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Page 1
Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol.
Food Chem. 2021 Jan 1;334:127588. doi: 10.1016/j.foodchem.2020.127588. Epub 2020 Jul 17.
Food Chem. 2021.
PMID: 32721837
Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses.
Suzuki-Iwashima A, Matsuura H, Iwasawa A, Shiota M.
Suzuki-Iwashima A, et al. Among authors: iwasawa a.
J Biosci Bioeng. 2020 Mar;129(3):333-347. doi: 10.1016/j.jbiosc.2019.09.005. Epub 2019 Oct 11.
J Biosci Bioeng. 2020.
PMID: 31611057
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Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.
Shiota M, Iwasawa A, Suzuki-Iwashima A, Iida F.
Shiota M, et al. Among authors: iwasawa a.
J Food Sci. 2015 Dec;80(12):C2740-50. doi: 10.1111/1750-3841.13135. Epub 2015 Nov 9.
J Food Sci. 2015.
PMID: 26551333
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Model studies on volatile release from different semisolid fat blends correlated with changes in sensory perception.
Shiota M, Isogai T, Iwasawa A, Kotera M.
Shiota M, et al. Among authors: iwasawa a.
J Agric Food Chem. 2011 May 11;59(9):4904-12. doi: 10.1021/jf104649y. Epub 2011 Apr 11.
J Agric Food Chem. 2011.
PMID: 21456616
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