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Expression of umami-taste-related genes in the tongue: a pilot study for genetic taste diagnosis

Oral diseases, 2015-09, Vol.21 (6), p.801-806

2015

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Chapter 23 - Brain Amino Acid Sensing: The Use of a Rodent Model of Protein-Malnutrition, Lysine Deficiency

The Molecular Nutrition of Amino Acids and Proteins, 2016, p.331-340

2016

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Natural Sources of Flavours

Food Flavour Technology, 2010, p.127-177

2010

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Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

Food chemistry, 2022-07, Vol.383, p.132455-132455, Article 132455

2022

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Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

Journal of agricultural and food chemistry, 2023-01, Vol.71 (1), p.700-709

2023

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Sensation of dietary nutrients by gut taste receptors and its mechanisms

Critical reviews in food science and nutrition, 2023-08, Vol.63 (22), p.5594-5607

2023

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A survey on computational taste predictors

European food research & technology, 2022-09, Vol.248 (9), p.2215-2235

2022

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Effects of temperature on action potentials and ion conductances in type II taste-bud cells

American Journal of Physiology: Cell Physiology, 2023-07, Vol.325 (1), p.C155-C171

2023

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Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations

Journal of the science of food and agriculture, 2017-08, Vol.97 (10), p.3402-3411

2017

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Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

Journal of the science of food and agriculture, 2013-10, Vol.93 (13), p.3312-3321

2013

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Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean ( Phaseolus vulgaris L.) Flour

Nutrients, 2021-12, Vol.13 (12), p.4517

2021

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Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

Meat science, 2016-02, Vol.112, p.46-51

2016

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Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process

Foods, 2023-07, Vol.12 (14), p.2714

2023

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The important role of umami taste in oral and overall health

Annals of nutrition and metabolism, 2023-08, Vol.79, p.154

Sasano, Takashi

2023

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Toward social impact outcome beyond scientific glutamate research

Annals of nutrition and metabolism, 2023-08, Vol.79, p.85

2023

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Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

Food chemistry, 2016-04, Vol.196, p.577-583

2016

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The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce

International journal of food science & technology, 2022-07, Vol.57 (7), p.4316-4327

2022

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Classification of tastants: A deep learning based approach

Molecular informatics, 2023-12, Vol.42 (12), p.e202300146-n/a

2023

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Umami sensing and nutrition

Annals of nutrition and metabolism, 2023-08, Vol.79, p.65

Satoh-Kuriwada, Shizuko

2023

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Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue

Journal of food measurement & characterization, 2023-02, Vol.17 (1), p.824-835

2023

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Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples

Nutrients, 2021-08, Vol.13 (8), p.2721

2021

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Comparison of Chinese and American subjects on the self‐administered Waterless Empirical Taste Test

Journal of sensory studies, 2022-08, Vol.37 (4), p.e12745-n/a

2022

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Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

Journal of dairy science, 2013-04, Vol.96 (4), p.1953-1971

2013

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Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches

Journal of food science, 2017-11, Vol.82 (11), p.2583-2590

2017

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Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations

Journal of the science of food and agriculture, 2019-09, Vol.99 (12), p.5516-5525

2019

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Expression of umami-taste-related genes in the tongue: a pilot study for genetic taste diagnosis

Chapter 23 - Brain Amino Acid Sensing: The Use of a Rodent Model of Protein-Malnutrition, Lysine Deficiency

Natural Sources of Flavours

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

Sensation of dietary nutrients by gut taste receptors and its mechanisms

A survey on computational taste predictors

Effects of temperature on action potentials and ion conductances in type II taste-bud cells

Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean ( Phaseolus vulgaris L.) Flour

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process

The important role of umami taste in oral and overall health

Toward social impact outcome beyond scientific glutamate research

Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce

Classification of tastants: A deep learning based approach

Umami sensing and nutrition

Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue

Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples

Comparison of Chinese and American subjects on the self‐administered Waterless Empirical Taste Test

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches

Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations

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