Nobuyuki Hayashi

9PUBLICATIONS
7CO-AUTHORS
Beverage chemistry and beverage sensory scienceOptical properties of materialsTransition metal chemistrySensor technology (incl. chemical aspects)Food chemistry and food sensory science
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Publications (9)

|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

|Jul 01, 2025
Do We See the True Color of Anthocyanidins?

Nobuyuki Hayashi, Tomomi Ujihara

|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

|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

Tomomi Ujihara

1 joint publications

Fumiyo Hayakawa

1 joint publications

Yuko Nakano

1 joint publications

Tomoko Kawakami