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Food science and technology research

Food science and technology research

SCI

中文名称：食品科学技术研究

ISSN：1344-6606
出版周期：0.401

发文量：1851

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1.Nondestructive Evaluation of Anthocyanin Concentration and Soluble Solid Content at the Vine and Blossom Ends of Green Mature Mangoes during Storage by Hyperspectral Spectroscopy

机译：用高光谱技术无损评估绿色成熟芒果藤蔓和开花末端花色苷的浓度和可溶性固形物含量
- 作者：Yoshio Makino;Aiko Isami;Takehiro Suhara;Kenjiro Goto;Seiichi Oshita;Yoshinori Kawagoe;Shinichiro Kuroki;Yohanes A. Purwanto;Usman Ahmad;Sutrisno
- 期刊名称：《Food science and technology research》 | 2015年第1期
- Mangifera indica L.;
- pigment;
- postharvest;
- quality;
- statistical analysis;
- tropical fruit;
2.Hypolipidemic Property of a New Fermented Tea Made with Third Crop Green Tea (Camellia sinensis) Leaves and Unripe Satsuma Mandarin (Citrus unshiu) Fruits

机译：用第三种绿茶（茶树）叶片和未成熟的萨摩柑（Citrus unshiu）水果制成的新型发酵茶的降脂特性
- 作者：Hisayuki Nakayama;Naho Yuito;Yuji Miyata;Kei Tamaya;Takashi Tanaka;Yoshinori Saito;Toshiro Matsui;Sadayuki Aramaki;Yasuo Nagata;Shizuka Tamaru;Kazunari Tanaka
- 期刊名称：《Food science and technology research》 | 2015年第1期
- fermented tea;
- third crop green tea leaves;
- unripe satsuma mandarin fruits;
- polyphenols;
- hypolipidemic property;
3.Physicochemical and Functional Properties of Chinese Jujube (ziziphus jujube mill.) Seeds Protein Concentrate

机译：枣种子蛋白浓缩液的理化和功能特性
- 作者：Jiachen Zang;Jian Zhang;Wenying Liu;Guanghua Zhao
- 期刊名称：《Food science and technology research》 | 2015年第1期
4.Inhibitory Effect of Oligomeric Polyphenols from Peanut-skin on Sugar Digestion Enzymes and Glucose Transport

机译：花生皮低聚多酚对糖消化酶和葡萄糖转运的抑制作用
- 作者：Tomoko Tamura;Megumi Ozawa;Shoko Kobayashi;Hirohito Watanabe;Soichi Arai;Kiyoshi Mura
- 期刊名称：《Food science and technology research》 | 2015年第1期
- α-amylase;
- glucose transport;
- α-glucosidase;
- peanut skin;
- procyanidin;
5.Effects of Freeze-thaw Treatment on the Characteristics of Soymilk and Formulated Tofu Curd

机译：冻融处理对豆浆和豆腐配方特性的影响
- 作者：Kazuhiro Morita;Makoto Shimoyamada;Mitsutoshi Nakajima
- 期刊名称：《Food science and technology research》 | 2015年第1期
- freeze-thaw;
- soymilk;
- tofu;
6.Suppressive Effects of Natural Compounds on Methionine Auxotrophy of a Cu,Zn-Superoxide Dismutase-Deficient Mutant of Saccharomyces cerevisiae

机译：天然化合物对啤酒酵母中铜，锌超氧化物歧化酶缺陷型突变体蛋氨酸营养缺陷的抑制作用
- 作者：Shogo Ikeda;Takanori Senoo;Shinji Kawano;Sayaka Tamura;Yuki Shinozuka;Shihori Sugishita
- 期刊名称：《Food science and technology research》 | 2015年第1期
- yeast;
- superoxide dismutase;
- methionine auxotrophy;
- antioxidant;
- dietary supplement;
7.Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei LOCK 0900 Probiotic Strain

机译：干酪乳杆菌LOCK 0900益生菌菌株接种的干腌猪腰肉老化过程中的游离氨基酸和生物胺含量
- 作者：Stadnik Joanna;Dolatowsici Zbigniew J.
- 期刊名称：《Food science and technology research》 | 2015年第2期
- dry-cured loins;
- probiotics;
- biogenic amines;
- free amino acids;
8.Material Balance of Olive Components in Virgin Olive Oil Extraction Processing

机译：初榨橄榄油提取过程中橄榄成分的物质平衡
- 作者：Dammak Ilyes;Neves Marcos;Souilem Safa;Isoda Hiroko;Sayadi Sami;Nakajima Mitsutoshi
- 期刊名称：《Food science and technology research》 | 2015年第2期
- olive oil;
- operation;
- material balance;
- saccharides;
- polyphenols;
- enzymatic activities;
9.Effect of Yacon Tuber (Smallanthus sonchifolius)-derived Fructooligosaccharides on the Intestinal Flora and Immune System of OVA-sensitized BALB/c Mice

机译：Yacon块茎（Smallanthus sonchifolius）衍生的低聚果糖对OVA致敏BALB / c小鼠肠道菌群和免疫系统的影响
- 作者：Miyaguchi Yuji;Tomatsuri Takuya;Toyoda Atsushi;Inoue Eiichi;Ogawa Yasuki
- 期刊名称：《Food science and technology research》 | 2015年第2期
- cytokines;
- fructooligosaccharides;
- ovalbumin;
- prebiotics;
- yacon;
10.Component Analysis of Wasabi Leaves and an Evaluation of their Anti-inflammatory Activity

机译：山葵叶的成分分析及其抗炎活性的评价
- 作者：Yoshida Shuhei;Hosoya Takahiro;Inui Saori;Masuda Hideki;Kumazawa Shigenori
- 期刊名称：《Food science and technology research》 | 2015年第2期
- Wasabia japonica Matsumura;
- leaves;
- components analysis;
- anti-inflammatory;
- J774.1 cells;
11.Green Rooibos Extract from Aspalathus linearis, and its Component, Aspalathin, Suppress Elevation of Blood Glucose Levels in Mice and Inhibit alpha-amylase and alpha-glucosidase Activities in vitro

机译：线性Aspalathus及其成分Aspalathin的绿色Rooibos提取物可抑制小鼠血糖水平升高，并在体外抑制α-淀粉酶和α-葡萄糖苷酶的活性
- 作者：Mikami Nana;Tsujimura Junko;Sato Ayumi;Narasada Akiko;Shigeta Mayumi;Kato Motoshi;Hata Shuichi;Hitomi Eri
- 期刊名称：《Food science and technology research》 | 2015年第2期
- green rooibos;
- Aspalathus linearis;
- aspalathin;
- postprandial blood glucose level;
- alpha-amylase;
- alpha-glucosidase;
- dihydrochalcone;
12.Microbial, Physicochemical, and Sensory Quality Evaluations of Salted Herring (Sardinella fimbriata) Subjected to Different Drying Processes

