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Journal of the Japanese Society for Food Science and Technology

Studies on the Control of the Hardness of Vegetables in Food Processing.
Chemical Composition of Barley Tea.
Classification of Various Wheat Flour with Granule Size Distribution.
Isolation and Antimicrobial Activity of Feruloyl Oligosaccharide Ester from Pineapple Stem Residues.
Curd Formation from Soymilk Combined with Bovine Milk and its Ripening.
Determination of Crude Protein Content in Single Grains of Rice by the Combustion Method.
Inhibitory Effect of Mixing of Japanese Flounder Meat on Modori-Phenomena of White Croaker and Lizard Fish Heated Gels.
Simple Estimation of Breadmaking Quality of Wheat Flour by Modified Expansion Test under Reduced Pressure.
2
Production of Sake Lees Powder and Its Effect on Sterol Metabolism of Rat.
Basic Studies on the Production of Yakifu Part VII. Scanning electron microscopic observation of expanded structure of Yakifu supplemented with different starches.
The study on the prophylactic effects of agricultural products on lifestyle related diseases Part I. Adipocyte Functions and the Insulin Sensitivity of Extracts from 5 Fruits Including Peach, Apple, Plum, Grape(Kyoho) and Apricot.
Composition Characteristics and Antioxidative Activity of Prune Calfivated in Nagano Prefecture.
Purification and Characterization of a Cysteine Proteinase Inhibitor(Cystatin) from Seeds of Foxtail Millet, Setaria italica.
Starch Complexing Capacities of Polyhydric Alcohol Esters of Unsaturated Fatty Acids.
Study on Antioxidative Assay Using Photon Detection Part II. Relationship Between Antioxidative Activity Estimated by XYZ-dish Method and Catechin Concentration in Commercially Available Tea Drinks.
Flash Sterilization System using a High-pressure Homogenizer.
The Yearly Trend Analysis of the Data for the Food Balance Sheet through the Empirical Bayes Smoothing Method Combined with the Polynomial Regression model.
Effect of Moisture Distribution on Texture of Boiled Japanese Noodles(Udon).
Effects of activated carbon powder treatment on clarification, decolorization, deodorization and fructooligosaccharide content of yacon juice.
Influence of Nitrogen Content varied by Milling on Cooking Quality of Rice.
Thermal Stability and Digestibility of .ALPHA.-Amylase Inhibitor from Phaseolus vulgaris cultivar Tora.
Identification of Carotenoids in an Aerobic Sporeformer(Bacillus alvei) and Culture Conditions.
Changes in Mineral Contents of Firefly Squid Watasenia scintillans Along with the Growth.
3
Establishment of XYZ-dish Method for a New Antioxidative Activity Assay Using Photon Detection.
Nitrogen Content of SHIITAKE Mushroom [Lentinus edodes (Berk.) Sing.] Cultivated on Sawdust Medium and Dependence on that in the Medium.
Studies on Onomatopoeic Terms for Describing Food Properties. Part II. Characterization of Onomatopoeic Terms for Describing Food Properties.
Effects of Temperature and pH on Degradation of Paralytic Shellfish Poison.
SOD-like Activities of Rice Bran Extracts after Fermentation.
Regulation of Cyclic Nucleotide Phosphodiesterase(PDE) by Zein Peptides.
Measurement of Free Organic Acid Concentration in Tomato and Strawberry Fruit Juice by the Conductometric Method.
Studies on Cultivation and Keeping Quality of Bean Sprouts. Part XVIII. Effect of Dipping in Mixed Phytohormone Solution Intermittently Combined with Application of Artificial Sunlight Lamps on Growth and Quality of Thick Bean Sprouts.
Free Amino Acids, Oligopeptides, Organic Acids and Nucleotides of ISHIRU (Fish Sauce).
Removal of Protecting Group from an Aspartame Precursor by Hydrogenation.
Changes in Vitamin C and Chlorophyll Contents and Stability of Chlorophyllase Activity during Storage of Tencha.
A Novel Method for the Determination of Freshness of Rice by Acidification Power Test.
Chemical and Microbiological Changes in the Ripening of Sainte-Maure Type Cheese Made from Pasteurized Goat's Milk.
Binding of Egg-Yolk Low Density Lipoprotein to a Human Monocytic Cell Line UM.
4
Anti-allergenic Properties of the Fruiting Bodies of Sarcodon aspratus.
Effect of Organic Substances on the Residual Chlorine Contained in the Strong Acidic Electrolyzed Water.
Pathway of Chlorophyll Degradation in Yellowing Radish(Raphanus sativus L.) Cotyledons.
Potent Aroma Volatiles in Fresh Loquat and its Canned Product.
Effect of Acetic Acid Fermentation on the Stability of Anthocyanin Pigments.
Studies on Mineral Components of Apples. Part V. Variation in Mineral Components of different parts of Apple Fruit during Development.
