1. Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis. Issue 1 (2nd January 2014) Authors: Takakura, Yukiko; Osanai, Hiroki; Masuzawa, Takuya; Wakabayashi, Hidehiko; Nishimura, Toshihide Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 78:Issue 1(2014) Page Start: 124 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Transformation of yeast using calcium alginate microbeads with surface-immobilized chromosomal DNA. (October 2003) Authors: Mizukami, Atsushi; Nagamori, Eiji; Takakura, Yukiko; Matsunaga, Sachihiro; Kaneko, Yoshinobu; Kajiyama, Shin'ichiro; Harashima, Satoshi; Kobayashi, Akio; Fukui, Kiichi Journal: Biotechniques Issue: Volume 35:Number 4(2003) Page Start: 734 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups. (1st April 2016) Authors: Nishimura, Toshihide; Goto, Shingo; Miura, Kyo; Takakura, Yukiko; Egusa, Ai S.; Wakabayashi, Hidehiko Journal: Food chemistry Issue: Volume 196(2016) Page Start: 577 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups. (1st April 2016) Authors: Nishimura, Toshihide; Goto, Shingo; Miura, Kyo; Takakura, Yukiko; Egusa, Ai S.; Wakabayashi, Hidehiko Journal: Food chemistry Issue: Volume 196(2016) Page Start: 577 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