机译：腌制鲱鱼（沙丁鱼菌）在不同干燥过程中的微生物，理化和感官品质评估
- 作者：Gabriel Alonzo A.;Alano-Budeao Alexie S.
- 期刊名称：《Food science and technology research》 | 2015年第2期
- fish processing;
- herring;
- mechanical drying;
- Sardinella fimbriata;
- sun drying;
13.Biological Effects of Polyamines on the Prevention of Aging-associated Diseases and on Lifespan Extension

机译：多胺对预防衰老相关疾病和延长寿命的生物学作用
- 作者：Soda Kuniyasu
- 期刊名称：《Food science and technology research》 | 2015年第2期
- polyamine;
- spermine;
- abnormal methylation;
- lifespan extension;
- aging-associated diseases;
14.Influence of Different Acidifying Strains of Lactobacillus delbrueckii subsp bulgaricus on the Quality of Yoghurt

机译：保加利亚乳杆菌不同酸化菌株对酸奶品质的影响
- 作者：Xu Zhiping;Li Sha;Gong Guangyu;Liu Zhenmin;Wu Zhengjun;Ma Chengjie
- 期刊名称：《Food science and technology research》 | 2015年第2期
- Lactobacillus delbrueckii subsp bulgaricus;
- acidifying performance;
- yoghurt;
- quality;
15.Physiologically Active Substances of Okara Koji

机译：豆渣曲的生理活性物质
- 作者：Ochi Hiroshi;Mizutani Masami;Hayashi Sachio
- 期刊名称：《Food science and technology research》 | 2015年第2期
- okara;
- koji;
- physiological activity;
- acid protease;
- ACE inhibitory activity;
16.Effect of Gamma Radiation on Escherichia coli, Salmonella enterica Typhimurium and Aspergillus niger in Peppers

机译：γ射线对辣椒中大肠杆菌，肠炎沙门氏菌和黑曲霉的影响
- 作者：Deng Wenwen;Wu Guoyan;Guo Lijuan;Long Mei;Li Bei;Liu Shuliang;Cheng Lin;Pan Xin;Zou Likou
- 期刊名称：《Food science and technology research》 | 2015年第2期
- gamma radiation;
- Escherichia coli;
- Salmonella;
- Aspergillus niger;
- chili pepper;
- sichuan pepper;
17.Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality

机译：紫色地瓜粉替代和酶处理对面包制作质量的影响
- 作者：Santiago Dennis Marvin;Matsushita Koki;Noda Tatsuya;Tsuboi Kazumasa;Yamada Daiju;Murayama Daiki;Koaze Hiroshi;Yamauchi Hiroaki
- 期刊名称：《Food science and technology research》 | 2015年第2期
- purple sweet potato;
- bread making quality;
- alpha-amylase;
- hemicellulase;
- specialty bread;
18.Incidence, Intraspecific Diversity and Toxigenic Profile of Bacillus cereus in the Yellow-Water, a Fermented Food Flavor Enhancer

机译：发酵食品风味增强剂黄水中蜡样芽孢杆菌的发生率，种内多样性和产毒特性
- 作者：Lin Kai;Cai Ting;Song Feifei;Yuan Chunhong;Li Zuogui;Zhang Qing;Xing Yage;Xiang Wenliang
- 期刊名称：《Food science and technology research》 | 2015年第2期
- Yellow-Water;
- food safety;
- Bacillus cereus;
- intraspecific diversity;
- toxigenic profile;
19.Coffee Diterpenes Potentiate the Cytolytic Activity of KHYG-1 NK Leukemia Cells

机译：咖啡二萜增强KHYG-1 NK白血病细胞的细胞溶解活性。
- 作者：Saito Takeshi;Abe Daigo;Nogata Yoichi
- 期刊名称：《Food science and technology research》 | 2015年第2期
- cafestol;
- granzyme B;
- kahweol;
- natural killer cell;
20.Effect of Oral Administration of the IgE-suppressive Wild Yeast Strain Saccharomyces paradoxus P01 on the Development of Atopic Dermatitis-like Symptoms in NC/Nga Mice

机译：口服IgE抑制性野生酵母菌株Saccharomyces paradoxus P01对NC / Nga小鼠特应性皮炎样症状发展的影响
- 作者：Kawahara Takeshi;Nakayama Daichi;Tanaka Katsumi;Yasui Hisako
- 期刊名称：《Food science and technology research》 | 2015年第2期
- Saccharomyces;
- probiotics;
- atopic dermatitis;
- anti-allergic;
- IgE;
- IL-12;
21.Measurement of Residual Bran Distribution on Milled Rice Using Fluorescence Fingerprint-derived Imaging

机译：荧光指纹图谱法测定碾米中残留麸皮的分布
- 作者：Chen Wei-Tung;Kuo Yan-Fu
- 期刊名称：《Food science and technology research》 | 2015年第2期
22.Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese

机译：逐步的PLS-VIP和ANN耦合模型用于识别和排序有助于切达干酪适口性的香气成分
- 作者：Morita Airi;Araki Tetsuya;Ikegami Shoma;Okaue Misako;Sumi Masahiro;Ueda Reiko;Sagara Yasuyuki
- 期刊名称：《Food science and technology research》 | 2015年第2期
23.Identification of Fake Green Tea by Sensory Assessment and Electronic Tongue

机译：感官评估和电子舌鉴别假冒绿茶
- 作者：Li Yanjie;Lei Jincan;Liang Dawei
- 期刊名称：《Food science and technology research》 | 2015年第2期
- fake green tea;
- identification;
- electronic tongue;
- PCA;
- HCA;
- ANN;
24.Evaluation of Exercise Performance with the Intake of Highly Branched Cyclic Dextrin in Athletes

机译：运动员摄取高度分支的环糊精对运动表现的评估
- 作者：Shiraki Takahisa;Kometani Takashi;Yoshitani Kayo;Takata Hiroki;Nomura Takeo
- 期刊名称：《Food science and technology research》 | 2015年第3期
- endurance performance;
- carbohydrate;
- swimming;
- highly branched cyclic dextrin;
- athletes;
25.Black Tea Polyphenols Promotes GLUT4 Translocation through Both PI3K-and AMPK-dependent Pathways in Skeletal Muscle Cells

