研究業績

総説(2000~)

  1. 赤壁善彦，古くて新しい和の香り「クロモジ」, 和香通信，3，8-9, 2022. 2.
  2. 赤壁善彦，香りの温故知新−クロモジの香り−，高砂香料時報，187, 31-34, 2021. 5.
  3. 赤壁善彦, 農芸・香料化学の実践的活用−香りは我々の生活を豊かにする−, 化学と生物, 56(8), 550-557, 2018.7.
  4. 赤壁善彦, 新食材・食品の開発における香料化学のすすめ, 香料, 277, 27-34, 2018.3.
  5. 赤壁善彦, 大学における「香り」による地方創生への取り組み, Aromatopia, 139, 25-28, 2016. 11.
  6. Yoshihiko AKAKABE: Effective utilization of citrus fruit flavors to food – Development of “Kanmi Ayu”, Aromatopia, 125, 32-36, 2014.7.
  7. Yoshihiko AKAKABE: Usefulness of aroma from holy basil hydrate, Aromatopia, 124, 6-11, 2014.
  8. Yoshihiko AKAKABE: Development of citrus-flavored sweetfish (Kanmiayu), Journal of Japan Association on Odor Environment, 44(5), 323-327, 2013.
  9. Yoshihiko AKAKABE: The effect of aroma on human, The Koryo, 258, 33-45, 2013.
  10. Yoshihiko AKAKABE: The relaxation effect of woody aroma in forest bath (shinrinyoku) on human, AROMA RESEARCH, 13(3), 29-34, 2012.
  11. Yoshihiko AKAKABE: Detection and identification of hydroperoxy fatty acids as intermediates in the biogeneration of long, middle, and short-chain aldehydes, Recent Research Developments in Phytochemistry (8), 17-37, 2004.