Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Tetsuro Yoshiwa
Volatile Compounds of Fishy Odor in Sardine by Simultaneous Distillation and Extraction Under Reduced Pressure.
Nippon Suisan Gakkaishi
Aquatic Science
Related publications
Simultaneous Extraction and Determination of Volatile Organic Compounds and Semi-Volatile Organic Compounds in Indoor Air Using Multi-Bed Solid Phase Extraction Device
Analytical Sciences
Analytical Chemistry
Characterizing the Smell of Marijuana by Odor Impact of Volatile Compounds: An Application of Simultaneous Chemical and Sensory Analysis
PLoS ONE
Multidisciplinary
A Comparison of Solid-Phase Microextraction (SPME) With Simultaneous Distillation–extraction (SDE) for the Analysis of Volatile Compounds in Heated Beef and Sheep Fats
Meat Science
Food Science
Volatile Compounds in Liquor Distilled From Mash Produced Using Koji or Nuruk Under Reduced or Atmospheric Pressure
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
Dietetics
Simultaneous Microwave Extraction and Separation of Volatile and Non-Volatile Organic Compounds of Boldo Leaves. From Lab to Industrial Scale
International Journal of Molecular Sciences
Organic Chemistry
Molecular Biology
Theoretical Chemistry
Inorganic Chemistry
Computer Science Applications
Spectroscopy
Medicine
Catalysis
Physical
Behavior of a Minute Amount of Furfural in Distillation of Aqueous Ethanol Solution Under Reduced Pressure.
Journal of Chemical Engineering of Japan
Chemistry
Chemical Engineering
Supercritical Fluid Extraction of Volatile and Non-Volatile Compounds From Schinus Molle L.
Brazilian Journal of Chemical Engineering
Chemical Engineering
Antibacterial and Antioxidant Activities and Chemical Compositions of Volatile Oils Extracted fromSchisandra chinensisBaill. Seeds Using Simultaneous Distillation Extraction Method, and Comparison With Soxhlet and Microwave-Assisted Extraction
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Changes in the Components and the Odor of Sardine Extractives by Gamma-Irradiation.
FOOD IRRADIATION, JAPAN
