Food Science and Technology Research

Article	Citations
Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium	19
Edible insects as novel food resources with functionality and nutritional value: Possibilities and problems	14
Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori	11
Characterization of multiple bacteriocin-producing <i>Lactiplantibacillus plantarum</i> PUK6 isolated from <i>misozuke-tofu</i>	8
Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	7
Enhanced radical scavenging activity by interactions between hyaluronan and antioxidants -A study of hyaluronan-containing drinks-	7
Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea	6
Inhibitory effects of bee bread from <i>Lepidotrigona flavibasis</i> on testosterone propionate-induced benign prostatic hyperplasia in mice	6
A method for estimating the equilibrium moisture content of spaghetti at any temperature by using the change in moisture content during non-isothermal cooking	4
Administration of cyclodextrin-ferulic acid complex significantly increases the plasma concentration of the intact form of ferulic acid in mice	4
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	4
Structural characterization and immunoregulatory activity of glycoprotein in Lanzhou lily	3
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	3
Changes in the flow properties of potato starch supplemented with super-fine eggshell powder	3
Recent development of taste sensors	3
<i>Chimonanthus salicifolius</i> S. Y. Hu Extract improve constipation symptoms and regulate intestinal microbiota in mice	3
Physiological effects of <i>Asparagus officinalis</i> L. fruit extracts: inhibition of α-amylase, α-glucosidase, lipase and angiotensin-I converting enzyme, and effects on 3T3-L1 preadipoc	3
Protective effect of <i>Vaccinium myrtillus</i> L. extract against UVA-induced injury in ARPE-19 cells	3
Effects of the waxy genotype and storage temperature of pearled barley on the volatile compounds after cooking	3
Comparison of the effects of high-sucrose, -glucose, and -fructose diets on the thoracic aorta of rats	2
Alleviative effect of sodium butyrate on high-fructose-diet-induced hepatic accumulation of triacylglycerol is associated with reduced expression levels of fructolytic and fatty acid synthetic enzymes	2
Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of <i>Petasites japonicus</i>	2
Food chemistry and biochemistry of enzymatic browning	2
Luteolin enhances oxidative stress tolerance <i>via</i> the <i>daf-16</i> pathway in the nematode <i>Caenorhabditis elegans</i>	2
Recommended level of rosemary extract (<i>Rosmarinus officinalis</i> L.) based on lipid oxidation, total volatiles, and sensory evaluation of treated cooked chicken meat	2

Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	2
Effects of wild rice flour on physical and tasting properties of breads	2
Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content	2
Real-time PCR-based identification methods for <i>Megaselia scalaris</i> (Loew) (Diptera: Phoridae) targeting mitochondrial DNA	2
The kinetic analysis of γ-aminobutyric acid (GABA) production in buckwheat after high hydrostatic pressure	2
Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 °C	2
Polyphenols-absorption and occurrence in the body system	2
Development of a method for determination of 1,5-Anhydro-d-glucitol in milk and its content of human breast milk	2
Comparative analysis of the effect of resveratrol derivatives on microRNAs	2
Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones	2
Visualization of fine marbling in Japanese Black beef using X-ray computed tomography	2
Molecular interaction of tea polyphenols with phospholipid bilayers and micelles: Structure-activity relationships	2
Relationship between black soybean polyphenols and seed coat color during boiling process	2
Environmental impact assessment of aseptically packaged chicken using ohmic heating	2
Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking	2
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	1
The Comparison of Two Different Originated Peptide in Facilitating Recovery of Exercise-induced Muscular Fatigue	1
Characterization and antioxidant activity of green tea (<i>Camellia sinensis</i>) using <sup>1</sup>H NMR-based metabolomics	1
Heat-killed <i>Lactobacillus paracasei</i> K71 isolated from Sakekasu (sake lees) enhances Th1 response, NK cell cytotoxicity and fecal IgA content in normal BALB/c mice	1
Kneading history of additive starch batter affecting rheological properties of rice bread batter	1
Analysis of aroma compounds derived from heated <i>tsukudani</i> seasoning liquid models containing rare sugars	1
Estimated levels of xenoestrogens, bisphenol A and 4-nonylphenol, in human breastmilk in Beijing determined by high performance liquid chromatography-tandem mass spectrometry after derivatization	1
Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking	1
Effect of preheating temperature on vegetable hardening and extent of cell membrane damage based on the measurements of potassium ions eluted and electrical properties	1
