Tetsuya Yanai

Volatile flavor components of cooked rice.

Izumi Yajima, Tetsuya Yanai, Mikio Nakamura et al. · Agricultural and Biological Chemistry · 1978 · 59 citations · Full text

Food Chemistry, Volatile Flavor Components, Cooked Rice +10

Volatile flavor components of watermelon (Citrullus vulgaris).

Izumi Yajima, Hidemasa Sakakibara, Junichi Ide et al. · Agricultural and Biological Chemistry · 1985 · 58 citations · Full text

Food Chemistry, Volatile Flavor Components, Flavoromics +10

Volatile Flavor Components of Cooked Kaorimai (Scented Rice,<i>O. sativa japonica</i>)

Izumi Yajima, Tetsuya Yanai, Mikio Nakamura et al. · Agricultural and Biological Chemistry · 1979 · 49 citations

Food Chemistry, Volatile Flavor Components, Flavoromics +12

Valence Isomerization between Water-soluble Norbornadiene and Quadricyclane Derivative

Kazuhiro Maruyama, Hitoshi Tamiaki, Tetsuya Yanai · Bulletin of the Chemical Society of Japan · 1985 · 25 citations

Chemical Engineering, Reversal Reaction, Engineering +11

Direct conversion of allylic nitro compounds into allyl sulphides and allyl sulphones

Noboru Ono, Isami Hamamoto, Tetsuya Yanai et al. · Journal of the Chemical Society Chemical Communications · 1985 · 22 citations

Direct Conversion, Chemical Engineering, Allyl Sulphones +13