The Effects on Awa-cha Flavor of Pickling and Solar-drying
スポンサーリンク
概要
著者
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YAMANISHI Tei
Laboratory of Food Chemistry, Ochanomizu University
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Yamanishi Tei
Laboratory Of Food Chemistry Ochanomizu University
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KAWAKAMI Michiko
Ibaraki Christian Junior College
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Kobayashi Akio
Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University
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UCHIDA Hiromi
Ibaraki Christian Junior College
関連論文
- Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea
- (Z)-3-Hexenyl-β-D-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor
- (Z)-3-Hexenyl and trans-Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar
- Geranyl 6-O-α-L-Arabinopyranosyl-β-D-glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar
- Optical Isomers of Methyl Jasmonate in Tea Aroma
- Methyl Epijasmonate in the Essential Oil of Tea (Food & Nutrition)
- Optical Isomers of Linalool and Linalool Oxides in Tea Aroma
- 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
- Inhibitory Effect of Oxazolomycin on Crown Gall Formation(Organic Chemistry)
- Effective Production of Dehydro Cyclic Dipeptide Albonoursin Exhibiting Pronuclear Fusion Inhibitory Activity I. Taxonomy and Fermentation
- Microbial Hydrolysis of Diketopiperazines : Different Types of Diketopiperazine-Assimilating Bacteria
- Inhibitory Effect of Curromycins and Their Esters on Plant Transformation
- An Effective Method of Screening Glucose-rich Microbial Culture Filtrates for Insect Trehalase Inhibitors
- Isolation of Some Glucosides as Aroma Precursors from Ginger
- Inhibitory Effect of Sulfur-containing Compounds in Scorodocarpus borneensis Becc. on the Aggregation of Rabbit Platelets
- Isolation and Structure of Neoannonin, a Novel Insecticidal Compound from the Seeds of Annona squamosa(Organic Chemistry)
- Novel Dithiazine Compounds in Volatile Components from Cooked Sakuraebi (Sergia lucens Hansen)(Food & Nutrition)
- Isolation and Identification of trans-2-and trans-3-Hydroxy-1,8-cineole Glucosides from Alpinia galanga
- 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
- 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
- Flavor Constituents of Longjing Tea
- 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.
- Fungal Trichothecenes Which Promote Callus Initiation from the Alfalfa Cotyledon
- The Effects on Awa-cha Flavor of Pickling and Solar-drying
- Synthesis of Both the Enantiomers of 3-Hydroxy-4, 5-dimethyl-2(5H)-furanone (Sotolon), the Key Compoundfor Sugary Flavor
- Odor of Cooked Small Shrimp, Acetes japonicus Kishinouye : Difference between Raw Material and Fermented Product
- Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP).