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Journal of food science

Journal of food science
紙雑誌
The Institute of Food Technologists<Z53-H90>
国立国会図書館全国の図書館
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Changes in extractive components and bacterial flora in live mussels <i>Mytilus galloprovincialis</i> during storage at different temperatures

Changes in extractive components and bacterial flora in live mussels <i>Mytilus galloprovincialis</i> during storage at different temperatures
デジタル記事
2023-03-13Journal of Food Science88 4p.1654-1671
全国の図書館
  • 掲載誌（ISSN）00221147

Safety assessment of herbal supplement components targeting hepatotoxicity and CYP3A4 induction in cell‐based assay using HepG2 cells

Safety assessment of herbal supplement components targeting hepatotoxicity and CYP3A4 induction in cell‐based assay using HepG2 cells
デジタル記事
2022-12-16Journal of Food Science88 1p.563-573
全国の図書館
  • 掲載誌（ISSN）00221147

Optimization technology and kinetic studies of <i>Acer truncatum</i> seed oil saponification and crystallization separation of nervonic acid

Optimization technology and kinetic studies of <i>Acer truncatum</i> seed oil saponification and crystallization separation of nervonic acid
デジタル記事
2022-07-29Journal of Food Science87 9p.3925-3937
全国の図書館
  • 掲載誌（ISSN）00221147

Evaluation of the nutritional quality of ultra‐processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium

Evaluation of the nutritional quality of ultra‐processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium
デジタル記事
2022-07-03Journal of Food Science87 8p.3659-3676
全国の図書館
  • 掲載誌（ISSN）00221147

Acid-treated high-amylose corn starch suppresses high-fat diet-induced steatosis

Acid-treated high-amylose corn starch suppresses high-fat diet-induced steatosis
デジタル記事
2022-05Journal of Food Science87 5p.2173-2184
インターネットで読める全国の図書館
  • 掲載誌（ISSN）00221147

Acid-treated high-amylose corn starch suppresses high-fat diet-induced steatosis

Acid-treated high-amylose corn starch suppresses high-fat diet-induced steatosis
デジタル記事
Yoshida, Ryutaro, 矢野, 嘉彦, 星, 奈美子, Okamoto, Norihiro, Sui, Yunlong, Yamamoto, Atsushi, Asaji, Naoki, Shiomi, Yuuki, Yasutomi, Eiichiro, Hatazawa, Yuri, Hayashi, Hiroki, 上田, 佳秀, 児玉, 裕三Wiley2022-05Journal of Food Science87 5p.2173-2184
全国の図書館

Acid-treated high-amylose corn starch suppresses high-fat diet-induced steatosis

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デジタル記事
Yoshida, Ryutaro, 矢野, 嘉彦, 星, 奈美子, Okamoto, Norihiro, Sui, Yunlong, Yamamoto, Atsushi, Asaji, Naoki, Shiomi, Yuuki, Yasutomi, Eiichiro, Hatazawa, Yuri, Hayashi, Hiroki, 上田, 佳秀, 児玉, 裕三John Wiley & Sons2022-05Journal of Food Science87 5p.2173-2184
インターネットで読める全国の図書館

Ethnobotanical and phytochemical aspects of the edible herb <i>Coriandrum sativum</i> L.

Ethnobotanical and phytochemical aspects of the edible herb <i>Coriandrum sativum</i> L.
デジタル記事
2022-03-12Journal of Food Science87 4p.1386-1422
全国の図書館
  • 掲載誌（ISSN）00221147

Inhibition of α‐amylase and α‐glucosidase by <i>Morus australis</i> fruit extract and its components iminosugar, anthocyanin, and glucose

Inhibition of α‐amylase and α‐glucosidase by <i>Morus australis</i> fruit extract and its components iminosugar, anthocyanin, and glucose
デジタル記事
2022-03-11Journal of Food Science87 4p.1672-1683
全国の図書館
  • 掲載誌（ISSN）00221147

Identifying aroma‐active compounds in coffee‐flavored dairy beverages

Identifying aroma‐active compounds in coffee‐flavored dairy beverages
デジタル記事
2022-02-17Journal of Food Science87 3p.982-997
全国の図書館
  • 掲載誌（ISSN）00221147

Enhanced water dispersibility and Caco‐2 cell monolayer permeability of quercetin by complexation with casein hydrolysate

Enhanced water dispersibility and Caco‐2 cell monolayer permeability of quercetin by complexation with casein hydrolysate
デジタル記事
2022-02-04Journal of Food Science87 3p.1174-1183
全国の図書館
  • 掲載誌（ISSN）00221147

Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour

Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour
デジタル記事
2022-01-17Journal of Food Science87 2p.576-584
全国の図書館
  • 掲載誌（ISSN）00221147

Normal rice flours perform better in gluten‐free bread than glutinous rice flours

Normal rice flours perform better in gluten‐free bread than glutinous rice flours
デジタル記事
2022-01-08Journal of Food Science87 2p.554-566
全国の図書館
  • 掲載誌（ISSN）00221147

<i>Lactobacillus</i> alleviated obesity induced by high‐fat diet in mice

<i>Lactobacillus</i> alleviated obesity induced by high‐fat diet in mice
デジタル記事
2021-12Journal of Food Science86 12p.5439-5451
全国の図書館
  • 掲載誌（ISSN）00221147

Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives

Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives
デジタル記事
2021-11-23Journal of Food Science86 12p.5159-5174
全国の図書館
  • 掲載誌（ISSN）00221147

Differentiation between fresh and frozen‐thawed scallop adductor muscle as raw materials for sashimi during cold storage

Differentiation between fresh and frozen‐thawed scallop adductor muscle as raw materials for sashimi during cold storage
デジタル記事
2021-11-18Journal of Food Science86 12p.5262-5271
全国の図書館
  • 掲載誌（ISSN）00221147

Moisture variation analysis of the green plum during the drying process based on low‐field nuclear magnetic resonance

Moisture variation analysis of the green plum during the drying process based on low‐field nuclear magnetic resonance
デジタル記事
2021-11-10Journal of Food Science86 12p.5137-5147
全国の図書館
  • 掲載誌（ISSN）00221147

Extraction of phenolic compounds from the shells of pecan nuts with cytotoxic activity through apoptosis against the colon cancer cell line HT‐29

Extraction of phenolic compounds from the shells of pecan nuts with cytotoxic activity through apoptosis against the colon cancer cell line HT‐29
デジタル記事
2021-11-03Journal of Food Science86 12p.5409-5423
全国の図書館
  • 掲載誌（ISSN）00221147

Assessment of the di‐ and tri‐chlorinated haloacetic acids during broiler prechilling

Assessment of the di‐ and tri‐chlorinated haloacetic acids during broiler prechilling
デジタル記事
2021-11-03Journal of Food Science86 12p.5495-5502
全国の図書館
  • 掲載誌（ISSN）00221147