Enhancing monoterpene alcohols in sweet potato shochu using the diglycoside-specific β-primeverosidase von Sato, Yuichiro, Han, Jinshun, Fukuda, Hisashi, Mikami, Shigeaki

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Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori von Osafune, Yukio, Toshida, Kenji, Han, Jinshun, Kishimoto, Toru, Iizuka-Furukawa, Sachiko, Isogai, Atsuko, Mukai, Nobuhiko

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Isolation methods of high glycosidase-producing mutants of Aspergillus luchuensis and its mutated genes von Tomimoto, Kazuya, Osafune, Yukio, Kakizono, Dararat, Han, Jinshun, Mukai, Nobuhiko

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Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori von Osafune, Yukio, Toshida, Kenji, Han, Jinshun, Isogai, Atsuko, Mukai, Nobuhiko

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Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori: Characterisation and threshold measurement of compounds in... von Osafune, Yukio, Toshida, Kenji, Han, Jinshun, Isogai, Atsuko, Mukai, Nobuhiko

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Phenolic Compounds and Phenolic Flavor in Sake von MUKAI, Nobuhiko, HAN, Jinshun, NISHIBORI, Nahoko

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Isolation methods of high glycosidase-producing mutants of Aspergillus luchuensis and its mutated genes von Tomimoto, Kazuya, Osafune, Yukio, Dararat Kakizono, Jinshun Han, Mukai, Nobuhiko

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Characteristics of the volatile composition of Cachaça von FUKUDA, Hisashi, HAN, Jinshun

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A Correlation Analysis between Quantitative Scale Evaluation Values and Analytical Values of Shochu von MUKAI, Nobuhiko, HAN, Jinshun, OSAFUNE, Yukio

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Characteristics of the volatile composition of Japanese rum von FUKUDA, Hisashi, HAN, Jinshun

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Classification and threshold measurements of aroma compounds aimed for establishing the reference standards of sensory analysis of Honkaku shochu and Awamori von OSAFUNE, Yukio, TOSHIDA, Kenji, HAN, Jinshun, ISOGAI, Atsuko, MUKAI, Nobuhiko

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The origin and distillation behavior of 1-octen-3-ol in Awamori von FUKUDA, Hisashi, HAN, Jinshun

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Characteristics of the volatile composition of Shochu in the Izu Islands von FUKUDA, Hisashi, YAMADA, Osamu, HAN, Jinshun

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Distillation behavior of aroma compounds during spirits distillation and product properties of a triple distillation of Awamori von OSAFUNE, Yukio, TOSHIDA, Kenji, HAN, Jinshun, ISOGAI, Atsuko, MIYAMOTO, Munehiro, AIZAWA, Johji, MUKAI, Nobuhiko

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Classification of rums by volatile composition and comparison with kokuto shochu von FUKUDA, Hisashi, HAN, Jinshun

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Classification of tequila by volatile composition and comparison with Kokuto shochu and rum von FUKUDA, Hisashi, HAN, Jinshun

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Analysis of Furfurals in Honkaku Shochu using SPME and GC/MS von FUKUDA, Hisashi, HAN, Jinshun

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Characteristics of volatile composition of Kokuto Shochu in Honkaku Shochu von FUKUDA, Hisashi, HAN, Jinshun

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Comparison of the volatile composition of shochu using koji exhibited in the Honkaku Shochu Contest von FUKUDA, Hisashi, HAN, Jinshun, YAMADA, Osamu

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Characteristics of the volatile composition of commercially available Awamori von FUKUDA, Hisashi, HAN, Jinshun, YAMADA, Osamu

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