001カンキツの電気的品質測定法(第1報).電気伝導度測定法による柑橘果汁中の遊離酸の定量
Electrical method for measuring quality of citrus fruits PartI. Determination of free acid in citrus fruit juice by conductometric method
00314C-トレーサー法による温州ミカンの有機酸と糖の季節的変化に関する研究
14C-Studies on seasonal transitions of organic acids and sugars in Satsuma mandarin (Studies on the quality of citrus fruits Part I)
004カンキツの品質に関する研究(第2報).14C-トレーサー法による温州ミカンの転流物質に関する研究
Studies on translocation of 14C-labeled compounds from leaves to fruit in Satsuma mandarin [Note] (Studies on the quality of citrus fruits Part II)
005温州ミカン果汁の品質改善と果皮利用に関する研究(第2報).温州ミカン果皮より分離した精油について
Studies on improvement of Citrus unshiu juice quality and utilization of peels Part II. Constituents of essential oil from Citrus unshiu peels
006カンキツの品質に関する研究 (第3報).14C-トレーサー法による温州ミカンの転流物質に関する研究
Studies on translocation of 14C-labeled compounds from leaves to fruit in Satsuma mandarin (Studies on the quality of citrus fruits Part III)
007温州ミカン果汁の品質改善と果皮利用に関する研究(第3報).インライン搾汁方式で得た各種カンキツ精油の成分について
Studies on improvements of Citrus unshiu juice quality and utilization of peels Part IV. Components of various Citrus essential oils recovered from the waste from an In-line juice extractor
008温州ミカンの加熱臭に関する研究 (第1報).温州ミカン果汁から生成されるジメチルスルフィドの定量
Determination of dimethyl sulfide from Satsuma mandarin juices [Note] (Studies on off-flavor formed during heat processing of Satsuma mandarin juices Part I)
011温州ミカンの加熱臭に関する研究(2)
Studies on off-flavor formed during heat processing of Satsuma mandarin juices (II)
013温州ミカンの加熱臭に関する研究(3)
Studies on off-flavor formed during heating process of Satsuma mandarin juices (III)
015酸用カンキツの有機酸及び糖について
Studies on organic acids and sugars of sour oranges
016Ethylene production and respiration of postharvest acid citrus fruits and wase Satsuma mandarin fruit
017Aroma constituents of some sour citrus oils
020Levels of endogenous ethylene in attached citrus fruits
021施設栽培ミカンの品質に関する研究(第1報).施設栽培および露地栽培ミカンの化学的成分および官能的評価
Chemical constituents and sensory evaluation of Satsuma mandarin oranges grown in vinyl houses and in open fields (Quality of Satsuma mandarin fruits in vinyl houses culture. Part I)
022施設栽培ミカンの品質に関する研究(第2 報).施設栽培および露地栽培ミカンの香気成分
Aroma components of Satsuma mandarin oranges grown in vinyl houses and in open fields (Quality of Satsuma mandarin fruits from vinyl houses cultures. Part II)
023Effects of rind oils and their components on the induction of rind spot in citrus species
024カンキツ果皮中のイソプレノイド関連物質の季節的変化
Seasonal changes of isoprenoid related substances in citrus peels
026Rind spot and ascorbic acid in the flavedo of citrus fruits
027Quantitative determination of volatile constituents in the pummelo (Citrus grandis Osbeck forma Tosa-buntan)
029Rapid determination of furfural and 5-hydroxymethylfurfural in processed citrus juices by HPLC
030Rind spot, antioxidative activity and tocopherols in the flavedo of citrus fruits
031Studies on the essential oils of pummelo. Part II. Changes in the volatile constituents of pummelo (Citrus grandis Osbeck forma Tosa-buntan) during storage
037Studies on the essential oils of pummelo. Part III. Volatile constituents of several varieties of pummelos a comparison of the nootkatone levels in pummelos and other citrus fruits
038Reduction of dehydroascorbic acid by sodium hydrosulphide and liquid chromatographic determination of vitamin C in citrus juices
042Chemical studies on the quality of citrus juices. Part VI. 14C-studies on browning of dehydroascorbic acid in an aqueous solution
043Studies on the essential oils of pummelo. Part IV. Volatile constituents of several varieties of pummelos and characteristics among citrus species
049Isozymic analysis of peroxidase and esterase in Citrus flavedo
050Multivariate analysis by measurement of peroxidase and essential oil components in Citrus flavedo
051Identification of two degradation products from aqueous dehydroascorbic acid
055Volatile components of the essential oils from kabosu, daidai, and yuko, Japanese sour Citrus fruits
057Japanese sour Citrus fruits. Part III. Volatile constituents of sudachi and mochiyuzu oils
066Japanese sour Citrus fruits. Part IV. Volatile compounds of naoshichi and Tahiti lime essential oils
069Cluster analysis by measurement of peroxidase and esterase from Citrus flavedo
085Volatile components of peel oils of Italian and Japanese lemon and bergamot
086Inhibitory effects of citrus essential oils and their components on the formation of N-nitrosodimethylamine
094Radical-scavenging activities of citrus essential oils and their components: detection using 1,1-diphenyl-2-picrylhydrazyl
