標題: Titlebook: Koku in Food Science and Physiology; Recent Research on a Toshihide Nishimura,Motonaka Kuroda Book 2019 Springer Nature Singapore Pte Ltd. [打印本頁] 作者: Anagram 時間: 2025-3-21 18:22
書目名稱Koku in Food Science and Physiology影響因子(影響力)
書目名稱Koku in Food Science and Physiology影響因子(影響力)學科排名
書目名稱Koku in Food Science and Physiology網絡公開度
書目名稱Koku in Food Science and Physiology網絡公開度學科排名
書目名稱Koku in Food Science and Physiology被引頻次
書目名稱Koku in Food Science and Physiology被引頻次學科排名
書目名稱Koku in Food Science and Physiology年度引用
書目名稱Koku in Food Science and Physiology年度引用學科排名
書目名稱Koku in Food Science and Physiology讀者反饋
書目名稱Koku in Food Science and Physiology讀者反饋學科排名
作者: Serenity 時間: 2025-3-21 21:31
https://doi.org/10.1007/978-981-13-8453-0Kokumi; food science; Kokumi substance; Palatability; Koku attribute; Koku sensation; Sensory receptor; Sen作者: 過份好問 時間: 2025-3-22 01:41
Toshihide Nishimura,Motonaka KurodaThe first scientific book focusing on the role of koku in food palatability.Discusses koku from a food science perspective.Describes the basic mechanism of koku enhancement作者: 尊嚴 時間: 2025-3-22 08:05
http://image.papertrans.cn/k/image/544355.jpg作者: 陰險 時間: 2025-3-22 11:43
eading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry..978-981-13-8455-4978-981-13-8453-0作者: 特征 時間: 2025-3-22 14:42 作者: 樹上結蜜糖 時間: 2025-3-22 20:42
Yoshiko Kurobayashi,Satoshi Fujiwara,Tomona Matsumoto,Akira Nakanishiigkeit von der Ofenführung und dem Schmelzverlauf auftreten, genau beobachten, um daraus Schlüsse auf die Schmelzvergangenheit des Glases ziehen zu k?nnen: Es werden von jeder Tagesproduktion Karteien gleich gro?er Musterscheiben hergestellt, die die Ver?nderungen des restlichen Farbstichs zu verfol作者: 橫條 時間: 2025-3-23 00:30 作者: Ophthalmoscope 時間: 2025-3-23 03:56
Yutaka Maruyama,Motonaka Kurodaigkeit von der Ofenführung und dem Schmelzverlauf auftreten, genau beobachten, um daraus Schlüsse auf die Schmelzvergangenheit des Glases ziehen zu k?nnen: Es werden von jeder Tagesproduktion Karteien gleich gro?er Musterscheiben hergestellt, die die Ver?nderungen des restlichen Farbstichs zu verfol作者: NADIR 時間: 2025-3-23 08:38
Sara C. M. Leijon,Nirupa Chaudhari,Stephen D. RoperBrechungsindex in Form von Schichtst?rungen immer auch mit einer Oberfl?chendeformation verbunden [1–6]. Man kann daher von der Voraussetzung ausgehen, da? der weitaus überwiegende Teil der optischen St?rungen auf Unebenheiten in den Oberfl?chen zurückzuführen ist. Dies bedeutet, da? die Ablenkung d作者: needle 時間: 2025-3-23 12:05
,Definition of “,” Involved in Food Palatability,ense strong . attributes such as mouthfulness and lingeringness. Therefore, . is constituted by three elements: complexity, mouthfulness, and lingeringness (continuity). Complexity in the . attributes of foods is produced by aging, fermentation, and heating, causing production of various compounds. 作者: 系列 時間: 2025-3-23 15:12 作者: Enteropathic 時間: 2025-3-23 18:40
The Quest for Umami, foodstuff and food preparations often claimed to have umami, in particular fermented sauces, seaweeds, cephalopods, and sous vide-prepared meat. We find that in some cases these kinds of foodstuff, even if delicious, do actually contain very little free glutamate.作者: 薄膜 時間: 2025-3-23 22:33 作者: 愛管閑事 時間: 2025-3-24 05:28
The Components Contributing to the Thickness of Beer Aroma,tion experiment. The results of sensory analysis showed that the simulation model using 25 odorants exhibited unbalanced characteristics and lacked the thickness (the total amount of aroma), malty/cereal and estery characteristics, and the similarity compared to the reference Pilsner-type beer..On t作者: 洞察力 時間: 2025-3-24 09:17 作者: 紳士 時間: 2025-3-24 13:20 作者: 大罵 時間: 2025-3-24 18:15
Book 2019the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry..作者: eczema 時間: 2025-3-24 21:58 作者: UTTER 時間: 2025-3-24 23:53 作者: 侵蝕 時間: 2025-3-25 06:22 作者: lacrimal-gland 時間: 2025-3-25 08:08
The Quest for Umami, Japan, still struggle with a clear perception of umami in their food. Often umami is used incorrectly as synonymous with deliciousness and a lucky combination of the four classical basic tastes along with a pleasant mouthfeel. Umami is now known to be elicited by the stimulation of umami receptors 作者: 過于光澤 時間: 2025-3-25 14:33 作者: 季雨 時間: 2025-3-25 19:19
