The Japanese Journal of Taste and Smell Research

Volume 9, Issue 2

Displaying 1-12 of 12 articles from this issue

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[title in Japanese]

Article type: Cover
2002 Volume 9 Issue 2 Pages Cover1-
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_Cover1

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[title in Japanese]

Article type: Index
2002 Volume 9 Issue 2 Pages Toc1-
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_Toc1

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Introductory remarks(Palatability and "body"in cuisine)

Toru Fushiki

Article type: Article
2002 Volume 9 Issue 2 Pages 127-128
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_127

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"Body" in cuisine(Palatability and "body"in cuisine)

Yukio Hattori

Article type: Article
2002 Volume 9 Issue 2 Pages 129-134
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_129

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Why merchandising requires 'Koku' now?(Palatability and "body"in cuisine)

Masahumi Konishi

Article type: Article
2002 Volume 9 Issue 2 Pages 135-141
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_135

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Fullness of beer(Palatability and "body"in cuisine)

Shuya Tanimura

Article type: Article
2002 Volume 9 Issue 2 Pages 143-146
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_143

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Producing Method of KOKU-from experience of developing industrial seasoning(Palatability and "body"in cuisine)

Naohiro Miyamura

Article type: Article
2002 Volume 9 Issue 2 Pages 147-151
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_147

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KOKU, what is it?(Palatability and "body"in cuisine)

Keiko Hatae

Article type: Article
2002 Volume 9 Issue 2 Pages 153-162
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_153

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Palatability and "koku" : Preference to bonite bouillon and fat(Palatability and "body"in cuisine)

Toru Fushiki, Hiroya Kawasaki, Ayako Suzuki

Article type: Article
2002 Volume 9 Issue 2 Pages 163-168
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_163

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Central mechanisms of palatability(Palatability and "body"in cuisine)

Takashi Yamamoto

Article type: Article
2002 Volume 9 Issue 2 Pages 169-176
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_169

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Panel discussion : Palatability and "body" in cuisine(Palatability and "body"in cuisine)

Atsushi Okiyama

Article type: Article
2002 Volume 9 Issue 2 Pages 177-184
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_177

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Information biology : Drosophila, human and mouse genome

Kunio Isono, Hiromi Morita

Article type: Article
2002 Volume 9 Issue 2 Pages 185-194
Published: 2002
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.9.2_185

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