Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Kenji Kumazawa"'
Development of a New Approach to Estimate the In-mouth Release Characteristics of Odorants in Drinks
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 67:424-429
Autor:
Kenji Kumazawa
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 67:395-402
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 84:421-427
The comparative aroma extract dilution analysis (cAEDA) applied to the volatile fractions of two types of fresh mint leaves (Peppermint and Spearmint) revealed 20 odor-active peaks with high FD factors (≥64). Among the perceived odorants, five “s
Autor:
Kenji Kumazawa, Shu Kaneko
Publikováno v:
Food Science and Technology Research. 26:725-733
Autor:
Kenji Kumazawa, Ryoko Baba
Publikováno v:
KAGAKU TO SEIBUTSU. 57:337-339
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:10058-10063
An investigation using the aroma extract dilution analysis (AEDA) technique applied to the aroma concentrates prepared from the tea infusions of two different types of Chinese chrysanthemum flowers (flower buds, blooming flowers) revealed that 29 aro
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:8691-8695
To clarify the characteristic sweet aroma of Wagyu (Japanese Black Cattle), aroma extraction dilution analysis (AEDA) was applied to the volatile fractions of Wagyu and Australia beefs. Some 20 odor-active peaks were detected, and 17 odorants were id
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 64:294-301
Autor:
Kenji Kumazawa, Takafumi Itobe
Publikováno v:
Food Science and Technology Research. 23:51-56
Publikováno v:
Food Science and Technology Research. 22:811-816