机译：红茶多酚通过骨骼肌细胞中PI3K和AMPK依赖的途径促进GLUT4易位。
- 作者：Nagano Tomoya;Hayashibara Kaori;Ueda-Wakagi Manabu;Yamashita Yoko;Ashida Hitoshi
- 期刊名称：《Food science and technology research》 | 2015年第3期
- black tea polyphenols;
- glucose transporter;
- AMP-activated protein kinase;
- skeletal muscle;
26.In Vitro and In Vivo Anti-Helicobacter pylori Activity of Probiotics Isolated from Mongolian Dairy Products

机译：从蒙古乳制品分离的益生菌的体外和体内抗幽门螺杆菌活性
- 作者：Takeda Shiro;Takeshita Masahiko;Matsusaki Tastuya;Kikuchi Yukiharu;Tsend-ayush Chuluunbat;Oyunsuren Tsendesuren;Miyata Masahiko;Maeda Ken;Yasuda Shin;Aiba Yuji;Koga Yasuhiro;Igoshi Keiji
- 期刊名称：《Food science and technology research》 | 2015年第3期
- anti-Helicobacter pylori;
- probiotics;
- Lactobacillus paracasei;
- lactic acid;
- mongolian daily products;
27.Antibacterial Effects of Monoglycerol Fatty Acid Esters and Sucrose Fatty Acid Esters on Bacillus spp.

机译：单甘油脂肪酸酯和蔗糖脂肪酸酯对芽孢杆菌的抗菌作用。
- 作者：Nakayama Motokazu;Tomiyama Daisuke;Ikeda Keisuke;Katsuki Mao;Nonaka Ai;Miyamoto Takahisa
- 期刊名称：《Food science and technology research》 | 2015年第3期
- monoglycerol fatty acid ester;
- sucrose fatty acid ester;
- antibacterial effect;
- bacterial spore;
- vegetative cell;
28.Optimization of Microwave-assisted Extraction of Phenolic Compounds from 'Anli' Pear (Pyrus ussuriensis Maxim)

机译：微波辅助提取“安利”梨中酚类化合物的工艺优化
- 作者：Peng Fei;Cheng Caihong;Xie Ying;Yang Yuedong
- 期刊名称：《Food science and technology research》 | 2015年第3期
- anli pear;
- phenolics;
- optimization;
- response surface methodology;
- microwave- assisted extraction;
29.Purification and Partial Characterization of an X-prolyl-dipeptidyl Aminopeptidase from Lactobacillus gasseri ME-284

机译：盖氏乳杆菌ME-284的X-脯氨酰-二肽氨基肽酶的纯化和部分表征
- 作者：Miyabe Ryosuke;Takahashi Yuto;Matsufuji Hiroshi;Ogihara Jun;Itou Kentarou;Kawai Yasushi;Masuda Tetsuya;Suzuki Koichi;Oda Munehiro
- 期刊名称：《Food science and technology research》 | 2015年第3期
- L. gasseri;
- X-prolyl-dipeptidyl aminopeptidase;
- purification;
- beta-casomorphin;
30.Simulation of Droplet Generation from Injection Water into Air

机译：注入水到空气中产生液滴的模拟
- 作者：Umeno Yuta;Tanaka Fumihiko;Otsuji Junichi;Shidara Hideo;Uchino Toshitaka
- 期刊名称：《Food science and technology research》 | 2015年第3期
- droplet generation;
- steam infusion;
- breakup length;
- computational fluid dynamics;
- volume of fluid;
31.Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough

机译：黄原胶对冷冻和解冻面团烘烤后面包高度和比体积的改善作用
- 作者：Morimoto Naomi;Tabara Aya;Seguchi Masaharu
- 期刊名称：《Food science and technology research》 | 2015年第3期
- frozen dough;
- breadmaking properties;
- xanthan gum;
32.Whey Powder, Broken Rice Grains and Passion Fruit Peel Flour in Extruded Breakfast Cereals: Physical, Chemical and Functional Characteristics

机译：膨化早餐谷物中的乳清粉，破碎的米粒和百香果皮粉：物理，化学和功能特性
- 作者：dos Santos Priscila Alonso;Caliari Marcio;Soares Junior Manoel Soares;Viana Leticia Fleury;Leite Nathalia Duarte
- 期刊名称：《Food science and technology research》 | 2015年第3期
- co-products;
- extrusion;
- dietary fiber;
- expansion;
- water solubility;
- texture;
33.Effect of Sodium Chloride on the Adsorption of Proteins from Pink Shrimp (Pandalus eous) onto Stainless Steel Surfaces

机译：氯化钠对粉红色虾（熊猫）到不锈钢表面的蛋白质吸附的影响
- 作者：Ratanasumawong Savitree;Hagiwara Tomoaki;Sakiyama Takaharu
- 期刊名称：《Food science and technology research》 | 2015年第3期
- adsorption;
- shrimp protein;
- stainless steel;
- tropomyosin;
- cleaning;
34.Temperature Effect on Pink Shrimp (Pandalus eous) Protein Adsorption onto a Stainless Steel Surface

机译：温度对粉红色虾（对虾）蛋白质吸附到不锈钢表面的影响
- 作者：Hagiwara Tomoaki;Suzuki Madoka;Hasegawa Yuki;Isago Saki;Watanabe Hisahiko;Sakiyama Takaharu
- 期刊名称：《Food science and technology research》 | 2015年第3期
- shrimp protein;
- tropomyosin;
- stainless steel surface;
- adsorption;
- protein aggregation;
35.Research on the Application of Soybean, Adzuki Bean and Chestnut Inner Shell Polyphenols Contained in Cooking Water to Cheese Manufacturing

机译：饮用水中大豆，小豆和栗子内壳多酚在干酪生产中的应用研究
- 作者：Miura Takayuki;Tokumaru Kaori;Akuzawa Ryozo
- 期刊名称：《Food science and technology research》 | 2015年第3期
- cheese;
- soybean;
- adzuki;
- chestnuts;
- polyphenol;
36.Identification of Teas Cultivated in Eastern, Southeastern and Southern Asia Based on Nucleotide Sequence Comparison of Ribulose 1,5-bisphosphate Carboxylase Large-subunit of Chloroplast DNA and 18S Ribosomal RNA of Nuclear DNA

机译：基于叶绿体DNA核糖1，5-双磷酸羧化酶大亚基和核DNA 18S核糖体RNA的核苷酸序列比较，鉴定东亚，东南亚和南亚栽培的茶
- 作者：Katoh Yoshinobu;Katoh Miyuki;Omori Masashi
- 期刊名称：《Food science and technology research》 | 2015年第3期
37.Inactivation Characteristics and Modeling of Mold Spores by UV-C Radiation Based on Irradiation Dose

