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Publications by Mami KIKUCHI

SCCJ Cafe - Season 2 - Scent and Science (4) Formation of Aroma

Journal of Computer Chemistry, Japan

English

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Formation by Yeast of 2-Furanmethanethiol and Ethyl 2-Mercaptopropionate Aroma Compounds in Japanese Soy Sauce

Bioscience, Biotechnology and Biochemistry

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Supplemental Information 5: Floral Scent Profile (Table 4)

English

(E)-4-Oxo-2-Hexenal Dimers in the Scent Glands of the Bark BugPhloea Subquadrata(Heteroptera, Phloeidae)

Journal of the Brazilian Chemical Society

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Studies on the Formation Mechanism of Black Tea Aroma

Journal of the agricultural chemical society of Japan

English

Studies on the Formation Mechanism of Black Tea Aroma

Journal of the agricultural chemical society of Japan

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Key Factors in "Katsuobushi" (Dried Bonito) Aroma Formation.

Agricultural and Biological Chemistry

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A Season of Change for Science Funding

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Banach's Space: Lviv and the Scottish Cafe

Condensed Matter Physics

Condensed Matter Physics

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Germination and Root Growth of 4 Osmoconditioned Cool-Season Grasses

Journal of Range Management

English