Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Satoru Iiyama"'
Publikováno v:
IEEJ Transactions on Sensors and Micromachines. 143:62-67
Publikováno v:
Sensors and Actuators B: Chemical. 141:343-348
Taste sensor responds to different taste qualities by unique patterns of output signals. The sensor uses lipid membranes as recognition element of tastes. Food constituents affect the membrane potential of the sensor mainly with shielding effect and/
Publikováno v:
Sensors and Actuators B: Chemical. 91:191-194
Monosodium glutamate (MSG) induces a favorable taste, termed umami. The action of MSG on lipid membranes of a taste sensor was investigated. In general, food constituents monotonously increase the electric potential of the negatively charged membrane
Autor:
Shu Ezaki, Satoru Iiyama
Publikováno v:
IEEJ Transactions on Sensors and Micromachines. 122:374-379
Publikováno v:
Sensors and Actuators B: Chemical. 66:251-255
We studied and discussed the characteristics and the application of a multichannel electrode type sensor. It was based on eight membranes using various lipids as an effective and a simple potentiometric sensor for detecting water quality. The respons
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 44:615-622
日本古来の調味料である醤油の味の客観的評価を目指し,味覚センサを用いた醤油の測定を行った.(1) 合成基準液を作ることにより,識別能力ならびに再現性のよい測定法を確立することが
Publikováno v:
IEEJ Transactions on Sensors and Micromachines. 117:187-194
Publikováno v:
Materials Science and Engineering: C. 4:45-49
The taste of Japanese sake was investigated using a taste sensor with eight kinds of lipid membranes and an enzymatic glucose sensor. The electric-potential pattern constructed of eight outputs from the taste sensor has information on the taste quali
Publikováno v:
Sensors and Actuators B: Chemical. 24:75-79
Pungent and astringent substances have been studied using a multichannel taste sensor. The electric-potential pattern made up of eight outputs from the membranes of the sensor has information about taste quality and intensity. Pungent substances incl
Publikováno v:
Chemical Senses. 19:87-96
Astringent substances and pungent substances were studied using a multichannel taste sensor with lipid membranes. The electric-potential pattern constructed of eight outputs from the membranes has information of taste quality and intensity. Pungent s