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Yukio Osafune

Observed name: Yukio OSAFUNE
ORCID: 0000-0002-9046-7717
Observed ORCID: 0000-0002-9046-7717
OpenAlex ID: A5072249134
MFI-type zeolite with a core–shell structure with minimal defects synthesized by crystal overgrowth of aluminum-free MFI-type zeolite on aluminum-containing zeolite and its catalytic performance
2011 · Masaki Okamoto, Yukio Osafune · Microporous and Mesoporous Materials · 43
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
Quantitative determination of vanillin and its detection threshold in sake
2024 · Surina Boerzhijin, Yukio Osafune, et al. · Food Chemistry · 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
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
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
Investigation of Methanol Content in Potato Shochu
2021 · Nobuhiko MUKAI, Akinori MUTO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2
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
Comparison of long-term aged Japanese sake and typical aged liquors in the world
2026 · Ryotaro Hori, Yukio Osafune, et al. · Journal of Bioscience and Bioengineering
Activated carbon treatment to minimize VOC interferences in oxygen stable isotope analysis of beverages
2025 · Fumikazu Akamatsu, Yukio Osafune, et al. · Journal of Food Measurement & Characterization
Works count: 12
Citation count: 112
H-index: 5
I10-index: 3
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