":"10.3136/fstr.fstr-d-21-00094","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00094","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69560872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.3136/fstr.fstr-d-21-00292
Hisako Hirono
{"title":"Effect of tea infusion-derived pectin on the astringent taste of catechins","authors":"Hisako Hirono","doi":"10.3136/fstr.fstr-d-21-00292","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00292","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.3136/fstr.fstr-d-21-00221
Yujihn Kwon, Y. Gu, Y. Jeong
{"title":"Evaluation of ｐyrrolizidine alkaloids in Korean commercial honeys and bee pollens","authors":"Yujihn Kwon, Y. Gu, Y. Jeong","doi":"10.3136/fstr.fstr-d-21-00221","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00221","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69561178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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