Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Takaho Tajima"'
Publikováno v:
Physiologybehavior. 256
γ-Glutamyl peptides, including glutathione (γ-Glu-Cys-Gly, GSH) and γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), have been shown to increase the intensity of basic tastes, such as salty, sweet, and umami, and flavor, including mouthfulness, but had
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::450c80b31de4d4d656d983e8dcd97ab6
https://pubmed.ncbi.nlm.nih.gov/36027984
https://pubmed.ncbi.nlm.nih.gov/36027984
Publikováno v:
International Dairy Journal. 125:105219
To elucidate the sensory effects of GPR120 agonists on fat-containing foods, changes in the sensory characteristics of normal-fat whipped cream following the addition of the potent GPR120 agonist, TUG-891, were examined using descriptive analysis. Tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2a7079e8a1409779c638687b9c400e4
https://doi.org/10.1016/j.idairyj.2021.105219
https://doi.org/10.1016/j.idairyj.2021.105219
Autor:
Kei Yamada, Motonaka Kuroda, Uno Tagami, Masakazu Nakazawa, Takaho Tajima, Yusuke Amino, Tahara Yuki
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 81:1690-1698
Umami taste is imparted predominantly by monosodium glutamate (MSG) and 5′-ribonucleotides. Recently, several different classes of hydrophobic umami-imparting compounds, the structures of which are quite different from MSG, have been reported. To o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5b9485843b2553dffe3ebce94d15b34
https://doi.org/10.1080/09168451.2017.1345613
https://doi.org/10.1080/09168451.2017.1345613
Publikováno v:
Journal of Biochemistry. 126:969-974
A novel isoform of myosinase was purified to homogeneity from liver of spear squid by sequential chromatographies using SP Sephadex, hydroxylapatite, Zn/Co chelating affinity, and TSK-gel G2000SW columns. Myosinase activity was detected as a single p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd5f96b1fc5fd4b66e96cbd5eb7fde6f
https://doi.org/10.1093/oxfordjournals.jbchem.a022542
https://doi.org/10.1093/oxfordjournals.jbchem.a022542
Publikováno v:
Fisheries science. 64:808-811
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d85dcf7608d6a76bafa8b5cbf39e7f7a
https://doi.org/10.2331/fishsci.64.808
https://doi.org/10.2331/fishsci.64.808
Autor:
Takaho Tajima, Nobuyuki Kanzawa, Hitomi Tamai, Yuya Yokozawa, Takahide Tsuchiya, Shuntaro Tatewaki
Publikováno v:
Journal of biochemistry. 132(5)
We have cloned four cDNAs encoding astacin-like squid metalloproteases (ALSMs)-I and -II from the Japanese common squid and ALSMs-I and -III from the spear squid. Analysis of the deduced amino acid sequences revealed that ALSMs possess a signal pepti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d63d9bdce4de76257915fed6c28a8677
https://pubmed.ncbi.nlm.nih.gov/12417025
https://pubmed.ncbi.nlm.nih.gov/12417025