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1

The Relationship between Enzyme Activities in Vegetables and Blanching Time and Temperature.

SAKAKIBARA, SHYOJI, SHIMAKAWA, JUNJI, IMASEKI, HIDEMASA, URITANI, IKUZO

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1965

File:

PDF, 173 KB

1965

2

Changes in the volatile flavor compounds by heating satsuma mandarin (Citrus unshiu Marcov.) juice.

ARAKI, Chuji, SAKAKIBARA, Hidemasa

Journal:

Agricultural and Biological Chemistry

Year:

1991

Language:

english

File:

PDF, 143 KB

english, 1991

3

Construction of a genetic AND gate under a new standard for assembly of genetic parts

Shotaro Ayukawa, Akio Kobayashi, Yusaku Nakashima, Hidemasa Takagi, Shogo Hamada, Masahiko Uchiyama, Katsuyuki Yugi, Satoshi Murata, Yasubumi Sakakibara, Masami Hagiya, Masayuki Yamamura, Daisuke Kiga

Journal:

Year:

2010

Language:

english

File:

PDF, 603 KB

english, 2010

4

Sensory network formation of RNA binding protein Musashi2

Shinsuke Shibata, Shin-ichi Sakakibara, Hidemasa Furue, Megumu Yoshimura, Ken-ichiro Kuwako, James Hirotaka Okano, Hideyuki Okano

Journal:

Neuroscience Research

Year:

2009

Language:

english

File:

PDF, 83 KB

english, 2009

5

Touch and pain receptive network formation with RNA binding protein Musashi2 and Pleiotrophin

Hideyuki Okano, Shin-ichi Sakakibara, Hidemasa Furue, Megumu Yoshimura, Hirotaka_J Okano, Shinsuke Shibata

Journal:

Neuroscience Research

Year:

2010

Language:

english

File:

PDF, 70 KB

english, 2010

6

Opsin expression in adult, developing, and regenerating newt retinas

Shunsuke Sakakibara, Hidemasa Hiramatsu, Yusuke Takahashi, Osamu Hisatomi, Yuko Kobayashi, Sanae Sakami, Takehiko Saito, Fumio Tokunaga

Journal:

Molecular Brain Research

Year:

2002

Language:

english

File:

PDF, 504 KB

english, 2002

7

Flavor constituents of dried bonito (Katsuobushi)

Sakakibara, Hidemasa, Hosokawa, Makoto, Yajima, Izumi, Hayashi, Kazuo

Journal:

Food Reviews International

Year:

1990

Language:

english

File:

PDF, 659 KB

english, 1990

8

Synthesis of Both the Enantiomers of trans -Chrysanthenol and trans -Chrysanthenyl Acetate as the Characteristic Major Constituents of Kougiku

Tamura, Hiroshi, Sakakibara, Hidemasa, Yanai, Tetsuya, Takagi, Yoshikazu, Kitahara, Takeshi, Mori, Kenji

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1995

Language:

english

File:

PDF, 536 KB

english, 1995

9

Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction

Yajima, Izumi, Nakamura, Mikio, Sakakibara, Hidemasa, Ide, Junichi, Yanai, Tetsuya, Hayashi, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1983

Language:

english

File:

PDF, 780 KB

english, 1983

10

Volatile Flavor Compounds of Boiled Buckwheat Flour

Yajima, Izumi, Yanai, Tetsuya, Nakamura, Mikio, Sakakibara, Hidemasa, Uchida, Haruyuki, Hayashi, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1983

Language:

english

File:

PDF, 1.03 MB

english, 1983

11

Production of Organic Acids in Vegetables during Freezing Storage.

SAKAKIBARA, SHYOJI, SHIMAKAWA, JUNJI, IMASEKI, HIDEMASA, URITANI, IKUZO

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1965

File:

PDF, 278 KB

1965

12

Studies on flavor components of Katsuobushi. Part I. Volatile flavor components in dorsal, abdominal and red meat parts of dried skipjack (Katsuobushi).

