Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation von TOKITOMO, Yukiko, STEINHAUS, Martin, BÜTTNER, Andrea, SCHIEBERLE, Peter

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Volatile Constituents of Fruits: GC-Olfactometry and Sensory Evaluation von TOKITOMO, Yukiko

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UV-absorbing substance in the red alga Porphyra yezoensis (Bangiales, Rhodophyta) block thymine photodimer production von Misonou, Taku, Saitoh, Junko, Oshiba, Saori, Tokitomo, Yukiko, Maegawa, Miyuki, Inoue, Yukio, Hori, Hirokazu, Sakurai, Takeki

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Flavor of Dried Shiitake Mushroom Stock von TOKITOMO, Yukiko

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フレーバーホイールとGC-Oを用いた麦茶の香り評価 von 後藤, 優佳, 三尾, 建斗, 松岡, 翼, 出江, 萌絵, 鮎澤, 信昌, 時友, 裕紀子

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Volatile Constituents of Fruits: GC-Olfactometry and Sensory Evaluation von TOKITOMO, Yukiko

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Flavor of Dried Shiitake Mushroom Stock von TOKITOMO, Yukiko

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Study on the Flavors of Barley Tea Using the Flavor Wheel and Gas Chromatography-Olfactometry von Goto, Yuka, Mio, Kento, Matsuoka, Tsubasa, Izue, Moe, Ayuzawa, Nobumasa, Tokitomo, Yukiko

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Measurement of fluorescence quantum yield of ultraviolet-absorbing substance extracted from red alga: Porphyra yezoensis and its photothermal spectroscopy von INOUE, Yukio, HORI, Hirokazu, SAKURAI, Takeki, TOKITOMO, Yukiko, SAITO, Junko, MISONOU, Taku

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Isolation of the Volatile Components of Fresh Onion by Thermal Desorption Cold Trap Capillary Gas Chromatography von Tokitomo, Yukiko, Kobayashi, Akio

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Flavor of ume liquor prepared from small ume fruit (Prunus mume Sieb. et Zucc.) von Tokitomo, Y.(Yamanashi Univ., Kofu (Japan). Faculty of Education), Mukawa, S, Endo, Y

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果実の香気分析: GCにおいかぎ分析と官能評価 von 時友, 裕紀子

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乾しいたけだし汁の風味成分 von 時友, 裕紀子

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Sweet Flavor of Cooked Onion von TOKITOMO, Yukiko, YAMANISHI, Tei

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Changes in Cooked Aroma Constituents of γ-Ray Irradiated Onions during Storage von TOKITOMO, Yukiko, KOBAYASHI, Akio

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Flavor constituents of roasted onions of different cultivars, and comparison of their aroma patterns von Tokitomo, Y. (Yamanashi Univ., Kofu (Japan). Faculty of Education)

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Studies on the “Sugary Flavor” of Raw Cane Sugar. II von TOKITOMO, Yukiko, KOBAYASHI, Akio, YAMANISHI, Tei, MURAKI, Shigeru

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Studies on the “Sugary Flavor” of Raw Cane Sugar. III: Key Compound of the Sugary Flavor von TOKITOMO, Yukiko, KOBAYASHI, Akio, YAMANISHI, Tel, MURAKI, Shigeru

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Changes in Free Amino Acid Constituents of γ-Irradiated Onions during Storage von TOKITOMO, Yukiko, NAGASAWA, Yuko, KATO, Akiko, ITAGAKI, Rieko, SATO, Miki, KUBOTA, Kikue, KOBAYASHI, Akio

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Effects of Onion on Flavor of Soup Stock von Tokitomo, Yukiko, Ishikawa, Yuka

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