Search Results - Okaue, Misako

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  1. 1
    Flavor Compounds Affecting the Sensory Characteristics of a Lactobacillus-fermented Dairy Beverage during Two Weeks of Refrigerated Storage

    Flavor Compounds Affecting the Sensory Characteristics of a Lactobacillus-fermented Dairy Beverage during Two Weeks of Refrigerated Storage by Suzuki, Taisuke, Akiyama, Masayuki, Sato, Yoshiyasu, Okaue, Misako, Murakami, Yusuke, Onishi, Masanobu, Mizota, Yasumichi, Ochi, Hiroshi, Koizumi, Reiko, Miyaji, Kazuhiro, Ikeda, Michio, Iwabuchi, Hisakatsu

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    Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese

    Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese by Morita, Airi, Araki, Tetsuya, Ikegami, Shoma, Okaue, Misako, Sumi, Masahiro, Ueda, Reiko, Sagara, Yasuyuki

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    Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese

    Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese by Airi MORITA, Tetsuya ARAKI, Shoma IKEGAMI, Misako OKAUE, Masahiro SUMI, Reiko UEDA, Yasuyuki SAGARA

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