The Components Contributing to the Thickness of Beer Aroma, using 76 odor-active components. In the process of the current study, the components contributing to the thickness of beer aroma, which were supposed to result in “.,” were investigated..Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were pe作者: 細胞膜 時間: 2025-3-25 22:44 作者: chance 時間: 2025-3-26 02:06
,Effect of a , Peptide, γ-Glutamyl-Valyl-Glycine, on the Sensory Characteristics of Foods,t has been demonstrated that these sensations are evoked by the addition of . substances, flavor modifiers with no taste of their own, which are considered to be one of “.”-imparting factors. Recent studies have demonstrated that . substances such as glutathione are perceived via the calcium-sensing作者: 賭博 時間: 2025-3-26 06:07 作者: ligature 時間: 2025-3-26 08:27
Mouse Trigeminal Neurons Respond to , Substances,urons of the mouse. Our results show that 100?μM γEVG (γ-Glu-Val-Gly), a potent . stimulus, evokes responses in a very small fraction (0.6%) of neurons in area V3 (oral sensory field) of the trigeminal ganglion. By comparison, cooled artificial saliva elicited thermal-evoked responses in >7% of V3 t作者: avarice 時間: 2025-3-26 16:29 作者: Cloudburst 時間: 2025-3-26 20:43 作者: 辯論的終結 時間: 2025-3-26 23:29
Yoshiko Kurobayashi,Satoshi Fujiwara,Tomona Matsumoto,Akira Nakanishiseinen M?ngeln. Eine solche schwache F?rbung wird als ?Farbstich“ bezeichnet und beruht auf den unvermeidlichen Beimengungen der Rohstoffe. Jede Ma?nahme also, die nur einigerma?en im Verh?ltnis zum Herstellungs- und Gebrauchswert des Glases liegt und geeignet ist, die ihm anhaftenden st?renden Spur作者: 精密 時間: 2025-3-27 01:26 作者: EPT 時間: 2025-3-27 08:16 作者: 確定的事 時間: 2025-3-27 10:21
Sara C. M. Leijon,Nirupa Chaudhari,Stephen D. Roperim Blicken durch eine Scheibe sollte man im Idealfall von deren Vorhandensein nichts bemerken. Tats?chlich fallen aber dem Auge oft schwache, manchmal auch st?rkere Verzerrungen der durch das Glas beobachteten Gegenst?nde auf. Diese Erscheinung, die mit einem nicht ganz zutreffenden, aber gebr?uchli作者: subordinate 時間: 2025-3-27 15:03 作者: LASH 時間: 2025-3-27 19:24
ic mechanism of koku enhancementThis is the first book to explore the science underlying the concept of “koku”, which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may b作者: employor 時間: 2025-3-28 01:55
Book 2019n Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may be defined as the sensation that results from the complexity of the food (i.e., its richness or body), its lingering aftertaste or persistence, and its heartiness in terms of taste, a作者: Valves 時間: 2025-3-28 05:00
Mechanism of , Substance Perception: Role of Calcium-Sensing Receptor (CaSR) in Perceiving , Substantensity of γ-glutamyl peptides. Furthermore, .i intensities of GSH and γ-Glu-Val-Gly, a potent . peptide, were significantly reduced by a CaSR inhibitor, NPS-2143. These results suggest that CaSR is involved in the perception of . substances.作者: In-Situ 時間: 2025-3-28 10:05
Attribute-Enhancing Odor Compounds, an odor sensation to enhance the “. attribute.” The cases introduce the effects of the three types of volatile compounds: phthalide compound in celery, (4.,7.)-trideca-4,7-dienal in dried bonito, and rotundone in several fruits.作者: 大方一點 時間: 2025-3-28 10:30 作者: thrombus 時間: 2025-3-28 17:46 作者: PANIC 時間: 2025-3-28 22:34 作者: 中和 時間: 2025-3-28 23:01 作者: biopsy 時間: 2025-3-29 04:34
Mohamed Elbadri,Ahmed Altaher,Sharafedeen Alkawanimportance of the cytokine signaling field in cancer is reflected by the development of multiple treatments that have been introduced in clinical oncology over the la978-1-4419-3728-5978-0-387-24361-0Series ISSN 0927-3042 Series E-ISSN 2509-8497 作者: 遺傳學 時間: 2025-3-29 08:33
Textbook 20162nd editionn die Elektrodynamik für Physiker - erg?nzt um einen umfangreichen mathematischen Anhang, der das L?sen von übungsaufgaben erleichtert...Die Elektrodynamik ist eine klassische Feldtheorie. Sie basiert auf den mikroskopischen Maxwell-Gleichungen und ist invariant unter der Lorentz-Transformation, dem作者: Extort 時間: 2025-3-29 11:46 作者: 補助 時間: 2025-3-29 15:34
Detlef Altenbeck,Stefan LuppoldDie Grundlagen von Inszenierung, Dramaturgie und Storytelling für Event.Tipps und Praxisbeispiele zum Gelingen von erinnerungswürdigen Events
