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Toru Kishimoto

Showing results (1-10 of 9) with videos related to

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Journal of Agricultural and Food Chemistry|July 14, 2015
Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with in Situ Derivatization and Thermal Desorption-Gas Chromatography-Tandem Mass SpectrometryNobuo Ochiai, Kikuo Sasamoto, Toru Kishimoto
Journal of Agricultural and Food Chemistry|November 9, 2006
Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varietiesToru Kishimoto, Akira Wanikawa, Katsunori Kono, et al.
Journal of Agricultural and Food Chemistry|June 9, 2005
Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MSToru Kishimoto, Akira Wanikawa, Noboru Kagami, et al.
Journal of Agricultural and Food Chemistry|October 6, 2022
Presence of Disulfide-Bonded Thiols in Malt and Hops as the Precursors of Thiols in BeerToru Kishimoto, Yuri Hisatsune, Akiko Fujita, et al.
Journal of Agricultural and Food Chemistry|January 5, 2008
Comparison of 4-Mercapto-4-methylpentan-2-one contents in hop cultivars from different growing regionsToru Kishimoto, Minoru Kobayashi, Nana Yako, et al.
Food Chemistry|July 4, 2024
Quantitative determination of vanillin and its detection threshold in sakeSurina Boerzhijin, Yukio Osafune, Toru Kishimoto, et al.
Journal of Bioscience and Bioengineering|April 23, 2018
Simulation of Pilsner-type beer aroma using 76 odor-active compoundsToru Kishimoto, Shigekuni Noba, Nana Yako, et al.
Journal of Bioscience and Bioengineering|April 9, 2022
Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamoriYukio Osafune, Kenji Toshida, Jinshun Han, et al.
Food Chemistry|December 26, 2018
Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hoppingScott Lafontaine, Scott Varnum, Aurélie Roland, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|July 14, 2015
Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with in Situ Derivatization and Thermal Desorption-Gas Chromatography-Tandem Mass SpectrometryNobuo Ochiai, Kikuo Sasamoto, Toru Kishimoto
Journal of Agricultural and Food Chemistry|November 9, 2006
Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varietiesToru Kishimoto, Akira Wanikawa, Katsunori Kono, et al.
Journal of Agricultural and Food Chemistry|June 9, 2005
Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MSToru Kishimoto, Akira Wanikawa, Noboru Kagami, et al.
Journal of Agricultural and Food Chemistry|October 6, 2022
Presence of Disulfide-Bonded Thiols in Malt and Hops as the Precursors of Thiols in BeerToru Kishimoto, Yuri Hisatsune, Akiko Fujita, et al.
Journal of Agricultural and Food Chemistry|January 5, 2008
Comparison of 4-Mercapto-4-methylpentan-2-one contents in hop cultivars from different growing regionsToru Kishimoto, Minoru Kobayashi, Nana Yako, et al.
Food Chemistry|July 4, 2024
Quantitative determination of vanillin and its detection threshold in sakeSurina Boerzhijin, Yukio Osafune, Toru Kishimoto, et al.
Journal of Bioscience and Bioengineering|April 23, 2018
Simulation of Pilsner-type beer aroma using 76 odor-active compoundsToru Kishimoto, Shigekuni Noba, Nana Yako, et al.
Journal of Bioscience and Bioengineering|April 9, 2022
Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamoriYukio Osafune, Kenji Toshida, Jinshun Han, et al.
Food Chemistry|December 26, 2018
Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hoppingScott Lafontaine, Scott Varnum, Aurélie Roland, et al.
Pageof 1