1. Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce. Issue 1 (2nd January 2017) Authors: Meng, Qi; Kitagawa, Riho; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 81:Issue 1(2017) Page Start: 168 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Contribution of the retronasal odor of soy sauce to salt reduction. Issue 8 (11th July 2020) Authors: Manabe, Mariko; Sakaue, Ryoichi; Obata, Akio Journal: Journal of food science Issue: Volume 85:Issue 8(2020) Page Start: 2523 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation. Issue 12 (1st December 2016) Authors: Iijima, Yoko; Iwasaki, Yumi; Otagiri, Yuji; Tsugawa, Hiroshi; Sato, Tsuneo; Otomo, Hiroe; Sekine, Yukio; Obata, Akio Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 80:Issue 12(2016) Page Start: 2401 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices. (24th April 2015) Authors: Trivittayasil, Vipavee; Tsuta, Mizuki; Imamura, Yoshinori; Sato, Tsuneo; Otagiri, Yuji; Obata, Akio; Otomo, Hiroe; Kokawa, Mito; Sugiyama, Junichi; Fujita, Kaori; Yoshimura, Masatoshi Journal: Journal of the science of food and agriculture Issue: Volume 96:Number 4(2016) Page Start: 1167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce. Issue 10 (3rd October 2017) Authors: Meng, Qi; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 81:Issue 10(2017) Page Start: 1984 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