Shu Kaneko

Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea

Shu Kaneko, Kenji Kumazawa, Hideki Masuda et al. · Journal of Agricultural and Food Chemistry · 2006 · 297 citations

Flavoromics, Food Analysis, Sensory Science +17

Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce

Shu Kaneko, Kenji Kumazawa, Osamu Nishimura · Journal of Agricultural and Food Chemistry · 2013 · 92 citations

Food Chemistry, Key Aroma Compounds, Polyphenolics +8

Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

Shu Kaneko, Kenji Kumazawa, Osamu Nishimura · Journal of Agricultural and Food Chemistry · 2012 · 82 citations

Food Chemistry, Key Aroma Compounds, Japanese Soy Sauces +13

Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars

Shu Kaneko, Kenji Kumazawa, Osamu Nishimura · Journal of Agricultural and Food Chemistry · 2011 · 80 citations

Food Chemistry, Key Aroma Compounds, Agricultural Chemistry +15

Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce

Shu Kaneko, Kenji Kumazawa, Osamu Nishimura · Bioscience Biotechnology and Biochemistry · 2011 · 78 citations

Japanese Soy Sauce, Nutraceutical Ingredient, Food Analysis +17