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Hironori Maruyama, Takuma Yamamiya, Atsuki Ozawa, Eiji Yamazaki & Narihiro Suzuki. (2023) Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors. Journal of the American Society of Brewing Chemists 0:0, pages 1-10.
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Nieves Baenas, Sergio Bravo, Francisco Javier García-Alonso, José Vicente Gil & María Jesús Periago. (2021) Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage. European Food Research and Technology 247:4, pages 975-984.
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Xiangrong Wang, Guitao Jiang, Ermias Kebreab, Jinghui Li, Xiaoyu Feng, Chuang Li, Xu Zhang, Xuan Huang, Chengkun Fang, Rejun Fang & Qiuzhong Dai. (2020) 1H NMR-based metabolomics study of breast meat from Pekin and Linwu duck of different ages and relation to meat quality. Food Research International 133, pages 109126.
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Min Gong, Zhilei Zhou, Yongjian Yu, Shuangping Liu, Shenghu Zhu, Dongzhen Jian, Pengjing Cui, Fang Zhong & Jian Mao. (2020) Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content. LWT 124, pages 109175.
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Tetsuya Sasaki, Shiori Ando, Toshio Miyazawa, Daisuke Yamauchi, Harumi Take, Yuya Yamazaki & Toshiki Enomoto. (2020) Characterisation of ‘Ruby Roman’ Table Grapes (<i>Vitis Labruscana</i> Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds. Food Science and Technology Research 26:3, pages 423-434.
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Kalina Sikorska‐Zimny, Ewa Badełek, Maria Grzegorzewska, Anna Ciecierska, Artur Kowalski, Ryszard Kosson, Lorenza Tuccio, Andrea A Mencaglia, Leonardo Ciaccheri, Anna Grazia Mignani, Stanisław Kaniszewski & Giovanni Agati. (2018) Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor. Journal of the Science of Food and Agriculture 99:6, pages 2763-2774.
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Satoru Tomita, Toshihide Nakamura & Sanae Okada. (2018) NMR- and GC/MS-based metabolomic characterization of sunki , an unsalted fermented pickle of turnip leaves. Food Chemistry 258, pages 25-34.
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Satoru Ishihara, Takashi Inaoka, Toshihide Nakamura, Keitarou Kimura, Yasuyo Sekiyama & Satoru Tomita. (2018) Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar. Journal of Bioscience and Bioengineering 126:1, pages 53-62.
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Yao Sun, Zhaobing Guan, Hongwei Cai, Yiyong Huang, Yawei Lin & Xiaosong Hu. (2017) Highly sensitive method for aldehydes detection: Application to furfurals analysis in raisin and bovine milk powder. Analytica Chimica Acta 987, pages 47-55.
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Yoko IIJIMA. (2017) 和食のサイエンス—フードメタボロミクスによる展開. KAGAKU TO SEIBUTSU 55:9, pages 593-595.
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