Toshihide Michihata

Characterisation of odorants in roasted stem tea using gas chromatography–mass spectrometry and gas chromatography-olfactometry analysis

Tetsuya Sasaki, Erina Koshi, Harumi Take et al. · Food Chemistry · 2016 · 75 citations

Agriculture, Food Science, Plant Sciences +16

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Raúl Ricardo Gamba, Shihori Yamamoto, Mahmoud Abdel-Hamid et al. · International Journal of Microbiology · 2020 · 70 citations · Full text

Agriculture, Food Science, Microbiology +17

Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

Takashi Kuda, Reiko Tanibe, Mayumi Mori et al. · Fisheries Science · 2009 · 60 citations

Agriculture, Food Science, Microbiology +17

The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

Florin Barla, Takashi Koyanagi, Naoko Tokuda et al. · Biotechnology Reports · 2016 · 50 citations · Full text

Agriculture, Food Science, Microbiology +14

Microbial and chemical properties of Cambodian traditional fermented fish products

Mony Roth CHUON, Mimoe Shiomoto, Takashi Koyanagi et al. · Journal of the Science of Food and Agriculture · 2013 · 47 citations

Agriculture, Food Science, Microbiology +17