Galactan induces macrophage M0 to M1 conversion to combat colon cancer	1
The potential effects of whole grain-enriched diet on preventing osteoporosis	1
Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>)	1
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	1
Effect of rare sugars on soy sauce brewing and related microorganisms	1
Heat-inactivated <i>Bacillus subtilis</i> subsp. <i>natto</i> strain QOL (QOL bacillus natto) improves depression-like behavior caused by social defeat stress in mice	1
Technique for assessing the astringency of persimmon fruit by measuring the liposome aggregation	1
Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures	1
Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (<i>Camellia sinensis</i> var. <i>assamica</i> cv. Jian	1
Egg-koji enhances the richness and umami taste of whole egg	1
Applicability of transglycosylated stevia for oil-in-water submicron emulsions by high-pressure homogenization	1
Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor <i>baijiu</i>	1
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail	1
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	1
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein	1
The accumulation characteristics of minerals in different edible and medicinal mushrooms	1
Contribution of the system of “Foods with Function Claims” to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan	1
Commercial ELISA kits for soy protein determination: Characterization and compatibility	1
The safety and availability of mackerel meat hydrolysate containing selenoneine in rats and mice	1
R<sub>1</sub>-barrigenol—a tea sapogenin—suppresses the lipopolysaccharide-induced inflammatory response in microglial cells	1
Temperature-dependent profiles and kinetic analysis of oxidation of linoleic acid and glyceryl trilinoleate	1
Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents	1
Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production	1
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	0
Enhanced textural properties of plant-based patties treated using crosslinking-catalyzed enzymes compared with those of beef patties	0
Effect of tea infusion-derived pectin on the astringent taste of catechins	0

Strawberry water-extract increases cellular dehydrogenase activity in human follicle dermal papilla cells	0
Is food packaging harmful to the environment? A discussion of the direct and indirect influences of food packaging systems	0
Combined use of rice-<i>koji</i> cultured with <i>Aspergillus oryzae</i> and <i>Aspergillus luchuensis</i> for enhanced dephosphorylation of phytate to <i>myo	0
Effectiveness of sodium hypochlorite and peracetic acid for spoilage-causing molds on sweet potato slices	0
Antioxidant activity of tempe fermented with three different <i>Rhizopus</i> species	0
Texture and structure of fried food preparation containing dried okara	0
Black pepper (<i>Piper nigrum</i>) oleoresin has a neuroprotective effect on apoptosis induced by activity deprivation	0
Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu <i>ayu-narezushi</i>	0
Effects of flavonoids on the phage susceptibility of <i>Escherichia coli</i> and on the transcription of chaperone gene <i>dnaK</i>	0
Effect of amino acids, especially cysteine, on viscosity increase of evaporated soymilk	0
Microbiological assessment of <i>Pangasianodon hypophthalmus</i> at fish-processing plants in Vietnam	0
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	0
Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model	0
Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine	0
Effect of ethanol concentration and temperature on solubility of fructose	0
Steam containing fine water droplets as an effective binder for accelerated granulation of whey powders	0
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	0
Biodiversity of bacteria isolated from surimi made from Alaska pollock	0
<i>Eubacterium limosum</i> JCM6421<sup>T</sup> influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars	0
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method	0
Effect of heat processing conditions on the anti-obesity activity of kombu in diet-induced obese mice	0
Attachment of <i>Salmonella</i> Typhimurium and survival on post-harvest produce and seed	0
The antiallergy activity of docosahexaenoic acid: A brief review	0
Newtonian and non-Newtonian food bolus behaviors obtained from validated swallowing simulator based on moving particle simulation	0
Prediction of food texture changes using force data in simulations of repetitive chewing	0
<i>Astragalus membranaceus</i> and <i>Panax notoginseng</i> saponins improves intestinal l-arginine absorption and protects against intestinal disorder <i>in vivo</i&g	0
Efficient and safe extraction of an antioxidant, 3,5,4’-trihydroxy-6,7-methylenedioxyflavone-3-<i>O</i>-glycoside, from indigo leaves using alkaline hydrolysis of modifying ester moieties	0
Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote	0
Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot	0
The ability to resist freezing damage of three Japanese radish (<i>Raphanus sativus</i> L.) cultivars	0
