FSTR Highly Accessed Articles 2024
2025/02/20
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Most accessed articles in 2024
1st Vol. 15 No. 3 275–282 (2009)
Differences in Biological Response Modifier-like Activities According to the Strain and Maturity of Bananas
Haruyo IWASAWA, Masatoshi YAMAZAKI
2nd Vol. 19 No. 3 519–521 (2013)
Parameters of Texture Profile Analysis
Katsuyoshi NISHINARI, Kaoru KOHYAMA, Hitoshi KUMAGAI, Takahiro FUNAMI, Malcolm C. BOURNE
3rd Vol. 19 No. 2 139–155 (2013)
Chitosan as a Novel Edible Coating for Fresh Fruits
Rayees Ahmad SHIEKH, Maqsood Ahmad MALIK, Shaeel Ahmed AL-THABAITI, Muneer Ahmad SHIEKH
4th Vol. 25 No. 4 597–605 (2019)
Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus)
Natteewan UDOMSIL, Sumeth IMSOONTHORNRUKSA, Chotika GOSALAWIT, Mariena KETUDAT-CAIRNS
5th Vol. 18 No. 1 127–130 (2012)
Effects of Citric Acid and Lemon Juice on Iron Absorption and Improvement of Anemia in Iron-Deficient Rats
Koji TAKATERA, Yoshiaki MIYAKE, Masanori HIRAMITSU, Takashi INOUE, Takao KATAGIRI
6th Vol. 10 No. 3 334-340 (2004)
Microbiology of Kwek-Kwek: An Emerging Philippine Streetfood
Ma. Patricia V. AZANZA
7th Vol. 13 No. 3 179–186 (2007)
Development of Functional Foods in the Philippines
Evelyn Mae TECSON-MENDOZA
8th Vol. 25 No. 1 115-122 (2019)
Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes)
Kyeongmin LEE, Hana LEE, Youngmin CHOI, Younghwa KIM, Heon Sang JEONG, Junsoo LEE
9th Vol. 11 No. 2 135–150 (2005)
Applications of Electrolyzed Water in Agriculture & Food Industries
Muhammad Imran AL-HAQ, Junichi SUGIYAMA, Seiichiro ISOBE
10th Vol. 9 No. 3 219–226 (2003)
Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
Nantawan THERDTHAI, Weibiao ZHOU
Most downloaded articles in 2024
1st Vol. 15 No. 3 275–282 (2009)
Differences in Biological Response Modifier-like Activities According to the Strain and Maturity of Bananas
Haruyo IWASAWA, Masatoshi YAMAZAKI
2nd Vol. 10 No. 3 334-340 (2004)
Microbiology of Kwek-Kwek: An Emerging Philippine Streetfood
Ma. Patricia V. AZANZA
3rd Vol. 25 No. 1 115-122 (2019)
Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes)
Kyeongmin LEE, Hana LEE, Youngmin CHOI, Younghwa KIM, Heon Sang JEONG, Junsoo LEE
4th Vol. 18 No. 1 127–130 (2012)
Effects of Citric Acid and Lemon Juice on Iron Absorption and Improvement of Anemia in Iron-Deficient Rats
Koji TAKATERA, Yoshiaki MIYAKE, Masanori HIRAMITSU, Takashi INOUE, Takao KATAGIRI
5th Vol. 19 No. 2 139–155 (2013)
Chitosan as a Novel Edible Coating for Fresh Fruits
Rayees Ahmad SHIEKH, Maqsood Ahmad MALIK, Shaeel Ahmed AL-THABAITI, Muneer Ahmad SHIEKH
6th Vol. 25 No. 4 597–605 (2019)
Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus)
Natteewan UDOMSIL, Sumeth IMSOONTHORNRUKSA, Chotika GOSALAWIT, Mariena KETUDAT-CAIRNS
7th Vol. 19 No. 3 519–521 (2013)
Parameters of Texture Profile Analysis
Katsuyoshi NISHINARI, Kaoru KOHYAMA, Hitoshi KUMAGAI, Takahiro FUNAMI, Malcolm C. BOURNE
8th Vol. 28 No. 1 1-12 (2022)
Food chemistry and biochemistry of enzymatic browning
Masatsune MURATA
9th Vol. 19 No. 1 1–6 (2013)
Effect of Coffee on Gastroesophageal Reflux Disease
Yu ZHANG, Shao-hua CHEN
10th Vol. 24 No. 3 421–425 (2018)
Effects of Cooking Conditions on the Relationships Among Oxalate, Nitrate, and Lutein in Spinach
Zheng WANG, Akira ANDO, Atsuko TAKEUCHI, Hiroshi UEDA
Most cited articles
1st Vol. 9 No. 3 205–218 (2003)
Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds
Jürgen KROLL, Harshadrai M. RAWEL, Sascha ROHN
2nd Vol. 8 No. 3 193–199 (2002)
Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates
Akio KATO
3rd Vol. 9 No. 1 1–6 (2003)
Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation
Varoujan A. YAYLAYAN
4th Vol. 11 No. 2 135–150 (2005)
Applications of Electrolyzed Water in Agriculture & Food Industries
Muhammad Imran AL-HAQ, Junichi SUGIYAMA, Seiichiro ISOBE
5th Vol. 8 No. 1 80–84 (2002)
Food Components in Fractions of Quinoa Seed
Hitomi ANDO, Yi-Chun CHEN, Hanjun TANG, Mayumi SHIMIZU, Katsumi WATANABE, Toshio MITSUNAGA
6th Vol. 19 No. 3 519–512 (2013)
Parameters of Texture Profile Analysis
Katsuyoshi NISHINARI, Kaoru KOHYAMA, Hitoshi KUMAGAI, Takahiro FUNAMI, Malcolm C. BOURNE
7th Vol. 5 No. 3 243–246 (1999)
Apoptosis-Inducing Effect of Fucoxanthin on Human Leukemia Cell Line HL-60
Masashi HOSOKAWA, Satoshi WANEZAKI, Kozue MIYAUCHI, Hideyuki KURIHARA, Hiroyuki KOHNO, Jun KAWABATA, Shizuo ODASHIMA, Koretaro TAKAHASHI
8th Vol. 25 No. 4 597–605 (2019)
Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus)
Natteewan UDOMSIL, Sumeth IMSOONTHORNRUKSA, Chotika GOSALAWIT, Mariena KETUDAT-CAIRNS
9th Vol. 12 No. 2 137–143 (2006)
Psicose Contents in Various Food Products and its Origin
Hisaka OSHIMA, Isao KIMURA, Ken IZUMORI
10th Vol. 9 No. 2 128–133 (2003)
Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism
Takashi TANAKA, Isao KOUNO