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Publications by Kei Mukuta
The Contribution of Aromatic Components in Katsuobushi to Preference Formation and Reinforcement Effect
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Related publications
Conditioned Place Preference for Social Interaction in Rats: Contribution of Sensory Components
Frontiers in Behavioral Neuroscience
Cognitive Neuroscience
Physiological Psychology
Behavioral Neuroscience
Neuropsychology
Preference for Less Segmented Fixed-Time Components in Concurrent-Chain Schedules of Reinforcement
Journal of the Experimental Analysis of Behavior
Behavioral Neuroscience
Experimental
Cognitive Psychology
Key Factors in "Katsuobushi" (Dried Bonito) Aroma Formation.
Agricultural and Biological Chemistry
Effect of Interactions of PVC and Biomass Components on the Formation of Polycyclic Aromatic Hydrocarbons (PAH) During Fast Co-Pyrolysis
RSC Advances
Chemistry
Chemical Engineering
Investigation on the Useful Components in Katsuobushi Residue by an Enzymatic Treatment.
Analytical Sciences
Analytical Chemistry
Effect of Fishing Method on the Quality of Katsuobushi
Nippon Suisan Gakkaishi
Aquatic Science
Preference-Based Policy Iteration: Leveraging Preference Learning for Reinforcement Learning
Lecture Notes in Computer Science
Computer Science
Theoretical Computer Science
Reinforcement Magnitude: An Evaluation of Preference and Reinforcer Efficacy
Journal of Applied Behavior Analysis
Applied Psychology
Philosophy
Sociology
Political Science
Retention of the Aromatic Components in Sake by Cyclodextrin
JOURNAL OF THE BREWING SOCIETY OF JAPAN