Fatty Acids, Free Amino Acids and 5'-Nucleotides of Dried Laver, Hoshi-nori, Harvested in Different Months in Hokkaido and Produced under Different Drying Conditions.
Changes in Sugar and Polyuronide Contents in Fig Syconia during Storage.
5
The Behavior of Different Varieties of Dried Shiitake Mushrooms (Lentinus edodes (Berk.) SING.) in Rehydration. The Effect of Different Varieties of Dried Shiitake Mushrooms on Their Taste. Part II.
Heat-induced Flow and Temperature Distribution in Canned Foods Containing Liquid and Particles.
Preparation and Properties of a Novel Sponge Cake by Combining Rice Flour with Silk Fibroin Protein.
Preparation of ISHIRU (Fish Sauce) by a Quick Ripening Process and Changes in the Composition of Amino Acids, Oligopeptides and Organic Acids during Processing.
Incorporation of Soy Proteins into Curds of Cow Milk.
Optimum Conditions for Making Lactic Acid Beverage by Using Broccoli Powder. Development of lactic acid beverage by using vegetable. Part I.
Fundamental Properties of Electrolyzed Water.
Screening of Various Mushrooms with Inhibitory Activity of Adipocyte Conversion.
6
Extraction and Enzymatic Degradation of Antimicrobial Peptides, .ALPHA. and .BETA.-Thionins, from Barley and Wheat.
Characterization of Honey Ultrafiltration Process.
Change in Density of Japanese Radish Cylinders Immersed in NaCl Solution and Its Mathematical Model.
Relationship between the Sensory Evaluation Value and the Proton Spin-spin Relaxation Time in Cooked Rice.
Variations in Chlorophyll and Carotenoid Content in the Growth Process of the Ginkgo Leaf.
Accumlation of .GAMMA.-Aminobutyric Acid by Rice with Germs and Chicken Soup.
Volatile Compounds of Juice Sacs in Citrus unshiu.
Fluctuation of Anti-mutagenicity of Vegetables Cultivated by Organically Farming.
Effects of Lactobacillus and Some Vegetable Homogenates on Phagocytosis of Rat Peritoneal Macrophages.
Changes in Essential Oil Components of Perilla (Perilla ocymoides L.) Leaves in Growth Stage.
7
Difference in Dispersed Properties of O/W Emulsion prepared with Polyoxyethylene[20] sorbitan Monopalmitate (Tween 40) or Polyoxyethylene[20] sorbitan Trioleate (Tween 85).
A Creep Measurement of Konjac Sols for Evaluation of Physical Properties in the Process of Konjac Making.
Suppression of Discoloration After Cooking of Sweet Potato by an Enzymatic Treatment.
Gelation of Starch Paste Cooked with Crude Extract of Labiate Herb (Mesona procumbens Hemsl.).
Measurement of the Visual Characteristics of Cooked Rice Using Image Analysis.
Method for Measuring the Freshness of Individual Rice Grains by Means of a Color Reaction of Catalase Activity.
The Effect of the Varieties of Dried Shiitake Mushrooms on Their Taste. Part III. Sensory Evaluation and Chemical Components among the Varieties of Dried Shiitake Mushrooms (Lentinus edodes (Berk.) Sing.).
Studies on the Sensory Characteristics and Physicochemical Properties of UHT Processed Milk. Part III. Effect of Pasteurization Temperature on the Sensory Characteristics of UHT Processed Milk.
Effects of Citrus Fruit Juices and Vinegar Levels on the Calcium Solubilization and Sensory Assessment of Shirasuboshi (Boiled and Semi-dried Whitebait).
Thermophysical Properties of Apple Juice.
Antimutagenicity of Plant Origin Lactic Acid Bacteria Isolated from Rice and Processed Rice Products.
Effect of administration of fermented milk using plant origin lactic acid bacteria on defecation.
Studies on Production of Fucose-containing Xyloglucan Oligosaccharide. Part II. Analysis of the Oligosaccharides of Xyloglucan in Peanut Hulls.
Investigation of Cooking Processes Using Motion Analysis. On a Straining Process of Potatoes by a Professional Chef.
8
Stabilization of 6-Methylthiohexyl Isothiocyanate in Wasabi by Addition and Inhibition of Enzymes.
Improvement of Water Content and Sugar Content in Rice Cooked with Baked Ceramics Irradiating Ultrainfrared-treated Water.
Basic Studies on the Production of Yakifu Part VIII. A Relationship between Specific Volume of YAKIFU and Protein of Flour.
Ultra Weak Photon Emission from Potato Chips using an Imaging Technique.
Effect of the Defatted Rice Germ Enriched with GABA for Sleeplessness, Depression, Autonomic Disorder by Oral Administration.
Improvement of a Method for Production of Konnyaku Powder Using Ultrasonic Treatment.
