K. Kubota

发表

Sedative effects of the jasmine tea odor and (R)-(−)-linalool, one of its major odor components, on autonomic nerve activity and mood states

Tohru Fushiki, T. Fushiki, Yuriko Ito, 2005, European Journal of Applied Physiology.

Chirality in Tea Aroma Compounds

K. Kubota, A. Kobayashi, 1994 .

Compositional changes of the floral scent volatile emissions from Asian skunk cabbage (Symplocarpus renifolius, Araceae) over flowering sex phases.

H. Sakamoto, K. Kubota, S. Oguri, 2018, Phytochemical analysis : PCA.

Volatile compounds of black cumin (Nigella sativa L.) seeds cultivated in Bangladesh and India

Y. Kabir, K. Kubota, M. Komai, 2020, Heliyon.

Inhibitory effect of anthocyanins and colored rice on diabetic cataract formation in the rat lenses

T. Osawa, Y. Morimitsu, K. Kubota, 2002 .

Mioganal, a Novel Pungent Principle in Myoga (Zingiber mioga Roscoe) and a Quantitative Evaluation of Its Pungency

Y. Morimitsu, Masako Abe, Y. Ozawa, 2008, Bioscience, biotechnology, and biochemistry.

Biosynthesis of geranial, a potent aroma compound in ginger rhizome ( Zingiber officinale ): Molecular cloning and characterization of geraniol dehydrogenase

Hideyuki Suzuki, Yoko Iijima, T. Koeduka, 2014 .

Comparison of odour thresholds and odour qualities of the enantiomers of 4‐mercapto‐2‐alkanones and 4‐acetylthio‐2‐alkanones

H. Wakabayashi, K. Engel, K. Kubota, 2015 .

Anthocyanin Compounds in Japanese Ginger (Zingiber officinale Roscoe) and Their Quantitative Characteristics

Yoko Iijima, Y. Morimitsu, K. Kubota, 2003 .

Aroma Constituents and Enzyme Activities of Japanese Long Coriander Leaves (Culantro, Eryngium foetidum L.)

K. Kubota, Cung Thi To Quynh, 2012 .

Aliphatic Aldehyde Reductase Activity Related to the Formation of Volatile Alcohols in Vietnamese Coriander Leaves

Yoko Iijima, Y. Morimitsu, K. Kubota, 2009, Bioscience, biotechnology, and biochemistry.

Headspace Constituents of the Tree Remain of Cinnamomum camphora

M. Miyazawa, K. Kubota, Yuya Hashimoto, 2001, Natural product letters.

Antioxidative Activity of Sulfur-containing Flavor Compounds in Garlic

Sun Min Kim, K. Kubota, A. Kobayashi, 1997 .

Aroma Component of Dried Bonito Soup Stock

K. Kubota, Y. Washino, A. Kobayashi, 1989 .

Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.).

K. Kubota, L. Jiang, L. Jiang, 2001, Journal of agricultural and food chemistry.

Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery

A. Fujita, Y. Morimitsu, K. Kubota, 2006, Bioscience, biotechnology, and biochemistry.

Determination of the absolute configurations of 4-mercapto-2-alkanones using the 1H NMR anisotropy method and enzyme-catalyzed kinetic resolution of the corresponding 4-acetylthio-2-alkanones

W. Eisenreich, H. Wakabayashi, K. Engel, 2011 .

A nonpungent component of steamed ginger—[10]-shogaol—increases adrenaline secretion via the activation of TRPV1

K. Kobata, Tatsuo Watanabe, Y. Morimitsu, 2006, Nutritional neuroscience.

Identification of Odor-Active Compounds Released from a Damaged Plant of the Asian Skunk Cabbage Symplocarpus renifolius.

K. Kubota, S. Oguri, Y. Kurobayashi, 2018, Journal of natural products.

Analytical and Sensory Characterization of Chiral 4-Mercapto-2-alkanones, 4-Acetylthio-2-alkanones, and the Corresponding Alcohols

H. Wakabayashi, K. Engel, Bastian Reichardt, 2012 .

Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (sen-cha).

