Zobrazeno 1 - 10
of 113
pro vyhledávání: '"Tei YAMANISHI"'
Autor:
Tei Yamanishi, Michiko Kawakami
Publikováno v:
Journal of the agricultural chemical society of Japan. 73:893-906
露天栽培と被覆栽培による荒茶および焙焼度を2段階に変えたほうじ茶と釜炒り茶の香気組成を比較して,加熱操作が香気形成に及ぼす影響を調べた.その結果以下の知見が得られた. (1) 荒
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82ad5afc4c08b49b1a01b7ffe3c65d16
https://doi.org/10.1271/nogeikagaku1924.73.893
https://doi.org/10.1271/nogeikagaku1924.73.893
Publikováno v:
Food Reviews International. 11:371-374
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01c1617e8498efbf21a3e08594044e37
https://doi.org/10.1080/87559129509541049
https://doi.org/10.1080/87559129509541049
Autor:
Akio Kobayashi, Tei Yamanishi
Publikováno v:
Flavor Chemistry ISBN: 9781461371250
Over 60% (w/w), of the components of essential oils from tea were identified before 1960 by classical chemical methods. With the advent of GC and GC-MS, many new compounds were identified, compounds important in contributing to characteristic tea aro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f9df28e974e8846c54d880005d7f630
https://doi.org/10.1007/978-1-4615-4693-1_12
https://doi.org/10.1007/978-1-4615-4693-1_12
Publikováno v:
Agricultural and Biological Chemistry. 54:561-562
The fruit of Citrus iyo has a characteristic sweet aroma which is developed during storage at 5-15 o C for two to three months. The presence of Di-(1-oxydecyl)-peroxide (DODP; I) a condensation product of decanal and decanal peroxide, in the cold pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::155d86ff8e2fe12ff1febbda36907ec1
https://doi.org/10.1080/00021369.1990.10869966
https://doi.org/10.1080/00021369.1990.10869966
Publikováno v:
Agricultural and Biological Chemistry. 54:247-248
(1990). Structure of α-Farnesene in the Essential Oil of Oolong Tea. Agricultural and Biological Chemistry: Vol. 54, No. 1, pp. 247-248.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7557d10970929a3d22049985ce9431e2
https://doi.org/10.1271/bbb1961.54.247
https://doi.org/10.1271/bbb1961.54.247
Publikováno v:
Agricultural and Biological Chemistry. 54:247-248
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47e26c08288194d9d4977d85cada5777
https://doi.org/10.1080/00021369.1990.10869916
https://doi.org/10.1080/00021369.1990.10869916
Publikováno v:
Agricultural and Biological Chemistry. 54:561-562
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e630fa54dfffc5193729cfb498599c2
https://doi.org/10.1271/bbb1961.54.561
https://doi.org/10.1271/bbb1961.54.561
Publikováno v:
Journal of the agricultural chemical society of Japan. 56:1049-1052
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b25095b6756ea603c2650933a7be1081
https://doi.org/10.1271/nogeikagaku1924.56.1049
https://doi.org/10.1271/nogeikagaku1924.56.1049
Publikováno v:
Agricultural and Biological Chemistry. 49:1655-1660
The effect of solar-withering and turn over treatment during indoor-withering on the development of pouchong tea aroma were investigated by comparing the aroma compositions of nine tea samples. Each sample was manufactured by different degrees of sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::833127fc6f025a0e147414f58f4b983d
https://doi.org/10.1080/00021369.1985.10866971
https://doi.org/10.1080/00021369.1985.10866971
Publikováno v:
Agricultural and Biological Chemistry. 47:337-342
The fermented product of small shrimp was prepared with salt contents of about 20% at a temperature of 20±2°C for three months. The odor concentrates of the raw material and fermented product were obtained by simultaneous distillation and extractio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2acfb73d50f82a85880b3e2139312605
https://doi.org/10.1271/bbb1961.47.337
https://doi.org/10.1271/bbb1961.47.337