K. Tokuno

Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction.

M. Ikeda, M. Akiyama, H. Iwabuchi, 2007, Journal of food science.

Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans

M. Ikeda, M. Akiyama, H. Iwabuchi, 2005 .

Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition

Yasuyuki Sagara, Murakami Kazuya, Masayuki Akiyama, 2009 .

Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee.

M. Ikeda, M. Akiyama, Y. Hirano, 2008, Journal of food science.

Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction.

M. Akiyama, H. Iwabuchi, K. Iwatsuki, 2003, Journal of agricultural and food chemistry.