HAYASHI Kazuo | Kawasaki Research Center, T. Hasegawa Co., Ltd.

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著作論文

Volatile Flavor Compounds of Myoga(Zingiber Mioga)(Food & Nutrition)
Volatile Products Formed from L-Cysteine and Dihydroxyacetone Thermally Treated in Different Solvents(Food & Nutrition)
Volatile Flavor Compounds of Some Kinds of Dried and Smoked Fish(Food & Nutrition)
Changes in Volatile Flavor Compounds of Powdered Dried Bonito (Katsuobushi) during Storage(Food & Nutrition)
Volatile Components of Zinchoge Flower (Daphne odora Thunb.)
Volatile Flavor Components of Kogyoku Apples
Volatile Flavor Compounds of Boiled Buckwheat Flour
Synthesis of Characteristic Flavor Constituents of Watermelon (Citrullus vulgaris) Essential Oil
Volatile Flavor Components of Dried Bonito (Katsuobushi) I. On Basic, Acidic and Weak Acidic Fractions
Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction
Synthesis of Characteristic Flavor Constituents of Kõgyoku Apple (Jonathan) Essential Oil
New crossed aldol reaction. Reaction of enamines with aldehydes activated by Lewis acids.
Reaction of enamines with acetals or trialkyl orthoformates activated by Lewis acids.
A Convenient Synthesis of Aroma Aldehydes by Elongation of the Three Carbon Unit
New synthesis of megastigma-4,6,8-trien-3-ones, 3-hydroxy-.BETA.-ionol, 3-hydroxy-.BETA.-ionone, 5,6-epoxy-3-hydroxy-.BETA.-ionol, and 3-oxo-.ALPHA.-ionol.
Volatile Flavor Compoundsof Matsutake-Tricholornam atsutake (ITO et IMAI) SING.-
New synthesis of trans-.GAMMA.-irone.
New synthesis of .GAMMA.-homocyclogeranial, .GAMMA.-dihydroionone and their derivatives.

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