Flavor Compounds Affecting the Sensory Characteristics of a Lactobacillus-fermented Dairy Beverage during Two Weeks of Refrigerated Storage von Suzuki, Taisuke, Akiyama, Masayuki, Sato, Yoshiyasu, Okaue, Misako, Murakami, Yusuke, Onishi, Masanobu, Mizota, Yasumichi, Ochi, Hiroshi, Koizumi, Reiko, Miyaji, Kazuhiro, Ikeda, Michio, Iwabuchi, Hisakatsu

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Odorant Transfer Characteristics of White Bread during Baking von ONISHI, Masanobu, INOUE, Michiko, ARAKI, Tetsuya, IWABUCHI, Hisakatsu, SAGARA, Yasuyuki

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Characteristic Coloring Curve for White Bread during Baking von ONISHI, Masanobu, INOUE, Michiko, ARAKI, Tetsuya, IWABUCHI, Hisakatsu, SAGARA, Yasuyuki

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Changes in Odor Compounds of a Lactobacillus-fermented Dairy Beverage during Two Weeks of Refrigerated Storage von Akiyama, Masayuki, Suzuki, Taisuke, Murakami, Yusuke, Onishi, Masanobu, Mizota, Yasumichi, Miyaji, Kazuhiro, Ikeda, Michio, Iwabuchi, Hisakatsu

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A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication von Onishi, Masanobu, Inoue, Michiko, Araki, Tetsuya, Iwabuchi, Hisakatsu, Sagara, Yasuyuki

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Effect of Milk Components on Release of Retronasal-aroma Compounds from Coffee with Milk von Akiyama, Masayuki, Watanabe, Ryosuke, Ohata, Miyako, Onishi, Masanobu, Mizota, Yasumichi, Okawa, Teiichiro, Iwabuchi, Hisakatsu

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Studies on Flavor to Increase Palatability Using Various Analytical Approaches von ONISHI, Masanobu

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Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10°C von Akiyama, Masayuki, Watanabe, Ryosuke, Ohata, Miyako, Miyai, Teruyuki, Imayoshi, Yuriko, Onishi, Masanobu, Ikeda, Michio, Ichihashi, Nobuo, Iwabuchi, Hisakatsu

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Synthesis of Enantiomerically Pure Anti-Aldols:  A Highly Stereoselective Ester-Derived Titanium Enolate Aldol Reaction von Ghosh, Arun K, Onishi, Masanobu

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Effect of Milk Components on Release of Retronasal-aroma Compounds from Coffee with Milk von Masayuki AKIYAMA, Ryosuke WATANABE, Miyako OHATA, Masanobu ONISHI, Yasumichi MIZOTA, Teiichiro OKAWA, Hisakatsu IWABUCHI

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Analysis of freshly brewed espresso using a retronasal aroma simulator and influence of milk addition von Akiyama, Masayuki, Murakami, Kazuya, Ikeda, Michio, Iwatsuki, Keiji, Wada, Akira, Tokuno, Katsuya, Onishi, Masanobu, Iwabuchi, Hisakatsu, Sagara, Yasuyuki

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Food habits of sika deer in a depopulated mountain village: a case study in Hayakawa, Yamanashi Prefecture von Takatsuki, Seiki, Onishi, Masanobu

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Characterization of flavor compounds released during grinding of roasted robusta coffee beans von Akiyama, M, Murakami, K, Ikeda, M, Iwatsuki, K, Kokubo, S, Wada, A, Tokuno, K, Onishi, M, Iwabuchi, H, Tanaka, K

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食品のおいしさに関わる香気の多面的分析 von 大西, 正展

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Effect of Homogenization Pressure on Sensory Characteristics and Flavor Release of and Preference for Flavored Dairy Beverages von Kawaguchi, Toshiyoshi, Akiyama, Masayuki, Onishi, Masanobu, Okaue, Misako, Koizumi, Reiko, Mizota, Yasumichi, Okawa, Teiichiro, Sumi, Masahiro, Iwabuchi, Hisakatsu

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Food habits of sika deer in a depopulated mountain village: a case study in Hayakawa, Yamanashi Prefecture von Takatsuki, Seiki, Onishi, Masanobu

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Ester derived titanium enolate aldol reaction: Highly diastereoselective synthesis of syn- and anti-aldols von Ghosh, Arun K., Fidanze, Steve, Onishi, Masanobu, Hussain, Khaja Azhar

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過疎化した山村でのシカの食性－山梨県早川町の事例 von 高槻, 成紀, 大西, 信正

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Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10 degree C von Akiyama, Masayuki, Watanabe, Ryosuke, Ohata, Miyako, Miyai, Teruyuki, Imayoshi, Yuriko, Onishi, Masanobu, Ikeda, Michio, Ichihashi, Nobuo, Iwabuchi, Hisakatsu

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Permeability of Volatile Compounds from Chilled Grape-flavored Black Tea Beverage through Packaging Materials of Gable-top Cartons von Akiyama, Masayuki, Katakura, Tomoyoshi, Watanabe, Taketoshi, Imayoshi, Yuriko, Ikeda, Michio, Ichihashi, Nobuo, Onishi, Masanobu, Iwabuchi, Hisakatsu

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