Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Naohiro Miyamura"'
Autor:
Motonaka Kuroda, Naohiro Miyamura
Publikováno v:
Koku in Food Science and Physiology ISBN: 9789811384523
Certain foods are known to have flavor characteristics such as continuity and mouthfulness which cannot be explained by the five basic tastes alone. It has been demonstrated that these sensations are evoked by the addition of kokumi substances, flavo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a646345ca293ba0d73f0201604dccda7
https://doi.org/10.1007/978-981-13-8453-0_7
https://doi.org/10.1007/978-981-13-8453-0_7
Autor:
Yusuke Amino, Yutaka Maruyama, Takashi Miyaki, Masakazu Nakazawa, Yuzuru Eto, Naohiro Miyamura, Megumi Kaneko
Publikováno v:
CHEMICAL & PHARMACEUTICAL BULLETIN. 64:1181-1189
Modulation of the calcium sensing receptor (CaSR) is one of the physiological activities of γ-glutamyl peptides such as glutathione (γ-glutamylcysteinylglycine). γ-Glutamyl peptides also possess a flavoring effect, i.e., sensory activity of kokumi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0ab17ad127820f987f88635dd3e65bb
https://doi.org/10.1248/cpb.c16-00293
https://doi.org/10.1248/cpb.c16-00293
Autor:
Junko Yamazaki, Motonaka Kuroda, Toshimi Mizukoshi, Naohiro Miyamura, Hiroshi Miyano, Yumiko Kato
Publikováno v:
CHROMATOGRAPHY. 37:39-42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a483e4bab9c16c0bf370d35a4c762673
https://doi.org/10.15583/jpchrom.2015.034
https://doi.org/10.15583/jpchrom.2015.034
Publikováno v:
Flavour. 2015, Vol. 4 Issue 1, p1-4. 4p.
Autor:
Toshimi Mizukoshi, Yumiko Kato, Motonaka Kuroda, Yuzuru Eto, Junko Yamazaki, Naohiro Miyamura, Hiroshi Miyano
Publikováno v:
Food Science and Technology Research. 20:699-703
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f141880a815be4e993fbc4ffc991ea53
https://doi.org/10.3136/fstr.20.699
https://doi.org/10.3136/fstr.20.699
Autor:
Naohiro Miyamura
Publikováno v:
KAGAKU TO SEIBUTSU. 55:81-82
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29d023025d329d5ce149b5d06c242768
https://doi.org/10.1271/kagakutoseibutsu.55.81
https://doi.org/10.1271/kagakutoseibutsu.55.81
Autor:
Motonaka Kuroda1 motonaka_kuroda@ajinomoto.com, Naohiro Miyamura1
Publikováno v:
Flavour. 2015, Vol. 4 Issue 1, p1-3. 3p.
Autor:
Naohiro Miyamura, Takeaki Ohsu, Sen Takeshita, Tomohiko Yamanaka, Hiroaki Nagasaki, Yuzuru Eto, Toshihiro Hatanaka, Yusuke Amino, Yutaka Maruyama
Publikováno v:
Journal of Biological Chemistry. 285:1016-1022
By human sensory analyses, we found that various extracellular calcium-sensing receptor (CaSR) agonists enhance sweet, salty, and umami tastes, although they have no taste themselves. These characteristics are known as "kokumi taste" and often appear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::543ef9e9b80dffd7b2b6e25a7d100f16
https://doi.org/10.1074/jbc.m109.029165
https://doi.org/10.1074/jbc.m109.029165
Autor:
Naohiro Miyamura, Motonaka Kuroda
Publikováno v:
Flavour. 4
Some foods are known to have flavours that cannot be explained by the five basic tastes alone, such as continuity, mouthfulness and thick flavour. It was demonstrated that these sensations are evoked by the addition of kokumi substances, flavour modi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b1c518f9c6d24faed2233afde020e11
https://doi.org/10.1186/2044-7248-4-11
https://doi.org/10.1186/2044-7248-4-11
Publikováno v:
Flavour. 4
Recent studies have demonstrated that kokumi substances such as glutathione are perceived through the calcium-sensing receptor (CaSR). Screening by a CaSR assay and sensory evaluation have shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::338993d23713c98c5058779cd04b1652
https://doi.org/10.1186/2044-7248-4-17
https://doi.org/10.1186/2044-7248-4-17