Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Tsuyoshi Horio"'
Autor:
Tsuyoshi Horio
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 67:15-19
The relationship between the bitter food preference and taste sensitivity to PROP (6-n-propylthiouracil) was examined in 108 university students. A taste test indicated that the preference for a straight coffee solution and caffeine fell with higher
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9ad889c7a7c40e1079c773a900f16d3
https://doi.org/10.5264/eiyogakuzashi.67.15
https://doi.org/10.5264/eiyogakuzashi.67.15
Publikováno v:
Nihon Toseki Igakkai Zasshi. 42:71-76
小野山診療所に通院する血液透析患者67名（男性38名，女性29名）を対象に，甘味，塩味，酸味，苦味，うま味の5基本味について透析前後に閾上濃度の味覚感度を調べた．測定は，全口腔
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc001365cd2e82ec8b589e86c6ffab02
https://doi.org/10.4009/jsdt.42.71
https://doi.org/10.4009/jsdt.42.71
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 65:173-177
The taste recognition threshold for various taste solutions was evaluated in eighteen patients with chronic renal failure receiving hemodialysis and compared with the threshold in healthy subjects. The taste test was conducted after hemodialysis on s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b93a2089414e92f2ab829af3b341d83f
https://doi.org/10.5264/eiyogakuzashi.65.173
https://doi.org/10.5264/eiyogakuzashi.65.173
Autor:
Tsuyoshi Horio
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 102:743-749
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61393147fb610d2a1e24977dab250ab3
https://doi.org/10.6013/jbrewsocjapan1988.102.743
https://doi.org/10.6013/jbrewsocjapan1988.102.743
Autor:
Tsuyoshi Horio, Yukiko Narazaki
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 64:339-343
The threshold level of the five basic taste attributes was examined in elderly subjects for comparison with the levels in young subjects. The relationship among the taste threshold, sex, drinking, smoking, and artificial teeth was also examined, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eea67971fa05a08c8a8663b5fb0b3ed0
https://doi.org/10.5264/eiyogakuzashi.64.339
https://doi.org/10.5264/eiyogakuzashi.64.339
Autor:
Tsuyoshi Horio, Rie Kosugi
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 63:301-306
The relationship between the taste sensitivity to 6-n-propylthiouracil (PROP) and food preference was examined in two-hundred and seventy-eight university students. The taste sensitivity to PROP was investigated by the labeled magnitude scale, the su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9531dcf7a7e0f7f41d33e9b287789482
https://doi.org/10.5264/eiyogakuzashi.63.301
https://doi.org/10.5264/eiyogakuzashi.63.301
Autor:
Tsuyoshi Horio
Publikováno v:
Perceptual and Motor Skills. 97:289-298
To evaluate facial expression patterns induced by different taste stimuli, electromyograms (EMG) of the facial and chewing muscles of 12 healthy university students, aged 20 to 23 years, were analyzed. Sucrose (sweet), NaCl (salty), citric acid (sour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::739b84e21377a35a7c81eba2ca6d76fb
https://doi.org/10.2466/pms.2003.97.1.289
https://doi.org/10.2466/pms.2003.97.1.289
Autor:
Toshiaki Hoshino, Tsuyoshi Horio
Publikováno v:
Journal of Pesticide Science. 35:195-197
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9ef76f97429649d8aa13d1ceacd1cfe
https://doi.org/10.1584/jpestics.35.195
https://doi.org/10.1584/jpestics.35.195
Autor:
Tsuyoshi Horio
Publikováno v:
The Japanese journal of ergonomics. 35:41-46
健康な男女大学生40名を対象に, 食品の温度が形態識別能と嗜好性にどのように影響するのかを調べた.テクスチャーの異なるカマボコ, トウフを用いて10℃, 36℃, 60℃のときの楕円柱と直
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1853fe45aa1428e5aac118d908085d5
https://doi.org/10.5100/jje.35.41
https://doi.org/10.5100/jje.35.41
Autor:
Yojiro Kawamura, Tsuyoshi Horio
Publikováno v:
Chemical Senses. 23:417-421
The effects of physical exercise on preference for various sapid solutions was studied in 58 healthy university students. After 30 min of exercise using a bicycle ergometer at 50% VO2max (maximal oxygen uptake) intensity, a rating scale test on taste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::683aae2f999d120ecfaf48103bf3b91e
https://doi.org/10.1093/chemse/23.4.417
https://doi.org/10.1093/chemse/23.4.417