Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Hisakatsu Iwabuchi"'
Autor:
Hisakatsu Iwabuchi, Masayuki Akiyama, Yasumichi Mizota, Misako Okaue, Kazuhiro Miyaji, Michio Ikeda, Reiko Koizumi, Yusuke Murakami, Yoshiyasu Sato, Taisuke Suzuki, Hiroshi Ochi, Masanobu Onishi
Publikováno v:
Food Science and Technology Research. 26:139-152
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e46079cd736bbd0a4a5c0429c5159cd
https://doi.org/10.3136/fstr.26.139
https://doi.org/10.3136/fstr.26.139
Publikováno v:
Journal of Oleo Science. 68:1251-1260
The Habanero pepper is characterized by its strong pungency and fruity aroma. The aim of the present study was to extract the volatile compounds of Habanero peppers, using solvent extraction and solvent-assisted flavor evaporation (SAFE) methods, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a45c0f73da57cdb2b227dece8860d706
https://doi.org/10.5650/jos.ess19155
https://doi.org/10.5650/jos.ess19155
Effects of Manufacturing Processing Conditions on Retronasal-Aroma Odorants from a Milk Coffee Drink
Autor:
Yuta Hirano, Michio Ikeda, Yasunori Sugawara, Hisakatsu Iwabuchi, Kazuhiro Miyaji, Yuriko Imayoshi, Takeshi Onodera, Masayuki Akiyama, Kiyoshi Toko
Publikováno v:
Journal of Food Science. 83:2733-2744
To develop a ready-to-drink (RTD) milk coffee that retains the original coffee flavor, the effects of manufacturing processing conditions on retronasal-aroma (RA) odorants were investigated by gas chromatography-olfactometry (CharmAnalysis™) using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33cb14594ab7da0cea718c683426ca29
https://doi.org/10.1111/1750-3841.14366
https://doi.org/10.1111/1750-3841.14366
Autor:
Kono Masaya, Kazuhiro Miyazi, Masayuki Akiyama, Yuta Hirano, Takeshi Onodera, Michio Ikeda, Yuriko Imayoshi, Hisakatsu Iwabuchi, Kiyoshi Toko
Publikováno v:
Journal of Food Science. 83:605-616
To develop a ready‐to‐drink (RTD) milk coffee retaining the original coffee flavor, the effects of processing conditions during manufacture on retronasal‐arma (RA) compounds from the milk coffee were investigated by gas chromatography‐mass sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e94c718b41e9fbbb82f701e1dabc789a
https://doi.org/10.1111/1750-3841.14054
https://doi.org/10.1111/1750-3841.14054
Autor:
Hisakatsu Iwabuchi, Ryosuke Watanabe, Masanobu Onishi, Masayuki Akiyama, Yasumichi Mizota, Teiichiro Okawa, Miyako Ohata
Publikováno v:
Food Science and Technology Research. 22:545-555
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::326210c7269e669168d72bc1b7a2e822
https://doi.org/10.3136/fstr.22.545
https://doi.org/10.3136/fstr.22.545
Autor:
Yusuke, Murakami, Hisakatsu, Iwabuchi, Manabu, Horikawa, Shoko, Mori, Yukie, Ohba, Harukazu, Fukami
Publikováno v:
Journal of oleo science. 67(10)
A volatile compound was isolated from the fruit of Habanero pepper (Capsicum chinense) and related varieties and identified as 6-methyl-(E)-4-heptenyl 3-methylbutyrate by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1a2581a0063e1428d6457ee58880efea
https://pubmed.ncbi.nlm.nih.gov/30305554
https://pubmed.ncbi.nlm.nih.gov/30305554
Effects of Manufacturing Processing Conditions on Retronasal-Aroma Odorants from a Milk Coffee Drink
Autor:
Michio, Ikeda, Masayuki, Akiyama, Yuta, Hirano, Kazuhiro, Miyaji, Yasunori, Sugawara, Yuriko, Imayoshi, Hisakatsu, Iwabuchi, Takeshi, Onodera, Kiyoshi, Toko
Publikováno v:
Journal of food science. 83(11)
To develop a ready-to-drink (RTD) milk coffee that retains the original coffee flavor, the effects of manufacturing processing conditions on retronasal-aroma (RA) odorants were investigated by gas chromatography-olfactometry (CharmAnalysis™) using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::53a30129d5a14265be3a95b4c6a98330
https://pubmed.ncbi.nlm.nih.gov/30334246
https://pubmed.ncbi.nlm.nih.gov/30334246
Autor:
Yuriko Imayoshi, Shuji Kanazaki, Yuji Miyashita, Hisakatsu Iwabuchi, Ruilin Tian, Yohei Izumi, Hisaaki Tsumuki, Shoji Sonoda
Publikováno v:
Applied Entomology and Zoology. 50:231-238
The fruit-piercing moth Oraesia excavata (Butler) only attacks ripe as opposed to immature peach fruits. The moth putatively uses volatile emissions from ripe peach fruits as a cue for food orientation. The volatiles emitted by ‘Hakutou’ peach (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e1dd095e19bc24ce8bcd4955473dbc7
https://doi.org/10.1007/s13355-015-0330-2
https://doi.org/10.1007/s13355-015-0330-2
Autor:
Michio, Ikeda, Masayuki, Akiyama, Yuta, Hirano, Kazuhiro, Miyazi, Masaya, Kono, Yuriko, Imayoshi, Hisakatsu, Iwabuchi, Takeshi, Onodera, Kiyoshi, Toko
Publikováno v:
Journal of food science. 83(3)
To develop a ready-to-drink (RTD) milk coffee retaining the original coffee flavor, the effects of processing conditions during manufacture on retronasal-arma (RA) compounds from the milk coffee were investigated by gas chromatography-mass spectromet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e0fd7ee4181d2e4993dc89f16fa4b59f
https://pubmed.ncbi.nlm.nih.gov/29412462
https://pubmed.ncbi.nlm.nih.gov/29412462
Autor:
Michio Ikeda, Yuriko Imayoshi, Hisakatsu Iwabuchi, Masayuki Akiyama, Teruyuki Miyai, Nobuo Ichihashi, Miyako Ohata, Ryosuke Watanabe, Masanobu Onishi
Publikováno v:
Food Science and Technology Research. 20:647-654
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9266cf6a0f5c4470e8e3847a97bae7e0
https://doi.org/10.3136/fstr.20.647
https://doi.org/10.3136/fstr.20.647