Tsuyoshi Katsuno

Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength

Xiumin Fu, Yiyong Chen, Xin Mei et al. · Scientific Reports · 2015 · 155 citations · Full text

Life Sciences, Plant Biology, Plant Sciences +13

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

Jiadong Gui, Xiumin Fu, Ying Zhou et al. · Journal of Agricultural and Food Chemistry · 2015 · 152 citations

Life Sciences, Plant Biology, Plant Sciences +15

Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark

Ziyin Yang, Eiji Kobayashi, Tsuyoshi Katsuno et al. · Food Chemistry · 2012 · 140 citations

Life Sciences, Plant Biology, Plant Sciences +12

Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

Tsuyoshi Katsuno, Hisae Kasuga, Yumi Kusano et al. · Food Chemistry · 2013 · 85 citations · Full text

Agriculture, Biochemistry, Food Science +17

Discrimination of Green, Oolong, and Black Teas by GC-MS Analysis of Characteristic Volatile Flavor Compounds

Susanne Baldermann, Ziyin Yang, Tsuyoshi Katsuno et al. · American Journal of Analytical Chemistry · 2014 · 82 citations · Full text

Agriculture, Botany, Food Science +17