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Yuzo Mizukami

National Agriculture and Food Research Organization

17

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222

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Dynamics of Water-soluble Pectin in the Roasting Process during Green Tea Manufacturing

2018 Food Science and Technology Research
- Hisako Hirono
- Yuzo Mizukami
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Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage

2014 Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment
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Estimation of Acrylamide Intake from Cooked Rice in Japan

2011 Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
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Analysis of Key Odorants in Roasted Green Tea

2008 Chagyo Kenkyu Hokoku (Tea Research Journal)
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Effects of Temperature on Growth and Constituents of New Shoots in Tea Plants

2008 Chagyo Kenkyu Hokoku (Tea Research Journal)
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Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea

2008 Journal of Agricultural and Food Chemistry
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Evaluation of the Astringency of Black Tea by a Taste Sensor System: Scope and Limitation

2007 Bioscience, Biotechnology, and Biochemistry
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Analysis of the Electrical Impedance of Tea Leaves During the Primary Drying Process

2006 Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
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Extracellular and Intracellular Resistances and Capacitance of Cell Membranes and Cell Wall of Tea Leaves during the Rolling Process

2006 Chagyo Kenkyu Hokoku (Tea Research Journal)
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Electrical Impedance Analysis of Tea Leaves in the Steaming Process

2005 Chagyo Kenkyu Hokoku (Tea Research Journal)
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