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1

Flavor Components of Soy Sauce, HEMF

NUNOMURA, Nobutake

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Year:

2006

File:

PDF, 1.82 MB

2006

2

Trends of Foods in U. S. A.

NUNOMURA, Nobutake

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Year:

1992

File:

PDF, 5.27 MB

1992

3

Studies on flavor components in Shoyu. VI. Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component.

NUNOMURA, Nobutake, SASAKI, Masaoki, YOKOTSUKA, Tamotsu

Journal:

Agricultural and Biological Chemistry

Year:

1980

Language:

english

File:

PDF, 689 KB

english, 1980

4

10.1271/nogeikagaku1924.51.12_709

NUNOMURA, Nobutake, SASAKI, Masaoki, ASAO, Yasuo, YOKOTSUKA, Tamotsu

Journal:

Journal of the agricultural chemical society of Japan

Year:

1977

Language:

english

File:

PDF, 191 KB

english, 1977

5

10.1246/nikkashi.1981.736

SASAKI, Masaoki, NUNOMURA, Nobutake

Journal:

NIPPON KAGAKU KAISHI

Year:

1981

File:

PDF, 2.46 MB

1981

6

Biosynthesis of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone by yeasts

Sasaki, Masaoki, Nunomura, Nobutake, Matsudo, Takanao

Journal:

Journal of Agricultural and Food Chemistry

Year:

1991

Language:

english

File:

PDF, 609 KB

english, 1991

7

Formation and Environmental Factors of A Flavor Component (HEMF) by Soy Sauce Yeast

YAGINUMA, Atsuo, NUNOMURA, Nobutake

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Year:

2002

File:

PDF, 1.00 MB

2002

8

Development of Fermentation Control System by Using Electromagnetic Field in Soy Sauce Production.

SATO, Junichi, NUNOMURA, Nobutake, TAZAWA, Shinji

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Year:

2003

File:

PDF, 2.95 MB

2003

9

SPIE Proceedings [SPIE Optical Data Storage - Colorado Springs, CO (Monday 25 February 1991)] Optical Data Storage '91 - Highly reliable 7-GB, 1.2- to 2.2-MB/s, 12-inch write-once optical disk

Watanabe, Hitoshi, Koyama, Eiji, Nunomura, T., Taii, T., Miura, Michio, Gotoh, Akira, Nishida, Tetsuya, Horigome, Shinkichi, Ohta, Norio, Burke, James J., Shull, Thomas A., Imamura, Nobutake

Year:

1991

Language:

english

File:

PDF, 371 KB

english, 1991

10

Shoyu (soy sauce) volatile flavor components: Basic fraction.

NUNOMURA, Nobutake, SASAKI, Masaoki, ASAO, Yasuo, YOKOTSUKA, Tamotsu

Journal:

Agricultural and Biological Chemistry

Year:

1978

Language:

english

File:

PDF, 381 KB

english, 1978

11

Shoyu (soy sauce) flavor components: Neutral fraction.

NUNOMURA, Nobutake, SASAKI, Masaoki, YOKOTSUKA, Tamotsu

Journal:

Agricultural and Biological Chemistry

Year:

1984

Language:

english

File:

PDF, 780 KB

english, 1984

12

Studies on flavor components in Shoyu. II. Isolation and identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a flavor component in shoyu (soy sauce).

NUNOMURA, Nobutake, SASAKI, Masaoki, ASAO, Yasuo, YOKOTSUKA, Tamotsu

Journal:

Agricultural and Biological Chemistry

Year:

1976

Language:

english

File:

PDF, 351 KB

english, 1976

13

Studies on flavor components in Shoyu. I. Identification of volatile components in Shoyu(soy sauce) by gas chromatography-mass spectrometry.

NUNOMURA, Nobutake, SASAKI, Masaoki, ASAO, Yasuo, YOKOTSUKA, Tamotsu

Journal:

Agricultural and Biological Chemistry

Year:

1976

Language:

english

File:

PDF, 372 KB

english, 1976

14

Isolation of 4-hydroxy-5-methyl-3(2H)-furanone, a flavor component in Shoyu (soy sauce).

NUNOMURA, Nobutake, SASAKI, Masaoki, YOKOTSUKA, Tamotsu

Journal:

Agricultural and Biological Chemistry

Year:

1979

Language:

english

File:

PDF, 184 KB

english, 1979

15

Shoyu (Soy Sauce) Flavor Components: Neutral Fraction

Nunomura, Nobutake, Sasaki, Masaoki, Yokotsuka, Tamotsu

Journal:

Agricultural and Biological Chemistry

Year:

1984

Language:

english

File:

PDF, 911 KB

english, 1984

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