Author/Creator: Kyouno, Nobuyuki - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Kyouno, Nobuyuki

1. Application of compressed sensing for selecting relevant variables for a model to predict the quality of Japanese fermented soy sauce. (January 2020)

Authors:: Wang, Shuo; Liu, Beiyi; Xu, Li; Tamura, Takehiro; Kyouno, Nobuyuki; Liu, Xiaofang; Zhang, Han; Akiyama, Yoshinobu; Chen, Jie Yu
Journal:: Innovative food science & emerging technologies
Issue:: Volume 59(2019)
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Record Type:: Journal Article
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2. Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation. (24th July 2019)

Authors:: Wang, Shuo; Tamura, Takehiro; Kyouno, Nobuyuki; Liu, Xiaofang; Zhang, Han; Akiyama, Yoshinobu; Yu Chen, Jie
Journal:: Analytical letters
Issue:: Volume 52:Number 11(2019)
Page Start:: 1813
Record Type:: Journal Article
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3. Effect of volatile compounds on the quality of Japanese fermented soy sauce. (August 2019)

Authors:: Wang, Shuo; Tamura, Takehiro; Kyouno, Nobuyuki; Liu, Xiaofang; Zhang, Han; Akiyama, Yoshinobu; Chen, Jie Yu
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 111(2019)
Page Start:: 594
Record Type:: Journal Article
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4. Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste). (March 2021)

Authors:: Wang, Shuo; Liu, Xiaofang; Tamura, Takehiro; Kyouno, Nobuyuki; Zhang, Han; Chen, Jie Yu
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 139(2021)
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Record Type:: Journal Article
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5. Rapid detection of quality of Japanese fermented soy sauce using near-infrared spectroscopy. Issue 18 (28th April 2020)

Authors:: Wang, Shuo; Tamura, Takehiro; Kyouno, Nobuyuki; Liu, Xiaofang; Zhang, Han; Akiyama, Yoshinobu; Chen, Jie Yu
Journal:: Analytical methods
Issue:: Volume 12:Issue 18(2020)
Page Start:: 2347
Record Type:: Journal Article
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6. Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy. (8th June 2021)

Authors:: Wang, Shuo; Liu, Xiaofang; Tamura, Takehiro; Kyouno, Nobuyuki; Zhang, Han; Chen, Jie Yu
Journal:: Analytical letters
Issue:: Volume 54:Number 14(2021)
Page Start:: 2304
Record Type:: Journal Article
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7. Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce. (22nd September 2018)

Authors:: Wang, Shuo; Zhang, Han; Liu, Xiaofang; Tamura, Takehiro; Kyouno, Nobuyuki; Chen, Jie Yu
Journal:: Analytical letters
Issue:: Volume 51:Number 14(2018)
Page Start:: 2192
Record Type:: Journal Article
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