Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread by Yoko Tsurunaga, Eishin Morita

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Effects of Steam Treatment Time and Drying Temperature on Properties of Sweet Basil’s Antioxidants, Aroma Compounds, Color, and Tissue Structure by Yoko Tsurunaga, Mina Kanou

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Evaluation of the Antioxidant Activity, Deodorizing Effect, and Antibacterial Activity of ‘Porotan’ Chestnut By-Products and Establishment of a Compound Paper by Yoko Tsurunaga, Tetsuya Takahashi

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Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes by Yoko Tsurunaga, Shiori Arima, Sae Kumagai, Eishin Morita

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Removal of astringency from persimmon paste via polysaccharide treatment by Yoko Tsurunaga, Tetsuya Takahashi, Mina Kanou, Misaki Onda, Mika Ishigaki

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Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels by Yoko Tsurunaga, Mika Ishigaki, Tetsuya Takahashi, Shiori Arima, Sae Kumagai, Yoshimasa Tsujii, Shota Koyama

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Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley by Tsugumi Furuichi, Daigo Abe, Takuya Uchikawa, Toshihiro Nagasaki, Mina Kanou, Junko Kasuga, Shingo Matsumoto, Yoko Tsurunaga

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