Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley von Tatsu, Sotaro, Matsuo, Yoshihide, Nakahara, Koichi, Hofmann, Thomas, Steinhaus, Martin

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Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee von Iwasa, Keiko, Seta, Harumichi, Matsuo, Yoshihide, Nakahara, Koichi

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A flow cell for measuring X-ray Compton scattering of liquid at temperatures up to 623 K and pressures up to 20 MPa von Ono, Takumi, Watanabe, Masaru, Sato, Yoshiyuki, Inomata, Hiroshi, Nakahara, Koichi, Itou, Masayoshi, Sakurai, Yoshiharu

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Identification of 3‑Methylbutanoyl Glycosides in Green Coffea arabica Beans as Causative Determinants for the Quality of Coffee Flavors von Iwasa, Keiko, Setoyama, Daiki, Shimizu, Hiroaki, Seta, Harumichi, Fujimura, Yoshinori, Miura, Daisuke, Wariishi, Hiroyuki, Nagai, Chifumi, Nakahara, Koichi

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Phlorotannins as radical scavengers from the extract of Sargassum ringgoldianum von Nakai, Masaaki, Kageyama, Norihiko, Nakahara, Koichi, Miki, Wataru

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High-throughput metabolic profiling of diverse green Coffea arabica beans identified tryptophan as a universal discrimination factor for immature beans von Setoyama, Daiki, Iwasa, Keiko, Seta, Harumichi, Shimizu, Hiroaki, Fujimura, Yoshinori, Miura, Daisuke, Wariishi, Hiroyuki, Nagai, Chifumi, Nakahara, Koichi

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Instant and supersaturated dissolution of naproxen and sesamin (poorly water-soluble drugs and supplements) nanoparticles prepared by continuous expansion of liquid carbon dioxide... von Arita, Toshihiko, Manabe, Noriyoshi, Nakahara, Koichi

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Red wine polyphenols inhibit vascular smooth muscle cell migration through two distinct signaling pathways von LIJIMA, Katsuya, YOSHIZUMI, Masao, NAKAHARA, Koichi, OUCHI, Yasuyoshi, HASHIMOTO, Masayoshi, AKISHITA, Masahiro, KOZAKI, Koichi, AKO, Junya, WATANABE, Tokumitsu, OHIKE, Yumiko, SON, Bokyung, YU, Jing

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Metabolomics for Index of Coffee Tasting von NAKAHARA, Koichi

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Reaction Behavior of Secondary Alcohols in Supercritical Water von Wang, Pengyu, Kojima, Hiroyuki, Kobiro, Kazuya, Nakahara, Koichi, Arita, Toshihiko, Kajimoto, Okitsugu

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Gas-liquid dispersion agitated by closed turbine type impeller von Yoshida, Masanori, Kosaka, Toshiki, Mukai, Yoshiki, Nakahara, Koichi, Kiyota, Reno

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Isolation and identification of progenitors, glycoconjugates of β‐damascenone precursors, in sweet potato (Ipomoea batatas) von Kaneshima, Tai, Nojima, Satoshi, Mori, Shoko, Myoda, Takao, Nakahara, Koichi, Matsuo, Yoshihide

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Decomposition reaction of sesamin in supercritical water von Nakai, M.(Suntory Ltd., Shimamoto, Osaka (Japan). Suntory Research Center), Kageyama, N, Nakahara, K, Miki, W

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Enrichment of Vanillin in Barley Malt by Hydrolysis in High Temperature and High Pressure Steam von Nakahara, Koichi, Kageyama, Norihiko, Nagami, Kenzo

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Metabolomics for Index of Coffee Tasting von NAKAHARA, Koichi

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Oxidation of Ethanol Induced by Simple Polyphenols: Prooxidant Property of Polyphenols von Inui, Takako, Nakahara, Koichi, Uchida, Masaaki, Miki, Wataru, Unoura, Kei, Kokeguchi, Yuki, Hosokawa, Takahiro

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Novel Antioxidative Metabolites in Rat Liver with Ingested Sesamin von Nakai, Masaaki, Harada, Masami, Nakahara, Koichi, Akimoto, Kengo, Shibata, Hiroshi, Miki, Wataru, Kiso, Yoshinobu

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The first ESR observation of radical species in subcritical water von Kobiro, Kazuya, Matsura, Masahiko, Kojima, Hiroyuki, Nakahara, Koichi

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Hydrogen generation from ethanol in supercritical water without catalyst von Arita, Toshihiko, Nakahara, Koichi, Nagami, Kenzo, Kajimoto, Okitsugu

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Organic acid glycoside contained in coffee beans von Nakahara, Koichi, Iwasa, Keiko

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