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Jinshun HAN

Observed names: Han, Jinshun, Jinshun Han
ORCID: 0000-0002-7224-4288
Observed ORCID: 0000-0002-7224-4288
OpenAlex ID: A5057955433
Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori
2019 · Yukio Osafune, Kenji Toshida, et al. · Journal of the Institute of Brewing · 30
Enhancing monoterpene alcohols in sweet potato shochu using the diglycoside-specific β-primeverosidase
2017 · Yuichiro Sato, Jinshun Han, et al. · Journal of Bioscience and Bioengineering · 17
Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori
2022 · Yukio Osafune, Kenji Toshida, et al. · Journal of Bioscience and Bioengineering · 9
The origin and distillation behavior of 1-octen-3-ol in Awamori.
2016 · Hisashi FUKUDA, Jinshun HAN · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 9
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Isolation methods of high glycosidase-producing mutants of Aspergillus luchuensis and its mutated genes
2019 · Kazuya Tomimoto, Yukio Osafune, et al. · Bioscience Biotechnology and Biochemistry · 5
Characteristics of volatile composition of Kokuto Shochu in Honkaku Shochu.
2014 · Hisashi FUKUDA, Jinshun HAN · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 5
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Characteristics of the volatile composition of commercially available Awamori
2016 · Hisashi FUKUDA, Jinshun HAN, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 4
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Characteristics of the volatile composition and simplified discrimination of sweet potato shochu and its application
2016 · Hisashi FUKUDA, Jinshun HAN, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 4
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Classification and threshold measurements of aroma compounds aimed for establishing the reference standards of sensory analysis of Honkaku shochu and Awamori
2021 · Yukio OSAFUNE, Kenji TOSHIDA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 3
Phenolic Compounds and Phenolic Flavor in Sake
2021 · Nobuhiko MUKAI, Jinshun HAN, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 3
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Investigation of Methanol Content in Potato Shochu
2021 · Nobuhiko MUKAI, Akinori MUTO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2
Classification of rums by volatile composition and comparison with kokuto shochu.
2015 · Hisashi FUKUDA, Jinshun HAN · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2
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The selection of reference standards and creation of the flavor wheel for establishing a sensory analysis of Honkaku shochu and Awamori
2023 · Yukio OSAFUNE, Kenji TOSHIDA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Distillation behavior of aroma compounds during spirits distillation and product properties of a triple distillation of Awamori
2022 · Yukio OSAFUNE, Kenji TOSHIDA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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A Correlation Analysis between Quantitative Scale Evaluation Values and Analytical Values of Shochu
2021 · Nobuhiko MUKAI, Jinshun HAN, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
Characteristics of the volatile composition of Shochu in the Izu Islands.
2019 · Hisashi FUKUDA, Osamu YAMADA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Characteristics of the volatile composition of Japanese rum.
2017 · Hisashi FUKUDA, Jinshun HAN · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Characteristics of volatile compositions and a correlation analysis of the compounds in rice shochu and barley shochu.
2016 · Hisashi FUKUDA, Jinshun HAN, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Determination of 2,4,6-Trichloroanisole (TCA) in shochu by combination with headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), and the investigation of TCA contamination in shochu
2015 · Nobuhiko MUKAI, Jinshun HAN, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Characteristics of the volatile composition of Cachaça
2018 · Hisashi FUKUDA, Jinshun HAN · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Correlation analyses of the compounds in kokuto shochu and rum
2017 · Hisashi FUKUDA, Jinshun HAN · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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A correlation analysis of the compounds in Awamori and sweet potato shochu
2017 · Hisashi FUKUDA, Jinshun HAN, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Comparison of the volatile composition of shochu using koji exhibited in the Honkaku Shochu Contest
2017 · Hisashi FUKUDA, Jinshun HAN, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Shochu brewing tests using wine and sake yeasts and a comparison of the volatile compounds
2016 · Hisashi FUKUDA, Yan ZHOU, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Classification of tequila by volatile composition and comparison with Kokuto shochu and rum.
2015 · Hisashi FUKUDA, Jinshun HAN · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Works count: 27
Citation count: 100
H-index: 5
I10-index: 2
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