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Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane

Journal of bioscience and bioengineering, 2023-06, Vol.135 (6), p.458-465

2023

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Suitability of lactic acid bacteria for the production of pickled luffa (Luffa cylindrica Roem.)

Food Science and Technology Research, 2021, Vol.27(1), pp.57-61

2021

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Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

Applied sciences, 2023-05, Vol.13 (11), p.6402

2023

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Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (Luffa cylindrica)

Food Science and Technology Research, 2021, Vol.27(6), pp.933-938

2021

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Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil

Journal of food and drug analysis, 2018-01, Vol.26 (1), p.268-276

2018

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Ingestion of Okinawa Island Vegetables Increases IgA Levels and Prevents the Spread of Influenza RNA Viruses

Nutrients, 2021-05, Vol.13 (6), p.1773

2021

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Vinegar Extract of Fruit Waste from Juice Production Using Tankan (Citrus tankan Hayata) Native to Okinawa, Japan

Food Science and Technology Research, 2019, Vol.25(5), pp.667-676

2019

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In Vitro and in Vivo Studies on Anti-Inflammatory Effects of Traditional Okinawan Vegetable Methanol Extracts

ACS omega, 2019-09, Vol.4 (13), p.15660-15664

2019

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Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice

Journal of the science of food and agriculture, 2014-09, Vol.94 (12), p.2384-2392

2014

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Inhibitory Effects of Traditional Okinawan Vegetable Methanol Extracts and Their Primary Constituents on Histamine Release from Human Basophilic KU812 cells

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2018-03, Vol.24 (2), p.321-327

2018

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生食用パインアップル「ゴールドバレル」と「沖農P17」の貯蔵特性

日本食品科学工学会誌, 2021/11/15, Vol.68(11), pp.430-436

2021

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Inhibitory Effects of Traditional Okinawan Vegetable Methanol Extracts and Their Primary Constituents on Histamine Release from Human Basophilic KU812 cells

Food Science and Technology Research, 2018, Vol.24(2), pp.321-327

2018

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Effects of Okinawan wild yam and its component diosgenin on glucose and lipid metabolism in type 2 diabetes model KK-Ay mice

Nihon Shokuhin Kagaku Kōgaku kaishi, 2024-10, Vol.71 (10), p.393-401, Article NSKKK-D-24-00005

2024

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Effect of Temperature on Storability of “Gold Barrel”and “Okino P17” Pineapple Cultivars

Nippon Shokuhin Kagaku Kogaku Kaishi, 2021/11/15, Vol.68(11), pp.430-436

2021

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Effect of Methanol Extracts of Okinawan Vegetables on Cytokines Released From RAW264 Cells and Rat Footpad Edema

Annals of nutrition and metabolism, 2019-01, Vol.75, p.156

2019

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Simple Quantitative Analysis of Gamma-Aminobutyric Acid in Luffa aegyptiaca Mill

Nippon Shokuhin Kagaku Kogaku Kaishi, 2022/07/15, Vol.69(7), pp.361-367

2022

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Cultivation line and fruit ripening discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, electronic nose, and antioxidant analyses

Food research international, 2015-01, Vol.67, p.102-110

2015

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Development of Tabletop Type Manufacturing Equipment for Test Production of Non-centrifugal Brown Sugar“Kokuto” and the Rise of Syrup Temperature During the Cooling-agitation Process of Kokuto Production

Nippon Shokuhin Kagaku Kogaku Kaishi, 2019/01/15, Vol.66(1), pp.27-31

2019

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Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (Luffa cylindrica)

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2021-11, Vol.27 (6), p.933-938

2021

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酵素法を用いたヘチマのγ-アミノ酪酸（GABA）の簡易定量

日本食品科学工学会誌, 2022/07/15, Vol.69(7), pp.361-367

2022

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Development of Vinegar Extract from the Waste Peels of Shiikuwasha

Nippon Shokuhin Kagaku Kogaku Kaishi, 2017/02/15, Vol.64(2), pp.81-89

2017

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卓上型黒糖試験製造装置の開発と冷却撹拌工程中の品温上昇

日本食品科学工学会誌, 2019/01/15, Vol.66(1), pp.27-31

2019

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Estimation of Carotenoids, Vitamin C, and Polyphenols in Traditional Okinawan Vegetables

Nippon Shokuhin Kagaku Kogaku Kaishi, 2011/03/15, Vol.58(3), pp.105-112

2011

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Effect of Storage Temperature on Shoot and Root Elongation in the Okinawan Traditional Vegetable Shima-Rakkyo

Food preservation science, 2019, Vol.45 (5), p.201-207

2019

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シークワシャー搾汁残渣を原料とした抽出酢の開発

日本食品科学工学会誌, 2017/02/15, Vol.64(2), pp.81-89

2017

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Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane

Suitability of lactic acid bacteria for the production of pickled luffa (Luffa cylindrica Roem.)

Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (Luffa cylindrica)

Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil

Ingestion of Okinawa Island Vegetables Increases IgA Levels and Prevents the Spread of Influenza RNA Viruses

Vinegar Extract of Fruit Waste from Juice Production Using Tankan (Citrus tankan Hayata) Native to Okinawa, Japan

In Vitro and in Vivo Studies on Anti-Inflammatory Effects of Traditional Okinawan Vegetable Methanol Extracts

Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice

Inhibitory Effects of Traditional Okinawan Vegetable Methanol Extracts and Their Primary Constituents on Histamine Release from Human Basophilic KU812 cells

生食用パインアップル「ゴールドバレル」と「沖農P17」の貯蔵特性

Inhibitory Effects of Traditional Okinawan Vegetable Methanol Extracts and Their Primary Constituents on Histamine Release from Human Basophilic KU812 cells

Effects of Okinawan wild yam and its component diosgenin on glucose and lipid metabolism in type 2 diabetes model KK-Ay mice

Effect of Temperature on Storability of “Gold Barrel”and “Okino P17” Pineapple Cultivars

Effect of Methanol Extracts of Okinawan Vegetables on Cytokines Released From RAW264 Cells and Rat Footpad Edema

Simple Quantitative Analysis of Gamma-Aminobutyric Acid in Luffa aegyptiaca Mill

Cultivation line and fruit ripening discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, electronic nose, and antioxidant analyses

Development of Tabletop Type Manufacturing Equipment for Test Production of Non-centrifugal Brown Sugar“Kokuto” and the Rise of Syrup Temperature During the Cooling-agitation Process of Kokuto Production

Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (Luffa cylindrica)

酵素法を用いたヘチマのγ-アミノ酪酸（GABA）の簡易定量

Development of Vinegar Extract from the Waste Peels of Shiikuwasha

卓上型黒糖試験製造装置の開発と冷却撹拌工程中の品温上昇

Estimation of Carotenoids, Vitamin C, and Polyphenols in Traditional Okinawan Vegetables

Effect of Storage Temperature on Shoot and Root Elongation in the Okinawan Traditional Vegetable Shima-Rakkyo

シークワシャー搾汁残渣を原料とした抽出酢の開発

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