Ai Suzuki‐Iwashima

Publications

Citations

H-Index

2014

Active since

Affiliations

Ai Suzuki‐Iwashima is an author at Megmilk Snow Brand (Japan) specializing in health sciences, food chemistry, and sensory science (food sensory science).

ORCID

Top concepts

HealthNutritionFood SafetyFood QualityFood TextureFood ChemistryFood TechnologySensory Science (Food Sensory Science)MedicineFlavoromics

Publications per year

2014–2019

Publications

Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses

Ai Suzuki‐Iwashima, Hiroaki Matsuura, Ai Iwasawa et al. · Journal of Bioscience and Bioengineering · 2019 · 32 citations

Food Fermentation, Food Spoilage, Volatile Compounds +8

Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis

Makoto Shiota, Ai Iwasawa, Ai Suzuki‐Iwashima et al. · Journal of Food Science · 2015 · 29 citations

Nutrition, Food Analysis, Sensory Science +18

Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening

Ai Iwasawa, Ai Suzuki‐Iwashima, Fumiko Iida et al. · Food Science and Technology Research · 2014 · 17 citations · Full text

Nutrition, Flavoromics, Food Analysis +16

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