The Japanese Journal of Taste and Smell Research

Volume 4, Issue 2

Displaying 1-17 of 17 articles from this issue

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[title in Japanese]

Article type: Cover
1997Volume 4Issue 2 Pages Cover1-
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_Cover1

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[title in Japanese]

Article type: Index
1997Volume 4Issue 2 Pages Toc1-
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_Toc1

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Central Control of feeding behavior : Adaptation of lysine deficiency in rats

Kunio Torii

Article type: Article
1997Volume 4Issue 2 Pages 107-116
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_107

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An overview of researches on odor memory in humans

Saho Ayabe-Kanamura

Article type: Article
1997Volume 4Issue 2 Pages 117-123
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_117

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Clinical significances of nasal function and olfactory acuity in the aged people

Masaru Ohyama, Shigeru Furuta

Article type: Article
1997Volume 4Issue 2 Pages 125-136
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_125

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Quantitation of flavor and taste by Kansei psychological engineering

Taizo Hanai, Hiroyuki Honda, Takeshi Kobayashi

Article type: Article
1997Volume 4Issue 2 Pages 137-140
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_137

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Introduction to the special issue on food acceptability

Soichi Arai

Article type: Article
1997Volume 4Issue 2 Pages 141-142
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_141

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Palatability of food and brain science

Takashi Yamamoto, Tsuyosi Shimura, Noritaka Sako

Article type: Article
1997Volume 4Issue 2 Pages 143-150
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_143

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New flavor analysis combined with sensory evaluation

Akio Kobayashi

Article type: Article
1997Volume 4Issue 2 Pages 151-158
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_151

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Gastronomy and texture

Akiko Kawabata

Article type: Article
1997Volume 4Issue 2 Pages 159-164
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_159

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Psychological considerations of food hedonics

Sumio Imada

Article type: Article
1997Volume 4Issue 2 Pages 165-170
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_165

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Protease-catalyzed synthesis of flavor-enhancing oligopeptides

Keiichi Aso

Article type: Article
1997Volume 4Issue 2 Pages 171-178
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_171

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Relationship between freshness and palatability of fish

Morihiko Sakaguchi, Michiyo Murata

Article type: Article
1997Volume 4Issue 2 Pages 179-184
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_179

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Mechanisms involved in the improvement of the taste of meat during conditioning

Toshihide Nishimura

Article type: Article
1997Volume 4Issue 2 Pages 185-192
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_185

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The flavors of fermented foods-The significance of fermentation for producing food fragrances

Takeo Koizumi

Article type: Article
1997Volume 4Issue 2 Pages 193-196
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_193

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Studies on the flavor chacteristics "Koku" and "Atsumi" in some tasty foodstuffs

Yoichi Ueda

Article type: Article
1997Volume 4Issue 2 Pages 197-200
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_197

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in situ Hybridization with tongue epithelia

Yuko Kusakabe

Article type: Article
1997Volume 4Issue 2 Pages 201-204
Published: 1997
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.4.2_201

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