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1

Isolation and Identification of trans-2- and trans-3-Hydroxy-1,8-cineole Glucosides from Alpinia galanga

SOMEYA, Yuki, KOBAYASHI, Akio, KUBOTA, Kikue

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2001

Language:

english

File:

PDF, 310 KB

english, 2001

2

Identification of unknown methyl ketones in volatile flavor components from cooked small shrimp

Kubota, Kikue, Kobayashi, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

1988

Language:

english

File:

PDF, 390 KB

english, 1988

3

Antioxidative Activity of Sulfur-containing Flavor Compounds in Garlic

Kim, Sun Min, Kubota, Kikue, Kobayashi, Akio

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1997

Language:

english

File:

PDF, 730 KB

english, 1997

4

Acetoxy-1,8-cineoles as Aroma Constituents of Alpinia g alanga Willd.

Kubota, Kikue, Nakamura (Murayam, Kae, Kobayashi, Akio, Amaike, Masayasu

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 53 KB

english, 1998

5

Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP).

KUBOTA, Kikue, MATSUKAGE, Yukiko, SEKIWA, Youko, KOBAYASHI, Akio

Journal:

Food Science and Technology International Tokyo

Year:

1996

Language:

english

File:

PDF, 456 KB

english, 1996

6

Changes of aroma constituents of krill hydrolyzate during spray drying process. Studies on the aroma of new seasoning. Part I.

KUBOTA, Kikue, TAKASAKI, Sadako, KOBAYASHI, Akio, AKATSUKA, Shin'ichiro

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1985

Language:

english

File:

PDF, 180 KB

english, 1985

7

Studies on the roasted aroma of crustacea. Part I Volatile components of roasted shrimp.

KUBOTA, Kikue, SHIJIMAYA, Harumi, KOBAYASHI, Akio

Journal:

Agricultural and Biological Chemistry

Year:

1986

Language:

english

File:

PDF, 785 KB

english, 1986

8

Cooked odor of antarctic krills. Part VI. Basic and neutral compounds in the cooked odor from antarctic krill.

KUBOTA, Kikue, KOBAYASHI, Akio, YAMANISHI, Tei

Journal:

Agricultural and Biological Chemistry

Year:

1982

Language:

english

File:

PDF, 697 KB

english, 1982

9

Erythrocyte changes in aqueous polyethylene glycol solutions containing sodium chloride

Tomikazu Nishio, Sumiko Hirota, Junko Yamashita, Kikue Kobayashi, Yukari Motohashi, Yuriko Kato

Journal:

Journal of Pharmaceutical Sciences

Year:

1982

Language:

english

File:

PDF, 391 KB

english, 1982

10

Amino Acid Precursors Of The Garlic-Like Odour In Scorodocarpus Borneensis

Kikue Kubota, Hisako Hirayama, Yuki Sato, Akio Kobayashi, Fumio Sugawara

Journal:

Year:

1998

Language:

english

File:

PDF, 176 KB

english, 1998

11

Sulfur-containing compounds from Scorodocarpus borneensis and their antimicrobial activity

Haeyoung Lim, Kikue Kubota, Akio Kobayashi, Fumio Sugawara

Journal:

Year:

1998

Language:

english

File:

PDF, 289 KB

english, 1998

12

Phenotypic and genotypic analysis of chronic myelogenous leukaemia with T lymphoblastic and megakaryoblastic mixed crisis

Masaki Yasukawa, Kikue Iwamasa, Shinichi Kawamura, Satoshi Murakami, Kiyonori Takada, Takaaki Hato, Takahiko Shiosaka, Tomonori Tamai, Tamotsu Fukuoka, Shigeru Fujita, Yuzuru Kobayashi

Journal:

British Journal of Haematology

Year:

1987

Language:

english

File:

