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Author:Kobayashi, A.

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19 matching references were found.

Kawakami, M.; Kobayashi, A., Volatitle constituents of greem mate and roasted mate, J. Agric. Food Chem., 1991, 39, 7, 1275-1279, . [all data]

Kubota, K.; Nakamoto, A.; Moriguchi, M.; Kobayashi, A.; Ishii, H., Formation of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine in the volatiles of boiled short-necked clam, clam, and corbicula, J. Agric. Food Chem., 1991, 39, 6, 1127-1130, . [all data]

Kubota, K.; Nakamura, K.; Kobayashi, A., Acetoxy-1,8-cineoles as aroma constituents of Alpinia galanga Willd, J. Agric. Food Chem., 1998, 46, 12, 5244-5247, . [all data]

Kobayashi, A.; Kubota, K.; Iwamoto, M.; Tamura, H., Syntheses and sensory characterization of 5,8,11-tetradecatrien-2-one isomers, J. Agric. Food Chem., 1989, 37, 1, 151-154, . [all data]

Miyahara, M.; Okada, Y.; Takeda, H.; Aoki, G.; Kobayashi, A.; Saito, Y., Multiresidue procedures for the determination of pesticides in food using capillary gas chromatographic, flame photometric, and mass spectrometric techniques, J. Agric. Food Chem., 1994, 42, 12, 2795-2802, . [all data]

Kawakami, M.; Kobayashi, A.; Kator, K., Volatile constituents of Rooibos tea (Aspalathus linearis) as affected by extraction process, J. Agric. Food Chem., 1993, 41, 4, 633-636, . [all data]

Jiang, L.; Kojima, H.; Yamada, K.; Kobayashi, A.; Kubota, K., Isolation of some glycosides as aroma precursors in young leaves of Japanese pepper (Xanthoxylum piperitum DC.), J. Agric. Food Chem., 2001, 49, 12, 5888-5894, . [all data]

Wang, D.; Kubota, K.; Kobayashi, A.; Juan, I.-M., Analysis of glycosidically bound aroma precursors in tea leaves. 3. Change in the glycoside content of tea leaves during the oolong tea manufacturing process, J. Agric. Food Chem., 2001, 49, 11, 5391-5396, . [all data]

Kim, S.M.; Wu, C.M.; Kubota, K.; Kobayashi, A., Effect of soybean oil on garlic volatile compounds isoalted by distillation, J. Agric. Food Chem., 1995, 43, 2, 449-452, . [all data]

Kawakami, M.; Ganguly, S.N.; Banerjee, J.; Kobayashi, A., Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma, J. Agric. Food Chem., 1995, 43, 1, 200-207, . [all data]

Kim, S.M.; Wu, C.M.; Kobayashi, A.; Kubota, K.; Okumura, J., Volatile compounds in stir-fried garlic, J. Agric. Food Chem., 1995, 43, 11, 2951-2955, . [all data]

Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kubota, K.; Kitamura, K., Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isozymes, J. Agric. Food Chem., 1995, 43, 9, 2449-2452, . [all data]

Wang, D.; Yoshimura, T.; Kubota, K.; Kobayashi, A., Analysis of glycosidically bound aroma precursors in tea leaves. 1. Qualitative and quantitative analyses ofglycosides with aglycons as aroma compounds, J. Agric. Food Chem., 2000, 48, 11, 5411-5418, . [all data]

Sekiwa, Y.; Kubota, K.; Kobayashi, A., Characteristic flavor components in the brew of cooked clam (Meretrix lusoria) and the effect of storage on flavor formation, J. Agric. Food Chem., 1997, 45, 3, 826-830, . [all data]

Wick, E.L.; Yamanishi, T.; Kobayashi, A.; Valenzuela, S.; Issenberg, P., Volatile constituents of banana (M. cavendishii, variety valery), J. Agric. Food Chem., 1969, 17, 4, 751-759, . [all data]

Togari, N.; Kobayashi, A.; Aishima, T., Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories, Food Res. Int., 1995, 28, 5, 495-502, . [all data]

Pongsuwan, W.; Fukusaki, E.; Bamba, T.; Yonetani, T.; Yamahara, T.; Kobayashi, A., Prediction of Japanese Green Tea Ranking by Gas Chromatography/Mass Spectrometry-Based Hydrophilic Metabolite Fingerprinting, J. Agric. Food Chem., 2007, 55, 2, 231-236, . [all data]

Kobayashi, A.; Kagawa, S.; Ishikawa, H.; Matsubara, H.; Matsui, T.; Matsumoto, K., Identification of plastic off-odor from linear-low density polyethylene, Nippon Hoso Gakkaishi, 2008, 17, 6, 427-432. [all data]

Kubota, K.; Matsujage, Y.; Sekiwa, Y.; Kobayashi, A., Identification of the characteristic volatile flavor compounds formed by cooking squid (Todarodes pacificus Steenstrup), Food Sci. Technol., 1996, 2, 3, 163-166. [all data]