Search Results1-20 of  73

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  • KUBOTA(née SOEDA) Kikue ID: 9000253145062

    Laboratoire de Chimie Alimentaire, Université d'Ochanomizu (1974 from CiNii)

    Articles in CiNii:1

    • Nouvelle Synthèse de l'α-Damascone (1974)
  • KUBOTA Kikue ID: 9000001863812

    Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University (2009 from CiNii)

    Articles in CiNii:5

    • Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery (2006)
    • The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso (2007)
    • Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast (2007)
  • KUBOTA Kikue ID: 9000004152584

    Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University (1999 from CiNii)

    Articles in CiNii:3

    • Optical Isomers of Methyl Jasmonate in Tea Aroma (1996)
    • Geranyl 6-O-a-L-Arabinopyranosyl-β-D-glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar (1996)
    • (Z)-3-Hexenyl and trans-Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar (1999)
  • KUBOTA Kikue ID: 9000004171736

    Department of Nutrition and Food Science, Ochanomizu University (1997 from CiNii)

    Articles in CiNii:1

    • Aroma Compounds in the Leaves of Japanese Pepper (Zanthoxylum piperium DC) and Their Formation from Glycosides (1997)
  • KUBOTA Kikue ID: 9000004174498

    Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University (1997 from CiNii)

    Articles in CiNii:1

    • Antioxidative Activity of Sulfur-containing Flavor Compounds in Garlic (1997)
  • KUBOTA Kikue ID: 9000004183884

    Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University (1999 from CiNii)

    Articles in CiNii:1

    • Inhibitory Effect of Sulfur-containing Compounds in Scorodocarpus borneensis Becc. on the Aggregation of Rabbit Platelets (1999)
  • KUBOTA Kikue ID: 9000004184123

    Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University (1999 from CiNii)

    Articles in CiNii:1

    • Isolation of Some Glucosides as Aroma Precursors from Ginger (1999)
  • KUBOTA Kikue ID: 9000004196218

    Laboratory of Food Chemistry, Ochanomizu University (2001 from CiNii)

    Articles in CiNii:1

    • Isolation and Identification of trans-2- and trans-3-Hydroxy-1, 8-cineole Glucosides from Alpinia galanga (2001)
  • KUBOTA Kikue ID: 9000004255586

    Department of Nutrition and Food Science, Ochanomizu University (2002 from CiNii)

    Articles in CiNii:1

    • Shogaols from Zingiber officinale as Promising Antifouling Agents (2002)
  • KUBOTA Kikue ID: 9000004688663

    Articles in CiNii:2

    • Aroma Component by Dried Bonito Soup Stock (1989)
    • Aroma Formation of Dried Bonito Soup Stock during Heatin (1989)
  • KUBOTA Kikue ID: 9000018471774

    Laboratory of Food Chemistry, Graduate School of Humanities and Sciences, Ochanomizu University (2008 from CiNii)

    Articles in CiNii:1

    • Mioganal, a Novel Pungent Principle in Myoga (Zingiber mioga Roscoe) and a Quantitative Evaluation of Its Pungency (2008)
  • KUBOTA Kikue ID: 9000018474083

    Institute of Environmental Science for Human Life, Ochanomizu University (2010 from CiNii)

    Articles in CiNii:1

    • Aroma Character Impact Compounds in Kinokuni Mandarin Orange (Citrus kinokuni) Compared with Satsuma Mandarin Orange (Citrus unshiu) (2010)
  • KUBOTA Kikue ID: 9000018474149

    Faculty of Life Sciences, Graduate School of Humanities and Sciences, Ochanomizu University (2010 from CiNii)

    Articles in CiNii:1

    • Aroma Characteristics of Cocoa Tea (Camellia ptilophylla Chang) (2010)
  • KUBOTA Kikue ID: 9000019236058

    Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University (2012 from CiNii)

    Articles in CiNii:1

    • Aroma Constituents and Enzyme Activities of Japanese Long Coriander Leaves (Culantro, Eryngium foetidum L.) (2012)
  • KUBOTA Kikue ID: 9000020148222

    Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University (1996 from CiNii)

    Articles in CiNii:1

    • Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP). (1996)
  • KUBOTA Kikue ID: 9000020400314

    Department of Biochemical Pharmacology, Faculty of Pharmaceutical Sciences, Chiba University (1979 from CiNii)

    Articles in CiNii:1

    • Stimulation of microsomal drug oxidation activities by incorporation into microsomes of purified NADPH-cytochrome c (P-450) reductase. (1979)
  • KUBOTA Kikue ID: 9000020667600

    Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University (2012 from CiNii)

    Articles in CiNii:1

    • Aroma Constituents and Enzyme Activities of Japanese Long Coriander Leaves (Culantro, <i>Eryngium foetidum</i> L.) (2012)
  • KUBOTA Kikue ID: 9000020677131

    Articles in CiNii:1

    • Studies on the precursors of monoterpene alcohols in tea leaves. (1990)
  • KUBOTA Kikue ID: 9000020681023

    Articles in CiNii:1

    • Novel dithiazine compounds in volatile components from cooked sakuraebi (Sergia lucens Hansen). (1988)
  • KUBOTA Kikue ID: 9000020773809

    Articles in CiNii:1

    • Studies on the roasted aroma of crustacea. Part I Volatile components of roasted shrimp. (1986)
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