Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Yukako Kodama"'
Autor:
Yukako Kodama, Akio Obata, Eiichiro Fukusaki, Kazuki Shiga, Riichiro Uchida, Takeshi Bamba, Shinya Yamamoto, Miho Imamura
Publikováno v:
Journal of Bioscience and Bioengineering. 118:56-63
Characterizing the relationships between the components and taste differences among soy sauces can help evaluate and improve the quality of soy sauces. Although previous studies have reported that certain taste-active dipeptides, the relationships be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69cdf2933bb928030cdd35bc7abb0ca0
https://doi.org/10.1016/j.jbiosc.2013.12.019
https://doi.org/10.1016/j.jbiosc.2013.12.019
Autor:
Hideki, Tsujimura, Mitsugi, Yamada, Eri, Asako, Yukako, Kodama, Tsuneo, Sato, Yoshihiro, Nabeya
Publikováno v:
Gan to kagaku ryoho. Cancerchemotherapy. 41(10)
Appetite loss during cancer chemotherapy may lead to malnutrition and a decreased quality of life. To overcome this problem, evidence-based guidelines have been established for chemotherapy-induced emesis and mucositis. However, unsolved issues such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b4aca438575f6f753a3a528b2e40ab60
https://pubmed.ncbi.nlm.nih.gov/25335699
https://pubmed.ncbi.nlm.nih.gov/25335699
Autor:
Eiichiro Fukusaki, Takeshi Bamba, Kazuki Shiga, Yukako Kodama, Miho Imamura, Riichiro Uchida, Tsuneo Sato, Ayako Nakajima, Akio Obata, Shinya Yamamoto
Publikováno v:
Journal of agricultural and food chemistry. 62(29)
A metabolic profiling approach was employed to explore the compounds that affect the intensity of umami taste in soy sauce. Twenty-five kinds of soy sauces were analyzed using GC-MS and LC-MS, wherein measurement data for 427 compounds were obtained.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffa1de5147d5e306f52475db1695f236
https://pubmed.ncbi.nlm.nih.gov/24954189
https://pubmed.ncbi.nlm.nih.gov/24954189
Autor:
Takeshi Bamba, Miho Imamura, Shinya Yamamoto, Eiichiro Fukusaki, Akio Obata, Atsushi Sano, Yukako Kodama
Publikováno v:
Journal of bioscience and bioengineering. 114(2)
Soy sauces, produced from different ingredients and brewing processes, have variations in components and quality. Therefore, it is extremely important to comprehend the relationship between components and the sensory attributes of soy sauces. The cur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dd5f92f911bd1d7b4802e235ea7bc08
https://pubmed.ncbi.nlm.nih.gov/22608993
https://pubmed.ncbi.nlm.nih.gov/22608993