Search Results - "Nakabayashi, Rio"

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle by Ueda, Shuji, Sasaki, Ryo, Nakabayashi, Rio, Yamanoue, Minoru, Sirai, Yasuhito, Iwamoto, Eiji

“…The meat from Japanese Black cattle (Japanese Wagyu) is finely marbled and exhibits a rich and sweet aroma known as Wagyu beef aroma. To clarify the key…”
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Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef by Ueda, Shuji, Takashima, Yasuharu, Gotou, Yunosuke, Sasaki, Ryo, Nakabayashi, Rio, Suzuki, Takeshi, Sasazaki, Shinji, Fukuda, Ituko, Kebede, Biniam, Kadowaki, Yuki, Tamura, Maiko, Nakanishi, Hiroki, Shirai, Yasuhito

“…Japanese Black cattle (Japanese Wagyu) beef is attracting attention for its aroma and marbling, and its handling is increasing worldwide. Here, we focused on…”
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Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef by Ueda, Shuji, Hosoda, Mana, Kasamatsu, Kumi, Horiuchi, Masahiro, Nakabayashi, Rio, Kang, Bubwoong, Shinohara, Masakazu, Nakanishi, Hiroki, Ohto-Nakanishi, Takayo, Yamanoue, Minoru, Shirai, Yasuhito

“…Aroma is an essential factor for meat quality. The meat of Japanese Black cattle exhibits fine marbling and a rich and sweet aroma with a characteristic…”
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