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329篇 您的检索式：期刊名="Food Science Technology Research"

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	题名	作者	年代	出处	被引量
1	Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12° or 20°C 显示文摘	Papathanasiou I Selvagini R Servili M	2006	Food Science and Technology Research2006，12，3：	1
2	Characteristic aroma components of the volatile oil of yellow keaw mango fruits determined by limited odor unit method 显示文摘	BOONBUMRUNG S TAMURA H MOOKDASANIT J	2001	Food Science and Technology Research2001，7，3：	1
3	Effects of Rice- related Products on the Textural Properties and Color of Fish Meat Gels Derived from Walleye Pollock ( Theragra chalcagramma) 显示文摘	Tanimoto Shota Tomioka	2013	Food Science and Technology Research2013，19，3：	1
4	Cholesterol-Lowering Effect of Black Tea Polyphenols,Theaflavins,Theasinensin A and Thearubigins,in Rats Fed High Fat Diet显示文摘	Miyata Y Tanaka T Tamaya K	2011	Food Science and Technology Research2011，17，6：	1
5	Development and validation of a microplate-basedβ-carotene bleaching assay and comparison of antioxidant activity(AOA)in several crops measured byβ-carotene bleaching,DPPH and ORAC assays显示文摘	Ichiho M Minako Y Hiroshi S	2009	Food Science and Technology Research2009，15，2：	1
6	Effect of substitution of waxy-wheat flour for Common flour on dough and baking properties显示文摘	Morita N Maeda T Miyazaki M	2002	Food Science and Technology Research2002，8，：	1
7	Antioxidant activity and optimal manufacturing conditions of purple sweet potato lactic acid bacteria drink显示文摘	SASAKI Y OHBA R	2004	Food Science and Technology Research2004，10，4：	1
8	Effect of superheated steam treatment on enzymes related to lipid oxidation of brown rice显示文摘	SATOU K TAKAHASHI Y YOSHII Y	2010	Food Science and Technology Research2010，16，2：	1
9	Isolation and properties of antioxidative peptides from water soluble royal jelly protein hysrolysate 显示文摘	GUO H KOUZUMA Y YONEKURA M	2005	Food Science Technological Research2005，11，2：	1
10	Identification of novel poly-aeylated anthocyanins from Conura bicolor leaves and their antioxidative activity 显示文摘	SHIMIZU Y IMADA T ZHANG H L	2010	Food Science and Technology Research2010，16，：	1
11	Inhibition of enzymatic browning of the meat of Clanis bilineata(Lepidoptera)by glutathione显示文摘	Wu Shengjun	2013	Food Science and Technology Research2013，19，3：	1
12	Psicose contents in various food products and its origin显示文摘	Oshima H Kimura I Izumori K	2006	Food Science and Technology Research2006，12，2：	1
13	Rheological behavior of mung bean starch dough显示文摘	Tan H Z Tan B Gao H Gu W Y	2007	Food Science and Technology Research2007，13，2：	1
14	Effect of super chilling storage on maintenance of freshness of kuruma prawn 显示文摘	Ando M Nakamura H Harada R	2004	Food Science and Technology Research2004，10，1：	1
15	Determination of apparent amylose content in japanese milled Rice using near-infrared Transmittance speclioscopy显示文摘	SHIMIZU N KATSURA J YANAGISAWA T	1999	Food Science and Technology Research1999，，5：	1
16	Development of food kansei model and its application for designing tastes and flavors of green tea beverage显示文摘	IKEDA G NAGAI H SAGARA Y	2004	Food Science and Technology Research2004，10，4：	1
17	Characterization of farmed ovate pompano(Trachinotus ovatus Linnaeus)freshness during ice storage by monitoring the changes of volatile profile显示文摘	QIU X J CHEN S J LIU G M	2014	Food Science and Technology Research2014，20，1：	1
18	Application of visible/near-infrared transmittance spectroscopy for the improvement of amylose determination accuracy显示文摘	SHIMIZU N OKADOME H YANAGISAWA T	2003	Food Science and Technology Research2003，，9：	1
19	Dielectric properties of fish flesh at microwave frequency显示文摘	Liu S Fukuoka M Sakai N	2012	Food Science and Technology Research2012，18，2：	1
20	Isolation and properties of antioxidative peptides from water-soluble royal jelly protein hy- drolysate 显示文摘	GUO H Kouzuma Y Yonekura M	2005	Food Science and Technology Research2005，112，：	1

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