Pub Date : 1900-01-01DOI: 10.1007/978-981-13-8453-0_5
T. Kishimoto
{"title":"The Components Contributing to the Thickness of Beer Aroma","authors":"T. Kishimoto","doi":"10.1007/978-981-13-8453-0_5","DOIUrl":"https://doi.org/10.1007/978-981-13-8453-0_5","url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130502864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.1007/978-981-13-8453-0_7
M. Kuroda, Naohiro Miyamura
{"title":"Effect of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on the Sensory Characteristics of Foods","authors":"M. Kuroda, Naohiro Miyamura","doi":"10.1007/978-981-13-8453-0_7","DOIUrl":"https://doi.org/10.1007/978-981-13-8453-0_7","url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122634510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.1007/978-981-13-8453-0_4
T. Nishimura, Ai Saiga
{"title":"Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages","authors":"T. Nishimura, Ai Saiga","doi":"10.1007/978-981-13-8453-0_4","DOIUrl":"https://doi.org/10.1007/978-981-13-8453-0_4","url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"680 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116952429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.1007/978-981-13-8453-0_8
Y. Maruyama, M. Kuroda
{"title":"Mechanism of Kokumi Substance Perception: Role of Calcium-Sensing Receptor (CaSR) in Perceiving Kokumi Substances","authors":"Y. Maruyama, M. Kuroda","doi":"10.1007/978-981-13-8453-0_8","DOIUrl":"https://doi.org/10.1007/978-981-13-8453-0_8","url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116470206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.1007/978-981-13-8453-0_6
Y. Kurobayashi, S. Fujiwara, T. Matsumoto, A. Nakanishi
{"title":"Koku Attribute-Enhancing Odor Compounds","authors":"Y. Kurobayashi, S. Fujiwara, T. Matsumoto, A. Nakanishi","doi":"10.1007/978-981-13-8453-0_6","DOIUrl":"https://doi.org/10.1007/978-981-13-8453-0_6","url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126296968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.1007/978-981-13-8453-0_2
Takashi Yamamoto
{"title":"Umami and Koku: Essential Roles in Enhancing Palatability of Food","authors":"Takashi Yamamoto","doi":"10.1007/978-981-13-8453-0_2","DOIUrl":"https://doi.org/10.1007/978-981-13-8453-0_2","url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130000933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.1007/978-981-13-8453-0_10
T. Nishimura, M. Kuroda
{"title":"Overview and Future Prospect of Studies on Koku","authors":"T. Nishimura, M. Kuroda","doi":"10.1007/978-981-13-8453-0_10","DOIUrl":"https://doi.org/10.1007/978-981-13-8453-0_10","url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134578767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.1007/978-981-13-8453-0
{"title":"Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability","authors":"","doi":"10.1007/978-981-13-8453-0","DOIUrl":"https://doi.org/10.1007/978-981-13-8453-0","url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"116 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132334328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.1007/978-981-13-8453-0_3
O. Mouritsen
{"title":"The Quest for Umami","authors":"O. Mouritsen","doi":"10.1007/978-981-13-8453-0_3","DOIUrl":"https://doi.org/10.1007/978-981-13-8453-0_3","url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121677153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.1007/978-981-13-8453-0_1
T. Nishimura
{"title":"Definition of “Koku” Involved in Food Palatability","authors":"T. Nishimura","doi":"10.1007/978-981-13-8453-0_1","DOIUrl":"https://doi.org/10.1007/978-981-13-8453-0_1","url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"39 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132976337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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