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Hiroe Otomo
Hiroe Otomo
Kikkoman
Flavor
Chemistry
Sensory system
Food science
Taste
2
Papers
21
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Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices.
2016
Journal of the Science of Food and Agriculture
Vipavee Trivittayasil
Mizuki Tsuta
Yoshinori Imamura
Tsuneo Sato
Yuji Otagiri
Akio Obata
Hiroe Otomo
Mito Kokawa
Junichi Sugiyama
Kaori Fujita
Masatoshi Yoshimura
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Citations (9)
Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation
2016
Bioscience, Biotechnology, and Biochemistry
Yoko Iijima
Yumi Iwasaki
Yuji Otagiri
Hiroshi Tsugawa
Tsuneo Sato
Hiroe Otomo
Yukio Sekine
Akio Obata
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Citations (12)
1