Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Keigo Takita"'
Autor:
Genya Watanabe, Shota Ishida, Michiyo Motoyama, Anne Duconseille, Keigo Takita, Ikuyo Nakajima, Atsushi Tajima, Keisuke Sasaki
Publikováno v:
Animal Science Journal. 93
Although fat content affects the texture and flavor of meat and meat products, the fat discrimination thresholds are unknown. This study aimed to elucidate the discrimination threshold of fat in meat products using broth from chicken thigh meat as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38729530f88d2adffcfdc74e2e12d20b
https://doi.org/10.1111/asj.13695
https://doi.org/10.1111/asj.13695
Autor:
Atsushi Tajima, Kazue Orita, Atsuko Abe, Tatsuya Aonuma, Ikuyo Nakajima, Keisuke Sasaki, Keigo Takita, Genya Watanabe, Michiyo Motoyama
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 11, Pp 3538-3548 (2019)
SC30202003120003
NARO成果DBa
C30201911130001_7273
Food Science & Nutrition, Vol 7, Iss 11, Pp 3538-3548 (2019)
SC30202003120003
NARO成果DBa
C30201911130001_7273
In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the “dominance of sensation” throughout food consumption. In addition, we check
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1afd2f426caa5de0ceb6211eab8abc52
http://europepmc.org/articles/PMC6848821
http://europepmc.org/articles/PMC6848821
Autor:
Kazuhiro Ogi, Keigo Takita, Hiroyoshi Hiratsuka, Akihiro Miyazaki, Michiyo Onishi, Megumi Ueda
Publikováno v:
Japanese Journal of Oral and Maxillofacial Surgery. 63:497-500
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02e727ef314f01497410d8209b4f95f2
https://doi.org/10.5794/jjoms.63.497
https://doi.org/10.5794/jjoms.63.497