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Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi最新文献

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Elastography 弹性成像
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00057
K. Kohyama
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引用次数: 0
Strategy for Sustainable Food Systems―Innovation will enhance potentials and ensure sustainability in a compatible manner in the agriculture, forestry, fisheries and food sectors― 可持续粮食系统战略——创新将以兼容的方式提高农业、林业、渔业和粮食部门的潜力并确保可持续性
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00006
Daisuke Saiga
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引用次数: 0
Activities to expand fruit consumption by “fruits and health” researchers 扩大水果消费的活动由“水果与健康”研究人员发起
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00026
Y. Hasegawa, A. Kawasaki, K. Ogawa, M. Sugiura, M. Yano
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引用次数: 0
Identification of the potent odorants responsible for the characteristic aroma and palatability of fresh perilla leaf 影响新鲜紫苏叶特有香气和适口性的强效气味剂的鉴定
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00028
K. Kumazawa, Y. Shoji, Yuri Sato, Daiki Kawashima, Ryoko Baba
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引用次数: 0
A Randomized, Single-blind, Parallel-group Comparative Study on the Effects of Long-term Pineapple Intake for Improvement of Skin Function and Intestinal Environment in Healthy Subjects 长期摄入菠萝对健康受试者皮肤功能和肠道环境改善作用的随机、单盲、平行组比较研究
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00033
Hiroko Oya, Takamasa Masuda, H. Ishikawa, Yosuke Takimoto, Shihoko Seki, Takuya Hotta, Hiromi Otaki, Yusuke Araki, Eriko Koyanagi, Hiroe Shinohara, Masahiro Nakano, Toshihiko Osawa
{"title":"A Randomized, Single-blind, Parallel-group Comparative Study on the Effects of Long-term Pineapple Intake for Improvement of Skin Function and Intestinal Environment in Healthy Subjects","authors":"Hiroko Oya, Takamasa Masuda, H. Ishikawa, Yosuke Takimoto, Shihoko Seki, Takuya Hotta, Hiromi Otaki, Yusuke Araki, Eriko Koyanagi, Hiroe Shinohara, Masahiro Nakano, Toshihiko Osawa","doi":"10.3136/nskkk.nskkk-d-22-00033","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00033","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565616","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}
引用次数: 0
Fermentation profile comparisons of sake-kasu samples fermented with lactic acid bacteria or with acetic acid bacteria 乳酸菌与醋酸菌发酵清酒样品的发酵特征比较
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00087
Keigo Sato
{"title":"Fermentation profile comparisons of sake-kasu samples fermented with lactic acid bacteria or with acetic acid bacteria","authors":"Keigo Sato","doi":"10.3136/nskkk.nskkk-d-22-00087","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00087","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"52 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566033","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}
引用次数: 0
Effect of extracted rice protein hydrolysate on high-fat diet induced obesity in mice 大米水解蛋白提取物对高脂饮食诱导小鼠肥胖的影响
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00090
Y. Matsumoto, Yu Iwasaki, Megumi Hosokawa, Tsukasa Suzuki, Jun Inoue, Yasutaka Shigemura, K. Takano, Yuji Yamamoto
{"title":"Effect of extracted rice protein hydrolysate on high-fat diet induced obesity in mice","authors":"Y. Matsumoto, Yu Iwasaki, Megumi Hosokawa, Tsukasa Suzuki, Jun Inoue, Yasutaka Shigemura, K. Takano, Yuji Yamamoto","doi":"10.3136/nskkk.nskkk-d-22-00090","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00090","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566118","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}
引用次数: 0
クロロゲン酸の命名 绿原酸的命名
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00042
Masatsune Murata
{"title":"クロロゲン酸の命名","authors":"Masatsune Murata","doi":"10.3136/nskkk.nskkk-d-23-00042","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00042","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69567025","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}
引用次数: 0
Attempts to isolate genes that determine the good taste on landrace edamame soybeans 试图分离决定地方毛豆好味道的基因
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00024
Naohiro Shioya, T. Hoshino
{"title":"Attempts to isolate genes that determine the good taste on landrace edamame soybeans","authors":"Naohiro Shioya, T. Hoshino","doi":"10.3136/nskkk.nskkk-d-23-00024","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00024","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69567080","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}
引用次数: 0
加熱殺菌済み果実加工品“レアフル®”の開発と普及 加热杀菌果实加工品“leafle®”的开发与普及
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00019
Yutaka Inagawa
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引用次数: 0
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