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- [1] CHEMICAL STUDIES ON QUALITY OF COFFEE .7. FORMATION OF ORGANIC-ACIDS FROM SUCROSE BY ROAST JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1978, 25 (05): : 257 - 261
- [2] CHEMICAL STUDIES ON QUALITY OF COFFEE .5. CHANGES IN SUCROSE CONTENTS OF COFFEE BEANS IN COURSE OF ROAST JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1977, 24 (09): : 479 - 483
- [3] STANDARD AROMAGRAM OF ROAST AND GROUND COFFEE AND THE CHANGES BY STORAGE (STUDIES ON AROMA OF COFFEE .3.) JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1983, 30 (08): : 435 - 441
- [4] STUDIES ON THE ORGANIC-ACIDS OF CITRUS-FRUITS .6. SEASONAL-CHANGES IN THE TITRATABLE ACIDS OF SATSUMA MANDARIN FRUIT JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE, 1981, 49 (04): : 512 - 518
- [5] CHEMICAL STUDIES ON THE QUALITY OF COFFEE .8. CHANGES IN THE QUINIC ACID CONTENTS OF COFFEE BEANS IN THE PROCESS OF ROASTING JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1980, 27 (03): : 108 - 111
- [6] Changes of organic acids level in coffee during roasting ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2016, 252
- [8] STUDIES ON AROMA OF COFFEE .6. EFFECT OF TEMPERATURE OF HEADSPACE TRAPPING APPARATUS ON QUANTIFICATION OF COFFEE VOLATILES JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1984, 31 (12): : 805 - 809
- [9] CHANGES IN PH OF COFFEE EXTRACT DEPENDING ON TEMPERATURE AND ITS QUALITY JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1979, 26 (08): : 360 - 361