ETUDES DE POLAROGRAPHIE HAUTE FREQUENCE. V. RELATION ENTRE LE POLAROGRAMME HAUTE FREQUENCE ET LA FREQUENCEMATSUMOTO K; OSAJIMA Y.1974; NIPPON KAGAKU KAISHI; JAP.; DA. 1974; NO 4; PP. 712-717; ABS. ANGL.; BIBL. 14 REF.Article

ETUDE DES FLAVEURS DESAGREABLES AU COURS DE L'ENTREPOSAGE DU JUS DE MANDARINE SATSUMA. IVSHIMODA M; OSAJIMA Y.1981; NIPPON NOGEI. KAGAKUKAISHI; ISSN 0002-1407; JPN; DA. 1981; VOL. 55; NO 6; PP. 491-493; ABS. ENG; BIBL. 10 REF.Article

CALCUL PAR LA METHODE DES ORBITALES MOLECULAIRES DE HUECKEL DE LA REACTIVITE DE COMPOSES DE TYPE FLAVYLIUMOHTA H; WATANABE H; OSAJIMA Y et al.1980; J. AGRIC. CHEM. SOC. JAP.; JPN; DA. 1980; VOL. 54; NO 6; PP. 415-422; ABS. ENG; BIBL. 17 REF.Article

ETUDE DES FLAVEURS DESAGREABLES AU COURS DE L'ENTREPOSAGE DU JUS DE MANDARINE SATSUMA. VSHIMODA M; NAKASHIMA R; OSAJIMA Y et al.1981; NIPPON NOGEI KAGAKUKAISHI; ISSN 0002-1407; JPN; DA. 1981; VOL. 55; NO 6; PP. 471-476; ABS. ENG; BIBL. 11 REF.Article

EFFET DES SOLVANTS ORGANIQUES SUR LES POLAROGRAMINES HAUTE FREQUENCE DE CD DANS LES MELANGES SOLVANT ORGANIQUE-EAUMATSUMOTO K; IWAKIRI S; OSAJIMA Y et al.1978; BUNSEKI KAGAKU; JPN; DA. 1978; VOL. 27; NO 9; PP. 555-560; ABS. ENG; BIBL. 11 REF.Article

ETUDE DES FLAVEURS DESAGREABLES FORMEES PENDANT LE TRAITEMENT THERMIQUE DE JUS DE MANDARINES SATSUMA. I. DOSAGE DU SULFURE DE DIMETHYLE DES JUS DE MANDARINES SATSUMASAWAMURA M; SHIMODA M; OSAJIMA Y et al.1976; J. AGRIC. SOC. JAP.; JAP.; DA. 1976; VOL. 50; NO 2; PP. 113-114; ABS. ANGL.; BIBL. 8 REF.Article

POLAROGRAMME HAUTE FREQUENCE DE L'ION CD DANS LES MELANGES EAU-ETHANOLMATSUMOTO K; IWAKIRI S; OSAJIMA Y et al.1976; BUNSEKI KAGAKU; JAP.; DA. 1976; VOL. 25; NO 7; PP. 447-454; ABS. ANGL.; BIBL. 22 REF.Article

ETUDE DE LA QUALITE DES AGRUMES. III. ETUDES DU TRANSPORT DE COMPOSES MARQUES PAR ¹⁴C DES FEUILLES VERS LES FRUITS DANS LE MANDARINIER SATSUMASAWAMURA M; NAKASHIMA M; OSAJIMA Y et al.1975; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1975; VOL. 49; NO 11; PP. 603-607; ABS. ANGL.; BIBL. 9 REF.Article

ASCORBATE ELECTRODE FOR DETERMINATION OF L-ASCORBIC ACID IN FOODMATSUMOTO K; YAMADA K; OSAJIMA Y et al.1981; ANAL. CHEM. (WASH.); ISSN 0003-2700; USA; DA. 1981; VOL. 53; NO 13; PP. 1974-1979; BIBL. 23 REF.Article

ETUDE DES SAVEURS FORMEES LORS DU PROCESSUS DE CHAUFFAGE DES JUS DE MANDARINE SATSUMASAWAMURA M; SHIMODA M; OSAJIMA Y et al.1978; J. AGRIC. CHEM. SOC. JAP.; JPN; DA. 1978; VOL. 52; NO 7; PP. 281-287; ABS. ENG; BIBL. 17 REF.Article