PDF, 1.12 MB

english, 1987

13

REARRANGEMENT OF THE bcr GENE IN CHRONIC MYELOGENOUS LEUKAEMIA WITH T LYMPHOBLASTIC AND MEGAKARYOBLASTIC MIXED CRISIS

Masaki Yasukawa, Kikue Iwamasa, Akira Inatsuki, Tomonori Tamai, Shigeru Fujita, Yuzuru Kobayashi

Journal:

British Journal of Haematology

Year:

1988

Language:

english

File:

PDF, 303 KB

english, 1988

14

Ultrastructural study of the response of cells infected in vitro with causative agent of spotted fever group rickettsiosis in Japan

KIKUE IWAMASA, TAKANORI OKADA, YOSHIKI TANGE, YUZURU KOBAYASHI

Journal:

Year:

1992

Language:

english

File:

PDF, 2.98 MB

english, 1992

15

Volatile Compounds in Stir-Fried Garlic

Kim, Sun Min, Wu, Chung May, Kobayashi, Akio, Kubota, Kikue, Okumura, Joji

Journal:

Journal of Agricultural and Food Chemistry

Year:

1995

Language:

english

File:

PDF, 583 KB

english, 1995

16

Effect of Soybean Oil on Garlic Volatile Compounds Isolated by Distillation

Kim, Sun Min, Wu, Chung May, Kubota, Kikue, Kobayashi, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

1995

Language:

english

File:

PDF, 433 KB

english, 1995

17

Enantiomeric Purity and Odor Characteristics of 2- and 3-Acetoxy-1,8-cineoles in the Rhizomes of Alpinia g alanga Willd.

Kubota, Kikue, Someya, Yuki, Yoshida, Reiko, Kobayashi, Akio, Morita, Tetsu-ichiro, Koshino, Hiroyuki

Journal:

Journal of Agricultural and Food Chemistry

Year:

1999

Language:

english

File:

PDF, 108 KB

english, 1999

18

Isolation of Novel Glucosides Related to Gingerdiol from Ginger and Their Antioxidative Activities

Sekiwa, Youko, Kubota, Kikue, Kobayashi, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 83 KB

english, 2000

19

Aroma Constituents of Soybean [Glycine max (L.) Merril] Milk Lacking Lipoxygenase Isoenzymes

Kobayashi, Akio, Tsuda, Yohko, Hirata, Noriko, Kubota, Kikue, Kitamura, Keisuke

Journal:

Journal of Agricultural and Food Chemistry

Year:

1995

Language:

english

File:

PDF, 463 KB

english, 1995

20

Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 3. Change in the Glycoside Content of Tea Leaves during the Oolong Tea Manufacturing Process

Wang, Dongmei, Kubota, Kikue, Kobayashi, Akio, Juan, I-Ming

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 54 KB

english, 2001

21

Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 1. Qualitative and Quantitative Analyses of Glycosides with Aglycons as Aroma Compounds

Wang, Dongmei, Yoshimura, Takako, Kubota, Kikue, Kobayashi, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 97 KB

english, 2000

22

Antioxidative Activity in the Pericarp and Seed of Japanese Pepper ( Xanthoxylum piperitum DC)

Hisatomi, Eika, Matsui, Mikiko, Kubota, Kikue, Kobayashi, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 91 KB

english, 2000

23

Syntheses and crystalline structures of several aldehyde peroxides as new flavor compounds

Kobayashi, Akio., Ikeda, Yurika., Kubota, Kikue., Ohashi, Yuji.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1993

Language:

english

File:

PDF, 359 KB

english, 1993

24

Volatile flavor compounds formed in an interspecific hybrid between onion and garlic

Ohsumi, Chieko., Hayashi, Takahisa., Kubota, Kikue., Kobayashi, Akio.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1993

Language:

english

File:

PDF, 307 KB

english, 1993

25

Isolation of Some Glycosides as Aroma Precursors in Young Leaves of Japanese Pepper ( Xanthoxylum piperitum DC.)

