AROME DU THEYAMANISHI T.1975; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1975; VOL. 49; NO 9; PP. R1-R9; BIBL. 1 P.Article

INSTRUMENT AND CONTROL EQUIPMENT OF ICHINOIDE WATER PURIFICATION WORKS, MATSUYAMA PUBLIC ENTERPRISE DEPARTMENTYAMANISHI T.1973; FUJI ELECTR. REV.; JAP.; DA. 1973; VOL. 19; NO 1; PP. 9-14Serial Issue

NOTE SUR LA DEGRADATION THERMIQUE DU BETA -CAROTENEKAWASHIMA K; YAMANISHI T.1973; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1973; VOL. 47; NO 1; PP. 79-81; ABS. ANGL.; BIBL. 8 REF.Serial Issue

FLAVOR COMPONENTS OF ROASTED ALMOND = CONSTITUANTS DE LA FLAVEUR DES AMANDES TORREFIEESTAKEI Y; YAMANISHI T.1974; AGRIC. BIOL. CHEM.; JAP.; DA. 1974; VOL. 38; NO 12; PP. 2329-2336; BIBL. 21 REF.Article

FLAVOR COMPONENTS IN VIETNAMESE GREEN TEA AND LOTUS TEA = CONSTITUANTS DE LA FLAVEUR DE THE VERT ET DE THE AU LOTUS DU VIETNAMTHANH THI NGUYEN; YAMANISHI T.1975; AGRIC. BIOL. CHEM.; JAP.; DA. 1975; VOL. 39; NO 6; PP. 1263-1267; BIBL. 2REF.Article

BASIC AND NEUTRAL COMPOUNDS IN THE COOKED ODOR FROM ANTARCTIC KRILL. = COMPOSES NEUTRES ET BASIQUES DE L'ODEUR DE "CUIT" DES KRILLS DE L'ANTARCTIQUE.KUBOTA K; KOBAYASHI A; YAMANISHI T et al.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY.; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 11; PP. 2835-2839; BIBL. 18 REF.; 2 FIG./5 TABL.Article

CARACTERISTIQUES DE L'AROME DE CITRUS IYOYAMANISHI T; FUKAWA S; TAKEI Y et al.1980; J. AGRIC. CHEM. SOC. JAP.; JPN; DA. 1980; VOL. 54; NO 1; PP. 21-25; ABS. ENG; BIBL. 9 REF.Article

COOKED ODOR OF ANTARCTIC KRILLS. III: SOME SULFUR CONTAINING COMPOUNDS IN COOKED ODOR CONCENTRATE FROM BOILED ANTARCTIC KRILLS (EUPHAUSIA SUPERBA DANA)KUBOTA K; KOBAYASHI A; YAMANISHI T et al.1980; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1980; VOL. 44; NO 11; PP. 2677-2682; BIBL. 15 REF.Article

MODIFIED SILICONE AS NEW TYPE OF PRIMARY COAT FOR OPTICAL FIBREYAMANISHI T; YOSHIMISRA K; SUZUKI S et al.1980; ELECTRON. LETTERS; GBR; DA. 1980; VOL. 16; NO 3; PP. 100-101; BIBL. 5 REF.Article

COOKED ODOR OF ANTARCTIC KRILLS. IV: COOKED ODOR OF EUPHAUSIA PACIFICA HANSENKUBOTA K; KOBAYASHI A; YAMANISHI T et al.1980; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1980; VOL. 44; NO 11; PP. 2753-2754; BIBL. 5 REF.Article

AROMA OF ROASTED SESAME SEEDS = AROMES DES GRAINES DE SESAME GRILLEESSOLIMAN MM; KINOSHITA S; YAMANISHI T et al.1975; AGRIC. BIOL. CHEM.; JAP.; DA. 1975; VOL. 39; NO 5; PP. 973-977; BIBL. 6REF.Article

COMPARAISON DE LA COMPOSITION DES COMPOSES SOUFRES DE L'ODEUR DE KRILL (EUPHAUSIA SUPERBA) CUIT ET DE SERGIA LUCENS CUIT.KUBOTA K; KOBAYASHI A; YAMANISHI T et al.1982; JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN.; ISSN 0002-1407; JPN; DA. 1982; VOL. 56; NO 11; PP. 1049-1052; ABS. ENG; BIBL. 5 REF.; 4 FIG.Article

L'ODEUR APRES CUISSON DU KRILL, EUPHAUSIAKUBOTA K; MATSUFUSA K; YAMANISHI T et al.1980; J. AGRIC. CHEM. SOC. JAP.; JPN; DA. 1980; VOL. 54; NO 1; PP. 1-5; ABS. ENG; BIBL. 10 REF.Article

