Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Kayoko Kasahara"'
Autor:
Kayoko Kasahara
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 51:98-101
蒸し煮マイワシ揮発性成分に及ぼす9種香辛料(オールスパイス,クローブ,シナモン,ナツメグ,オレガノ,フェンネル,タイム,ターメリック,ブラックペパー)の添加効果について検討した結果,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0810bd77b7e50d5dc727c6babe757002
https://doi.org/10.3136/nskkk.51.98
https://doi.org/10.3136/nskkk.51.98
Autor:
Kayoko Kasahara, Chieko Osawa
Publikováno v:
NIPPON SUISAN GAKKAISHI. 66:110-117
塩干品焼臭成分の特徴と生成機構を明らかにするため, マアジの一夜干しを中心に各種試料の揮発性成分を同定した。その結果, 干物の主要焼臭成分として同定した2-メチルプロパナール,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::522946c6b21115f55f6e3e38da4abf58
https://doi.org/10.2331/suisan.66.110
https://doi.org/10.2331/suisan.66.110
Autor:
Kayoko Kasahara, Chieko Osawa
Publikováno v:
Fisheries science. 64:415-418
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f89af3256e46331697ccae5ee78e3dba
https://doi.org/10.2331/fishsci.64.415
https://doi.org/10.2331/fishsci.64.415
Publikováno v:
NIPPON SUISAN GAKKAISHI. 60:377-380
The suppressing effect of the leaf or fruit of Japanese pepper Zanthoxylum piperitum DC, on niboshi odor was studied by a combination sensory analysis testing, gas chromatography, and gas chromatograph-y-mass spectrometry. In sensory tests it was fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f34f323bb4141e0c28a1b7b74cdf13c3
https://doi.org/10.2331/suisan.60.377
https://doi.org/10.2331/suisan.60.377
Autor:
Kayoko Kasahara, Kokichi Nishibori
Publikováno v:
NIPPON SUISAN GAKKAISHI. 57:737-741
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::962fc5038ec650929ab608b24646b752
https://doi.org/10.2331/suisan.57.737
https://doi.org/10.2331/suisan.57.737
Publikováno v:
NIPPON SUISAN GAKKAISHI. 56:619-623
The ways that soysauce suppressed sardine odor in “mirin-boshi” were studied by a combination of sensory test, gas chromatography and gas chromatography-mass spectrometry. By a sensory test, it was found that the fishy odor of“mirin-boshi”fla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f7befeb73610b0df53c4a7c2142db33
https://doi.org/10.2331/suisan.56.619
https://doi.org/10.2331/suisan.56.619
Autor:
Kokichi Nishibori, Kayoko Kasahara
Publikováno v:
Fisheries science. 61:672-674
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3043e06db52c4c2d1d05f432314fad83
https://doi.org/10.2331/fishsci.61.672
https://doi.org/10.2331/fishsci.61.672
Publikováno v:
NIPPON SUISAN GAKKAISHI. 59:673-675
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26b132a7c178a8273f126733a39cc563
https://doi.org/10.2331/suisan.59.673
https://doi.org/10.2331/suisan.59.673
Autor:
Kokichi Nishibori, Kayoko Kasahara
Publikováno v:
NIPPON SUISAN GAKKAISHI. 58:529-531
The suppressing effect of lemon juice on roasted sardine odor was studied by a combination test of sensory analysis, gas chromatography, and gas chromatography-mass spectrometry. By a sensory test, it was found that the roasted sardine odor was disti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a2f0d01472ea74bf45ba1bc2bec696c
https://doi.org/10.2331/suisan.58.529
https://doi.org/10.2331/suisan.58.529
Publikováno v:
Fisheries science. 62:838-839
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a06706e478501d4f950cb12c1bdc42c
https://doi.org/10.2331/fishsci.62.838
https://doi.org/10.2331/fishsci.62.838