Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Tadayoshi Katsumata"'
Autor:
Koji Ito, Tooru Ooizumi, Yui Okabe, Yusuke Kanda, Mami Yamashita, Tadayoshi Katsumata, Yutaka Inoue
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 68:347-355
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::387c18a8af381d4a7b3e329772bd12ca
https://doi.org/10.3136/nskkk.68.347
https://doi.org/10.3136/nskkk.68.347
Publikováno v:
Food Science and Technology Research. 27:615-626
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17be3c142f1d2ec0c3d3e28ffdc7a491
https://doi.org/10.3136/fstr.27.615
https://doi.org/10.3136/fstr.27.615
Publikováno v:
European Food Research and Technology. 245:233-241
Shrimps and prawns are known to generate a characteristic and pleasant aroma when cooked whole, including their shells and viscera. This study investigated this characteristic aroma of whole-roasted shrimp using Argentine red shrimp (Pleoticus muelle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17b9682c37dc59b7c4c29737d863d0ae
https://doi.org/10.1007/s00217-018-3156-7
https://doi.org/10.1007/s00217-018-3156-7
Publikováno v:
Food Science and Technology Research. 22:679-686
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32785b2a226e971ea5b39ff25feb638d
https://doi.org/10.3136/fstr.22.679
https://doi.org/10.3136/fstr.22.679
Publikováno v:
Food Science & Technology Research; 2021, Vol. 27 Issue 4, p615-626, 12p
Publikováno v:
Food Chemistry. 99:600-604
This study investigated the flavour-enhancing properties of the Maillard reaction products from 1000 to 5000 Da peptides. Protein hydrolyzates obtained from enzymatic hydrolysis of soybean protein were fractionated with UF membranes to obtain the 100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09deea8385473fabc111999cf6fc7d34
https://doi.org/10.1016/j.foodchem.2005.08.040
https://doi.org/10.1016/j.foodchem.2005.08.040
Autor:
Karnam S. Murthy, Pamela Melone, John A. DeSimone, Sunila Mahavadi, Tam-Hao T. Phan, Huiping Zhou, ZuoJun Ren, Shobha Mummalaneni, Jamison Coleman, Vijay Lyall, Ashley S. Williams, Tadayoshi Katsumata
Strain differences between naive, sucrose- and ethanol-exposed alcohol-preferring (P) and alcohol-nonpreferring (NP) rats were investigated in their consumption of ethanol, sucrose, and NaCl; chorda tympani (CT) nerve responses to sweet and salty sti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54e6d9213d712e9fbc3322b54f89254c
https://europepmc.org/articles/PMC3214103/
https://europepmc.org/articles/PMC3214103/
Autor:
Jamison Coleman, Vijay Lyall, Sunila Mahavadi, Huiping Zhou, Shobha Mummalaneni, Tadayoshi Katsumata, Ashley S. Williams, John A. DeSimone, Karnam S. Murthy
Publikováno v:
The FASEB Journal. 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec6f5cfe57297256f5b835b78a8b9410
https://doi.org/10.1096/fasebj.25.1_supplement.1068.3
https://doi.org/10.1096/fasebj.25.1_supplement.1068.3
Autor:
Vijay Lyall, Shobha Mummalaneni, Hiroko Nakakuki, Noboru Fujii, John A. DeSimone, Makoto Egi, Chikara Tokunaga, Tam-Hao T. Phan, Tadayoshi Katsumata
Publikováno v:
Chemical Senses
Maillard reacted peptides (MRPs) were synthesized by conjugating a peptide fraction (1000–5000 Da) purified from soy protein hydrolyzate with galacturonic acid, glucosamine, xylose, fructose, or glucose. The effect of MRPs was investigated on human
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::584f6f9ab6a07cb2ebedcebd311ad5bd
https://pubmed.ncbi.nlm.nih.gov/18603652
https://pubmed.ncbi.nlm.nih.gov/18603652
Publikováno v:
Food Science & Technology Research; Sep2016, Vol. 22 Issue 5, p679-686, 8p