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Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce

Journal of agricultural and food chemistry, 2013-04, Vol.61 (14), p.3396-3402

2013

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Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

Journal of agricultural and food chemistry, 2012-04, Vol.60 (15), p.3831-3836

2012

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Demolding in Ultraviolet Nanoimprinting Assisted by a Nanoscale Lubricating Fluid Layer of Condensed Alternative Chlorofluorocarbon

Bulletin of the Chemical Society of Japan, 2016-07, Vol.89 (7), p.786-793

2016

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Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars

Journal of agricultural and food chemistry, 2011-11, Vol.59 (22), p.12204-12209

2011

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Comparative Aroma Extract Dilution Analysis of Changes in Aroma Components of Seasoned Soy Sauce Prepared from Soy Sauce and Mirin during Heating

Food Science and Technology Research, 2020, Vol.26(6), pp.725-733

2020

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Application of integrative physiological approach to evaluate human physiological responses to the inhalation of essential oils of Japanese citrus fruits iyokan (Citrus iyo) and yuzu (Citrus junos)

Bioscience, biotechnology, and biochemistry, 2021-12, Vol.86 (1), p.109-116

2021

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Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce

Bioscience, biotechnology, and biochemistry, 2011, Vol.75 (7), p.1275-1282

2011

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Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA)

Bioscience, biotechnology, and biochemistry, 2015-03, Vol.79 (3), p.484-487

2015

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Identification and Characterization of Volatile Components Causing the Characteristic Flavor in Miso (Japanese Fermented Soybean Paste) and Heat-Processed Miso Products

Journal of agricultural and food chemistry, 2013-12, Vol.61 (49), p.11968-11973

2013

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Key Aroma Compounds in Roasted In-shell Peanuts

Bioscience, biotechnology, and biochemistry, 2013, Vol.77 (7), p.1467-1473

2013

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Investigation of Fluorinated (Meth)Acrylate Monomers and Macromonomers Suitable for a Hydroxy-Containing Acrylate Monomer in UV Nanoimprinting

Langmuir, 2014-06, Vol.30 (24), p.7127-7133

2014

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Ubiquitin chains in the Dsk2 UBL domain mediate Dsk2 stability and protein degradation in yeast

Biochemical and biophysical research communications, 2011-08, Vol.411 (3), p.555-561

2011

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Morphological Changes in Ultraviolet-Nanoimprinted Resin Patterns Caused by Ultraviolet-Curable Resins Absorbing Pentafluoropropane

Japanese Journal of Applied Physics, 2012-06, Vol.51 (6), p.06FJ05-06FJ05-6

2012

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Attenuated liver fibrosis and depressed serum albumin levels in carbon tetrachloride-treated IL-6-deficient mice

Journal of leukocyte biology, 1999-10, Vol.66 (4), p.601-608

1999

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Study of Demolding Characteristics in Step-and-Repeat Ultraviolet Nanoimprinting

Japanese Journal of Applied Physics, 2013-06, Vol.52 (6), p.06GJ04-06GJ04-9

2013

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Step and Repeat Ultraviolet Nanoimprinting under Pentafluoropropane Gas Ambient

Japanese Journal of Applied Physics, 2012-06, Vol.51 (6), p.06FJ08-06FJ08-6

2012

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Agonistic/antagonistic properties of lactones in food flavors on the sensory ion channels TRPV1 and TRPA1

Chemical senses, 2022-01, Vol.47

2022

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Erratum: "Study of Demolding Characteristics in Step and Repeat Ultra Violet Nanoimprinting"

Japanese Journal of Applied Physics, 2013-08, Vol.52 (8), p.089201-089201-1

2013

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Morphological Changes in Ultraviolet-Nanoimprinted Resin Patterns Caused by Ultraviolet-Curable Resins Absorbing Pentafluoropropane

Japanese Journal of Applied Physics, 2012-06, Vol.51 (6S), p.6

2012

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Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion

Journal of agricultural and food chemistry, 2017-11, Vol.65 (46), p.10058-10063

2017

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Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea

Journal of agricultural and food chemistry, 2006-04, Vol.54 (7), p.2688-2694

2006

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Step and Repeat Ultraviolet Nanoimprinting under Pentafluoropropane Gas Ambient

Japanese Journal of Applied Physics, 2012-06, Vol.51 (6S), p.6

2012

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Development of Analysis Methodology for Aroma-Active Vapor Components during Simmering

Nippon Shokuhin Kagaku Kogaku Kaishi, 2016/06/15, Vol.63(6), pp.262-267

2016

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Query Conversion for Aggregate Operations in Distributed SPARQL Query Processing Using Summary Information

Journal of information processing (Tokyo), 2018, Vol.26, p.747-754

2018

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Development of noise reduction method for MT data processing using Multi-channel singular spectrum analysis at Boso Peninsula in Japan

Journal of atmospheric electricity, 2020, Vol.39 (1), p.37-41

2020

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Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce

Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

Demolding in Ultraviolet Nanoimprinting Assisted by a Nanoscale Lubricating Fluid Layer of Condensed Alternative Chlorofluorocarbon

Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars

Comparative Aroma Extract Dilution Analysis of Changes in Aroma Components of Seasoned Soy Sauce Prepared from Soy Sauce and Mirin during Heating

Application of integrative physiological approach to evaluate human physiological responses to the inhalation of essential oils of Japanese citrus fruits iyokan (Citrus iyo) and yuzu (Citrus junos)

Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce

Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA)

Identification and Characterization of Volatile Components Causing the Characteristic Flavor in Miso (Japanese Fermented Soybean Paste) and Heat-Processed Miso Products

Key Aroma Compounds in Roasted In-shell Peanuts

Investigation of Fluorinated (Meth)Acrylate Monomers and Macromonomers Suitable for a Hydroxy-Containing Acrylate Monomer in UV Nanoimprinting

Ubiquitin chains in the Dsk2 UBL domain mediate Dsk2 stability and protein degradation in yeast

Morphological Changes in Ultraviolet-Nanoimprinted Resin Patterns Caused by Ultraviolet-Curable Resins Absorbing Pentafluoropropane

Attenuated liver fibrosis and depressed serum albumin levels in carbon tetrachloride-treated IL-6-deficient mice

Study of Demolding Characteristics in Step-and-Repeat Ultraviolet Nanoimprinting

Step and Repeat Ultraviolet Nanoimprinting under Pentafluoropropane Gas Ambient

Agonistic/antagonistic properties of lactones in food flavors on the sensory ion channels TRPV1 and TRPA1

Erratum: "Study of Demolding Characteristics in Step and Repeat Ultra Violet Nanoimprinting"

Morphological Changes in Ultraviolet-Nanoimprinted Resin Patterns Caused by Ultraviolet-Curable Resins Absorbing Pentafluoropropane

Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion

Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea

Step and Repeat Ultraviolet Nanoimprinting under Pentafluoropropane Gas Ambient

Development of Analysis Methodology for Aroma-Active Vapor Components during Simmering

Query Conversion for Aggregate Operations in Distributed SPARQL Query Processing Using Summary Information

Development of noise reduction method for MT data processing using Multi-channel singular spectrum analysis at Boso Peninsula in Japan

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