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List of Jounal Titles
A to Z index of Journal Title. Choose a letter.
Foods & Food Ingred J Jpn
208
- Development of Novel Assy Methods for Superoxide Anion-Scavenging Activity and Its Application to Food Samples.
- Characteristic of Quinoa as Foodstuffs.
- Nutritional and Physiological Mechanisms Involved in Specific Taste Preference in Rats.
- Flavor Characteristics of Spray-Dried Skim Milk Powder.
- Promotive Effects of Nondigestible Saccharides on Calcium Absorption.
- Structures and Properties of Antioxidative Peptides Derived from Food Protein Digests.
- Protegemos las Plantas Utiles de Paises Andinos Centrales! Duodecimo.
- Culture of Eating Milk. I.
2
- The Outlines and Problems of "Foods with Health Claims".
- Metabolic Fate of Food Colorant Curcuminoid and Its Body Fat-Lowering Activity.
- New Ingredients in Tea Leaves for Cancer Prevention.
- Chemical Factors Affecting the Biological Activities of Tea Catechins.
- Antioxidative Activity of Peptides Prepared from Okara Protein.
- Photostability of Food Tar Colors in the Presence of Protein and Lipid.
- The Physiological Role on Taurine in Tissues and Organs, Especially in the Liver and Kidney.
- Challenge of Plant Biotechnology by Molecular Breeding to the Promotion of Food Production and Environmental Preservation.
- The Vinegar Story.
3
- CPP, casein phosphopeptides.
- Reduction of Mutagenic and/or Carcinogenic Compounds in Foods.
- Anti-Carcinogenic Activities of Natural Sweeteners.
- Genetic System on the Cross Tolerance between Two Organophosphorous Insecticides in Drosophila Melanogaster.
- Food Additives Relating the Production of Alcoholic Beverages.
- Discourse on a History of Chocolate: Culture and Science(Part 1).
4
- Present Status in Development of New Useful Saccharides
- Application of Malto-oligosaccharides in Polymer Chemistry
- Purification of Useful Oil- and Fat-Related Compounds Using Lipase Reactions
- Bioactivities of Polysaccharides and Oligosaccharides in Edible Plants and Fungi
- Improved Ethanol Tolerance and Fermentation of Saccharomyces cerevisiae by Alteration of Fatty Acid Content in Membrane Lipids via Metabolic Engineering
- i Protegemos las Plantas Utiles de Paises Andinos Centrales! (decimotercero)
- Analytical Studies on Cannabis Sativa Varieties Introduced into Japan. Part II. Variations in Chemical Composition
5
- Toward the Development of Cancer Preventive Foods.
- Microbial Production of Di-fructose Anhydride III and Its Potential as a Novel Physiologically Functional Food.
- Method to Evaluate in vivo Antioxidative Effect of Commercially Available Antioxidants-From Standpoints of Both Basic and Public Health Nutritions.
- Impact of Color on Perceived Wine Flavor.
- Studies on Interactions between Functional Foods or Dietary Supplements and Medicines. II. Effects of Agaricus blazei Murill and Propolis Extract on the Pharmacokinetics of Diltiazem in Rats.
- New Promises of Lysozyme as Immune Modulator and Antimicrobial Agent for Nutraceuticals.
- Analytical Studies on Cannabis Sativa L. Introduced into Japan. Part III. The Range Variation of Genome Size in C. Sativa.
