Aso Kiyoshi | Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University

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著作論文

STUDIES ON THE UTILIZATION OF GRAPE PART V. COLOR CHANGE OF CONCORD GRAPE JUICE BY VARIOUS TREATMENTS AND STORAGE
STUDIES ON THE UTILIZATION OF GRAPE PART IV. PRODUCTION OF GRAPE JUICE FOR DRINK (2)
STUDIES ON THE UTILIZATION OF GRAPE PART III. INVERSION OF SUCROSE BY GRAPE JUICE
STUDIES ON THE UTILIZATION OF GRAPE PART II. PRODUCTION OF GRAPE JUICE FOR DRlNK
STUDIES ON THE UTILIZATION OF GRAPE PART I. COMPOSITION OF GRAPE JUICES
STUDIES ON THE MIRIN (SWEET SAKE) II. FRACTIONATION AND DETERMINATION OF SUGARS IN MIRIN BY CARBON COLUMN CHROMATOGRAPHY
Formation of 2-Methyl-3,6-dihydroxy-pyridine from Furyl methylketone and Hydroxylamine hydrochloride
STUDIES ON THE AUTOCLAVED PRODUCTS OF POLYURONIDES
STUDIES ON THE DIOSPYROS KAKI (JAPANESE PERSIMMON) I. ON THE COMPOSITION OF WHITE POWDER OF THE DRIED DIOSPYROS KAKI
ACETOLYSIS OF POLYSACCHARIDES IV. ACETOLYSIS AND ACID HYDROLYSIS OF GLUCO-BIOSES
ACETOLYSIS OF POLYSACCHARIDES III. PREPARATION OF LAMINARIBIOSE FROM PACHYMAN AND LAMINARIN BY ACETOLYSIS
FORMATION OF 3-HYDROXY-6-BENZYL-PYRIDlNE FROM 5-BENZYL-FURFURAL AND AMMONIUM SULFATE
STUDIES ON THE DIOSPYROS KAKI (JAPANESE PERSIMMON) II. ON THE TOTAL SUGAR DETERMINATION OF THE SUBSTANCES CONTAINING FRUCTOSE
REACTION OF FURAN DERIVATIVES WITH AMMONIA
STUDIES ON THE MIRIN (SWEET SAKE) I. ON THE SUGAR COMPOSITION OF THE MIRIN
SUGARS IN THE ACID HYDROLYSATES OF POLYSACCHARIDES (Part I) SUGAR COMPOSITION OF SWEET POTATO STARCH HYDROL
REACTION OF FURAN DERIVATIVES WITH AMMONIA VI. REACTION OF 2-FURYL-ARYLKETONES WITH AMMONIA
REACTION OF 2-FURYL-PROPYLKETONE WITH AMMONIA
SUGARS IN THE ACID HYDROLYZATES OF POLYSACCHARIDES PART IV. ISOLATION OF LAMINARIBIOSE FROM HYDROL
STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCHARIDES IV. ON THE β-LINKED SUGARS IN THE OLIGOSACCHARIDES FRACTION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCARIDES III. ON THE SUGAR COMPOSITION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
STUDIES ON THE UNFERMENTABLE SUGARS (VIII) : IDENTIFICATION OF SAKEBIOSE, NIGEROSE AND Y-SUGAR
ON THE SUGAR COMPOSITION OF SHIRO SHOYU (WHITE SOY SAUCE)
STUDIES ON HONEY AND POLLEN VI. ON THE SUGAR COMPOSITION OF SEVERAL KINDS OF POLLEN
STUDIES ON BEER I. ON THE SUGAR COMPOSITION OF BEERS
STUDIES ON HONEY AND POLLEN V. ON THE SUGAR COMPOSITION OF HONEY (2)
STUDIES ON HONEY AND POLLEN IV ON THE SUGAR COMPOSITION OF NECTAR AND NECTAR FROM THE STOMACH OF HONEYBEES
STUDIES ON HONEY AND POLLEN III. ON THE SUGAR COMPOSITION IN THE POLLEN OF TYPHA LA TIFOLIA LINNE
STUDIES ON NIOIGOME I. ON THE COMPOSITION OF NIOIGOME (PERFUMED RICE)
STUDIES ON THE UNFERMENTABLE SUGARS (I-III)
ON THE SUGAR COMPOSITION OF AMASAKE (A SWEET SUGARY LIQUOR MADE FROM RICE).
FORMATION OF 2-METHYL-3-HYDROXY-PYRIDINE FROM FURYL-METHYLKETONE

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