HOSOKAWA, Makoto, SAKAKIBARA, Hidemasa, YAJIMA, Izumi, HAYASHI, Kazuo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 265 KB

1990

13

Studies on flavor components of Katsuobushin. Part II. Non-volatile flavor components in dorsal, abdominal and red meat parts of dried skipjack (Katsuobushi).

HOSOKAWA, Makoto, SAKAKIBARA, Hidemasa, YAJIMA, Izumi, HAYASHI, Kazuo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 284 KB

1990

14

Changes of Volatile Flavor Compounds in Sweet Orange Juices by Heating.

ARAKI, Chuji, ITO, Osamu, SAKAKIBARA, Hidemasa

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 294 KB

1992

15

Volatile flavor components of cooked rice.

YAJIMA, Izumi, YANAI, Tetsuya, NAKAMURA, Mikio, SAKAKIBARA, Hidemasa, HABU, Tsutomu

Journal:

Agricultural and Biological Chemistry

Year:

1978

Language:

english

File:

PDF, 249 KB

english, 1978

16

Compositions of the volatiles of peel oil and juice from citrus unshiu.

YAJIMA, Izumi, YANAI, Tetsuya, NAKAMURA, Mikio, SAKAKIBARA, Hidemasa, HAYASHI, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1979

Language:

english

File:

PDF, 345 KB

english, 1979

17

Volatile flavor components of dried bonito (Katsuobushi). II. From neutral fraction.

YAJIMA, Izumi, NAKAMURA, Mikio, SAKAKIBARA, Hidemasa, IDE, Junichi, YANAI, Tetsuya, HAYASHI, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1983

Language:

english

File:

PDF, 694 KB

english, 1983

18

Volatile flavor components of dried bonito (katsuobushi). On basic, acidic and weak acidic fractions.

YAJIMA, Izumi, NAKAMURA, Mikio, SAKAKIBARA, Hidemasa, YANAI, Tetsuya, HAYASHI, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1981

Language:

english

File:

PDF, 399 KB

english, 1981

19

Volatile flavor components of watermelon (Citrullus vulgaris).

YAJIMA, Izumi, SAKAKIBARA, Hidemasa, IDE, Junichi, YANAI, Tetsuya, HAYASHI, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1985

Language:

english

File:

PDF, 757 KB

english, 1985

20

Changes in volatile flavor compounds of powdered dried bonito (katsuobushi) during storage.

SAKAKIBARA, Hidemasa, YANAI, Tetsuya, YAJIMA, Izumi, HAYASHI, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1988

Language:

english

File:

PDF, 401 KB

english, 1988

21

Volatile flavor components of Kogyoku apples.

YAJIMA, Izumi, YANAI, Tetsuya, NAKAMURA, Mikio, SAKAKIBARA, Hidemasa, HAYASHI, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1984

Language:

english

File:

PDF, 1.03 MB

english, 1984

22

Volatile flavor components of cooked kaorimai (scented rice, O. sativa japonica).

YAJIMA, Izumi, YANAI, Tetsuya, NAKAMURA, Mikio, SAKAKIBARA, Hidemasa, HAYASHI, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1979

Language:

english

File:

PDF, 307 KB

english, 1979

23

Volatile flavor compounds of some kinds of dried and smoked fish.

SAKAKIBARA, Hidemasa, IDE, Junichi, YANAI, Tetsuya, YAJIMA, Izumi, HAYASHI, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1990

Language:

english

File:

PDF, 401 KB

english, 1990

24

Volatile Flavor Compounds of Myoga (Zingiber Mioga).

KUROBAYASHI, Yoshiko, SAKAKIBARA, Hidemasa, YANAI, Tetsuya, YAJIMA, Izumi, HAYASHI, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1991

Language:

english

File:

PDF, 182 KB

english, 1991

25

Volatile flavor compounds of Matsutake-Tricholomam atsutake (Ito et Imai) Sing.

YAJIMA, Izumi, YANAI, Tetsuya, NAKAMURA, Mikio, SAKAKIBARA, Hidemasa, HAYASHI, Kazuo

Journal:

Agricultural and Biological Chemistry

Year:

1981

Language:

english

File:

PDF, 320 KB

english, 1981

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