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Publications in Food Science
Inhibitory Effect of Caffeic Acid From Enzyme-Treated Artemisia Indica Var. Maximowiczii Extracts on the Degranulation of Rat Basophilic Leukemia Cells
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Nutritional Support for Prevention of Secondary Disaster : The Role of Processed Food in Disaster Situations Report From the Disaster Prevention Forum at the Japanese Society for Food Science and Technology 59th Annual Conference
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Decrease of Radioactive Cesium in Rice by Low Degree Polishing and Cooking
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Chemical Analyses to Examine the Smell of Cooked Rice and the Effect of Bamboo Charcoal on the Improvement of Smell
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Occurrence of Double-Stranded RNA Species in Champignon and Their Relation to Mushroom Virus X Symptoms
Acta Alimentaria
Food Science
A Survey on Determination of HACCP Knowledge of Food Handlers in Istanbul Food Businesses
Acta Alimentaria
Food Science
Enzymatic Deodorization by the Extract of Rubus Suavissimus With Peroxidase
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Method for Nondestructive Measurement of Β-Cryptoxanthin in Satsuma Mandarins (Citrus Unshiu Marcow.) Using Visible and Near-Infrared Spectroscopy
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Cold Chain Interruption by Consumers Significantly Reduces Shelf Life of Vacuum-Packed Pork Ham Slices
Acta Alimentaria
Food Science
Behavior of Bacillus Bacteria in Coffee, Black Tea, and Green Tea Drinks
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
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