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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Simulation of Pilsner-type beer aroma using 76 odor-active compounds von Kishimoto, Toru, Noba, Shigekuni, Yako, Nana, Kobayashi, Minoru, Watanabe, Tetsuya

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Comparison of 4-Mercapto-4-methylpentan-2-one Contents in Hop Cultivars from Different Growing Regions von Kishimoto, Toru, Kobayashi, Minoru, Yako, Nana, Iida, Ayako, Wanikawa, Akira

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Quantitative determination of vanillin and its detection threshold in sake von Boerzhijin, Surina, Osafune, Yukio, Kishimoto, Toru, Hisatsune, Yuri, Isogai, Atsuko

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Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with in Situ Derivatization and Thermal Desorption–Gas C... von Ochiai, Nobuo, Sasamoto, Kikuo, Kishimoto, Toru

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Presence of Disulfide-Bonded Thiols in Malt and Hops as the Precursors of Thiols in Beer von Kishimoto, Toru, Hisatsune, Yuri, Fujita, Akiko, Yamada, Osamu

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The Components Contributing to the Structure of Beer Aroma: Reconstitution of Beer Aroma Using 76 Odorants von KISHIMOTO, Toru

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The Components Contributing to the Structure of Beer Aroma: Reconstitution of Beer Aroma Using 76 Odorants: 76成分によるビール香気の再構築 von KISHIMOTO, Toru

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Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping von Lafontaine, Scott, Varnum, Scott, Roland, Aurélie, Delpech, Stéphane, Dagan, Laurent, Vollmer, Daniel, Kishimoto, Toru, Shellhammer, Thomas

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Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties von Kishimoto, Toru, Wanikawa, Akira, Kono, Katsunori, Shibata, Kazunori

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The Story that the Bitterness Unit（BU） is Talking About von KISHIMOTO, Toru

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Analysis of Hop-Derived Terpenoids in Beer and Evaluation of Their Behavior Using the Stir Bar−Sorptive Extraction Method with GC-MS von Kishimoto, Toru, Wanikawa, Akira, Kagami, Noboru, Kawatsura, Katsuyuki

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The recent findings in the off-flavors of beer von KISHIMOTO, Toru

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Relationship between flavor compounds in sake exhibited at the Annual Japan Sake Awards and meteorological conditions during grain filling and the properties of rice starch von OKUDA, Masaki, JOYO, Midori, Hong-Bin, BAO, TAKAHASHI, Kei, ISOGAI, Atsuko, MUKAI, Nobuhiko, KISHIMOTO, Toru, KANDA, Ryoko, IIZUKA, Sachiko, IZU, Hanae, FUJITA, Akiko, YAMADA, Osamu

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Identification of major wheat allergens by means of the Escherichia coli expression system von Maruyama, Nobuyuki, Ichise, Keiko, Katsube, Tomoyuki, Kishimoto, Toru, Kawase, Shin‐ichiro, Matsumura, Yasuki, Takeuchi, Yoshihiro, Sawada, Tadashi, Utsumi, Shigeru

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A Group of Compounds at Sub-threshold Concentrations that Construct the Beer Aroma von KISHIMOTO, Toru

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ビールの香り：その‘構造’を解き明かす: 76成分によるビール香気の再構築 von 岸本, 徹

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Decreased IgE-binding with wheat gluten by deamidation von Maruyama, N. (Kyoto Univ., Uji (Japan). Research Inst. for Food Science), Sugiura, F, Kishimoto, T, Ichise, K, Takeuchi, Y, Sawada, T, Tsuda, A, Utsumi, S

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METHOD FOR PRODUCING BEER-TASTING BEVERAGE, AND METHOD FOR IMPARTING HOP AROMA TO BEER-TASTING BEVERAGE von ITO, SHINSUKE, KISHIMOTO, TORU

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METHOD FOR PRODUCING BEER-TASTING BEVERAGE, AND METHOD FOR IMPARTING HOP AROMA TO BEER-TASTING BEVERAGE von KISHIMOTO, Toru, ITO, Shinsuke

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