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Publications by Tetsuo AISHIMA
Key Factors in "Katsuobushi" (Dried Bonito) Aroma Formation.
Agricultural and Biological Chemistry
Selection of Aroma Components to Predict Sensory Quality of Kenyan Black Teas Using a Genetic Algorithm for Multiple Linear Regression Models.
Food Science and Technology International, Tokyo
Related publications
Identification of the Key Aroma Compounds in Dried Roots of Rubia Cordifolia
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Factors for Giemsa-Band Formation in Air-Dried Mammalian Chromosomes
The Japanese journal of genetics
Separation and Identification of Antioxidant Peptides From Proteolytic Digest of Dried Bonito.
Nippon Suisan Gakkaishi
Aquatic Science
Characterization of the Aroma Compounds in Fresh and Dried Sapodilla (Manikara Zapota, L.) by the Application of Aroma Extract Dilution Analysis
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Physiological Function of a Few Key Aroma Substances in Foods.
Nippon Eiyo Shokuryo Gakkaishi
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
Protease-Resistant Fraction of Smoked, Dried Bonito Alleviates Atopic Dermatitis-Like Skin Lesions in NC/Nga Mice
Journal of Nutritional Science and Vitaminology
Medicine
Nutrition
Dietetics
Studies on the Formation Mechanism of Black Tea Aroma
Journal of the agricultural chemical society of Japan
Studies on the Formation Mechanism of Black Tea Aroma
Journal of the agricultural chemical society of Japan