6
- Role of Plant-based Whole Foods in the Prevention of Chronic Diseasesa
- The Applications and Functions of Hydroxypropyl Methylcellulose as a New Food Additive
- Brazil Coffee Growing Regions and Quality of Natural, Pulped Natural and Washed Coffees
7
- Thiamin-binding Proteins in Plant Seeds-Cereals,Pulses,Nuts and Seeds-
- Dispersal Technology for Oil-Soluble Vitamins in Aqueous Medium Using Lecithin
- Evaluation of Total Energy Expenditure by Doubly Labeled Water Method
- HACCP System as a Food Safety Management System
8
- Regulation of Secondary Metabolism in Cruciferous Crops
- Biological Antioxidation Mechanisms-Quenching of Peroxynitrite-
- Anti-Carcinogenic Activities of Natural Pigments from Beet Root and Saffron
- Rapid On-Line Analysis of Natural Carotenoids by Combined HPLC, UV-Vis and MS
- Plant Chitinases: Structure-Function Relationships and Their Physiology
- Effects of Gum-Chewing on Physiological Functions
- Environmentally Safe Biodegradable Plastics from Oil-alternative Renewable Plant Resources
- Discourse on a History of Chocolate: Culture and Science (Part 2)
9
- Components of Fish Sauce Ishiru in Noto Peninsula and its Possibilities as a Functional Food
- Pigment Ingredients with Physiological Activity in the Textbook of Crude Drug Studies
- Studies on Phospholipid Deacylating Enzymes from Yeast Cells
- Hydrogen and Methane Fermentation of Solid Wastes from Food Industry
- Technical Guidance for High-Speed Countercurrent Chromatography (HSCCC)
- How to Plant Guarana
- Analysis of Natural Additives in Foods
- Food Culture in Brazil-A Wealthy Supply Due to Bountiful Nature and Human Creativity
10
- Feature Articles: Structure and Physical Properties of Polysaccharides for the Food Industry Quality Control of Gum Arabic
- Feature Articles: Structure and Physical Properties of Polysaccharides for the Food Industry Soybean Polysaccharide
- Feature Articles: Structure and Physical Properties of Polysaccharides for the Food Industry Physicschemical Properties of Agar and its Utilization in Food and Related Industry
- Feature Articles: Structure and Physical Properties of Polysaccharides for the Food Industry Carrageenans
- Feature Articles: Structure and Physical Properties of Polysaccharides for the Food Industry Galactomannans
- Feature Articles: Structure and Physical Properties of Polysaccharides for the Food Industry Rheological Properties of Konjac Glucomannan
- Feature Articles: Structure and Physical Properties of Polysaccharides for the Food Industry Cellulose and its Derivatives
- Feature Articles: Structure and Physical Properties of Polysaccharides for the Food Industry Mastication and Swallowing Measurement While Eating Gel and Sol Samples
- Feature Articles: Structure and Physical Properties of Polysaccharides for the Food Industry Mastication of Polysaccharide Foods Measured with Electromyography of Masticatory Muscles
11
- Structure and Physical Properties of Polysaccharides for the Food Industry (2) Structure and Functional Properties of Starch
- Structure and Physical Properties of Polysaccharides for the Food Industry (2) Use of Pectin for Fruit containing Processed Food Products
- Structure and Physical Properties of Polysaccharides for the Food Industry (2) Features Function and Application of Glucomannan
- Structure and Physical Properties of Polysaccharides for the Food Industry (2) Xyloglucan: Its Structure and Function
- Structure and Physical Properties of Polysaccharides for the Food Industry (2) Gellan Gum
- Structure and Physical Properties of Polysaccharides for the Food Industry (2) Characteristics and Food Application of Xanthan Gum
- Structure and Physical Properties of Polysaccharides for the Food Industry (2) Curdlan and Succinoglycan
- Health-Positive Effects of the 'Sake' of Japan
12
- Inhibition of Human Matrix Metalloproteinase-7 (MMP-7), an Enzyme Involved in Cancer Metastasis, by Catechins
- Physiological and Nutritional Significance of Retinal in Vertebrate Eggs
- .BETA.-Primeverosidase and Its Contribution to Formation of Floral Tea Aromas During Oolong and Black Tea Manufacturing
- Venezuelan Cacao Beans and their Fragrance and Flavor Characteristics
- Effects of Beverages, Containing Soybean Milk and Fermented Cow's Milk with Lactococcus lactis subsp. cremoris F and Acetobacter orientalis F, on the Defecation Frequency and Fecal Properties of Healthy Adults
- Carcinogenic Risk of Environmental Chemicals-Existence of Threshold
- The Rate of Antibacterial Action of the Antibacterial Zeolite
- Analysis of Nisin in Processed Cheese Using Mass Spectrometry Coupled with Liquid Chromatography
- Nature and Agriculture in Monsoon Asia
1
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