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Biophysical Chemistry|June 14, 2002
Roles of hydration water molecules in molecular packing of the killer toxin from Pichia farinosa in its crystalline state investigated by cryogenic X-ray crystallographyMasayoshi Nakasako, Fumihiko Tsuchiya, Yoji ArataJournal of Bioscience and Bioengineering|July 23, 2015
Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic propertiesKei Takahashi, Fumie Kabashima, Fumihiko TsuchiyaJournal of Agricultural and Food Chemistry|August 1, 2014
Relationship between medium-chain fatty acid contents and organoleptic properties of Japanese sakeKei Takahashi, Fumihiko Tsuchiya, Atsuko IsogaiJournal of Agricultural and Food Chemistry|May 1, 2013
Different beers with different hops. Relevant compounds for their aroma characteristicsTakako Inui, Fumihiko Tsuchiya, Mariko Ishimaru, et al.Pageof 1