PLASTIC COATING OF OPTICAL GLASS FIBER.ISOMURA A; TAMAMOTO Y; YAMANISHI T et al.1975; I.E.E. CONF. PUBL.; G.B.; DA. 1975; NO 132; PP. 54-56; BIBL. 2 REF.; (1ST EUR. CONF. OPT. FIBRES COMMUN.; LONDON; 1975)Conference Paper

ODOR OF COOKED SMALL SHRIMP, ACETES JAPONICUS KISHINOUYE : DIFFERENCE BETWEEN RAW MATERIAL AND FERMENTED PRODUCT = L'ODEUR DE PETITES CREVETTES CUITES, ACETES JAPONICUS KISHINOUYE : DIFFERENCE ENTRE LE PRODUIT FRAIS ET LE PRODUIT FERMENTECHOI SH; KOBAYASHI A; YAMANISHI T et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 2; PP. 337-342; BIBL. 12 REF.; 2 FIG./2 TABL.Article

COMPARISON OF THE FLAVORS OF CHINESE "KEEMUN" BLACK TEA AND CEYLON BLACK TEAAISAKA H; KOSUGE M; YAMANISHI T et al.1978; AGRIC. BIOL. CHEM.; JPN; DA. 1978; VOL. 42; NO 11; PP. 2157-2159; BIBL. 9 REF.Article

SALINOMYCIN: A NEW MONOVALENT CATION IONOPHORE.MITANI M; YAMANISHI T; MIYAZAKI Y et al.1975; BIOCHEM. BIOPHYS. RES. COMMUNIC.; U.S.A.; DA. 1975; VOL. 66; NO 4; PP. 1231-1236; BIBL. 10 REF.Article

MODIFICATIONS DANS LES CONSTITUANTS VOLATILS DE LA FLAVEUR PENDANT LA PREPARATION DES JUS CONCENTRES DE CITRUS UNSHIUIMAGAWA K; YAMANISHI T; KOSHIRA M et al.1974; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1974; VOL. 48; NO 10; PP. 561-567; ABS. ANGL.; BIBL. 3 REF.Article

GAS CHROMATOGRAPHIC-MASS SPECTROMETRIC ANALYSES OF "FLAVORY" AND "NON-FLAVORY" CEYLON BLACK TEA AROMA CONCENTRATES PREPARED BY TWO DIFFERENT METHODS = ANALYSE PAR CHROMATOGRAPHIE EN PHASE GAZEUSE-SPECTROMETRIE DE MASSE DE CONCENTRES D'AROME DE THE NOIR DE CEYLAN AROMATIQUE ET PEU AROMATIQUE, PREPARES PAR DEUX METHODES DIFFERENTESWICKREMASINGHE RL; WICK EL; YAMANISHI T et al.1973; J. CHROMATOGR.; NETHERL.; DA. 1973; VOL. 79; PP. 75-80; BIBL. 18 REF.Serial Issue

Preliminary experimental study for cryogenic distillation column with small inner diamter. IYAMANISHI, T; KINOSHITA, M.Journal of Nuclear Science and Technology. 1984, Vol 21, Num 1, pp 61-70, issn 0022-3131Article

COMPOSITION OF OXYGENATED COMPOUNDS IN PEEL OIL FROM CITRUS IYO AND ITS VARIATION DURING STORAGE = COMPOSITION EN COMPOSES OXYGENES DES LIPIDES DE L'ECORCE DE CITRUS IYO ET SES VARIATIONS LORS DU STOCKAGEUCHIDA K; MATSUMOTO M; KOBAYASHI A et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 8; PP. 1841-1845; BIBL. 5 REF.; 4 FIG./2 TABL.Article

Flavor constituents of Longjing tea = Composés de la flaveur du thé LongjingKAWAKAMI, M; YAMANISHI, T.Agricultural and biological chemistry. 1983, Vol 47, Num 9, pp 2077-2083, issn 0002-1369Article

STUDIES ON THE IONOPHOROUS ANTIBIOTICS. VIII. EFFECTS OF MONOVALENT AND DIVALENT CATION IONOPHORES ON BLOOD PLATELETS.MITANI M; UMETSU T; YAMANISHI T et al.1977; J. ANTIBIOTIC.; JAP.; DA. 1977; VOL. 30; NO 3; PP. 239-243; BIBL. 18 REF.Article

CHEMICAL MODIFICATION AND STRUCTURE-ACTIVITY CORRELATION OF SALINOMYCIN.MIYAZAKI Y; KINASHI H; OTAKE N et al.1976; AGRIC. BIOL. CHEM.; JAP.; DA. 1976; VOL. 40; NO 8; PP. 1633-1640; BIBL. 19 REF.Article

SALINOMYCIN EFFECTS ON MITOCHONDRIAL ION TRANSLOCATION AND RESPIRATIONMITANI M; YAMANISHI T; MIYAZAKI Y et al.1976; ANTIMICROB. AGENTS CHEMOTHERAPY; U.S.A.; DA. 1976; VOL. 9; NO 4; PP. 655-660; BIBL. 34 REF.Article