Y. Nakayama, Y. Ogawa, Kyoko Nakano, Tomoyuki Kamoshida, Y. Noda
{"title":"Effect on the quality of miso caused by degree of dissolubility due to salt particle size","authors":"Y. Nakayama, Y. Ogawa, Kyoko Nakano, Tomoyuki Kamoshida, Y. Noda","doi":"10.3136/nskkk.69.425","DOIUrl":"https://doi.org/10.3136/nskkk.69.425","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42774461","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}
{"title":"Characteristic analysis of cabbage cultivated or stored under snow cover and prototype development of its processed products","authors":"Eiji Suzuki, Kaori Hoshi, H. Sekizawa","doi":"10.3136/nskkk.69.369","DOIUrl":"https://doi.org/10.3136/nskkk.69.369","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41337143","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}
Yuichiro Horii, T. Nishiwaki, Satoshi Suzuki, Tadahiro Suzuki, Ryota Hattori, K. Kusumoto
{"title":"Characteristics of Inosinic Acid Degradation in Non-Heated Soybean Paste using Rice Koji prepared with Low Acid Phosphatase Producer Aspergillus oryzae KBN8048","authors":"Yuichiro Horii, T. Nishiwaki, Satoshi Suzuki, Tadahiro Suzuki, Ryota Hattori, K. Kusumoto","doi":"10.3136/nskkk.69.393","DOIUrl":"https://doi.org/10.3136/nskkk.69.393","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46018843","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}
J. Takahashi, Mito Maeda, Ikumi Nakagawa, Mao Chikano, Yuri Shinmura
{"title":"Distinguishing between raw honey from Japanese and European honey bees using loop-mediated isothermal amplification","authors":"J. Takahashi, Mito Maeda, Ikumi Nakagawa, Mao Chikano, Yuri Shinmura","doi":"10.3136/nskkk.69.385","DOIUrl":"https://doi.org/10.3136/nskkk.69.385","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43685411","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}
T. Koiwa, Tatsufumi Yoshida, Yuichi Matsuta, M. Asano, A. Yasui, Masakazu Hiraide
{"title":"Examination of ornithine determination in bunashimeji mushrooms (Hypsizygus marmoreus) and validation by interlaboratory study","authors":"T. Koiwa, Tatsufumi Yoshida, Yuichi Matsuta, M. Asano, A. Yasui, Masakazu Hiraide","doi":"10.3136/nskkk.69.375","DOIUrl":"https://doi.org/10.3136/nskkk.69.375","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43205703","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}
{"title":"Development of Food Processing Technology Using LacticAcid bacteria Isolated from Local Foods in Niigata","authors":"T. Nishiwaki","doi":"10.3136/nskkk.69.335","DOIUrl":"https://doi.org/10.3136/nskkk.69.335","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48230917","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}
Eito Tsuchida, G. Maeda, N. Tanahara, Y. Sawai, Kensaku Takara, Koji Wada
{"title":"Simple Quantitative Analysis of Gamma-Aminobutyric Acid in Luffa aegyptiaca Mill","authors":"Eito Tsuchida, G. Maeda, N. Tanahara, Y. Sawai, Kensaku Takara, Koji Wada","doi":"10.3136/nskkk.69.361","DOIUrl":"https://doi.org/10.3136/nskkk.69.361","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46444118","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}
{"title":"Effects of Processing and Preservation Conditions on Methiin and Alliin Contents of Chinese Chive Stems","authors":"T. Seino","doi":"10.3136/nskkk.69.352","DOIUrl":"https://doi.org/10.3136/nskkk.69.352","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"118 44","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41251372","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}
Yuki Sano, Hirotake Takahashi, Tadashi Kitta, Yoshimitsu Terui, N. Mochizuki
{"title":"Development of Simultaneous Analysis Method of Ergot Alkaloids in Wheat","authors":"Yuki Sano, Hirotake Takahashi, Tadashi Kitta, Yoshimitsu Terui, N. Mochizuki","doi":"10.3136/nskkk.69.353","DOIUrl":"https://doi.org/10.3136/nskkk.69.353","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46513915","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}
Sayaka Nakatsu, Y. Iida, Yayoi Watanabe, Kenya Shibata, K. Kohyama, K. Sakamoto
{"title":"Texture analysis of dried potato with convective drying by masseter muscle electromyography","authors":"Sayaka Nakatsu, Y. Iida, Yayoi Watanabe, Kenya Shibata, K. Kohyama, K. Sakamoto","doi":"10.3136/nskkk.69.277","DOIUrl":"https://doi.org/10.3136/nskkk.69.277","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41612347","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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