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food quality preservation in Japan . -in: Ackermann , P. , Jagerstad , M. & Ohlsson , TH. (Eds), Food and food packaging materials chemical interactions . Royal Society of Chemistry , Cambridge . pp. 177 – 188

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55 367 369 Ishitani, T. (1995): Active packaging for food quality preservation in Japan, -in: Ackerman, P., Jägerstad, M. & Ohlsson, T. (Eds

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. Japan , 90 , 394–396. Yoshitake M. Production of fruity odor by genus Williopsis J. Brew. Soc. Japan 1995

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construction of new prediction equations for young Japanese adult males. J. Sports Sci. , 20 , 153–164. Nagasawa Y. The validity and reliability of relative body fat estimates and the

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and bactericidal activities of Japanese green tea. Nippon Saikingaku Zasshi , 44 , 669–672. Shimamura T Antibacterial and bactericidal activities of Japanese green tea

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. 2012 47 808 815 Minetoki , T. (1992): Alcohol acetyl transferase of sake yeast. J. Brewing Soc. Japan, 87

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Hayakawa, F., Ukai, N., Nishida, J., Kazami, Y. & Kohyama, K. (2010): Lexicon for the sensory description of French bread in Japan. J. Sensory Studies , 25 , 76–93. Kohyama K. Lexicon

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): Biochemical changes of cell wall elements with fruit development and ripening, and the harvesting period in Japanese pear fruit ( Pyrus serotina Rehder var. culta Rehder). J. agric. Res. Q. , 77 , 34-40. Biochemical changes of

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Acta Alimentaria
Authors: T. Ábel, A. Blázovics, A. Wimmer, G. Bekő, B. Gaál, B. Blazics, M. Eldin, J. Fehér, I. Szabolcs, and G. Lengyel

Fueki, Y., Miida, T., Wardaningsih, E., Ito, M., Nakamura, A., Takahashi, A., Hanyu, O., Tsuda, A., Saito, H., Hama, H. & Okada, M. (2007): Regular alcohol consumption improves insulin resistance in healthy Japanese men independent of obesity. Clin

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293 299 Fujiwara-Arasaki, T., Mino, N. & Kuroda, M. (1984): The protein value in human nutrition of edible marine algae in Japan. Hydrobiologia , 116/117, 513

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