Yoriyuki Nakamura

Effect of Smelling Green Tea Rich in Aroma Components on EEG Activity and Memory Task Performance

Tsuyoshi Moriyama, Hidehiko Yokogoshi, Ai Yoto, 2013, 2013 International Conference on Biometrics and Kansei Engineering.

Advances and Trends in Agricultural Sciences Vol. 1

Shin-ichi Onodera, Yuta Shimizu, B. E. Agbo, 2019 .

Theanine, the Main Amino Acid in Tea, Prevents Stress-Induced Brain Atrophy by Modifying Early Stress Responses

Keiko Unno, Tomokazu Konishi, Ryuta Kawashima, 2020, Nutrients.

Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process.

Nobuyuki Mase, Yoriyuki Nakamura, Tsuyoshi Katsuno, 2014, Food chemistry.