Tomomi Ujihara

发表

Evaluation of the umami taste intensity of green tea by a taste sensor.

H. Ikezaki, N. Hayashi, Roggang Chen, 2008, Journal of agricultural and food chemistry.

Highly selective recognition of tryptophan in water by a poorly water-soluble scandium compound

N. Hayashi, Tomomi Ujihara, S. Jin, 2015 .

Contrasting roles of bond orbital interactions contributing to conformational stabilities of flavan-3-ol structures

Tomomi Ujihara, H. Ikeda, N. Hayashi, 2021 .

Conformations of Flavan-3-ols in Water: Analysis Using Density Functional Theory.

N. Hayashi, Tomomi Ujihara, 2017, Journal of natural products.

An acyclic phane receptor with a pair of disulfonaphthalene arms recognizing 2,3-trans-gallate-type catechins in water

N. Hayashi, Tomomi Ujihara, 2009 .

‘Biting effect’ stabilizing gallate-type catechin/quaternary ammonium ion complexes

N. Hayashi, Tomomi Ujihara, 2007 .

Binding Energy of Tea Catechin/Caffeine Complexes in Water Evaluated by Titration Experiments with 1H-NMR

N. Hayashi, K. Kohata, Tomomi Ujihara, 2004, Bioscience, biotechnology, and biochemistry.

Identification of Material Cultivar of Green Tea Infusions by Simple Sequence Repeat Markers

N. Hayashi, J. Tanaka, Tomomi Ujihara, 2012 .

Identification of Japanese and Chinese Green Tea Cultivars by Using Simple Sequence Repeat Markers to Encourage Proper Labeling

N. Hayashi, J. Tanaka, K. Kohata, 2009, Bioscience, biotechnology, and biochemistry.

Association of Catechin Molecules in Water: Quantitative Binding Study and Complex Structure Analysis.

N. Hayashi, Tomomi Ujihara, 2016, Journal of natural products.

Recognition of caffeine by a water-soluble acyclic phane compound

N. Hayashi, Tomomi Ujihara, S. Jin, 2014 .

Changes in Catechin Contents and Anti-oxidative Activities during the Hot Storage of PET Bottole and Canned Green Tea Beverages

H. Horie, K. Kohata, Tomomi Ujihara, 2003 .

Analysis of the Bacterial Community Found in Clay Wall Material Used in the Construction of Traditional Japanese Buildings

S. Kitajima, Tomomi Ujihara, T. Shiono, 2008, Bioscience, biotechnology, and biochemistry.

Extraction of Tea Catechins for Chemical Analysis

H. Horie, M. Maeda-Yamamoto, K. Kohata, 2002 .

Standardization of tomato juice tastes using a taste sensor approach

F. Hayakawa, H. Ikezaki, N. Hayashi, 2020, Bioscience, biotechnology, and biochemistry.

Removal of acidic or basic α-amino acids in water by poorly water soluble scandium complexes.

N. Hayashi, Tomomi Ujihara, S. Jin, 2012, The Journal of organic chemistry.

A theoretical study on structures of an epigallocatechin-3-O-gallate/caffeine complex in aqueous solution

N. Hayashi, Tomomi Ujihara, 2021 .

Rapid determination of caffeine in tea leaves.

H. Horie, A. Nesumi, K. Kohata, 2002, Journal of chromatography. A.

Reduction of Catechin Astringency by the Complexation of Gallate-Type Catechins with Pectin

N. Hayashi, K. Kohata, Tomomi Ujihara, 2005, Bioscience, biotechnology, and biochemistry.

Limonene production in tobacco with Perilla limonene synthase cDNA.

F. Sato, K. Yazaki, Tomomi Ujihara, 2003, Journal of experimental botany.

Effect of bond orbital interactions on the conformational stabilities of 1,2-difluoroethane and 2,3-difluorobutanes

N. Hayashi, Tomomi Ujihara, H. Ikeda, 2019, Tetrahedron.

Shikonin Biosynthesis in Lithospermum erythrorhizon: Light- induced Negative Regulation of Secondary Metabolism

K. Yazaki, Tomomi Ujihara, H. Matsuoka, 2001 .

Shikonin Biosynthesis in Lithospermum erythrorhizon

F. Sato, K. Yazaki, Tomomi Ujihara, 1999 .

Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

Nobuyuki Hayashi, Hidekazu Ikezaki, Ronggang Chen, 2013 .

Effect of Orbital Interactions between Vicinal Bonds and between Hydroxy Groups on the Conformational Stabilities of 1,2-Ethanediol and 2,3-Butanediols.

N. Hayashi, Tomomi Ujihara, H. Ikeda, 2017, The journal of physical chemistry. A.

Construction of a high-density reference linkage map of tea (Camellia sinensis)

H. Fukuoka, J. Tanaka, Tomomi Ujihara, 2012, Breeding science.

Intraspecific Sequence Variation in the rbcL-accD Region of the Chloroplast Genome in Tea (Camellia sinensis)

N. Hayashi, K. Kohata, S. Kitajima, 2007 .

Evaluation of the Astringency of Black Tea by a Taste Sensor System: Scope and Limitation

Nobuyuki Hayashi, Hidekazu Ikezaki, Ronggang Chen, 2007, Bioscience, biotechnology, and biochemistry.

Interpretation of anomeric effect in 2-hydroxytetrahydropyrans based on extensive bond interactions

N. Hayashi, Tomomi Ujihara, H. Ikeda, 2020 .

Beta-cyclodextrin/surface plasmon resonance detection system for sensing bitter-astringent taste intensity of green tea catechins.

H. Ikezaki, N. Hayashi, Tomomi Ujihara, 2010, Journal of agricultural and food chemistry.

Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System

Nobuyuki Hayashi, Hidekazu Ikezaki, Ronggang Chen, 2006, Bioscience, biotechnology, and biochemistry.

Cultivar Identification and Analysis of the Blended Ratio of Green Tea Production on the Market Using DNA Markers

N. Hayashi, K. Kohata, Tomomi Ujihara, 2005 .

Mechanism of Copigmentation of Monoglucosylrutin with Caffeine.

N. Hayashi, Tomomi Ujihara, 2019, Journal of agricultural and food chemistry.

Sequence variation in the rbcL-accD region in the chloroplast genome of Moraceae

K. Tomizawa, Y. Sugimura, S. Kitajima, 2005 .

Development of Expressed Sequence Tag (EST)-based Cleaved Amplified Polymorphic Sequence (CAPS) markers of tea plant and their application to cultivar identification.

N. Hayashi, J. Tanaka, Tomomi Ujihara, 2011, Journal of Agricultural and Food Chemistry.

Growth Inhibitory Activity of Tea-Seed Saponins and Glyphosate to Weed Seedlings

H. Horie, K. Kohata, Tomomi Ujihara, 2004 .

Annual variation of natural 15N abundance in tea leaves and its practicality as an organic tea indicator.

N. Hayashi, H. Ogawa, Tomomi Ujihara, 2011, Journal of agricultural and food chemistry.