机译：辐照剂量的UV-C辐射对霉菌孢子的失活特性和建模
- 作者：Trivittayasil Vipavee;Nashiro Kohei;Tanaka Fumihiko;Hamanaka Daisuke;Uchino Toshitaka
- 期刊名称：《Food science and technology research》 | 2015年第3期
- UV-C;
- mold;
- inactivation model;
- computational fluids dynamics;
38.Antioxidant Activity of Different Grades of Maple Syrup as Determined by the Hydrophilic Oxygen Radical Absorbance Capacity Method

机译：亲水氧自由基吸收法测定不同等级枫糖浆的抗氧化活性
- 作者：Unno Tomonori
- 期刊名称：《Food science and technology research》 | 2015年第3期
- maple syrup;
- antioxidant activity;
- H-ORAC;
- melanoidins;
39.Rheological Analysis of the Aggregation Behavior of a Soymilk Colloidal System

机译：豆浆胶体体系聚集行为的流变学分析
- 作者：Idogawa Shiori;Fujii Tomoyuki
- 期刊名称：《Food science and technology research》 | 2015年第3期
- soymilk;
- einstein;
- Krieger-Dougherty;
- rheology;
- oil body;
- suspension;
40.Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats

机译：烹饪草药和香料的抗氧化活性的比较研究以及三种菊科植物对四氯化碳诱导的大鼠氧化应激的保肝作用
- 作者：Masuda Hideki;Hironaka So;Matsui Yoko;Hirooka Saori;Hirai Mami;Hirata Yushi;Akao Makoto;Kumagai Hitomi
- 期刊名称：《Food science and technology research》 | 2015年第3期
- culinary herbs and spices;
- ORAC;
- peppermint;
- lemon balm;
- rosemary;
- hepatoprotective;
- carbon tetrachloride;
41.Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese

机译：发酵剂培养对of牛奶酪成熟特性的影响
- 作者：Wang Ji;Zheng Zhe;Zhao Xiao;Yang Yawei;Yang Zhennai
- 期刊名称：《Food science and technology research》 | 2015年第3期
- yak milk;
- cheese;
- starter culture;
- ripening properties;
42.Investigation of the Safety and Antihyperglycemic Effect of Apios americana Flower Intake as a Food Material in Normal and Diabetic Mice

机译：美洲和美国正常人群和糖尿病小鼠食用食物的安全性和降血糖作用的研究
- 作者：Kawamura Jin;Miura Emi;Kawakishi Ken;Kitamura Tsutomu;Morinaga Yae;Norikura Toshio;Matsue Hajime;Iwai Kunihisa
- 期刊名称：《Food science and technology research》 | 2015年第3期
- Apios americana flower;
- antihyperglycemic effect;
- maltase inhibitor;
- caffeoyl beta-D-glucopyranoside;
- diabetes;
43.Evaluation of a Method to Quantify Isoflavones in Soybean by Single and Multi-laboratory Validation Studies

机译：通过单实验室和多实验室验证研究评估定量大豆中异黄酮的方法
- 作者：Ogita Tasuku;Watanabe Jun;Wakagi Manabu;Nakamichi Kouji;Komiyama Seiichi;Takebayashi Jun;Mano Junichi;Kitta Kazumi;Koyano Shigekazu;Takano-Ishikawa Yuko
- 期刊名称：《Food science and technology research》 | 2015年第3期
- soy isoflavone;
- multilaboratory validation study;
- AOAC guideline;
44.Characterization of Soymilk Prepared by Ohmic Heating and the Effects of Voltage Applied

机译：欧姆加热法制备豆浆的表征及施加电压的影响
- 作者：Shimoyamada Makoto;Itabashi Yuki;Sugimoto Izumi;Kanauchi Makoto;Ishida Mitsuharu;Tsuzuki Kimiko;Egusa Shintaro;Honda Yoshitaka
- 期刊名称：《Food science and technology research》 | 2015年第3期
- soymilk;
- ohmic heating;
- heating rate;
- protein denaturation;
- protein aggregation;
45.Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making

机译：食用马铃薯品种（Solanum tuberosum L. cv。May Queen）生产的干粉在面包制作中的适用性
- 作者：Murayama Daiki;Kimura Tomone;Tsuboi Kazumasa;Yamada Daiju;Marvin Santiago Dennis;Koaze Hiroshi;Yamauchi Hiroaki
- 期刊名称：《Food science and technology research》 | 2015年第3期
- potato flour;
- table potato;
- bread making quality;
- boiling;
- refrigeration;
46.Construction of Quintuple Protease and Double Amylase Gene Deletant for Heterologous Protein Production in Aspergillus oryzae KBN616

机译：米曲霉KBN616异源蛋白生产的五元蛋白酶和双淀粉酶基因缺失体的构建
- 作者：Kitamoto Noriyuki;Ono Natsuko;Yoshino-Yasuda Shoko
- 期刊名称：《Food science and technology research》 | 2015年第3期
- Aspergillus oryzae;
- multiple gene deletion;
- protease;
- amylase;
47.Quercetin Glycosides-rich Tea Cultivars (Camellia sinensis L.) in Japan

机译：日本富含槲皮素糖苷的茶树种（Camellia sinensis L.）
- 作者：Monobe Manami;Nomura Sachiko;Ema Kaori;Matsunaga Akiko;Nesumi Atsushi;Yoshida Katsuyuki;Maeda-Yamamoto Mari;Horie Hideki
- 期刊名称：《Food science and technology research》 | 2015年第3期
- tea cultivars (Camellia sinensis L.);
- water extract;
- quercetin glycosides;
48.Suppression of Blue Mold Symptom Development in Satsuma Mandarin Fruits Treated by Low-Intensity Blue LED Irradiation

机译：低强度蓝光LED辐射处理对萨摩柑桔蓝霉病症状发展的抑制作用
- 作者：Yamaga Ittetsu;Takahashi Testuya;Ishii Kanako;Kato Mitsuhiro;Kobayashi Yasushi
- 期刊名称：《Food science and technology research》 | 2015年第3期
- citrus;
- light-emitting diode;
- decay;
- sporulation;
- storage;
- postharvest;
49.Effect of Vegetable Milk on Survival of Probiotics in Fermented Ice Cream under Gastrointestinal Conditions

机译：蔬菜乳对胃肠道条件下发酵冰淇淋中益生菌存活的影响
- 作者：Aboulfazli Fatemeh;Baba Ahmad Salihin
- 期刊名称：《Food science and technology research》 | 2015年第3期
- probiotics;
- vegetable milk;
- cow's milk;
- ice cream;
- gastrointestinal conditions;
50.Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

