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Ai Suzuki‐Iwashima

Observed name: Ai Suzuki-Iwashima
Observed institution: Megmilk Snow Brand (Japan)
ORCID: 0000-0003-1639-0608
Observed ORCID: 0000-0003-1639-0608
OpenAlex ID: A5067176503
Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses
2019 · Ai Suzuki-Iwashima, Hiroaki Matsuura, et al. · Journal of Bioscience and Bioengineering · 41
Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis
2015 · Makoto Shiota, Ai Iwasawa, et al. · Journal of Food Science · 35
Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening
2014 · Ai Iwasawa, Ai Suzuki-Iwashima, et al. · Food Science and Technology Research · 18
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Effect of Linoleic and Linolenic Acid Contents on the Oxidation Stability of Interesterified Fats under Rancimat Test Conditions
2024 · Ai Suzuki-Iwashima, Shiori Tsukagoshi, et al. · Journal of Oleo Science · 8
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Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol
2020 · Ai Suzuki-Iwashima, Ai Iwasawa, et al. · Food Chemistry · 4
Elucidation of the effect of monoglycerides on aroma release at the low-fat spread interface
2025 · Shiori Tsukagoshi, Ai Suzuki-Iwashima, et al. · Journal of Food Composition and Analysis · 1
Effects of Gelatin on Flavor Release at Low-Fat Spread Interface
2025 · Shiori Tsukagoshi, Ai Suzuki-Iwashima, et al. · Journal of Oleo Science · 1
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Works count: 7
Citation count: 108
H-index: 4
I10-index: 3
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