Michio Ikeda

Analysis of the Headspace Volatiles of Freshly Brewed Arabica Coffee Using Solid‐Phase Microextraction

Masayasu Akiyama, Kazuya Murakami, Michio Ikeda et al. · Journal of Food Science · 2007 · 83 citations

Food Chemistry, Chemical Engineering, Environmental Chemistry +14

Characterization of Headspace Aroma Compounds of Freshly Brewed Arabica Coffees and Studies on a Characteristic Aroma Compound of Ethiopian Coffee

Masayasu Akiyama, Kazuya Murakami, Yuta Hirano et al. · Journal of Food Science · 2008 · 80 citations

Food Chemistry, Characteristic Aroma Compound, Volatile Compounds +15

Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans

Masayuki Akiyama, Kazuya Murakami, Michio Ikeda et al. · Food Science and Technology Research · 2005 · 56 citations · Full text

Food Chemistry, Volatile Compounds, Flavoromics +12

Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network

Tomomi Michishita, Masayuki Akiyama, Yuta Hirano et al. · Journal of Food Science · 2010 · 53 citations

Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition

Masayuki Akiyama, Kazuya Murakami, Michio Ikeda et al. · Food Science and Technology Research · 2009 · 27 citations · Full text

Food Chemistry, Freshly Brewed Espresso, Health Sciences +11