机译：基于化学计量方法和挥发性化合物的SBSE-TD-GC-MS分析的中国黄酒按地理来源和酒龄分类
- 作者：Xiao Zuobing;Dai Xin;Zhu Jiancai;Yu Haiyan
- 期刊名称：《Food science and technology research》 | 2015年第3期
- Chinese rice wine;
- wine age;
- geographic origin;
- classification;
- chemometric methods;
51.Effect of Extrusion-Cooking Variables on the Properties of Cornstarch with Soybean Oil

机译：挤压烹饪变量对豆油玉米淀粉性能的影响
- 作者：Ito Toshihiro;Nakajima Mitsutoshi;Isobe Seiichiro
- 期刊名称：《Food science and technology research》 | 2015年第3期
- extrusion cooking;
- starch-lipid interaction;
- digestion and absorption of lipids;
52.Measuring Cheese Maturation with the Fluorescence Fingerprint

机译：用荧光指纹测量奶酪成熟度
- 作者：Kokawa Mito;Ikegami Shoma;Chiba Akira;Koishihara Hiroshi;Trivittayasil Vipavee;Tsuta Mizuki;Fujita Kaori;Sugiyama Junichi
- 期刊名称：《Food science and technology research》 | 2015年第4期
- proteolysis index;
- free amino acids;
- PLS regression;
- Maillard products;
- oxidized lipid;
53.Development of Polymerase Chain Reaction and Multiplex Polymerase Chain Reaction for Simple Identification of Thermoanaerobic Spore-forming Bacteria

机译：聚合酶链反应和多重聚合酶链反应的发展，用于简单鉴定热厌氧孢子形成细菌
- 作者：Aoyama Fuyuki;Miyamoto Takahisa
- 期刊名称：《Food science and technology research》 | 2015年第4期
- Moorella;
- Thermoanaerobacater;
- Thermoanaerobacterium;
- Caldanaerobius;
- low-acid drink;
54.Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages

机译：牛奶对咖啡饮料消费过程中香气释放和香气感知的影响
- 作者：Itobe Takafumi;Nishimura Osamu;Kumazawa Kenji
- 期刊名称：《Food science and technology research》 | 2015年第4期
- flavor release;
- aroma release;
- aroma perception;
- retronasal aroma;
- R-FISS;
- coffee;
- milk;
55.Swelling Pressure of Tapioca Starch Gel Estimated from Distribution Coefficients of Non-electrolytes

机译：从非电解质的分布系数估算木薯淀粉凝胶的溶胀压力
- 作者：Sha Yuki;Adachi Shuji
- 期刊名称：《Food science and technology research》 | 2015年第4期
- distribution coefficient;
- non-electrolyte;
- starch gel;
- swelling pressure;
56.Antiglycative and Antioxidative Properties of Ethyl Acetate Fraction of Chinese Purple Yam (Dioscorea alata L.) Extracts

机译：紫山药乙酸乙酯提取物的抗糖化和抗氧化特性
- 作者：Guo XiaoXuan;Sua XiaoHong;Cai ShengBao;Wang Ou;Jr BaoPing
- 期刊名称：《Food science and technology research》 | 2015年第4期
- Chinese purple yam;
- antioxidant;
- antiglycation;
- oxidative stress;
- advanced glycation end product;
57.Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel

机译：离子强度对热诱导肌原纤维蛋白凝胶化学力和功能特性的影响
- 作者：Zhang Ziye;Yang Yuling;Tang Xiaozhi;Chen Yinji;You Yuan
- 期刊名称：《Food science and technology research》 | 2015年第4期
- myofibrillar protein;
- ionic strength;
- chemical force;
- functional property;
- zeta potential;
- Raman spectroscopy;
58.Physicochemical Properties and Bioavailability of Lutein Microencapsulation(LM)

机译：叶黄素微囊化（LM）的理化性质和生物利用度
- 作者：Zhang Li-Hua;Xu Xin-De;Shao Bin;Shen Qian;Zhou Hui;Hong Yi-Min;Yu Lei-Ming
- 期刊名称：《Food science and technology research》 | 2015年第4期
- lutein microencapsulation;
- physicochemical property;
- bioavailability;
- dissolution;
59.Effects of Sterilization Process on the Physicochemical and Nutritional Properties of Liquid Enteral Formula

机译：灭菌过程对液体肠溶制剂理化及营养特性的影响
- 作者：Takeda Yasuhiro;Shimada Masayuki;Ushida Yoshihiko;Saito Hitoshi;Iwamoto Hiroshi;Okawa Teiichiro
- 期刊名称：《Food science and technology research》 | 2015年第4期
- enteral formula;
- sterilization;
- glycation;
- protein quality;
- intestinal environment;
60.Changes in the Viscosity of Expressible Water in Meat during Heating: Description Based on the Denaturation Kinetics of Water-soluble Proteins

机译：加热过程中肉中可表达水的粘度变化：基于水溶性蛋白质变性动力学的描述
- 作者：Shibata-Ishiwatari Naomi;Fukuoka Mika;Sakai Noboru
- 期刊名称：《Food science and technology research》 | 2015年第4期
- complex viscosity;
- expressible water in meat;
- meat juice;
- water-soluble protein;
- andrade's equation;
- mass transfer analysis;
61.Effect of Bean Extract of Yabumame (Amphicarpaea bracteata (L.) Fernald subsp edgeworthii (Benth.) H.Ohashi) on Low-Density Lipoprotein Oxidation In Vitro

机译：矢车菊豆提取物对低密度脂蛋白体外氧化的影响
- 作者：Yang Lifeng;Kirikoshi Jyunichi;Sekimoto Shogo;Takasugi Mikako;Fukunaga Kenji;Hosomi Ryota;Hishida Atsuyuki;Kawahara Nobuo;Yamagishi Takashi;Arai Hirofumi
- 期刊名称：《Food science and technology research》 | 2015年第4期
- yabumame;
- antioxidant;
- polyphenol;
- oxidation;
- low-density lipoprotein;
62.Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making (vol 21, pg 285, 2015)

机译：食用马铃薯品种（Solanum tuberosum L. cv。May Queen）生产的干粉在面包制作中的适用性（第21卷，第285页，2015年）
- 作者：Muayava Daiki;Kimura Tomone;TsuBoil Kaz-Umasa;Yamada Daiju;Santiago Dennis Marvin;Koaze Hiroshi;Yamauchi Hiroaki
- 期刊名称：《Food science and technology research》 | 2015年第4期
63.Optimization Extraction Conditions with Ultrasound for Anti-hyperglycemic Activities from Psidium guajava Leaf

机译：超声波优化番石榴叶抗降血糖活性的条件
- 作者：Liu Ching-Wen;Wang Yi-Cheng;Huang Chang-Yi;Lu Hsi-Chi;Chang Wen-Dee
- 期刊名称：《Food science and technology research》 | 2015年第4期
- anti-hyperglycemic activity;
- Psidium guajava leaf;
- response surface methodology;
- ultrasound extraction;
64.Production of 8-hydroxydaidzein Polyphenol Using Biotransformation by Aspergillus oryzae