Aroma Constituents of Tofu(Soy Bean Curd) Contributing to Its Flavor Character.
Effect of Lactic Acid Bacteria on Color Tone and Anthocyanin Content of Sweet Potato Yoghurt.
Transformation of Soybean Cotyledon Cell during Water Absorption.
Identification of Important Rice Cultivars in Akita Prefecture with One Grain by STS-PCR Method.
Influence of Protein Extraction on Swelling Power and Solubility of Rice Flour.
Inhibition of HIV-1 Reverse Transcriptase by Methanol Extracts of Commercial Herbs and Spices.
9
Effects of Sugars on Syneresis of Agarose Gel(Syneresis Phenomena of Foods . Part 3.).
Effect of pH on Physico-Chemical Properties of Monodesmoside Saponin of Sapindaceae(Sapindus mukurossi Gaertn) at Oil/Water Interface. Studies on a Physico-Chemical Properties of Sapindaceae Saponins at Oil/Water Interface. Part II.
In vivo Antioxidative Ability of Enzymatic Hydrolysates from Zein.
Quality Evaluation of Chocolate by using Near Infrared Spectroscopy.
Effects of Vegetables Grown with Different Fertilizers on the Yield and Biological Activities.
An Increase in Antibacterial Activity of Green Tea Infusion by Heat-Treatment.
Antioxidative Effect of Concentrated Plastids of Tomato Fruit in Rats.
Effect of Acidic Electrolyzed Water on the Microbial Counts in Shredded Vegetables.
Effect of Lactic Acid Bacteria on Antioxidative Activity of Sweet Potato Yogurt.
Production of Fructooligosaccharides by High Pressure-treated Crude Inulinase Enzymes.
Changes in Chemical Components during the Ripening of Camembert Type Cheese Made from Pasteurized Goat's Milk.
Inhibition of Xanthine Oxidase by an Aqueous Extract of Banaba Leaves(Lagerstroemia speciosa).
10
Suppressive Effect on Tumor Metastasis by 6-(methylsulfinyl) hexyl isothiocyanates from Wasabi.
Suppressive Effect of Green Tea Polyphenols on Oxidation in Yellowtail (Seriola quinqueradiata) Meat during Round Iced Storage.
Breeding of Branched Short-Chain Fatty Acids Non-Producing Natto Bacteria and its Application to Production of Natto with Light Smells.
Separation and determination of curcuminoids in turmeric samples by miceller electrokinetic chromatography with a high molecular mass surfactant.
Palatability Evaluation for Cooked Rice by a Visible and Near Infrared Spectroscopy.
Up and Down Regulation of Melanin Production of Mouse Melanoma B16C7 Cells with Fatty Acids.
Movement of Vitamin E from Maternal Rats to Newborn Rats and Fetuses.
A Preparation Method of Yacon Vinegar Containing Natural Fructooligosaccharides.
Forces Involved in formation of Cow Milk Curd Containing Soybean Protein Isolate.
11
Viscoelastic Properties of Noodles Made from Wheat Cultivars with Low Amylose Contents.
Masticatory difficulty and mechanical characteristics of kelp snacks.
The Effect of Sterilization Processing Methods on the Quality of Canned Green Tea.
Development of Oligosaccharide-containing Croissant.
Sensory Characteristics of UHT Milk Processed by Indirect and Direct Heating Methods. Studies on the Sensory Characteristics and Physicochemical Properties of UHT Processed Milk. Part IV.
Effect of Storage Temperature on Quality of Potato Tubers.
Dynamic and kinematic analyses of a cooking process on the Comparison between a chef and an unskilled subject for boiled potato straining process.
12
Effect of the Manufacturing Process (the Hardness of Steamed-cooked Soybeans and the Temperature During the Aging Process) on the Formation of Aroma Components of Red Salty Rice Miso with Aging.
The Relationship between Amylographic Characteristics or Cooking Qualities and Components of Milled Rice.
The Effect of Available Chlorine Concentration on the Disinfecting Potential of Acidic Electrolyzed Water for Shredded Vegetables.
Purification of the Anti-allergenic Compound Containing in Fruiting Bodies of Sarcodon aspratus.
Effect of acidic electrolyzed water on the microbial counts in shredded vegetables. (Part II). Pretreatment effect of alkaline electrolyzed water.
Effect of acidic electrolyzed water on the microbial counts in shredded vegetables. (Part III). Effect of combined physical supplementary means on the washing and disinfections.
Rapid Method of Brabender Viscograph and its Application to Analysis of a Large Number of Samples.
Effect of Green Tea Extracts and Green Tea Grounds as Dietary Supplements on Cultured Yellowtail and Ayu.
Ultrastructure of prolamin accumulating protein bodies in endosperm of mutant rice for storage proteins. Ultrastructure of protein bodies in mutant rice.