Shinichiro, Hatakeyama, Masayuki, Akiyama, Takuya, Yamaguchi, Daisho, Yoshihara, Atsushige, Fujita, Kana, Takahashi, Miki, Maruya, Kokawa, Mito, Yutaka, Kitamura. Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics. JOURNAL OF FOOD SCIENCE. 2024. 86. 6. 3330-3346
Bui, Thi Bao Chau, Iida, Daiki, Kitamura, Yutaka, Kokawa, Mito. Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts. FOOD CHEMISTRY. 2024. 438. 138028
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日本災害食学会
, JAPAN SOCIETY FOR FOOD ENGINEERING
, JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY
, The Japanese Society of Agricultural Machinery and Food Engineers
, THE SOCIETY OF AGRICULTURAL STRUCTURES, JAPAN