机译：米曲霉的生物转化生产8-羟基黄豆苷元
- 作者：Wu Sheng-Chi;Chang Chia-Wei;Lin Chia-Wei;Hsu Yuan-Chang
- 期刊名称：《Food science and technology research》 | 2015年第4期
- Aspergillus olyzae;
- flavonoids;
- bioactive compounds;
- biotransformation;
- 8-hydroxydaidzein;
- daidzein;
65.Improved Leavening Ability of a Wild Yeast, Saccharomyces cerevisiae AK46 2-deoxyglucose Resistant Mutant

机译：改进的野生酵母，酿酒酵母AK46 2-脱氧葡萄糖抗性突变体的发酵能力。
- 作者：Mikumo Dai;Takaya Masahiro;Orikasa Yoshitake;Ohwada Takuji
- 期刊名称：《Food science and technology research》 | 2015年第4期
- bread dough;
- Saccharomyces cerevisiae;
- 2-deoxyglucose;
- AK46;
- leavening;
66.Rapid Visual Event-Specific Detection of Soybean DP-356043-5 by Loop-Mediated Isothermal Amplification (LAMP)

机译：回路介导的等温扩增（LAMP）快速视觉检测特定事件的大豆DP-356043-5
- 作者：Ji Guozhen;Li Gang;Wu Yuanfeng;Guo Jiahui;Yang Dianlin;Zhao Jianning;Lai Xin;Zhang Guilong;Xiu Weiming
- 期刊名称：《Food science and technology research》 | 2015年第4期
- loop-mediated isothermal amplification;
- GMO detection;
- DP-356043-5;
- event-specific;
67.Effect of Light on the Growth and Acid Protease Production of Aspergillus oryzae

机译：光对米曲霉生长和酸性蛋白酶生产的影响
- 作者：Murthy Pushpa S.;Suzuki Satoshi;Kusumoto Ken-Ichi
- 期刊名称：《Food science and technology research》 | 2015年第4期
- A. oryzae;
- light;
- growth;
- conidiation;
- protease;
68.Cell surface Hydrophobicity Contributes to Lactobacillus Tolerance to Antibacterial Actions of Catechins

机译：细胞表面疏水性有助于乳杆菌对儿茶素的抗菌作用的耐受性
- 作者：Nakayama Motokazu;Tomiyama Daisuke;Shigemune Naofumi;Mitani Asako;Xu Wenjie;Miyamoto Takahisa
- 期刊名称：《Food science and technology research》 | 2015年第4期
69.Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

机译：辅酶处理的紫薯粉面包的质地和结构
- 作者：Santiago Dennis Marvin;Matsushita Koki;Tsuboi Kazumasa;Yamada Daiju;Murayama Daiki;Kawakami Sakura;Shimada Kenichiro;Koaze Hiroshi;Yamaughi Hiroaki
- 期刊名称：《Food science and technology research》 | 2015年第4期
- purple sweet potato;
- bread texture;
- bread structure;
- alpha-amylase;
- hemicellulase;
70.beta-Conglycinin Peptides Improve Glucose Uptake through the AMPK Signaling Pathway in L6 Myotubes

机译：β-伴大豆球蛋白肽通过L6肌管中的AMPK信号通路改善葡萄糖摄取
- 作者：Yamashita Yoko;Ueda-Wakagi Manabu;Sakamoto Mai;Tachibana Nobuhiko;Wanezaki Satoshi;Kohno Mitsutaka;Ashida Hitoshi
- 期刊名称：《Food science and technology research》 | 2015年第5期
- beta-conglycinin;
- GLUT4;
- AMPK;
71.Comparison of Direct Culture, Immunomagnetic Separation/culture, and Multiplex PCR Methods for Detection of Salmonella in Food

机译：直接培养，免疫磁分离/培养和多重PCR方法检测食品中沙门氏菌的比较
- 作者：Yang Xiaojuan;Li Haigang;Wu Qingping;Zhang Jumei;Chen Ling
- 期刊名称：《Food science and technology research》 | 2015年第5期
- Salmonella;
- direct culture;
- immunomagnetic separation/culture;
- multiplex PCR;
- food;
72.Chinese Purple Yam (Dioscorea alata L.) Extracts Inhibit Diabetes-Related Enzymes and Protect HepG2 Cells Against Oxidative Stress and Insulin Resistance Induced by FFA

机译：中国紫山药（Dioscorea alata L.）提取物抑制糖尿病相关酶并保护HepG2细胞免受FFA诱导的氧化应激和胰岛素抵抗
- 作者：Guo XiaoXuan;Sha XiaoHong;Liu Jia;Cai ShengBao;Wang Yong;Ji BaoPing
- 期刊名称：《Food science and technology research》 | 2015年第5期
- Type II diabetes;
- Chinese purple yam;
- digestive enzymes;
- insulin resistance;
- oxidative stress;
73.Analysis of Sudan I in Food by QuEChERS Combined with Ultrasound-assisted Dispersive Liquid-liquid Microextraction with Solidification of Floating Organic Drop (UADLLME-SFO) Prior to HPLC-PAD

机译：QuEChERS结合超声辅助分散液-液微萃取与漂浮有机液滴固化（UADLLME-SFO）进行HPLC-PAD组合分析食品中的苏丹红
- 作者：He Xiran;Chen Yonghong;Li Huawen;Zou Tangbin;Huang Mingyuan;Le Huabin;Xia Enqin
- 期刊名称：《Food science and technology research》 | 2015年第5期
- Sudan I;
- tomato sauce and chilli products;
- QuEChERS;
- UADLLME-SFO;
- HPLC-PAD;
74.Swallowing Function Improvement Effect of Ginger (Zingiber officinale)

机译：生姜的吞咽功能改善效果
- 作者：Abe Noriaki;Hirata Ayumu;Funato Hiroki;Nakai Megumi;Iizuka Michiro;Yagi Yusuke;Shiraishi Hisashi;Jobu Kohei;Yokota Junko;Moriyama Hironori;Ukeda Hiroyuki;Hyodo Masamitsu;Miyamura Mitsuhiko
- 期刊名称：《Food science and technology research》 | 2015年第5期
- ginger (Zingiber officinale);
- dysphagia;
- orally disintegrating tablets;
- substance P;
- saliva;
75.Identification and Characterization of Two Novel Esterases from a Metagenomic Library

