Kae Morita

Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis

Kae Morita, Kikue Kubota, Tetsuo Aishima · Journal of the Science of Food and Agriculture · 2003 · 91 citations · Full text

Agriculture, Food Science, Fish Biology +16

Optical Isomers of Linalool and Linalool Oxides in Tea Aroma

Dongmei Wang, Kiyoshi Ando, Kae Morita et al. · Bioscience Biotechnology and Biochemistry · 1994 · 67 citations

Agriculture, Chemistry, Food Science +17

Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designs

Kae Morita, Kikue Kubota, Tetsuo Aishima · Food Research International · 2001 · 48 citations

Agriculture, Food Science, Food Analysis +16

Investigating sensory characteristics and volatile components in boiled scallop aroma using chemometric techniques

Kae Morita, Kikue Kubota, Tetsuo Aishima · Food Chemistry · 2002 · 22 citations

Agriculture, Chemistry, Food Science +17

Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea

Kae Morita, Motoko Wakabayashi, Kikue Kubota et al. · Bioscience Biotechnology and Biochemistry · 1994 · 20 citations

Life Sciences, Biochemistry, Plant Sciences +17