Y. Obata

发表

Studies on the Degradation Mechanisms of Proteins and their Derivatives in the Foods

J. Mizutani, Y. Obata, 1960 .

Volatile flavor components of caucas

H. Nishimura, J. Mizutani, Kazuya Fujiwara, 1971 .

Studies on the Flavor of Seaweeds (I)

Y. Obata, H. Igarashi, K. Matano, 1951 .

Chemical Studies on the Substance of Fish Smell V. Aroma of cooked fish

T. Yamanishi, Y. Obata, 1952 .

Chemical Studies on the substance of Fish Smell II. Pyridine Group compounds as the Substances concerned with Fishy Smell

T. Yamanishi, Y. Obata, M. Ishida, 1950 .

Studies of the Sunlight Flavor of Beer

Haruo Tanaka, Y. Obata, 1965 .

Anthocyanase and Anthocyanin Occurring in Eggplant (Solanum Melangena L.) Part III. Oxidative Decolorization of the Anthocyanin by Polyphenol Oxidase

Susumu Watanabe, S. Sakamura, Y. Obata, 1965 .

Detection of phenolic compounds by chromatography in beet sugar molasses.

M. Koshika, Y. Obata, Y. Senba, 1963 .

Anthocyanase and Anthocyanins Occurring in Eggplant, Solanum melongena L. (I)

S. Sakamura, Y. Obata, 1961 .

Studies on the Sunlight Flavor of Beer:Part X. A Comparison of Precursors of Mercaptan by Use of Sulfur-35 Compounds

Y. Ishikawa, Y. Obata, 1965 .

Studies on the Sunlight Flavor of Beer

H. Horitsu, Y. Obata, 1958 .

BIOCHEMICAL STUDIES ON SULFUR-CONTAINING AMINOACIDS:II. SULFATE FORMATION FROM L-CYSTINE BY MOLDS

Y. Ishikawa, Y. Obata, 1959 .

The Structure of the Major Anthocyanin in Eggplant

Susumu Watanabe, S. Sakamura, Y. Obata, 1963 .

Separation of a Polyphenol Oxidase for Anthocyanin‐Degradation in Eggplant

Y. Obata, S. Sakamura, S. Shibusa, 1966 .

Studies on the Formation of the Cheese-like Flavor

Haruo Tanaka, Y. Obata, 1969 .

γ-Decalactone—One of Constituents of Volatiles in Cultured Broth of Sporobolomyces odorus

S. Tahara, J. Mizutani, Kazuya Fujiwara, 1972 .

The Blackening Factors of the Can-Wall of Seasoning Beef “Yamatoni”

Y. Ishikawa, J. Mizutani, S. Sakamura, 1957 .

Anthocyanase and Anthocyanins Occurring in Eggplant, Solanum melongena L:Part II. Isolation and Identification of chlorogenic Acid and Related Compounds from Eggplant

S. Sakamura, Y. Obata, 1963 .

Thermal Decarboxylation of sulfur-Containing Amino Acids in the Presence of Acetophenone, a Preparation of 3-Methylthiopropylamine Hydrochloride

Y. Ishikawa, Y. Obata, 1966 .

The Structures of Acylated Anthocyanins in Eggplant and Perilla and the Position of Acylation

Susumu Watanabe, S. Sakamura, Y. Obata, 1966 .

Changes in Flavor Components of Onion by γ-Irradiation

H. Nishimura, J. Mizutani, Kazuya Fujiwara, 1971 .

Studies on the Photolysis of L-Cysteine and L-Cystine:Formation of the Flavor of Cooked Rice from L-Cysteine and L-Cystine

Y. Obata, 1965 .

Studies on the Constituents of Hemp Plant (Cannabis sativa L.): Part III. Isolation of a Gibbs-positive Compound from Japanese Hemp

Y. Ishikawa, Y. Obata, 1966 .

Isolation and Structure of ϒ-L-Glutamyl-L-β-Phenyl-β-Alanine, a New ϒ-Glutamyl Peptide from Phaseolus angularis W. F. Wight (Azuki bean)

M. Koyama, Y. Obata, 1966 .

The lsolation and Characterization of N-Methyltyramine, Tyramine and Hordenine from Sawa Millet Seeds

S. Sakamura, Hiroji Sato, Y. Obata, 1970 .

Identification of Hydroxybenzylamines in Buckwheat Seeds (Fagopyrum esculentum Moench)

M. Koyama, S. Sakamura, Y. Obata, 1971 .

The Photochemical Reaction Products of Indole in Sunlight

S. Sakamura, Y. Obata, 1956 .

Studies of the Sunlight Flavor of Beer:Part IX. Formation of Prenylmercaptan from S-Prenyl-L-Cysteine by Sunlight

Haruo Tanaka, Y. Obata, 1965 .

‘Sunlight’ Flavour of Beer

M. Koshika, Y. Obata, H. Tanaka, 1961, Nature.

Isolation and Structure of Phytotoxic Compounds Produced by Phyllosticta sp.

Takeshi Matsumoto, S. Sakamura, R. Sakai, 1969 .

[Laboratory and clinical studies on minocycline].

H. Ito, H. Nagura, T. Nakajima, 1969, The Japanese journal of antibiotics.