Metabolism of Odorant Molecules in Human Nasal/Oral Cavity Affects the Odorant Perception von Ijichi, Chiori, Wakabayashi, Hidehiko, Sugiyama, Shingo, Ihara, Yusuke, Nogi, Yasuko, Nagashima, Ayumi, Ihara, Sayoko, Niimura, Yoshihito, Shimizu, Yuya, Kondo, Kenji, Touhara, Kazushige

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Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups von Nishimura, Toshihide, Goto, Shingo, Miura, Kyo, Takakura, Yukiko, Egusa, Ai S., Wakabayashi, Hidehiko

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Structural analysis and taste evaluation of γ-glutamyl peptides comprising sulfur-containing amino acids von Amino, Yusuke, Wakabayashi, Hidehiko, Akashi, Satoko, Ishiwatari, Yutaka

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Odorant metabolism of the olfactory cleft mucus in idiopathic olfactory impairment patients and healthy volunteers von Ijichi, Chiori, Wakabayashi, Hidehiko, Sugiyama, Shingo, Hayashi, Kazuhiro, Ihara, Yusuke, Nishijima, Hironobu, Touhara, Kazushige, Kondo, Kenji

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Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis von Takakura, Yukiko, Sakamoto, Tomohiro, Hirai, Sachi, Masuzawa, Takuya, Wakabayashi, Hidehiko, Nishimura, Toshihide

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Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis von Takakura, Yukiko, Osanai, Hiroki, Masuzawa, Takuya, Wakabayashi, Hidehiko, Nishimura, Toshihide

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Action of transglucosidase from Aspergillus niger on maltoheptaose and [U– 13C]maltose von Ota, Masafumi, Okamoto, Takeshi, Wakabayashi, Hidehiko

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A Rapid and Precise Method to Determine Cysteine Content in Food Materials using 4-(aminosulfonyl)-7-fluoro-2,1,3-benzoxadiazole von NISHIUCHI, Hiroaki, KOHMURA, Masanori, WAKABAYASHI, Hidehiko

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Determination of the absolute configurations of 4-mercapto-2-alkanones using the 1H NMR anisotropy method and enzyme-catalyzed kinetic resolution of the corresponding 4-acetylthio-... von Wakabayashi, Motoko, Wakabayashi, Hidehiko, Eisenreich, Wolfgang, Morimitsu, Yasujiro, Kubota, Kikue, Engel, Karl-Heinz

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Analytical and Sensory Characterization of the Stereoisomers of 3‑Mercaptocycloalkanones and 3‑Mercaptocycloalkanols von Wakabayashi, Motoko, Wakabayashi, Hidehiko, Riegel, Anja Devenie, Eisenreich, Wolfgang, Engel, Karl-Heinz

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An Improved Method to Determine Gamma - glutamylcysteine Content in Foodstuffs Using 4-(Aminosulfonyl)-7-fluoro-2,1,3-benzoxadiazole von Hiroaki NISHIUCHI, Yukiko UMEZAWA, Hidehiko WAKABAYASHI

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An Improved Method to Determine Gamma-glutamylcysteine Content in Foodstuffs Using 4-(Aminosulfonyl)-7-fluoro-2,1,3-benzoxadiazole von NISHIUCHI, Hiroaki, UMEZAWA, Yukiko, WAKABAYASHI, Hidehiko

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Configurations and Sensory Properties of the Stereoisomers of 2,6-Dimethyl-4-propyl-1,3-oxathiane and 2,4-Dimethyl-6-propyl-1,3-oxathiane von Riegel, Anja Devenie, Wakabayashi, Hidehiko, Wakabayashi, Motoko, Rynešová, Markéta, Dudko, Viktoriia, Eisenreich, Wolfgang, Engel, Karl-Heinz

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Stereoselectivity of the Generation of 3-Mercaptohexanal and 3-Mercaptohexanol by Lipase-Catalyzed Hydrolysis of 3-Acetylthioesters von Wakabayashi, Hidehiko, Wakabayashi, Motoko, Eisenreich, Wolfgang, Engel, Karl-Heinz

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Comparison of odour thresholds and odour qualities of the enantiomers of 4‐mercapto‐2‐alkanones and 4‐acetylthio‐2‐alkanones von Wakabayashi, Motoko, Wakabayashi, Hidehiko, Nörenberg, Svenja, Kubota, Kikue, Engel, Karl‐Heinz

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Action of α- d-glucosidase from Aspergillus niger towards dextrin and starch von Ota, Masafumi, Okamoto, Takeshi, Hoshino, Wataru, Wakabayashi, Hidehiko

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Stereochemical Course of the Generation of 3-Mercaptohexanal and 3-Mercaptohexanol by β-Lyase-Catalyzed Cleavage of Cysteine Conjugates von Wakabayashi, Hidehiko, Wakabayashi, Motoko, Eisenreich, Wolfgang, Engel, Karl-Heinz

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Determination of the absolute configurations of 4-mercapto-2-alkanones using the ^sup 1^H NMR anisotropy method and enzyme-catalyzed kinetic resolution of the corresponding 4-acety... von Wakabayashi, Motoko, Wakabayashi, Hidehiko, Eisenreich, Wolfgang, Morimitsu, Yasujiro, Kubota, Kikue, Engel, Karl-heinz

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Changes in volatile compounds during smoking process and evaluation of major aroma constituents of dried bonito (katuo-bushi) von Ishiguro, K. (Ajinomoto Co. Inc., Tokyo (Japan)), Wakabayashi, H, Kawaguchi, H

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The mechanism of decrease of hydrogen sulfide in crushed dried bonito during storage von Kawaguchi, H. (Ajinomoto Co. Inc., Tokyo (Japan)), Ishiguro, K, Wakabayashi, H, Ueda, Y

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