Tomomi Ujihara

8PUBLICATIONS
7CO-AUTHORS
Beverage chemistry and beverage sensory scienceTransition metal chemistryFood chemistry and food sensory scienceSensor technology (incl. chemical aspects)Polymerisation mechanisms
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Publications (8)

|Sep 20, 2025
Apple sourness and sweetness intensities standardized using a general-purpose standard solution and a taste sensor system.

Tomomi Ujihara, Nobuyuki Hayashi, Hidekazu Ikezaki

|Apr 16, 2024
Origin of the Conformational Stability of Dirhodium(II) Tetrakis[N-phthaloyl-(S)-tert-leucinate] and Its Halogenated Derivatives.

Nobuyuki Hayashi, Tomomi Ujihara, Masahiro Anada

|May 08, 2023
Standardization of strawberry sourness and sweetness intensities using a taste sensor system and an invariant taste standard solution.

Tomomi Ujihara, Nobuyuki Hayashi, Yuki Ishida

|Sep 06, 2022
Detection of catechins using a fluorescent molecule and its application toward the evaluation of astringent intensity.

Nobuyuki Hayashi, Tomomi Ujihara, Shigeki Jin

|Aug 11, 2020
Standardization of tomato juice tastes using a taste sensor approach.

Nobuyuki Hayashi, Tomomi Ujihara, Fumiyo Hayakawa

|Dec 28, 2019
Mechanism of Copigmentation of Monoglucosylrutin with Caffeine.

Tomomi Ujihara, Nobuyuki Hayashi

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Frequent Collaborators

7 joint publications

Nobuyuki Hayashi

1 joint publications

Fumiyo Hayakawa

1 joint publications

Yuko Nakano

1 joint publications

Tomoko Kawakami