Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics
Li, Xinyue, Tsuta, Mizuki, Hayakawa, Fumiyo, Nakano, Yuko, Kazami, Yukari, Ikehata, Akifumi
Published in Food chemistry (01.05.2021)
Published in Food chemistry (01.05.2021)
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Identification of a freshness marker metabolite in stored soybean sprouts by comprehensive mass-spectrometric analysis of carbonyl compounds
Syukri, Daimon, Thammawong, Manasikan, Naznin, Hushna Ara, Kuroki, Shinichiro, Tsuta, Mizuki, Yoshida, Makoto, Nakano, Kohei
Published in Food chemistry (15.12.2018)
Published in Food chemistry (15.12.2018)
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Simultaneous estimation of scavenging capacities of peach extract for multiple reactive oxygen species by fluorescence fingerprint method
Trivittayasil, Vipavee, Kameya, Hiromi, Shoji, Toshihiko, Tsuta, Mizuki, Kokawa, Mito, Sugiyama, Junichi
Published in Food chemistry (01.10.2017)
Published in Food chemistry (01.10.2017)
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Journal Article
Assessment of Japanese Awamori Spirits Using UV–VIS Spectroscopy
Li, Xinyue, Tsuta, Mizuki, Tanaka, Fukuyo, Tsukahara, Masatoshi, Tsukahara, Keiko
Published in Food analytical methods (01.03.2020)
Published in Food analytical methods (01.03.2020)
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Journal Article
Visualization of the internal soybean structure by the three-dimensional spectral imaging system (3D-SIS)
Miyashita, K. (National Food Research Inst., Tsukuba, Ibaraki (Japan)), Tsuta, M, Suzuki, T, Do, G, Sugiyama, J, Nakauchi, S, Shimizu, S
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2004)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2004)
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