Concepedia

Marie Umino

MU

3

Publications

39

Citations

3

H-Index

2017

Active since

Affiliations

The University of Tokyo(Current)

Saitama Prefectural Industrial Technology Center

Kogakuin University

Institute of Crop Science

Marie Umino is an author at The University of Tokyo specializing in medicine, food chemistry, and metabolomics.

Top concepts

Publications per year

2017–2024

3

Publications

3

Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour

Tomoyuki Narisawa, Hideo Nakajima, Marie Umino et al. · Journal of Cereal Science · 2019 · 17 citations

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Volatile Compounds from Japanese Noodles, “Udon,” and their Formation during Noodle-Making

Tomoyuki Narisawa, Hiroshi Nakajima, Marie Umino et al. · Journal of Food Processing & Technology · 2017 · 12 citations

, , +12

Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formation

Tomoyuki Narisawa, Koichiro Sakai, Hideo Nakajima et al. · Food Chemistry · 2024 · 10 citations · Full text

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