末松 伸一

無菌充填茶類飲料の品質向上―Ⅱ （共著） 

東洋食品工業短大・東洋食品研究所研究報告書 24, 157-165 2002年  

無菌充填茶類飲料の品質向上―Ⅰ （共著） 

東洋食品工業短大・東洋食品研究所研究報告書 24, 143-156 2002年  

Quality Improvement of Aceptically Filled Green Tea Drink Ⅱ 

TOYO JUNIOR COLLEGE OF FOOD TECHNOLOGY AND TOYO INSTITUTE OF FOOD TECHNOLOGY 24, 157-165 2002年  

Quality Improvement of Aceptically Filled Green Tea Drink Ⅰ 

TOYO JUNIOR COLLEGE OF FOOD TECHNOLOGY AND TOYO INSTITUTE OF FOOD TECHNOLOGY 24, 143-156 2002年  

Effect of Filling Conditions on Simulated Microbial Contamination in Hot-filled PET Bottled Drinks 

REPORT OF TOYO JUNIOR COLLEGE OF FOOD TECHNOLOGY AND TOYO INSTITUTE OF FOOD TECHNOLOGY 22 65-78 1998年  

Changes in the Odor Qualities of Canned Green Tea Drinks during Heat Processing 

REPORT OF TOYO JUNIOR COLLEGE OF FOOD TECHNOLOGY AND TOYO INSTITUTE OF FOOD TECHNOLOGY (21) 49-56 1996年  

緑茶中のカフェイン、カテキン類の測定のための新しい抽出法(共著) 

日本食品科学工学会誌 42(6) 419 1995年  

A New Extraction Procedure for Determination of Catechins in Green Tea 

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOOLDGY 42(6) 419 1995年  

Effects of Sample Temperature for Tasting and Content of Constituents on Palatability in Canned Green Tea Drinks 

JOURNAL OF THE JAPANESE SOCIETY FORFOOD SCIENCE AND TECHNOLOGY 41(4) 272-276 1994年  

Relationship between the Ratio of Degrees Brix to Percent Acid and Sensory Flavor in Canned Fruit Drinks 

THE CANNERS JOURNAL 72(10) 988-993 1993年  

Effects of pH and Temperature on Reaction Kinetics of Catechins in Green Tea Infusion(共著) 

Bioscience, Biotechnology, and Biochemistry 57(6) 907-910 1993年  

Changes of Some Constituents during Processing of Canned Tea Drinks 

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY 40(3) 181-186 1993年  

茶飲料中のカフェイン及びカテキン類の定量方法(共著) 

東洋食品工業短大・東洋食品研究所研究報告書 19,69-77 1992年