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Laboratory of Food Chemistry, Ochanomizu University | 論文
- Methyl Epijasmonate in the Essential Oil of Tea (Food & Nutrition)
- Lactones Newly Identified in the Volatiles of Pouchong-type Semi-fermented Tea
- Structure of α-Farnesene in the Essential Oil of Oolong Tea(Food & Nutrition)
- Isolation and Identification of Two Nematicidal Substances from Roots of Erigeron philadelphicus L. and Nematicidal Activities of Their Related Compounds
- Isolation and Identification of trans-2-and trans-3-Hydroxy-1,8-cineole Glucosides from Alpinia galanga
- Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery
- Benzyl Glucoside from Tea Leaves(Food & Nutrition)
- Studies on the Precursors of Monoterpene Alcohols in Tea Leaves(Food & Nutrition)
- 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
- Aroma Components of Baelfruit (Aegle marmelos CORREA)
- Effects of Withering and Mass-Rolling Processes on the Formation of AromaComponentsin Pouchong Type Semi-fermented Tea
- Effects of Solar-withering and Turn Over Treatment during Indoor-withering on the Formation of Pouchong Tea Aroma
- Changes in Free Amino Acid Constituents of .GAMMA.-Irradiated Onions during Storage.
- Comparison of Compositions of Odor Components of Natto and Cooked Soybeans
- Studies on the "sugary flavor" of raw cane sugar. I.
- The Effects on Awa-cha Flavor of Pickling and Solar-drying
- Composition of oxygenated compounds in peel oil from Citrus iyo and its variation during storage.