Ryota Motooka

Chemical composition, aroma evaluation, and oxygen radical absorbance capacity of volatile oil extracted from Brassica rapa cv. "yukina" used in Japanese traditional food.

M. Miyazawa, Y. Okuno, Ayumi Takagi, 2014, Journal of oleo science.

Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms

M. Miyazawa, Shinsuke Marumoto, Atsushi Usami, 2015, Chemistry & biodiversity.

Characteristic odor components of essential oils from Eurya japonica.

M. Miyazawa, Shinsuke Marumoto, Satoshi Koutari, 2015, Journal of oleo science.

Chemical Composition and Aroma Evaluation of Essential Oils from Skunk Cabbage (Symplocarpus foetidus).

M. Miyazawa, Shinsuke Marumoto, Nobuyuki Hara, 2015, Journal of oleo science.

Characteristic odorants from bailingu oyster mushroom (Pleurotus eryngii var. tuoliensis) and summer oyster mushroom (Pleurotus cystidiosus).

M. Miyazawa, Y. Okuno, Atsushi Usami, 2014, Journal of oleo science.

Highly selective biotransformation of (+)-(1S)- and (−)-(1R)-camphorquinone by Aspergillus wentii

M. Miyazawa, Atsushi Usami, Ryota Motooka, 2014 .