机译：从元基因组库中鉴定和表征两种新型酯酶
- 作者：Gu Xinqi;Wang Shilin;Wang Shaochen;Zhao Li-Xing;Cao Mingming;Feng Zhiyang
- 期刊名称：《Food science and technology research》 | 2015年第5期
- esterases;
- industrial enzyme;
- metagenomics;
- function-based screening;
76.Cholesterol Degradation by Some Bacteria Isolated from Food

机译：食品中分离出的某些细菌对胆固醇的降解作用
- 作者：Khiralla Ghada M.
- 期刊名称：《Food science and technology research》 | 2015年第5期
- lactic acid bacteria;
- probiotic;
- cholesterol;
- antibiotic resistance;
- gastrointestinal juice;
77.Enhanced Inactivation of Bacillus subtilis Spores by Carbonation with Heating in the Presence of Monoglycerol-caprate

机译：碳酸甘油酯存在下通过加热碳化增强的枯草芽孢杆菌孢子灭活
- 作者：Noma Seiji;Tani Saburo;Nakai Tomoe;Igura Noriyuki;Shimoda Mitsuya
- 期刊名称：《Food science and technology research》 | 2015年第5期
- carbonation;
- monoglycerol-caprate;
- germination;
- Bacillus subtilis;
- spore;
78.Sequence Analysis and Heterologous Expression of Two Rhamnogalacturonan Acetylesterase Genes (Asrgae1 and Asrgaea2) from a Shoyu Koji Mold, Aspergillus sojae KBN1340

机译：酱油曲霉酱油曲霉KBN1340的两个鼠李半乳糖醛酸聚糖乙酰酯酶基因（Asrgae1和Asrgaea2）的序列分析和异源表达
- 作者：Kramoto Noriyuki;Yoshino-Yasuda Shoko
- 期刊名称：《Food science and technology research》 | 2015年第5期
- shoyu koji mold;
- Aspergillus sojae;
- rhamnogalacturonan acetylesterase gene;
- heterologous expression;
79.Antioxidative Properties of Acyl Ascorbates on Lipid Oxidation in Bulk, Disperse and Microcapsule Systems

机译：本体，分散体和微胶囊系统中抗坏血酸酰基酯对脂质氧化的抗氧化性能
- 作者：Watanabe Yoshiyuki
- 期刊名称：《Food science and technology research》 | 2015年第5期
- acyl ascorbate;
- antioxidative emulsifier;
- continuous production;
- immobilized lipase;
- lipid oxidation;
80.Antioxidant Properties of Tripeptides Revealed by a Comparison of Six Different Assays

机译：六种不同测定方法的比较揭示了三肽的抗氧化特性
- 作者：Ohashi Yumi;Onuma Ryo;Naganuma Takako;Ogawa Tomohisa;Naude Ryno;Nokihara Kiyoshi;Muramoto Koji
- 期刊名称：《Food science and technology research》 | 2015年第5期
- antioxidant peptides;
- antioxidant peptide library;
- free radical scavenging activity;
81.Combined Effect of Nisin and Commercial Pectin-hydrolysate Treatment on Survival and growth of Listeria monocytogenes in Soy-seasoned Salmon Roe Products

机译：乳链菌肽和商业果胶水解产物处理对调味三文鱼籽的单核细胞增生李斯特菌存活和生长的联合影响
- 作者：Yamaki Shogo;Shirahama Shinya;Kobayashi Tetsuya;Kawai Yuji;Yamazaki Koji
- 期刊名称：《Food science and technology research》 | 2015年第5期
- Listeria monocytogenes;
- nisin A;
- neupectin L;
- soy-seasoned salmon roes;
- food preservation;
82.Physicochemical Changes and Antioxidant Activity Prediction Model of Corn/Ginger-Based Extrudates during a Long Term Storage

机译：玉米/姜基挤出物长期储存期间的理化变化和抗氧化活性预测模型
- 作者：Huang Chengkang;Zhang Jian;Liu Shaowei;Tang Xiaozhi;Lu Yanhua;Kong Lina
- 期刊名称：《Food science and technology research》 | 2015年第5期
- antioxidant activity;
- hardness;
- crispness;
- back propagation artificial neural network;
83.Characterization of Rutin-rich Bread Made with 'Manten-Kirari', a Trace-rutinosidase Variety of Tartary Buckwheat (Fagopyrum tataricum Gaertn.)

机译：用苦荞麦的微量芸香糖苷酶“ Manten-Kirari”制成的富含芦丁的面包的表征（Fagopyrum tataricum Gaertn。）
- 作者：Suzuki Tatsuro;Morishita Toshikazu;Takigawa Shigenobu;Noda Takahiro;Ishiguro Koji
- 期刊名称：《Food science and technology research》 | 2015年第5期
- tartary buckwheat;
- rutin;
- rutinosidase;
- quercetin;
- bitterness;
84.Purification and Characterization of an Extracellular Acidic Protease of Pediococcus pentosaceus Isolated from Fermented Fish

机译：发酵鱼类戊糖戊球菌胞外酸性蛋白酶的纯化和鉴定
- 作者：Xu Yanshun;Dai Mengjie;Zang Jinhong;Jiang Qixing;Xia Wenshui
- 期刊名称：《Food science and technology research》 | 2015年第5期
- Pediococcus pentosaceus;
- protease;
- purification;
- characterization;
85.Solubility of D-Galactose, D-Talose, and D-Tagatose in Aqueous Ethanol at Low Temperature

机译：低温下D-半乳糖，D-塔洛糖和D-塔格糖在乙醇中的溶解度
- 作者：Gao Da-Ming;Kobayashi Takashi;Adachi Shuji
- 期刊名称：《Food science and technology research》 | 2015年第6期
- D-galactose;
- D-talose;
- D-tagatose;
- solubility;
- aqueous ethanol;
86.Physicochemical Properties and Lipid Composition of Camellia Seed Oil (Camellia oleifera Abel.) Extracted Using Different Methods

机译：不同提取方法提取的山茶籽油的理化性质和脂质组成
- 作者：Fang Xuezhi;Du Menghao;Luo Fan;Jin Yongfeng
- 期刊名称：《Food science and technology research》 | 2015年第6期
87.Garcinia Cambogia Extracts Prevented Fat Accumulation via Adiponectin-AMPK Signaling Pathway in Developing Obesity Rats

机译：藤黄果提取物通过脂联素-AMPK信号通路阻止肥胖的脂肪积累。
- 作者：Du Guanxing;Han Ningning;Han Jing;Chen Di;Kang Jian;Ma Haitian
- 期刊名称：《Food science and technology research》 | 2015年第6期
- Garcinia Cambogia extracts;
- lipid metabolism;
- High-fat diet;
88.Consumer Evaluation of Chinese Instant-boiled Beef

