Y. Sekiwa

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

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

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.

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.

Isolation of Some Glucosides as Aroma Precursors from Ginger.

Y. Yamamoto, A. Kobayashi, H. Koshino, 1999, Bioscience, biotechnology, and biochemistry.

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 .

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 .