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Author:Kubota, K.

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17 matching references were found.

Kubota, K.; Kuwahara, N.; Eda, H.; Sakazume, M.; Takiwaki, K., Dynamic scaling behavior of spinodal decomposition in a critical mixture of 2,5-hexanediol and benzene, J. Chem. Phys., 1992, 97, 9291-8. [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, https://doi.org/10.1021/jf00006a027 . [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, https://doi.org/10.1021/jf9804239 . [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, https://doi.org/10.1021/jf00085a035 . [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, https://doi.org/10.1021/jf0104937 . [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, https://doi.org/10.1021/jf010235+ . [all data]

Ito, Y.; Sugimoto, A.; Kakuda, T.; Kubota, K., Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac, J. Agric. Food Chem., 2002, 50, 17, 4878-4884, https://doi.org/10.1021/jf020282h . [all data]

Jiang, L.; Kubota, K., Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.), J. Agric. Food Chem., 2001, 49, 3, 1353-1357, https://doi.org/10.1021/jf001166m . [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, https://doi.org/10.1021/jf00050a036 . [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, https://doi.org/10.1021/jf00059a033 . [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, https://doi.org/10.1021/jf00057a025 . [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, https://doi.org/10.1021/jf000443m . [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, https://doi.org/10.1021/jf960433e . [all data]

Jiang, L.; Kubota, K., Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.), J. Agric. Food Chem., 2004, 52, 13, 4197-4203, https://doi.org/10.1021/jf030663a . [all data]

Kumazawa, K.; Kubota, K.; Masuda, H., Influence of Manufacturing Conditions and Crop Season on the Formation of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha), J. Agric. Food Chem., 2005, 53, 13, 5390-5396, https://doi.org/10.1021/jf050392z . [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]

Miyazawa, N.; Fujita, A.; Kubota, K., Aroma character impact compounds in Kinokuni Mandarin Orange (Citrus kinikuni) compared with Satsuma Mandarin Orange, Biosci. Biotechnol. Biochem., 2010, 74, 4, 835-842, https://doi.org/10.1271/bbb.90937 . [all data]