京都大学 / 0048 / 新制・論文博士 / 博士(農学) / 乙第13100号 / 論農博第2846号 / 新制||農||1051(附属図書館) / 学位論文||H29||N5032(農学部図書室) / (主査)教授 松村 康生, 教授 裏出 令子, 教授 谷 史人 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DFAM
| Identifer | oai:union.ndltd.org:kyoto-u.ac.jp/oai:repository.kulib.kyoto-u.ac.jp:2433/225319 |
| Date | 23 March 2017 |
| Creators | Itobe, Takafumi |
| Contributors | 松村, 康生, 裏出, 令子, 谷, 史人, 糸部, 尊郁, イトベ, タカフミ |
| Publisher | Kyoto University, 京都大学 |
| Source Sets | Kyoto University |
| Language | English |
| Detected Language | English |
| Type | doctoral thesis, Thesis or Dissertation |
| Format | application/pdf |
| Rights | 許諾条件により本文は2018-01-20に公開, (1.1) Kumazawa, K., Itobe, T., Nishimura, O., and Hamaguchi, T. (2008). A New Approach to Estimate the In-mouth Release Characteristics of Odorants in Chewing Gum. Food Sci. Technol. Res., 14, 269-276. Copyright c 2008, Japanese Society for Food Science and Technology (1.2) Itobe, T., Kumazawa, K., Inagaki, S., and Nishimura, O. (2012). A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing. Food Sci. Technol. Res., 18, 295-302. Copyright c 2012, Japanese Society for Food Science and Technology (2.1) Itobe, T., Kumazawa, K., and Nishimura, O. (2009). New Factor Characterizing the In-Mouth Release of Odorants (Volatile Thiols): Compositional Changes in Odorants Exhaled from the Human Nose during Drinking. J. Agric. Food Chem., 57, 11297-11301. Copyright c 2009 American Chemical Society http://pubs.acs.org/doi/abs/10.1021/jf902239g (2.2) Itobe, T., Nishimura, O., and Kumazawa, K. (2015). Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages. Food Sci. Technol. Res., 21, 607-614. Copyright c 2015, Japanese Society for Food Science and Technology (2.3) Itobe, T., and Kumazawa, K. (2017). Taste-aroma Interactions in Lemon-flavored Model Beverages: Influence of Sweeteners on Aroma Perception and In Vivo Aroma Release. Food Sci. Technol. Res., (in press). Copyright c 2017, Japanese Society for Food Science and Technology. |
| Relation | https://doi.org/10.1021/jf902239g |
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