Ai Iwasawa

Novel approach on the risk assessment of oxidized fats and oils for perspectives of food safety and quality. I. Oxidized fats and oils induces neurotoxicity relating pica behavior and hypoactivity

Naohiro Gotoh, Hiroyuki Watanabe, Reiko Osato et al. · Food and Chemical Toxicology · 2005 · 52 citations

Food Chemistry, Nutrition, Risk Assessment +11

Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses

Ai Suzuki‐Iwashima, Hiroaki Matsuura, Ai Iwasawa et al. · Journal of Bioscience and Bioengineering · 2019 · 32 citations

Food Fermentation, Food Spoilage, Volatile Compounds +8

Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis

Makoto Shiota, Ai Iwasawa, Ai Suzuki‐Iwashima et al. · Journal of Food Science · 2015 · 29 citations

Nutrition, Food Analysis, Sensory Science +18

OXIDATION OF FATS AND OILS IN INSTANT NOODLES STORED UNDER VARIOUS CONDITIONS

Naohiro Gotoh, Ai Iwasawa, Hiroyuki Watanabe et al. · Journal of Food Lipids · 2007 · 25 citations · Full text

Food Chemistry, Dietary Exposure, Instant Noodles +14

Model Studies on Volatile Release from Different Semisolid Fat Blends Correlated with Changes in Sensory Perception

Makoto Shiota, Tomoyuki Isogai, Ai Iwasawa et al. · Journal of Agricultural and Food Chemistry · 2011 · 23 citations