H. Masuda, K. Kubota, K. Kumazawa, 2005, Journal of agricultural and food chemistry.

Identification and Antimicrobial Activity of the Volatile Flavor Constituents from Scorodocarpus borneensis Becc

K. Kubota, A. Kobayashi, Saori Ohhira, 1994 .

Amino Acid Precursors Of The Garlic-Like Odour In Scorodocarpus Borneensis

F. Sugawara, H. Hirayama, K. Kubota, 1998 .

Isolation and Identification of trans-2- and trans-3-Hydroxy-1,8-cineole Glucosides from Alpinia galanga

K. Kubota, Y. Someya, A. Kobayashi, 2001, Bioscience, biotechnology, and biochemistry.

Acetoxy-1,8-cineoles as Aroma Constituents of Alpinia galanga Willd.

K. Kubota, A. Kobayashi, M. Amaike, 1998 .

6-Shogaol and 6-gingerol, the pungent of ginger, inhibit TNF-alpha mediated downregulation of adiponectin expression via different mechanisms in 3T3-L1 adipocytes.

Min-Sook Kang, Yasujiro Morimitsu, M. Yanagisawa, 2008, Biochemical and biophysical research communications.

Effect of soybean oil on garlic volatile compounds isolated by distillation

Sun Min Kim, K. Kubota, Chung‐May Wu, 1995 .

Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.).

Lihua Jiang, K. Kubota, 2004, Journal of agricultural and food chemistry.

Geraniol dehydrogenase activity related to aroma formation in ginger (Zingiber officinale Roscoe).

K. Kubota, Y. Aizawa, Y. Sekiwa-Iijima, 2001, Journal of agricultural and food chemistry.

First Isolation of Geranyl Disaccharides from Ginger and Their Relations to Aroma Formation

A. Kobayashi, K. Kubota, M. Takenaka, 2001, Natural product letters.

Isolation of some glycosides as aroma precursors in young leaves of Japanese pepper (Xanthoxylum piperitum DC.).

K. Kubota, A. Kobayashi, K. Yamada, 2001, Journal of agricultural and food chemistry.

Volatile Components of Roasted Shrimp

K. Kubota, A. Kobayashi, Harumi Shijimaya, 1986 .

Studies on the roasted aroma of crustacea. Part I Volatile components of roasted shrimp.

K. Kubota, A. Kobayashi, Harumi Shijimaya, 1986 .

Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitum DC.) and Their Pungent Characteristics

Y. Morimitsu, K. Kubota, Etsuko Sugai, 2005, Bioscience, biotechnology, and biochemistry.

Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1

Tatsuo Watanabe, Y. Morimitsu, K. Kubota, 2005, Bioscience, biotechnology, and biochemistry.

Aroma Compounds in the Leaves of Japanese Pepper (Zanthoxylum piperium DC) and Their Formation from Glycosides

K. Kubota, A. Kobayashi, A. Kato, 1997 .

(Z)-3-Hexenyl-β-d-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor

K. Kubota, A. Kobayashi, M. Wakabayashi, 1994 .

Characteristic Flavor Components in the Brew of Cooked Clam (Meretrix lusoria) and the Effect of Storage on Flavor Formation

K. Kubota, A. Kobayashi, Y. Sekiwa, 1997 .

Comparison of Compositions of Odor Components of Natto and Cooked Soybeans

E. Sugawara, Tetsuo Ito, K. Kubota, 1985 .

The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso

E. Sugawara, Y. Morimitsu, K. Kubota, 2007, Bioscience, biotechnology, and biochemistry.

Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis

Tetsuo Aishima, T. Aishima, Kikue Kubota, 2003, Journal of the Science of Food and Agriculture.

Comparing Sensory and Gas Chromatographic Profiles in Aromas of Boiled Squid, Prawn, and Scallop using Full Factorial Design

T. Aishima, K. Kubota, K. Morita, 2002 .

Investigating sensory characteristics and volatile components in boiled scallop aroma using chemometric techniques

Tetsuo Aishima, T. Aishima, Kikue Kubota, 2002 .

Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental Designs

T. Aishima, K. Kubota, K. Morita, 2002 .

Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designs

T. Aishima, K. Kubota, K. Morita, 2001 .

Flavor enhancement of chicken broth from boiled celery constituents.