机译：中国速溶牛肉的消费者评价
- 作者：Lang Yumiao;Wu Bin;Sun Baozhong;Xie Peng;Sha Kun;Li Haipeng;Lu Ling;Liu Xuan
- 期刊名称：《Food science and technology research》 | 2015年第6期
- Chinese instant-boiled beef;
- shear force;
- consumer sensory evaluation;
89.Antioxidant Potential and alpha-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with Rhizopus microsporus var. chinensis and Lactobacillus plantarum

机译：根腐病小豆根霉发酵的黑普通豆未脱壳种子的抗氧化能力和α-半乳糖苷含量中华和植物乳杆菌
- 作者：Starzynska-Janiszewska Anna;Stodolak Bozena;Wikiera Agnieszka
- 期刊名称：《Food science and technology research》 | 2015年第6期
- tempe;
- antioxidants;
- phenols;
- alpha-galactosides;
- common beans;
- processing;
90.Antioxidant Activity of Alginic Acid in Minced Pork Meat

机译：海藻酸在猪肉碎中的抗氧化活性
- 作者：Endo Yasushi;Aota Takashi;Tsukui Takayuki
- 期刊名称：《Food science and technology research》 | 2015年第6期
- alginic acid;
- antioxidant;
- minced pork meat;
- polysaccharides;
91.Effects of Freezing Temperature on the Freeze-thaw Fractionation of Soymilk

机译：冷冻温度对豆浆冻融分离的影响
- 作者：Morita Kazuhiro;Shimoyamada Makoto;Nakajima Mitsutoshi
- 期刊名称：《Food science and technology research》 | 2015年第6期
- freeze-thaw;
- freezing temperature;
- soytnilk;
- tofu curd;
92.Characterization of Rice Flour Milled with Water and Effects of Soaking Conditions

机译：用水磨米粉的特性及浸泡条件的影响
- 作者：Kijima Naoko;Katumi Naoyuki;Takasago Takeshi;Ikeda Tatsuya M.;Shimoyamada Makoto;Nishikawa Masazumi
- 期刊名称：《Food science and technology research》 | 2015年第6期
- rice flour milled with water;
- soaking conditions;
- starch damage;
- particle size distribution;
- moisture contents;
93.Evaluation for Antitumor-promoting Activity of Meyerin and 7-Methoxy-5-prenyloxycoumarin in Meyer Lemon

机译：Meyerin和7-甲氧基-5-戊烯氧基香豆素在Meyer柠檬中的抗肿瘤促进活性评估
- 作者：Miyake Yoshiaki;Ito Chihiro;Tokuda Harukuni;Suzuki Nobutaka;Itoigawa Masataka
- 期刊名称：《Food science and technology research》 | 2015年第6期
- antitumor-promoting activity;
- Meyer lemon;
- meyerin;
- 7-methoxy-5-prenyloxycoumarin;
94.Effects of Different Levels of Refined Cane Sugar and Unrefined Coconut Palm Sugar on the Survivability of Lactobacillus acidophilus in Probiotic Ice Cream and its Sensory and Antioxidant Properties

机译：精制蔗糖和未精制椰子棕榈糖的含量对益生菌冰淇淋中嗜酸乳杆菌生存能力及其感官和抗氧化性能的影响
- 作者：Low Ray Hu Pin;Baba Ahmad Salihin;Aboulfazli Fatemeh
- 期刊名称：《Food science and technology research》 | 2015年第6期
- probiotic ice cream;
- sugar;
- Lactibacillus acidophilus;
- sensory properties;
- antioxidant capacity;
95.Anti-apoptotic Effect of Grape Seed Proanthocyanidin Extract on Cisplatin-induced Apoptosis in Rat Testis

机译：葡萄籽原花青素提取物对顺铂诱导的大鼠睾丸细胞凋亡的抗凋亡作用
- 作者：Zhao Yanmeng;Zhang Hailian;Gao Liping
- 期刊名称：《Food science and technology research》 | 2015年第6期
- cisplatin;
- grape seed proanthocyanidins;
- testis;
- Apoptosis;
96.Blueberry (Vaccinium virgatum Aiton) Leaf Infusion Ameliorates Insulin Resistance in Mice Fed a High-fat, High-sucrose Diet

机译：蓝莓（越橘）叶灌输可改善高脂高蔗糖饮食对小鼠的胰岛素抵抗
- 作者：Yamasaki Masao;Matsuyama Yusuke;Hayasegawa Rintaro;Hamada Kensaku;Nishiyama Kazuo;Kai Takanori;Kamenaga Kozo;Arakawa Teruaki;Tari Hiroyuki;Shimizu Yoshio;Matsuura Yasushi;Yukizaki Chizuko
- 期刊名称：《Food science and technology research》 | 2015年第6期
- high-fat;
- high-sucrose diet;
- insulin resistance;
- blueberry leaf;
- glucose;
97.Visualization of Tocopherol Acetate Absorbed Inside Laminated Films by a Matrix-assisted Laser Desorption/Ionization-imaging Mass Spectrometry

机译：基质辅助激光解吸/电离成像质谱分析可视化的生育酚乙酸酯在层压膜内部的吸收
- 作者：Tanaka Mitsuru;Tanaka Eiji;Obinata Noe;Matsui Toshiro
- 期刊名称：《Food science and technology research》 | 2015年第6期
- sorption;
- MALDI-imaging mass spectrometry;
- plastic films;
- tocopherol acetate;
98.Modulation of Taste Responsiveness by Angiotensin II

机译：血管紧张素II对味觉响应性的调节
- 作者：Shigemura Noriatsu
- 期刊名称：《Food science and technology research》 | 2015年第6期
- taste;
- angiotensin II;
- aldosterone;
- ENaC;
- T1r3;
99.Effects of Sugar and Buffer Types, and pH on Formation of Maillard Pigments in the Lysine Model System

机译：糖和缓冲液类型以及pH对赖氨酸模型系统中美拉德颜料形成的影响
- 作者：Mikami Yoko;Murata Masatsune
- 期刊名称：《Food science and technology research》 | 2015年第6期
- melanoidin;
- Maillard reaction;
- dilysyldipyrrolone;
- xylose;
- buffer;
- glucose;
- pH;
100.Functional Ingredients Analysis for the Leaves of Premna ligustroides Hemsl. and the Antioxidant Activity Evaluation for its Ethanol Extracts

机译：早产女贞叶的功能成分分析。及其乙醇提取物的抗氧化活性评价
- 作者：Meng Fanbing;Zhong Geng;Xu Xiaoqing;Wu Yu
- 期刊名称：《Food science and technology research》 | 2015年第6期
- Premna ligustroides Hemsl. leaf;
- chemical components;
- functional ingredients;
- antioxidant activities;

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