VARIATION AVEC LE TEMPS DES SPECTRES RPE AU COURS DE L'AUTOOXYDATION DU CATECHOLOSAJIMA Y; SONDA T; OMURA H et al.1975; J. JAP. SOC. FOOD NUTRIT.; JAP.; DA. 1975; VOL. 28; NO 8; PP. 463-465; ABS. ANGL.; BIBL. 10 REF.Article

ETUDE DES FLAVEURS DESAGREABLES FORMEES AU COURS DE L'ENTREPOSAGE DE JUS DE MANDARINES SATSUMA. ISHIMODA M; YAMASAKI K; OSAJIMA Y et al.1980; J. AGRIC. CHEM. SOC. JAP.; JPN; DA. 1980; VOL. 54; NO 4; PP. 271-273; ABS. ENG; BIBL. 9 REF.Article

Isolation of structure of dideoxy-griseorhodin C produced by a Streptomyces spSUETSUNA, K; OSAJIMA, Y.Agricultural and biological chemistry. 1989, Vol 53, Num 1, pp 241-242, issn 0002-1369Article

Dynamic approach to the sorption of flavors into a food packaging filmOSAJIMA, Y; MATSUI, T.Analytical sciences. 1993, Vol 9, Num 6, pp 753-763, issn 0910-6340Article

Glass capillary gas chromatographic analysis of oil components extracted from Yuzu (Citrus junos) juice = Analyse, par chromatographie gazeuse en capillaire de verre, des constituants de l'huile extraite du jus de Yuzu (Citrus junos)OHTA, H; OSAJIMA, Y.Journal of chromatography. 1983, Vol 268, Num 2, pp 336-340, issn 0021-9673Article

ETUDE DE LA FLAVEUR DESAGREABLE QUI SE DEVELOPPE AU COURS DE L'ENTREPOSAGE DU JUS DE MANDARINE SATSUMA. IISHIMODA M; FURUKAWA F; MIYAKE M et al.1981; NIPPON NOGEI KAGAKUKAISHI; ISSN 0002-1407; JPN; DA. 1981; VOL. 55; NO 1; PP. 23-30; ABS. ENG; BIBL. 14 REF.Article

THIN-LAYER FLOW CELL SYSTEM FOR ASCORBATE ENZYME ELECTRODEMATSUMOTO K; NAOTSUKA M; SHIRASAKA Y et al.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 11; PP. 2749-2753; BIBL. 11 REF.Article

Cluster analysis of GC data on oxygenated terpenes of young leaf and green fruit samples of Japanese pepper (Xanthoxyum piperitum DC.)SHIMODA, M; WU, Y; NONAKA, S et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 4, pp 1325-1328, issn 0021-8561Article

Derivation of thermodynamic sorption equation of flavors with packaging films. IMATSUI, T; FUKAMACHI, M; SHIMODA, M et al.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 12, pp 2889-2892, issn 0021-8561Article

Monitoring of tyrosine during proteolysis of oyster extract by flow injection system with immobilized enzyme reactorYUAN GAO, L; MATSUMOTO, K; OSAJIMA, Y et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1992, Vol 39, Num 7, pp 620-624, issn 0029-0394Article

En Japonais = Effects of environmental gases on the shelf-life of Japanese apricotKAJI, H; IKEBE, T; OSAJIMA, Y et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1991, Vol 38, Num 9, pp 797-803, issn 0029-0394Article

The co-immobilization of alcohol dehydrogenase, diaphorase, and NAD on glutaraldehyde-activated sepharoseUKEDA, H; IMABAYASHI, M; MATSUMOTO, K et al.Agricultural and biological chemistry. 1989, Vol 53, Num 8, pp 2263-2265, issn 0002-1369Article

Dosage de l'éthanol basé sur la consommation d'oxygène, en utilisant un biodétecteur à enzyme, avec la vitamine K₃ comme médiateurUKEDA, H; MATSUBARA, M; MATSUMOTO, K et al.Bunseki Kagaku. 1989, Vol 38, Num 11, pp T165-T169, issn 0525-1931Article

Quantitative comparison of volatile flavor compounds in deep-roasted and light-roasted sesame seed oilSHIMODA, M; NAKADA, Y; NAKASHIMA, M et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 8, pp 3193-3196, issn 0021-8561Article

Volatile aroma compounds in young leaves and green fruits of Japanese pepperWU, Y; SHIMODA, M; OSAJIMA, Y et al.Nippon Nōgei Kagakukaishi. 1996, Vol 70, Num 9, pp 1001-1005, issn 0002-1407Article