Masayuki Akiyama

Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction

Masayuki Akiyama, Kazuya Murakami, Noboru Ohtani et al. · Journal of Agricultural and Food Chemistry · 2003 · 127 citations

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

Effects of manufacturing conditions on the foaming properties of milk and sensory characteristics of foamed milk

Shinichiro Hatakeyama, Masayuki Akiyama, Rina Yoneyama et al. · LWT · 2018 · 22 citations

Foaming Properties, Mechanical Engineering, Foamed Milk +5