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. Comparison of odour thresholds and odour qualities of the enantiomers of 4‐mercapto‐2‐alkanones and 4‐acetylthio‐2‐alkanones. (15th December 2014) Authors: Wakabayashi, Motoko; Wakabayashi, Hidehiko; Nörenberg, Svenja; Kubota, Kikue; Engel, Karl‐Heinz Journal: Flavour and fragrance journal Issue: Volume 30:Number 2(2015) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Metabolism of Odorant Molecules in Human Nasal/Oral Cavity Affects the Odorant Perception. (29th June 2019) Authors: Ijichi, Chiori; Wakabayashi, Hidehiko; Sugiyama, Shingo; Ihara, Yusuke; Nogi, Yasuko; Nagashima, Ayumi; Ihara, Sayoko; Niimura, Yoshihito; Shimizu, Yuya; Kondo, Kenji; Touhara, Kazushige Journal: Chemical senses Issue: Volume 44:Number 7(2019) Page Start: 465 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Odorant metabolism of the olfactory cleft mucus in idiopathic olfactory impairment patients and healthy volunteers. Issue 3 (12th October 2021) Authors: Ijichi, Chiori; Wakabayashi, Hidehiko; Sugiyama, Shingo; Hayashi, Kazuhiro; Ihara, Yusuke; Nishijima, Hironobu; Touhara, Kazushige; Kondo, Kenji Journal: International forum of allergy & rhinology Issue: Volume 12:Issue 3(2022) Page Start: 293 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Structural analysis and taste evaluation of γ-glutamyl peptides comprising sulfur-containing amino acids. Issue 3 (4th March 2018) Authors: Amino, Yusuke; Wakabayashi, Hidehiko; Akashi, Satoko; Ishiwatari, Yutaka Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 82:Issue 3(2018) Page Start: 383 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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) ↗
7. 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) ↗