Authors: Hondo, M Maki, K Okumura, Y Yamaki, T

Citation: M. Hondo et al., Preparation of a mirin-like sweetening made from potato (potato mirin), J JPN SOC F, 48(5), 2001, pp. 361-364

Authors: Hondo, M Katsufuji, S Maki, K Okumura, Y Yamaki, T

Citation: M. Hondo et al., Antioxidative activity of a sweet seasoning from potato like mirin (potatomirin), J JPN SOC F, 48(4), 2001, pp. 299-301

Authors: Hondo, M Okumura, Y Yamaki, T Onodera, S Shiomi, N

Citation: M. Hondo et al., Production of fructooligosaccharides by high pressure-treated crude inulinase enzymes, J JPN SOC F, 47(9), 2000, pp. 731-735

Authors: Hondo, M Nakano, A Okumura, Y Yamaki, T

Citation: M. Hondo et al., Effects of activated carbon powder treatment on clarification, decolorization, deodorization and fructooligosaccharide content of yacon juice, J JPN SOC F, 47(2), 2000, pp. 148-154

Authors: Hondo, M Okumura, Y Yamaki, T

Citation: M. Hondo et al., A preparation method of yacon vinegar containing natural fructooligosaccharides, J JPN SOC F, 47(10), 2000, pp. 803-807