Izumi Yajima

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Volatile flavor components of cooked rice.

Mikio Nakamura, T. Yanai, Izumi Yajima, 1978 .

Volatile Flavor Compounds of Myoga (Zingiber Mioga)

T. Yanai, Y. Kurobayashi, Izumi Yajima, 1991 .

Volatile Flavor Components of Watermelon (Citrullus vulgaris)

T. Yanai, Izumi Yajima, Hidemasa Sakakibara, 1985 .

Volatile Flavor Compounds of Boiled Buckwheat Flour

Mikio Nakamura, T. Yanai, Izumi Yajima, 1983 .

Changes in Volatile Flavor Compounds of Powdered Dried Bonito (Katsuobushi) during Storage

T. Yanai, Izumi Yajima, Hidemasa Sakakibara, 1988 .

Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction

Mikio Nakamura, T. Yanai, Izumi Yajima, 1983 .

Volatile Flavor Components of Dried Bonito (Katsuobushi). I. On Basic, Acidic and Weak Acidic Fractions

Mikio Nakamura, T. Yanai, Izumi Yajima, 1981 .

The Syntheses of Tetrabutoxyfluorubins

Izumi Yajima, Sin'iti Kawai, Y. Okawa, 1959 .

Studies on flavor components of Katsuobushin. Part II. Non-volatile flavor components in dorsal, abdominal and red meat parts of dried skipjack (Katsuobushi).

Izumi Yajima, Hidemasa Sakakibara, K. Hayashi, 1990 .

Volatile Flavor Components of Cooked Kaorimai (Scented Rice, O. sativa japonica)

Mikio Nakamura, T. Yanai, Izumi Yajima, 1979 .

Changes in Volatile Flavor Compounds of Powdered Dried Bonito (Katsuobushi) during Storage

T. Yanai, Izumi Yajima, Hidemasa Sakakibara, 1988 .

Compositions of the Volatiles of Peel Oil and Juice from Citrus Unshiu

Mikio Nakamura, T. Yanai, Izumi Yajima, 1979 .