Isolation and identification of antioxidant phenylpropanoids from the fruit peel of <i>Akebia trifoliata</i> koidz	0
Dietary vanillic acid prevents postmenopausal symptoms in ovariectomized mice	0
New acylated anthocyanin isolated from purple yam using molecular networking analysis	0
Quality evaluation of the fermented confectionery kouglof prepared with different oils and fats	0
The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation	0
Polyphenol content and antioxidant activity of two black soybean varieties over five cultivation years	0
The fibrous network of cellulose nanofibers can be preserved by the freeze-drying in the presence of trehalose	0
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	0
Improvement of water solubility and antibacterial activity of <i>Calophyllum inophyllum</i> resin and calophylloidic acid A via inclusion complexation with cyclodextrins	0
Effects of enzymatic treatments on yuzu (<i>Citrus junos</i>) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositio	0
Evaluating the antiallergic effects of polyphenols extracted from <i>Ecklonia cava</i> subsp. <i>stolonifera</i> at each step of a powder-manufacturing process	0
Changes in quality and bacterial flora of red sea bream (<i>Pagrus major</i>) flesh during ice storage	0
Analysis of syneresis phenomenon of surimi gel due to freezing and thawing	0
Hard water can be softened by atomization	0
Slightly acidic hypochlorous water effective against dual-species biofilm of <i>Listeria monocytogenes</i> and <i>Escherichia coli</i> strains isolated from <i>Pangasius&	0
Comparison of colorimetric methods for the analysis of total polyphenols in black tea extracts	0
Enhancing endurance performance in mice through apple polyphenol-derived procyanidin and phenolic acid	0
Functional components of walnuts: a review focusing on native and cultivated species	0
Functional alteration of glucose-conjugated adzuki bean protein	0
Dietary Isomaltomegalosaccharides Ameliorate Lipopolysaccharide-induced Endotoxemia in Rats	0
Lipid oxidation, total volatiles, and sensory evaluation of cooked chicken meat treated with <i>Origanum syriacum</i> L. essential oil	0
Evaluation of the process for transferring limonene from lemon to olive oil	0
Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties	0
Fruit of <i>Phyllanthus emblica</i> L. suppresses macrophage foam-cell genesis and vascular lipid deposition using <i>in vivo</i> and <i>in vitro</i> models of earl	0
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	0
The clean taste of coffee depends on the sodium content of its extraction water	0
Comparison of the effects of high-carbohydrate and low-carbohydrate meals on drowsiness and biological indices	0
Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea	0
Effects of hydrolyzed eggshell membrane and hydrolyzed egg white on the coloration of cured cooked sausages	0
Protective role of polyphenol extract from highland barley against cisplatin-induced renal toxicity and mitochondrial damage in rats	0
Isoflavone aglycone contents of commercial fermented soybean products in Korea and the isoflavone aglycone-producing ability of <i>Bacillus subtilis</i> isolated from the products	0
Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs	0
Characterization of palatability and ease of deglutition of the five basic tastes by partial least squares regression analysis using myoelectric potential parameters of the submental muscle	0
Functional alteration of soybean 11S globulin through glycation	0
The addition of oxidized tea polyphenols enhances the physical and oxidative stability of rice bran protein hydrolysate-stabilized oil-in-water emulsions	0
Effect of light exposure on enzyme activity in wheat bran solid-state fermentation by <i>Aspergillus oryzae</i>	0
Effects of high-pressure processing of date palm juice on the physicochemical properties	0
Improving the texture and color of <i>khanomjeen</i>, a Thai fermented rice noodle, using a modified rice fermentation method	0
Different distribution patterns of β-caryophyllene in the organs of mice between oral administration and inhalation	0
Dietary pea protein alone or combination of partial intake of pea protein and exercise induces beige adipocyte formation in mice	0
Effects of compression damage on mechanical behavior and quality attributes of apple fruit	0
Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method	0
Coarse-grained dynamics simulation of the grain-filled structure of rice balls	0
Kudzu (<i>Pueraria lobata</i>) vine isoflavones, at a dose lower than the recommended daily allowance in Japan, prevents bone loss in ovariectomized mic	0
Crack expansion dynamics of freeze-dried soybean curd during rehydration	0
A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions	0
Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting	0
Study on antibacterial chemical composition and antibacterial activity of Hengshan <i>Astragalus</i> honey	0
Isolation and characterization of lactic acid bacteria isolates that degrade Maillard reaction products from coffee	0
Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes	0

