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Author:Masuda, H.

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13 matching references were found.

Masuda, H.; Yorizane, M., B-w-r constants of hydrogen sulfide, Kagaku Kogaku, 1968, 32, 820. [all data]

Yorizane, M.; Masuda, H., Equations of State for Ethane. Modifications of the Benedict, Webb, and Rubin Equation of State, Mem. Fac. Eng. Hiroshima Univ., 1968, 3, 75-83. [all data]

Masuda, H.; Mihara, S., Use of modified molecular connectivity indices to predict retention indices of monosubstituted alkyl, alkoxy, alkylthio, phenoxy and (phenylthio)pyrazines, J. Chromatogr., 1986, 366, 373-377. [doi:10.1016/S0021-9673(01)93485-5] [all data]

Mihara, S.; Masuda, H., Correlation between molecular structures and retention indices of pyrazines, J. Chromatogr., 1987, 402, 309-317. [doi:10.1016/0021-9673(87)80029-8] [all data]

Ueno, T.; Masuda, H.; Ho, C.-T., Formation mechanism of p-methylacetophenone from citral via a tert-alkoxy radical intermediate, J. Agric. Food Chem., 2004, 52, 18, 5677-5684. [doi:10.1021/jf035517j] [all data]

Mihara, S.; Masuda, H., Structure-odor relationships for disubstituted pyrazines, J. Agric. Food Chem., 1988, 36, 6, 1242-1247. [doi:10.1021/jf00084a029] [all data]

Kumazawa, K.; Masuda, H., Investigation of the change in the flavor of a coffee drink during heat processing, J. Agric. Food Chem., 2003, 51, 9, 2674-2678. [doi:10.1021/jf021025f] [all data]

Kumazawa, K.; Masuda, H., Change in the flavor of black tea drink during heat processing, J. Agric. Food Chem., 2001, 49, 7, 3304-3309. [doi:10.1021/jf001323h] [all data]

Kumazawa, K.; Masuda, H., Identification of potent odorants in different green tea varieties using flavor dilution technique, J. Agric. Food Chem., 2002, 50, 20, 5660-5663. [doi:10.1021/jf020498j] [all data]

Kumazawa, K.; Masuda, H., Identification of potent odorants in Japanese green tea (Sen-cha), J. Agric. Food Chem., 1999, 47, 12, 5169-5172. [doi:10.1021/jf9906782] [all data]

Iwatsuki, K.; Mizota, Y.; Kubota, T.; Nishimura, O.; Masuda, H.; Sotoyama, K.; Tomita, M., Aroma extract dilution analysis. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis, Nippon Shokuhin Kagaku Kogaku Kaishi, 1999, 46, 9, 587-597. [doi:10.3136/nskkk.46.587] [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. [doi:10.1021/jf050392z] [all data]

Kumazawa, K.; Wada, Y.; Masuda, H., Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion, J. Agric. Food Chem., 2006, 54, 13, 4795-4801. [doi:10.1021/jf0603127] [all data]