Kokumi Substance as an Enhancer of Koku: Its Definition (Englisch)
- Neue Suche nach: Kuroda, Motonaka
- Neue Suche nach: Kuroda, Motonaka
- Neue Suche nach: Kuroda, Motonaka
In:
Kokumi Substance as an Enhancer of Koku
: Biochemistry, Physiology, and Food Science
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Kapitel: 2
;
15-22
;
2024
- Aufsatz/Kapitel (Buch) / Elektronische Ressource
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Titel:Kokumi Substance as an Enhancer of Koku: Its Definition
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Beteiligte:Kuroda, Motonaka ( Herausgeber:in ) / Kuroda, Motonaka ( Autor:in )
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Erschienen in:Kokumi Substance as an Enhancer of Koku : Biochemistry, Physiology, and Food Science ; Kapitel: 2 ; 15-22
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Verlag:
- Neue Suche nach: Springer Nature Singapore
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Erscheinungsort:Singapore
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Erscheinungsdatum:20.02.2024
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Format / Umfang:8 pages
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ISBN:
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DOI:
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Medientyp:Aufsatz/Kapitel (Buch)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis E-Book
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 1
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Koku Perception and Kokumi SubstancesNishimura, Toshihide et al. | 2024
- 2
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Kokumi Substance as an Enhancer of Koku: Its DefinitionKuroda, Motonaka et al. | 2024
- 3
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Biochemical Studies on Kokumi γ-Glutamyl PeptifdesKuroda, Motonaka et al. | 2024
- 4
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Kokumi Substances from Garlic; Discovery of Glutathione (GSH; γ-Glu-Cys-Gly) as a Kokumi SubstanceUeda, Yoichi / Kuroda, Motonaka et al. | 2024
- 5
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Kokumi Substances in Soybean SeedsShibata, Masayuki / Matsumura, Yasuki et al. | 2024
- 6
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Kokumi Substances in Thai-Fermented Freshwater Fish, “Pla-ra”Phuwapraisirisan, Preecha / Phewpan, Apiniharn / Ngamchuachit, Panita / Lopetcharat, Kannapon / Phraephaisarn, Chirapiphat / Dawid, Corinna / Hofmann, Thomas / Keeratipibul, Suwimon et al. | 2024
- 7
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Identification and Quantification of the Kokumi Peptide, γ-Glu-Val-Gly, in FoodsKuroda, Motonaka / Mizukoshi, Toshimi et al. | 2024
- 8
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Mechanism for Perceiving Kokumi Substances: Involvement of Calcium-Sensing Receptor (CaSR) in the Perception of Kokumi SubstancesKuroda, Motonaka et al. | 2024
- 9
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Molecular Mechanism of Enhancement in Basic Tastes by Kokumi Substances: A Potent Calcium-Sensing Receptor (CaSR) Agonist, γ-Glutamyl-Valinyl-Glycine, Amplifies Sweet-Induced ATP Secretion Via Cell-to-Cell Communication in a Mouse Taste BudMaruyama, Yutaka et al. | 2024
- 10
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Enhancement of Combined Umami and Salty Taste by Glutathione in the Human Tongue and BrainGoto, Tazuko K. / Yeung, Andy Wai Kan / Tanabe, Hiroki C. / Ito, Yuki / Jung, Han-Sung / Ninomiya, Yuzo et al. | 2024
- 11
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γ-Glutamyl-Valyl-Glycine (γ-Glu-Val-Gly) and Glutathione (γ-Glu-Cys-Gly) as Kokumi Substances in RodentsYamamoto, Takashi et al. | 2024
- 12
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Effects of the Potent Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on Sensory Characteristics of Foods and BeveragesKuroda, Motonaka et al. | 2024
- 13
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Perceptual and Nutritional Impact of Kokumi CompoundsForde, Ciarán / Stieger, Markus et al. | 2024
- 14
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Amino Acids, α-Peptides, and Their Related Kokumi SubstancesKuroda, Motonaka et al. | 2024
- 15
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Biochemical Studies on Lipid-Related Kokumi SubstancesKuroda, Motonaka et al. | 2024
- 16
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Involvement of GPR120 in Perception of Fatty Oral Sensations in HumansIwasaki, Naoya / Kitajima, Seiji / Kuroda, Motonaka et al. | 2024
- 17
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Overview and Future Prospects of Studies on Kokumi SubstancesKuroda, Motonaka et al. | 2024