Jiang, Lihua, Kojima, Hiroshi, Yamada, Kumi, Kobayashi, Akio, Kubota, Kikue

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 86 KB

english, 2001

26

Inhibitory Effect of Sulfur-containing Compounds in Scorodocarpus borneensis Becc. on the Aggregation of Rabbit Platelets

LIM, Haeyoung, KUBOTA, Kikue, KOBAYASHI, Akio, SEKI, Taiichiro, ARIGA, Toyohiko

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1999

File:

PDF, 1.34 MB

1999

27

Stereostructure of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine

Kubota, Kikue, Takeuchi, Mayumi, Kobayashi, Akio, Kitahara, Takeshi, Ohashi, Yuji

Journal:

Journal of Agricultural and Food Chemistry

Year:

1991

Language:

english

File:

PDF, 439 KB

english, 1991

28

The Role of Diglycosides as Tea Aroma Precursors: Synthesis of Tea Diglycosides and Specificity of Glycosidases in Tea Leaves

Matsumura, Sachiko, Takahashi, Shunya, Nishikitani, Mariko, Kubota, Kikue, Kobayashi, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 205 KB

english, 1997

29

Syntheses and sensory characterization of 5,8,11-tetradeca-trien-2-one isomers

Kobayashi, Akio, Kubota, Kikue, Iwamoto, Minoru, Tamura, Hiroshi

Journal:

Journal of Agricultural and Food Chemistry

Year:

1989

Language:

english

File:

PDF, 491 KB

english, 1989

30

Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 2. Changes in Glycoside Contents and Glycosidase Activities in Tea Leaves during the Black Tea Manufacturing Process #

Wang, Dongmei, Kurasawa, Eriko, Yamaguchi, Yuichi, Kubota, Kikue, Kobayashi, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 53 KB

english, 2001

31

Isolation of Some Glucosides as Aroma Precursors from Ginger

SEKIWA, Yoko, MIZUNO, Yuri, YAMAMOTO, Yuko, KUBOTA, Kikue, KOBAYASHI, Akio, KOSHINO, Hiroyuki

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1999

File:

PDF, 1.06 MB

1999

32

Characteristic Flavor Components in the Brew of Cooked Clam ( Meretrix lusoria ) and the Effect of Storage on Flavor Formation

Sekiwa, Youko, Kubota, Kikue, Kobayashi, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 130 KB

english, 1997

33

Influence of Free Sugars by Glycolysis on the Formation of the Characteristic Flavor in the Brew of Cooked Clam

Sekiwa, Youko, Kubota, Kikue, Kobayashi, Akio

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 63 KB

english, 1997

34

Optical Isomers of Methyl Jasmonate in Tea Aroma

Wang, Dongmei, Kubota, Kikue, Kobayashi, Akio

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1996

Language:

english

File:

PDF, 463 KB

english, 1996

35

Lactones Newly Identified in the Volatiles of Pouchong-type Semi-fermented Tea

Nobumoto, Yuriko, Kubota, Kikue, Kobayashi, Akio

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1993

Language:

english

File:

PDF, 542 KB

english, 1993

36

New Antimicrobial Compound from Scorodocarpus borneensis Becc.

Kubota, Kikue, Matsumoto (Shimojima), Mika, Ueda, Miya, Kobayashi, Akio

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1994

Language:

english

File:

PDF, 407 KB

english, 1994

37

( Z )-3-Hexenyl and trans -Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar

NISHIKITANI, Mariko, WANG, Dongmei, KUBOTA, Kikue, KOBAYASHI, Akio, SUGAWARA, Fumio

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1999

File:

PDF, 780 KB

1999

38

Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea

Morita, Kae, Wakabayashi, Motoko, Kubota, Kikue, Kobayashi, Akio, Herath, Nalin L.

