F. Tsuchiya

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties.

Kei Takahashi, Fumie Kabashima, F. Tsuchiya, 2016, Journal of bioscience and bioengineering.

Different beers with different hops. Relevant compounds for their aroma characteristics.

H. Komura, T. Inui, K. Oka, 2013, Journal of agricultural and food chemistry.

Relationship between medium-chain fatty acid contents and organoleptic properties of Japanese sake.

Kei Takahashi, A. Isogai, F. Tsuchiya, 2014, Journal of agricultural and food chemistry.