A. Fujita, Y. Morimitsu, K. Kubota, 2008, Journal of agricultural and food chemistry.

Aroma Character Impact Compounds in Kinokuni Mandarin Orange (Citrus kinokuni) Compared with Satsuma Mandarin Orange (Citrus unshiu)

A. Fujita, K. Kubota, N. Miyazawa, 2010, Bioscience, biotechnology, and biochemistry.

Potent odorants in sweetio pineapple (Ananas comosus (L.) Merr. var. Marian-gold (MG3))

Y. Morimitsu, Ayumi Takamura, Yuriko Ito, 2006 .

Syntheses and sensory characterization of 5,8,11-tetradeca-trien-2-one isomers

K. Kubota, A. Kobayashi, Tamura Hiroshi, 1989 .

Volatile Compounds in Stir-Fried Garlic

K. Kubota, Chung‐May Wu, A. Kobayashi, 1995 .

Studies on the Precursors of Monoterpene Alcohols in Tea Leaves

K. Kubota, K. Okada, A. Kobayashi, 1990 .

Aroma Constituents of Soybean [Glycine max (L.) Merril] Milk Lacking Lipoxygenase Isoenzymes

K. Kitamura, K. Kubota, A. Kobayashi, 1995 .

Optical isomers of linalool and linalool oxides in tea aroma

K. Kubota, Dongmei Wang, A. Kobayashi, 1994 .

Aroma components of Tofunyu.

K. Kubota, Chia-Ling Liu, A. Kobayashi, 1988 .

Shogaols from Zingiber officinale as Promising Antifouling Agents

K. Kubota, I. Singh, H. Etoh, 2002, Bioscience, biotechnology, and biochemistry.

Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac.

Yuriko Ito, K. Kubota, A. Sugimoto, 2002, Journal of agricultural and food chemistry.

Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea

K. Kubota, A. Kobayashi, M. Wakabayashi, 1994 .

Galangal Pungent Component, 1′-Acetoxychavicol Acetate, Activates TRPA1

M. Narukawa, Tatsuo Watanabe, K. Kubota, 2010, Bioscience, biotechnology, and biochemistry.

ldentification of the Characteristic Volatile Squid ( Todarodes paclficus STEENSTRUP ) Flavor Compounds Formed by Cooking

K. Kubota, Y. Sekiwa, Yuki Matsukage, 2007 .

Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid (Todarodes pacificus STEENSTRUP)

K. Kubota, A. Kobayashi, Y. Sekiwa, 1996 .

Flavor Formation of Boiled Radish

K. Kubota, A. Kobayashi, Kazuko Kim, 1991 .

Volatile flavor compounds formed in an interspecific hybrid between onion and garlic

Takahisa Hayashi, C. Ohsumi, K. Kubota, 1993 .

Aroma Characteristics of Cocoa Tea (Camellia ptilophylla Chang)

C. Ye, Jiaxian Li, K. Kubota, 2010, Bioscience, biotechnology, and biochemistry.

Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.

Yuriko Ito, Kikue Kubota, Yuriko Ito, 2005, Molecular nutrition & food research.

Methyl epijasmonate in the essential oil of tea

K. Kubota, K. Shimizu, T. Yamanishi, 1988 .

Geranyl 6-O-α-L-Arabinopyranosyl-β-D-glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar

F. Sugawara, K. Kubota, A. Kobayashi, 1996 .

Influence of the isolation procedure on coriander leaf volatiles with some correlation to the enzymatic activity.

Yoko Iijima, K. Kubota, Cung Thi To Quynh, 2010, Journal of Agricultural and Food Chemistry.

Formation of Some Volatile Components of Tea

K. Kubota, A. Kobayashi, M. Yano, 1993 .

New Antimicrobial Compound from Scorodocarpus borneensis Becc.

K. Kubota, A. Kobayashi, M. Ueda, 1994 .

Flavor Characteristics and Stereochemistry of the Volatile Constituents of Greater Galangal (Alpinia Galanga Willd.)

K. Kubota, Y. Someya, Y. Kurobayashi, 1999 .

Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.

D. Dubourdieu, E. Sugawara, T. Tominaga, 2009, Journal of agricultural and food chemistry.

Isolation of novel glucosides related to gingerdiol from ginger and their antioxidative activities.

A. Kobayashi, K. Kubota, Y. Sekiwa, 2000, Journal of agricultural and food chemistry.

Structure of α-Farnesene in the Essential Oil of Oolong Tea

K. Kubota, T. Yamanishi, A. Kobayashi, 1990 .