095Composition of the essential oil of Citrus tamurana Hort. ex Tanaka (Hyuganatsu)
096Volatile components of peel cold-pressed oils of two cultivars of sweet orange (Citrus sinensis (L.) Osbeck) from Ethiopia
098Quantitative determination and characteristic flavour of daidai (Citrus aurantium L. var. cyathifera Y. Tanaka) peel oil
103Characteristic aroma components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) fruit
104Antioxidative activities of citrus peel essential oils and their components against linoleic acid oxidation
106Characterization of the odor-active volatiles in Citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka)
107Volatile flavor components of ripe and overripe Ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka)
109柑橘系果実を対象として水晶振動子を用いたにおい識別の試み
Odor-sensing system using multi-quartz-resonators for recognition of citrus fruits
115Characterization of the key aroma compounds of Citrus flaviculpus Hort. ex Tanaka by aroma extraction dilution analysis
116Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) cold-pressed oils in different sized fruit
117Effects of storage conditions on the composition of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) essential oil
118Comparison of the cold-pressed peel oil composition between Korean and Japanese Satsuma mandarin (Citrus unshiu Marcov. forma Miyagawa-wase) by GC, GC-MS and GC-O
119Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils
120Characteristic odor components of Citrus sphaerocarpa Tanaka (Kabosu) cold-pressed peel oil
121Analytical discrimination of the cold-pressed oils of mandarins and their hybrids
122‘水晶ブンタン’果実のエチレン処理と苦味成分および香気成分の変化
Bitter and volatile compounds in ethylene-treated Citrus grandis [L.] Osbeck fruits
130Characteristic odour components of Citrus inflata Hort. ex Tanaka (Mochiyu) cold-pressed peel oil
131Characteristic odour components of Citrus sp. (Kiyookadaidai) cold-pressed peel oil
132Changes of the volatile profile and artifact formation in daidai (Citrus aurantium) cold-pressed peel oil on storage
133Isotope ratio analysis by HRGC-MS of monoterpene hydrocarbons from citrus essential oils
137Compositional changes in commercial lemon essential oil for aromatherapy
138Effects of several variable factors on the isotope ratio by HRGC-MS
139MS fragment isotope ratio analysis for evaluation of citrus essential oils by HRGC-MS
140Characteristic odor components of Citrus reticulata Blanco (Ponkan) cold-pressed oil
147Volatile constituents of the peel oils of several sweet oranges in China
148Volatile constituents of Redblush grapefruit (Citrus paradisi) and pummelo (Citrus grandis) peel essential oils from Kenya
149Essential oils of Kenyan Citrus fruits: Volatile components of two varieties of mandarins (Citrus reticulata) and a tangelo (C. paradisi × C. tangerina)
150Essential oil constituents of three varieties of Kenyan sweet oranges (Citrus sinensis)
151Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil
152Evaluation of characteristic aroma compounds of Citrus natsudaidai Hayata (Natsudaidai) cold-pressed peel oil
153Volatile profiles in cold-pressed peel oil from Korean and Japanese Shiranui (Citrus unshiu Marcov. × C. sinensis Osbeck × C. reticulata Blanco)
154Volatile constituents of mandarin (Citrus reticulata Blanco) peel oil from Brundi
155Tyrosinase inhibitory activity of citrus essential oils
157Characterization by GC-MS of Vietnamese citrus species and hybrids based on the isotope ratio of monoterpene hydrocarbons
159Essential oil components of common mandarins (Citrus reticulata Blanco) from Uganda
160Development of analytical method for identification and differentiation of citrus fruits by GC-MS
161Volatile profile of the peel oil of Kiyomi (Citrus unshiu Marcov. ´ C. sinensis Osbeck), a new hybrid sweet citrus fruit
162和カンキツ精油中のベルガプテン
Determination of bergapten in Japanese citrus essential oils
166Njoroge, S., Lan Phi, N. T., and Sawamura, M., Chemical composition of peel essential oils of sweet oranges (Citrus sinensis) from Uganda and Rwanda
168Volatile profile of the peel oil of ‘Setoka’ ([‘Kiyomi ´ Encore No.2’] ´ ‘Murcott’), a new hybrid sweet citrus fruit
172Characterization of Vietnamese pummelo essential oils based on composition, isotope ratio and enantiomeric distribution of monoterpene hydrocarbon
174Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata)
176Development of HRGC-MS analytical conditions for determining isotope ratio of linalool in citrus essential oil from different origins