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1994

Language:

english

File:

PDF, 611 KB

english, 1994

39

Optical Isomers of Linalool and Linalool Oxides in Tea Aroma

Wang, Dongmei, Ando, Kiyoshi, Morita, Kae, Kubota, Kikue, Kobayashi, Akio

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1994

Language:

english

File:

PDF, 744 KB

english, 1994

40

Identification and Antimicrobial Activity of the Volatile Flavor Constituents from Scorodocarpus borneensis Becc.

Kubota, Kikue, Ohhira, Saori, Kobayashi, Akio

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1994

Language:

english

File:

PDF, 593 KB

english, 1994

41

Geranyl 6- O - α - L -Arabinopyranosyl- β - D -glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar

Nishikitani, Mariko, Kubota, Kikue, Kobayashi, Akio, Sugawara, Fumio

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1996

Language:

english

File:

PDF, 533 KB

english, 1996

42

( Z )-3-Hexenyl- β - d -glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor

Kobayashi, Akio, Kubota, Kikue, Joki, Yuki, Wada, Eiko, Wakabayashi, Motoko

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1994

Language:

english

File:

PDF, 376 KB

english, 1994

43

Formation of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine in the volatiles of boiled short-necked clam, clam, and corbicula

Kubota, Kikue, Nakamoto, Atsuko, Moriguchi, Mikiko, Kobayashi, Akio, Ishii, Hiroshi

Journal:

Journal of Agricultural and Food Chemistry

Year:

1991

Language:

english

File:

PDF, 431 KB

english, 1991

44

First Isolation of Geranyl Disaccharides from Ginger and Their Relations to Aroma Formation

Sekiwa, Yoko, Kobayashi, Akio, Kubota, Kikue, Takenaka, Makiko

Journal:

Natural Product Letters

Year:

2001

Language:

english

File:

PDF, 616 KB

english, 2001

45

Novel Dithiazine Compounds in Volatile Components from Cooked Sakuraebi ( Sergia lucens Hansen)

Kubota, Kikue, Watanabe, Kimiko, Kobayashi, Akio

Journal:

Agricultural and Biological Chemistry

Year:

1988

Language:

english

File:

PDF, 671 KB

english, 1988

46

Methyl Epijasmonate in the Essential Oil of Tea

Kobayashi, Akio, Kawamura, Miho, Yamamoto, Yuuko, Shimizu, Kei, Kubota, Kikue, Yamanishi, Tei

Journal:

Agricultural and Biological Chemistry

Year:

1988

Language:

english

File:

PDF, 738 KB

english, 1988

47

Inhibitory Mechanisms of Flavonoids on Insulin-Stimulated Glucose Uptake in MC3T3-G2/PA6 Adipose Cells

Nomura, Masaaki, Takahashi, Tatsuo, Nagata, Naoto, Tsutsumi, Kikue, Kobayashi, Shinjiro, Akiba, Tetsuo, Yokogawa, Koichi, Moritani, Shuzo, Miyamoto, Ken-ichi

Journal:

Biological & Pharmaceutical Bulletin

Year:

2008

Language:

english

File:

PDF, 773 KB

english, 2008

48

Changes in Free Amino Acid Constituents of .GAMMA.-Irradiated Onions during Storage.

TOKITOMO, Yukiko, NAGASAWA, Yuko, KATO, Akiko, ITAGAKI, Rieko, SATO, Miki, KUBOTA, Kikue, KOBAYASHI, Akio

Journal:

Food Science and Technology International Tokyo

Year:

1997

Language:

english

File:

PDF, 401 KB

english, 1997

49

Potent Aroma Components of Rhizomes from Alpinia galanga Willd. L.

MORI, Hideki, KUBOTA, Kikue, KOBAYASHI, Akio

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1995

File:

PDF, 357 KB

1995

50

Aroma Constituents of Tofu(Soy Bean Curd) Contributing to Its Flavor Character.

KOBAYASHI, Akio, WANG, Dongmei, YAMAZAKI, Miho, TATSUMI, Noriko, KUBOTA, Kikue

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2000

File:

PDF, 612 KB

2000

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