Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Masanobu Onishi"'
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
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
Publikováno v:
Tetrahedron, asymmetry. 8(6)
Asymmetric alkylation and aldol reaction of optically active (1S,2R)-2-aminocyclopentan-1-ol derived chiral auxiliary proceeded with excellent diastereofacial selectivities (>99%) and isolated yields.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ba83db117e2e08c29ebf7e41b0513a4
https://pubmed.ncbi.nlm.nih.gov/30387787
https://pubmed.ncbi.nlm.nih.gov/30387787
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
Autor:
Taisuke Suzuki, Masayuki Akiyama, Yoshiyasu Sato, Misako Okaue, Yusuke Murakami, Masanobu Onishi, Yasumichi Mizota, Hiroshi Ochi, Reiko Koizumi, Kazuhiro Miyaji, Michio Ikeda, Hisakatsu Iwabuchi
Publikováno v:
Food Science & Technology Research; 2020, Vol. 26 Issue 1, p139-152, 14p
Autor:
Masayuki Akiyama, Katakura Tomoyoshi, Michio Ikeda, Masanobu Onishi, Watanabe Taketoshi, Yuriko Imayoshi, Nobuo Ichihashi, Hisakatsu Iwabuchi
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 59:76-83
(1) ゲーブルトップ紙容器の透過香気成分を捕集するガラス製装置を作製した．(2) グレープティーの透過香気成分の捕集条件を検討した結果，SPMEファイバー種：PDMS/DVB，捕集温度：10℃，
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08bc7ae36eb4d51b5e75499dd316334c
https://doi.org/10.3136/nskkk.59.76
https://doi.org/10.3136/nskkk.59.76
Publikováno v:
Food and Bioprocess Technology. 5:1228-1237
The sampling parameters to simulate retronasal aroma during the mastication of white bread has been optimized using a retronasal aroma simulator (RAS) to compare the retronasal bread aroma with the conventional headspace aroma. The volatile compositi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::638bc9d1057e68c037d95d0d289fce40
https://doi.org/10.1007/s11947-010-0422-5
https://doi.org/10.1007/s11947-010-0422-5
Autor:
Yasuyuki Sagara, Akira Wada, Kazuya Murakami, Katsuya Tokuno, Masanobu Onishi, Michio Ikeda, Keiji Iwatsuki, Masayuki Akiyama, Hisakatsu Iwabuchi
Publikováno v:
Food Science and Technology Research. 15:233-244
A quick (headspace: 1 min and retronasal aroma simulator (RAS): 2 min) sampling method for capturing volatiles released from coffee drinks by solid-phase microextraction (SPME) (fiber type; divinylbenzene (DVB)/carboxen/polydimethylsiloxane (PDMS)) h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d48a7fbf4f47a881ab34fea131422952
https://doi.org/10.3136/fstr.15.233
https://doi.org/10.3136/fstr.15.233
Autor:
Akira Wada, Sadayuki Kokubo, Hisakatsu Iwabuchi, Kazuya Murakami, Michio Ikeda, Masanobu Onishi, Masayuki Akiyama, Kiyofumi Tanaka, Katsuya Tokuno, Keiji Iwatsuki
Publikováno v:
Food Science and Technology Research. 11:298-307
The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the volatile compounds released during the grinding o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dab25a65fd70e60f9bc497e20bb02d67
https://doi.org/10.3136/fstr.11.298
https://doi.org/10.3136/fstr.11.298
Publikováno v:
Tetrahedron Letters. 38:7171-7174
Aldol reactions of bidentate aldehydes and cis-1-arylsulfonamido-2-indanyl ester derived titanium enolates proceed with excellent syn-diastereoselectivities and good to excellent isolated yields.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dcf76e7a21c2450e1b311ae21c73546
https://doi.org/10.1016/s0040-4039(97)01765-6
https://doi.org/10.1016/s0040-4039(97)01765-6