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Publications by Hideharu TAKASHITA
Sensory Attributes and Classification of Odor Compounds in Barley-Shochu
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of Shochu-Making Barley ^|^ldquo;Nishinohoshi^|^rdquo; In Oita Prefecture.
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Technical History of Barley-Shochu
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Correlation Between Volatile Aroma Compounds and Sensory Attributes of Minimally Processed Herbs
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture
Variation in Sensory Attributes and Volatile Compounds in Beers Brewed From Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach
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Monovarietal Extra-Virgin Olive Oil Classification: A Fusion of Human Sensory Attributes and an Electronic Tongue
European Food Research and Technology
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Effects of Application of a Mixture of Lees of Shochu and Chemical Fertilizer on Growth, Yield and Shochu Processing Quality of Barley
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Characterizing the Smell of Marijuana by Odor Impact of Volatile Compounds: An Application of Simultaneous Chemical and Sensory Analysis
PLoS ONE
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Correlation Between General Components and General Flavor Compounds in Sweet-Potato-Shochu
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Comparison of Odor Compounds Analyzed by Automatic Dynamic Headspace GC/MS System and Sensory Score From Thermal-Deteriorated Edible Oil
Japan Journal of Food Engineering
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