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Author:Shimoda

27 matching references were found.

Shimoda; Takuma, H.; Shimizu, F., J. Phys. Soc. Jpn., 1960, 15, 2036. [all data]

Oka; Hirakawa; Shimoda, J. Phys. Soc. Jpn., 1960, 15, 2265. [all data]

Takuma, H.; Shimizu, F.; Shimoda, J. Phys. Soc. Jpn., 1959, 14, 1595. [all data]

Miyahara, A.; Hirakawa, H.; Shimoda, K., 1. Type doubling spectra of hcn and dcn in the superhigh-frequency region, J. Phys. Soc. Jpn., 1956, 11, 335. [all data]

Hirakawa, H.; Miyahara, A.; Shimoda, K., Microwave spectra of formaldehyde and methylanine in the superhigh- frequency region, J. Phys. Soc. Jpn., 1956, 11, 334-5. [all data]

Hirakawa, H.; Oka, T.; Shimoda, K., J. Phys. Soc. Jpn., 1956, 11, 1207. [all data]

Shimoda, K.; Nishikawa; Itoh, T., Phys. Rev., 1955, 98, 1160. [all data]

Nishikawa, T.; Itoh, T.; Shimoda, K., Molecular Structure of Methylamine from Its Microwave Spectrum, J. Chem. Phys., 1955, 23, 1735. [all data]

Shimoda, K.; Nishikawa; Itoh, T., Microwave invest. of hindered rotation & inversion of methylamine, J. Chem. Phys., 1954, 22, 1456. [all data]

Shimoda, K.; Nishikawa, T.; Itoh, T., Microwave spectrum of methylamine, J. Phys. Soc. Jpn., 1954, 9, 974. [all data]

Shimoda, K.; Nishikawa, J. Phys. Soc. Jpn., 1953, 8, 133. [all data]

Shimoda, K.; Nishikawa, J. Phys. Soc. Jpn., 1953, 8, 425. [all data]

Tomoda, S.; Shimoda, M.; Takeuchi, Y.; Kajii, Y.; Obi, K.; Tanaka, I.; Honda, K., J. Chem. Soc., 1988, Chem. Commun. 910. [all data]

Shimoda, M.; Shibamoto, T., Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method, J. Agric. Food Chem., 1990, 38, 3, 802-804, https://doi.org/10.1021/jf00093a045 . [all data]

Shimoda, M.; Shibamoto, T.; Noble, A.C., Evaluation of heaspace volatiles of Cabernet Sauvignon wines sampled by an on-column method, J. Agric. Food Chem., 1993, 41, 10, 1664-1668, https://doi.org/10.1021/jf00034a028 . [all data]

Shiratsuchi, H.; Shimoda, M.; Minegishi, Y.; Osajima, Y., Isolation and identification of volatile flavor compounds in nonfermented coarse-cut sausage. Flavor as a quality factor of nonfermented sausage. 1, J. Agric. Food Chem., 1993, 41, 4, 647-652, https://doi.org/10.1021/jf00028a027 . [all data]

Shimoda, M.; Shiratsuchi, H.; Minegishi, Y.; Osajima, Y., Flavor deterioration of nonfermented coarse-cut sausage during storage. Flavor as a factor of quality for nonfermented sausage. 2, J. Agric. Food Chem., 1993, 41, 6, 946-950, https://doi.org/10.1021/jf00030a021 . [all data]

Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y., Volatile flavor compounds in spray-dried skim milk powder, J. Agric. Food Chem., 1994, 42, 4, 984-988, https://doi.org/10.1021/jf00040a028 . [all data]

Shimoda, M.; Shiratsuchi, H.; Nakada, Y.; Wu, Y.; Osajima, Y., Identification and sensory characterization of volatile flavor compounds in sesame seed oil, J. Agric. Food Chem., 1996, 44, 12, 3909-3912, https://doi.org/10.1021/jf960115f . [all data]

Shimoda, M.; Yoshimura, Y.; Yoshimura, T.; Noda, K.; Osajima, Y., Volatile flavor compounds of sweetened condensed milk, J. Food Sci., 2001, 66, 6, 804-807, https://doi.org/10.1111/j.1365-2621.2001.tb15176.x . [all data]

Fukami, K.; Ishiyama, S.; Yaguramaki, H.; Masuzawa, T.; Nabeta, Y.; Endo, K.; Shimoda, M., Identification of distinctive volatile compounds in fish sauce, J. Agric. Food Chem., 2002, 50, 19, 5412-5416, https://doi.org/10.1021/jf020405y . [all data]

Shimoda, M.; Wu, Y.; Osajima, Y., Aroma compounds from aqueous solution of Haze (Rhus succedanea) honey determined by adsorptive column chromatography, J. Agric. Food Chem., 1996, 44, 12, 3913-3918, https://doi.org/10.1021/jf9601168 . [all data]

Shimoda, M.; Peralta, R.R.; Osajima, Y., Headspace gas analysis of fish sauce, J. Agric. Food Chem., 1996, 44, 11, 3601-3605, https://doi.org/10.1021/jf960345u . [all data]

Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y., Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion, J. Agric. Food Chem., 1995, 43, 6, 1616-1620, https://doi.org/10.1021/jf00054a037 . [all data]

Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y., Comparison of volatile compounds among different grades of green tea and their relations to odor attributes, J. Agric. Food Chem., 1995, 43, 6, 1621-1625, https://doi.org/10.1021/jf00054a038 . [all data]

Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y., Off-flavor compounds in spray-dried skim milk powder, J. Agric. Food Chem., 1994, 42, 6, 1323-1327, https://doi.org/10.1021/jf00042a014 . [all data]

Shimoda, M.; Nakada, Y.; Nakashima, M.; Osajima, Y., Quantitative comparison of volatile flavor compounds in deep-roasted and light-roasted sesame seed oil, J. Agric. Food Chem., 1997, 45, 8, 3193-3196, https://doi.org/10.1021/jf970172o . [all data]