Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Takashi Nammoku"'
Autor:
Tsuyoshi Komai, Hiroaki Tojo, Koichi Hattori, Kuniki Kino, Masanao Kakutani, Takashi Nammoku, Haruka Kino
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 62:274-281
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7557fcf0434c53485af8a453697a0c9
https://doi.org/10.3136/nskkk.62.274
https://doi.org/10.3136/nskkk.62.274
Autor:
Kenji Haraguchi, Takashi Nammoku, Akira Nakanishi, Norio Miyazawa, Yoshiko Kurobayashi, Hiroyuki Watanabe
Publikováno v:
Flavour and Fragrance Journal. 29:220-227
The aroma of freshly grated wasabi (Wasabia japonica Matsum.) is not only pungent but also sweet, fruity, green and creamy. In this study we investigated wasabi aroma concentrate by aroma extract dilution analysis. Ten odorants were detected as odour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bba6cbd61cf371f5a8cedaa0062db9b
https://doi.org/10.1002/ffj.3196
https://doi.org/10.1002/ffj.3196
Autor:
Takashi Nammoku, Hiroki Myoga, Hanae Yamazaki, Hiroko Shiibashi, Tohru Fushiki, Kenji Haraguchi, Masuda Yui, Motokazu Nakamura, Yoshiko Kurobayashi, Tsukasa Saito
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 61:519-527
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8545a7c4a646ba89530b1a32b2365298
https://doi.org/10.3136/nskkk.61.519
https://doi.org/10.3136/nskkk.61.519
Autor:
Takashi Nammoku, Naoto Yamamoto, Takahiko Amitsuka, Maya Okamura, Tohru Fushiki, Hiroko Shiibashi, Satoshi Tsuzuki, Kazuo Inoue, Tsukasa Saito
Publikováno v:
Journal of Nutritional Science and Vitaminology. 60:328-333
Japanese cuisine has provided satisfying meals by fully utilizing the characteristic aroma and taste of katsuodashi (dried bonito broth), though it is not rich in sugars or fats. Katsuodashi is a very basic and indispensable element in Japanese cuisi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21f270f97fa400e69bf596b7beae54a2
https://doi.org/10.3177/jnsv.60.328
https://doi.org/10.3177/jnsv.60.328
Autor:
Takashi Nammoku, Akio Nakamura, Tsukasa Saito, Tomona Matsumoto, Kana Saito-Iizumi, Ayano Fujiki, Kensaku Mori, Naoto Yamamoto
Publikováno v:
Chemosensory Perception. 6:92-100
The perceived intensity of the taste of a food is enhanced only if the odor of the food is perceptually similar to the taste. For example, a caramel-like odor enhances the perceived intensity of sweetness. The way gustatory and olfactory signals are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8dc1adefae6d8f33b9c3deb1aeaeb38
https://doi.org/10.1007/s12078-013-9142-3
https://doi.org/10.1007/s12078-013-9142-3
Autor:
Takamasa Imada, Shinji Okada, Takashi Nammoku, Takumi Misaka, Keiko Abe, Tomoya Nakagita, Satoshi Fujiwara
Publikováno v:
Food Chemistry. 130:561-568
Sweet enhancing effect of neohesperidin dihydrochalcone (NHDC) or cyclamate has been reported to be synergistic in human sensory tests. However, little is known about whether these synergisms are caused by the mechanism mediated by the human sweet-ta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee2d94731b3e0f84a064c4ad90ab208b
https://doi.org/10.1016/j.foodchem.2011.07.073
https://doi.org/10.1016/j.foodchem.2011.07.073
Autor:
Takashi Nammoku, Tsukasa Saito, Masashi Ishikawa, Tomona Matsumoto, Kana Saito, Akio Nakamura, Kensaku Mori
Publikováno v:
Journal of agricultural and food chemistry. 60(3)
To elucidate the effects of aroma from dried bonito (katsuo-bushi) on broth tastes caused by the central integration of flavor, optical imaging of salivary hemodynamic responses was conducted using near-infrared spectroscopy (NIRS). A reconstituted d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fad2c3295b14a58ab6f9464414766917
https://pubmed.ncbi.nlm.nih.gov/22224859
https://pubmed.ncbi.nlm.nih.gov/22224859