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Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University | 論文
- Antioxidative Activity of Sulfur-containing Flavor Compounds in Garlic
- Benzyl Glucoside from Tea Leaves(Food & Nutrition)
- Studies on the Precursors of Monoterpene Alcohols in Tea Leaves(Food & Nutrition)
- A New γ-Dihydropyrone from Streptomyces sp. as a Microtubule Association Inhibitor toward Pronuclear Fusion in Sea Urchin Eggs(Organic Chemistry)
- Volatile Components of Roasted Shrimp(Food & Nutrition)
- Identification of Di(1-oxyalkyl)-peroxides in the Essential Oil of Citrus iyo(Food & Nutrition)
- The Application of the Pouchong Tea Process to the Leaves from Tea Plants, var. assamica Dominant Hybrids
- Isolation of the Volatile Components of Fresh Onion by Thermal Desorption Cold Trap Capillary Gas Chromatography
- Formation by Yeast of the HEMF (4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) Aroma Component in Miso with Aging
- Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP).