1. Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste). (15th December 2016) Authors: Inoue, Yutaka; Kato, Sachie; Saikusa, Miyu; Suzuki, Chihiro; Otsubo, Yuriko; Tanaka, Yutaro; Watanabe, Hirohito; Hayase, Fumitaka Journal: Food chemistry Issue: Volume 213(2016) Page Start: 521 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste). (15th December 2016) Authors: Inoue, Yutaka; Kato, Sachie; Saikusa, Miyu; Suzuki, Chihiro; Otsubo, Yuriko; Tanaka, Yutaro; Watanabe, Hirohito; Hayase, Fumitaka Journal: Food chemistry Issue: Volume 213(2016) Page Start: 521 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characteristics of hemodialysis patient with critical COVID‐19. Issue 5 (14th December 2021) Authors: Otsubo, Shigeru; Wakabayashi, Shota; Aoyama, Yumi; Kinoshita, Kayoko; Minami, Masami; Ohsima, Yasuko; Kobayashi, Sonomi; Otsubo, Yuriko Journal: Therapeutic apheresis and dialysis Issue: Volume 26:Issue 5(2022) Page Start: 969 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Prolonged shedding of SARS‐CoV‐2 in COVID‐19 infected hemodialysis patients. Issue 3 (1st September 2020) Authors: Otsubo, Shigeru; Aoyama, Yumi; Kinoshita, Kayoko; Goto, Taijiro; Otsubo, Yuriko; Kamano, Daisuke; Sumura, Rena; Shinzawa, Satoki; Abe, Tatsuki; Noda, Ryunosuke; Kobayashi, Ryu; Yanagi, Mai; Nitta, Kosaku; Ishibashi, Yoshitaka Journal: Therapeutic apheresis and dialysis Issue: Volume 25:Issue 3(2021) Page Start: 356 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