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Koku in Food Science and Physiology最新文献

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The Components Contributing to the Thickness of Beer Aroma 影响啤酒香气浓淡的成分
Koku in Food Science and Physiology Pub Date : 1900-01-01 DOI: 10.1007/978-981-13-8453-0_5
T. Kishimoto
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引用次数: 0
Effect of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on the Sensory Characteristics of Foods γ-谷氨酰酰甘氨酸对食品感官特性的影响
Koku in Food Science and Physiology Pub Date : 1900-01-01 DOI: 10.1007/978-981-13-8453-0_7
M. Kuroda, Naohiro Miyamura
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引用次数: 3
Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages 猪肉香肠Koku属性中的鲜味化合物和脂肪
Koku in Food Science and Physiology Pub Date : 1900-01-01 DOI: 10.1007/978-981-13-8453-0_4
T. Nishimura, Ai Saiga
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引用次数: 1
Mechanism of Kokumi Substance Perception: Role of Calcium-Sensing Receptor (CaSR) in Perceiving Kokumi Substances 深空物质感知机制:钙敏感受体(CaSR)在深空物质感知中的作用
Koku in Food Science and Physiology Pub Date : 1900-01-01 DOI: 10.1007/978-981-13-8453-0_8
Y. Maruyama, M. Kuroda
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引用次数: 2
Koku Attribute-Enhancing Odor Compounds 增强Koku属性的气味化合物
Koku in Food Science and Physiology Pub Date : 1900-01-01 DOI: 10.1007/978-981-13-8453-0_6
Y. Kurobayashi, S. Fujiwara, T. Matsumoto, A. Nakanishi
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引用次数: 1
Umami and Koku: Essential Roles in Enhancing Palatability of Food 鲜味与果味:提升食物适口性的重要角色
Koku in Food Science and Physiology Pub Date : 1900-01-01 DOI: 10.1007/978-981-13-8453-0_2
Takashi Yamamoto
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引用次数: 5
Overview and Future Prospect of Studies on Koku 国学研究综述与展望
Koku in Food Science and Physiology Pub Date : 1900-01-01 DOI: 10.1007/978-981-13-8453-0_10
T. Nishimura, M. Kuroda
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引用次数: 0
Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability 食品科学与生理学中的Koku:适口性关键概念的最新研究
Koku in Food Science and Physiology Pub Date : 1900-01-01 DOI: 10.1007/978-981-13-8453-0
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引用次数: 13
The Quest for Umami 追求鲜味
Koku in Food Science and Physiology Pub Date : 1900-01-01 DOI: 10.1007/978-981-13-8453-0_3
O. Mouritsen
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引用次数: 1
Definition of “Koku” Involved in Food Palatability “Koku”的定义与食物的适口性有关
Koku in Food Science and Physiology Pub Date : 1900-01-01 DOI: 10.1007/978-981-13-8453-0_1
T. Nishimura
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引用次数: 1
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