Y. Mizota

Highly sensitive discrimination of taste of milk with homogenization treatment using a taste sensor

Kiyoshi Toko, Hiromi Yamada, K. Toko, 1997 .

Changes in Odor Compounds of a Lactobacillus-fermented Dairy Beverage during Two Weeks of Refrigerated Storage

Y. Mizota, M. Ikeda, M. Akiyama, 2018 .

Character impact odorants of high-heat skim milk powder isolated by simultaneous distillation-extraction.

O. Nishimura, Y. Mizota, Noriaki Kobayashi, 2008, Journal of agricultural and food chemistry.

Effects of manufacturing conditions on the foaming properties of milk and sensory characteristics of foamed milk

Y. Mizota, M. Ikeda, M. Akiyama, 2019, LWT.

Changes in Physicochemical Properties and Sensory Characteristics of UHT Milk Pasteurized by Indirect and Direct Heating Methods during Storage at 10°C

Y. Mizota, M. Akiyama, K. Iwatsuki, 2014 .