Acrylamide formation during pan-frying of mung bean sprouts	0
Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	0
Isolation and brewing properties of a <i>sake</i> yeast mutant with high ethyl caprylate productivity	0
Network structure and molecular mechanisms of food gels viewed from macroscopic, microscopic and molecular levels	0
Characterization of light-induced aroma components in green tea beverages using aroma extract dilution analysis with gas chromatography–olfactometry	0
Impacts of milk fat globules on the physicochemical properties of stirred yogurt	0
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	0
Chemical and physical properties of meat from Dezhou black donkey	0
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	0
Immunostimulatory effects of three traditional Okinawan vegetable extracts on activation of macrophage-like cells, and tumor growth suppression by <i>Crepidiastrum lanceolatum</i> Nakai in	0
Effect of sodium propionate on inhibition of <i>Botrytis cinerea</i> (<i>in vitro</i>) and a predictive model based on Monte Carlo simulation	0
Acrylamide formation during pan-frying of mung bean sprouts	0
Effects of dietary supplementation with α-, β-, or γ-cyclodextrin on intestinal fermentation and composition of fecal microbiota in rats	0
Quality characteristics of two types of fish sauces prepared using different fermentation methods by processing <i>Arabushi</i> residue from small-sized Japanese amberjack (<i>Seriol	0
Molecular interaction of black tea components with phospholipid vesicles	0
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing	0
Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging	0
Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage	0
Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions	0
Anti-obesity effects of two Korean whole wheat cultivars in high-fat diet-induced obese mice	0
Preparation and evaluation of low glycemic index reconstituted rice	0
Effects of reaction conditions on N<sup>ε</sup>-(1-Carboxymethyl)-L-lysine formation in reducing sugar-lysine mode reaction systems	0
Effects of ultraviolet irradiation on quality and bacterial diversity of fresh-cut cabbage during storage	0
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	0
Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation	0
Ameliorative effects of Japanese barnyard millet (<i>Echinochloa esculenta</i> H.Scholz) bran supplementation in streptozotocin-induced diabetic rats	0
The therapeutic potential of plant-derived flavonoids in neurological disorders through modulation of brain insulin signaling	0
Isomerization of ribose to ribulose using basic amino acids as a catalyst	0
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam	0
Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice	0
Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization	0
Evaluation of root preprocessing methods for Ethiopian cassava varieties on HCN, functional properties, and sensory quality: An implication for injera, porridge, and cookie making	0
Effectiveness of partially purified <i>Bacillus</i> spp. bacteriocins in controlling the growth of <i>LactoBacillus plantarum</i> in soybean curd and <i>Listeria monocyto	0
Development of a new, continuous, inline, Aqua-gas drying system and its application to drying perilla leaves while retaining the functional components and antioxidant activities	0
Preparation and suitability of <i>espuma</i> fish dishes for older adults	0
Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce	0
Recent advances in the detection of contaminants by portable glucose meter in food samples	0
Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice	0
Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens	0
Characterization of physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles of new Okinawan pineapple (<i>Ananas comosus</i>) breeding lines	0
The effect of herb extracts on the off-odor formation from lipid oxidation	0
Comparative studies on thermal stability of poultry ovotransferrins	0
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	0
Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels	0
Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst	0
Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis	0
Changes in low-molecular-weight compounds in different parts of yellowtail (<i>Seriola quinqueradiata</i>) muscle under various heating conditions	0
Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water	0
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	0
Pyroglutamylproline purified from fermented barley extract increases ABCG2 expression in Caco-2 cells	0
Reduction in the bitterness of protein hydrolysates by an aminopeptidase from <i>Aspergillus oryzae</i>	0
“<i>Bikkuridaki</i>” method for cooking brown rice by adding water during cooking process: Examination of water addition conditions	0
Frequency analysis of food bolus fragmentation through a vertical pipe	0
Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce	0
Microbial community of raw flour, baker’s yeast, and dough with different bread-making methods	0