Shu Kaneko
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Food Quality and Safety Studies, Tea Polyphenols and Effects, Advanced Chemical Sensor Technologies, GABA and Rice Research
Most-Cited Works
- → Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea(2006)297 cited
- → Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce(2013)92 cited
- → Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)(2012)82 cited
- → Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars(2011)81 cited
- → Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce(2011)79 cited
- → Identification and Characterization of Volatile Components Causing the Characteristic Flavor in Miso (Japanese Fermented Soybean Paste) and Heat-Processed Miso Products(2013)34 cited
- → Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion(2017)32 cited
- → Key Aroma Compounds in Roasted In-shell Peanuts(2013)28 cited
- → Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA)(2014)18 cited
- → Application of integrative physiological approach to evaluate human physiological responses to the inhalation of essential oils of Japanese citrus fruits iyokan (Citrus iyo) and yuzu (Citrus junos)(2021)10 cited