Tsuyoshi Koriyama

Extractive Components of Scallop and Identification of its Taste-active Components by Omission Test

Shôji KÔNOSU, Katsuko Watanabe, Tsuyoshi Koriyama et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1988 · 44 citations · Full text

Food Forensics, Amino Acids, Flavoromics +18

Simple and mild preparation of an enzyme-immobilized membrane for a biosensor using β-type crystalline chitin

Eiji Ohashi, Tsuyoshi Koriyama · Analytica Chimica Acta · 1992 · 19 citations

Engineering, Biosensing Systems, Biochemical Engineering +7

Staling Characteristics of Cooked Low-Amylose Rice and a Proposal of Evaluation Method.

K. Takami, Tsuyoshi Koriyama, Ken’ichi Ohtsubo · Nippon Shokuhin Kagaku Kogaku Kaishi · 1998 · 16 citations · Full text

Research on the Effects of Fish Oil on the Taste-I. Chemical Components of Bigeye Tuna Muscle and the Effects of Lipid on the Taste.

Tsuyoshi Koriyama, Tomoko Kohata, Katsuko Watanabe et al. · NIPPON SUISAN GAKKAISHI · 2000 · 15 citations · Full text

Development of a New Type Fish Sauce Using the Soy Sauce Fermentation Method.

Nobuhiko Dohmoto, Keng Chih Wang, Tetsu Mori et al. · NIPPON SUISAN GAKKAISHI · 2001 · 15 citations · Full text