M. Ono

Improvement for Oxidative Flavor Stability of Beer—Role of OH-Radical in Beer Oxidation

Masaaki Uchida, M. Ono · Journal of the American Society of Brewing Chemists · 1996 · 116 citations

Improvement for Oxidative Flavor Stability of Beer—Rapid Prediction Method for Beer Flavor Stability by Electron Spin Resonance Spectroscopy

Masaaki Uchida, Shinsuke Suga, M. Ono · Journal of the American Society of Brewing Chemists · 1996 · 90 citations

Quantitative Analysis of Hop Bittering Components and its Application to Hop Evaluation

M. Ono, Y. Kakudo, Yuta Yamamoto et al. · Journal of the American Society of Brewing Chemists · 1984 · 32 citations

Food Chemistry, Hop Evaluation, Total α-Acids +15

Determination of Hydrogen Peroxide in Beer and its Role in Beer Oxidation

Masaaki Uchida, M. Ono · Journal of the American Society of Brewing Chemists · 1999 · 30 citations

Advanced Oxidation Process, Radical Emission, Flavoromics +17

Technological Approach to Improve Beer Flavor Stability: Analysis of the Effect of Brewing Processes on Beer Flavor Stability by the Electron Spin Resonance Method

Masaaki Uchida, M. Ono · Journal of the American Society of Brewing Chemists · 2000 · 29 citations

Food Chemistry, Brewing Processes, Technological Approach +6