Volatile Flavor Compounds of Myoga(Zingiber Mioga)(Food & Nutrition)

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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)
Affinity of Procyanidins (Condensed Tannins) from the Bark of Rhaphiolepis umbellata for Proteins(Biological Chemistry)
Isolation and Structures of Procyanidins(Condensed Tannins) from Rhaphiolepis umbellata(Organic Chemistry)
Quinoxaline Derivatives Derived from Isomaltooligosaccharides with o-Phenylenediamine under Deoxygenated and Heated Alkaline Conditions(Analytical Chemistry)
Quinoxalines Derived from D-Glucose and Maltose with o-Phenylene-diamine under Refluxed Conditions in Alkaline Media
Changes in the Volatile Flavor Compounds by Heating Satsuma Mandarin (Citrus unshiu Marcov.) Juice(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.
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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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