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  3. 100 博士(農学)
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    Permalink : https://doi.org/10.14989/doctor.r13100
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ynogr02846.pdfAbstract_要旨105.26 kBAdobe PDF見る/開く
dnogr02846.pdfDissertation_全文2.49 MBAdobe PDF見る/開く
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dc.contributor.advisor松村, 康生-
dc.contributor.advisor裏出, 令子-
dc.contributor.advisor谷, 史人-
dc.contributor.authorItobe, Takafumien
dc.contributor.alternative糸部, 尊郁ja
dc.contributor.transcriptionイトベ, タカフミja-Kana
dc.date.accessioned2017-06-14T07:47:56Z-
dc.date.available2017-06-14T07:47:56Z-
dc.date.issued2017-03-23-
dc.identifier.urihttp://hdl.handle.net/2433/225319-
dc.format.mimetypeapplication/pdf-
dc.language.isoeng-
dc.publisherKyoto Universityen
dc.publisher.alternative京都大学ja
dc.relation.hasparthttps://doi.org/10.1021/jf902239g-
dc.rights許諾条件により本文は2018-01-20に公開ja
dc.rights(1.1) Kumazawa, K., Itobe, T., Nishimura, O., and Hamaguchi, T. (2008). A New Approach to Estimate the In-mouth Release Characteristics of Odorants in Chewing Gum. Food Sci. Technol. Res., 14, 269-276. Copyright c 2008, Japanese Society for Food Science and Technology (1.2) Itobe, T., Kumazawa, K., Inagaki, S., and Nishimura, O. (2012). A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing. Food Sci. Technol. Res., 18, 295-302. Copyright c 2012, Japanese Society for Food Science and Technology (2.1) Itobe, T., Kumazawa, K., and Nishimura, O. (2009). New Factor Characterizing the In-Mouth Release of Odorants (Volatile Thiols): Compositional Changes in Odorants Exhaled from the Human Nose during Drinking. J. Agric. Food Chem., 57, 11297-11301. Copyright c 2009 American Chemical Society http://pubs.acs.org/doi/abs/10.1021/jf902239g (2.2) Itobe, T., Nishimura, O., and Kumazawa, K. (2015). Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages. Food Sci. Technol. Res., 21, 607-614. Copyright c 2015, Japanese Society for Food Science and Technology (2.3) Itobe, T., and Kumazawa, K. (2017). Taste-aroma Interactions in Lemon-flavored Model Beverages: Influence of Sweeteners on Aroma Perception and In Vivo Aroma Release. Food Sci. Technol. Res., (in press). Copyright c 2017, Japanese Society for Food Science and Technology.en
dc.subjectFlavor releaseen
dc.subjectAroma releaseen
dc.subjectRetronasal aromaen
dc.subjectChewing gumen
dc.subjectBeverageen
dc.subjectAroma perceptionen
dc.subject.ndc610-
dc.titleStudies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristicsen
dc.title.alternative食品のフレーバーリリースに影響を及ぼす要因に関する研究：新たなフレーバーリリース評価法の開発とその応用ja
dc.typedoctoral thesis-
dc.type.niitypeThesis or Dissertation-
dc.textversionETD-
dc.sortkey13100-
dc.description.degreegrantor京都大学ja
dc.description.degreeuniversitycode0048-
dc.description.degreelevel新制・論文博士-
dc.description.degreediscipline博士(農学)ja
dc.description.degreereportnumber乙第13100号-
dc.description.degreenumber論農博第2846号-
dc.description.degreekucallnumber新制||農||1051(附属図書館)-
dc.description.degreekucallnumber学位論文||H29||N5032(農学部図書室)-
dc.date.granted2017-03-23-
dc.description.degreeexamcommittee(主査)教授 松村 康生, 教授 裏出 令子, 教授 谷 史人-
dc.description.degreeprovision学位規則第4条第2項該当-
dc.identifier.grantid14301乙第13100号-
dc.identifier.selfDOI10.14989/doctor.r13100-
dcterms.accessRightsopen access-
datacite.date.available2018-1-20-
dc.description.degreediscipline-enDoctor of Agricultural Scienceen
dc.identifier.degreegrantorID14301-
dc.description.degreegrantor-enKyoto Universityen
dc.description.degreeObjectTypeDFAM-
jpcoar.contributor.TypeSupervisor-
jpcoar.contributor.TypeSupervisor-
jpcoar.contributor.TypeSupervisor-
jpcoar.contributor.Name松村, 康生ja
jpcoar.contributor.Name裏出, 令子ja
jpcoar.contributor.Name谷, 史人ja
出現コレクション:100 博士(農学)

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