Tsuyoshi Katsuno

Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark.

Tamaki Fujimori, Yoriyuki Nakamura, Ziyin Yang, 2012, Food chemistry.

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives.

T. Narumi, Kohei Sato, H. Tong, 2016, Journal of agricultural and food chemistry.

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

Ziyin Yang, Tsuyoshi Katsuno, N. Watanabe, 2015, Journal of agricultural and food chemistry.

Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength

Yiyong Chen, Ziyin Yang, Eiji Kobayashi, 2015, Scientific Reports.

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.

Discrimination of Green, Oolong, and Black Teas by GC-MS Analysis of Characteristic Volatile Flavor Compounds

S. Baldermann, Yoriyuki Nakamura, Ziyin Yang, 2014 .

Effect of Rolling-Stirring of Fresh Tealeaves Prior to Storage at Low Temperature on the Formation of Tea Aroma Compounds

Tsuyoshi Katsuno, T. Goto, Toshiaki Kobayashi, 2017 .