Formation of aroma components in roasted or pan-fired green tea by roasting or pan-firing treatment von Kawakami, M. (Shion Junior Coll., Hitachi, Ibaraki (Japan)), Yamanishi, T

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

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Studies on the “Sugary Flavor” of Raw Cane Sugar. I von ABE, Etsuko, NAKATANI, Yoichi, YAMANISHI, Tei, MURAKI, Shigeru

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Flavor constituents of pickled tea: Goishi-cha and Awa-cha von KAWAKAMI, Michiko, KOBAYASHI, Akio, YAMANISHI, Tei

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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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Flavor Constituents of Microbial-Fermented Teas Chinese-Zhuan-cha and Koku-cha von KAWAKAMI, Michiko, KOBAYASHI, Akio, YAMANISHI, Tei, SHOUJAKU, Shukuko

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Flavor constituents of longjing tea von KAWAKAMI, Michiko, YAMANISHI, Tei

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Structure of .ALPHA.-farnesene in the essential oil of oolong tea von NOBUMOTO, Yuriko, KUBOTA, Kikue, KOBAYASHI, Akio, YAMANISHI, Tei

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Identification of di(1-oxyalkyl)-peroxides in the essential oil of Citrus iyo von KOBAYASHI, Akio, NOHARA, Keiko, OHSUMI, Eri, YAMANISHI, Tei

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Flavor components of roasted almond von TAKEI, Yoko, YAMANISHI, Tei

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The effects on Awa-cha flavor of pickling and solar-drying von KAWAKAMI, Michiko, UCHIDA, Hiromi, KOBAYASHI, Akio, YAMANISHI, Tei

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Synthèse d'une Étape du dl Sesquicarène von NAKATANI, Yoichi, YAMANISHI, Tei

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Identification of Basic Aroma Components of Roasted Sesame Seeds von KINOSHITA, Seiko, YAMANISHI, Tei

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Basic and Neutral Compounds in the Cooked Odor from Antarctic Krill von Kubota, Kikue, Kobayashi, Akio, Yamanishi, Tei

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Studies on the Flavor of Green Tea von KIRIBUCHI, Toshiko, YAMANISHI, Tei

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Studies on the Flavor Substances of Dried “Shiitake” von Yamashita, Sachiko, Yamanishi, Tei

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The application of the pouchong tea process to the leaves from tea plants, var. assamica dominant hybrids von KAWAKAMI, Michiko, YAMANISHI, Tei, KOBAYASHI, Akio

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Methyl epijasmonate in the essential oil of tea von KOBAYASHI, Akio, KAWAMURA, Miho, YAMAMOTO, Yuuko, SHIMIZU, Kei, KUBOTA, Kikue, YAMANISHI, Tei

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Aroma components of fresh sugar cane juice von TOKITOMO, Yukiko, KOBAYASHI, Akio, YAMANISHI, Tei

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Odor of fermented small shrimp. Part I. Odor of cooked small shrimp, Acetes japonicus Kishinouye: Difference between raw material and fermented product von CHOI, Sung He, KOBAYASHI, Akio, YAMANISHI, Tei

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