Introduction
Soichi Arai, Department of Nutrition, Tokyo University of Agriculture |
Palatability of food and brain science.
Takashi Yamamoto, Faculty of Human Sciences, Osaka University |
Gastronomy and texture
Akiko Kawabata, Faculty of Agriculture, Tokyo University of Agriculture |
Psychological considerations of food hedonics.
Sumio Imada, Department of Psychology, Hiroshima Shudo University |
Protease-catalyzed synthesis of flavor-enhancing oligopeptides.
Keiichi Aso, Department of Food Science and Technology, Nippon Veterinary and Animal Science University |
Relationship between freshness and palatability of fish.
Morihiko Sakaguchi, Faculty of Agriculture, Kyoto University |
Mechanisms involved in the improvement of the taste of meat during conditioning.
Toshihide Nishimura, Faculty of Applied Biological Science, Hiroshuma University |
The flavors of fermented foods-The significance of fermentation for producing food fragrances.
Takeo Koizumi, Department of Brewing and Fermentation, Tokyo University of Agriculture |
Studies on the flavor characteristics "Koku" and "Atsumi" in some tasty foodstuffs.
Yoichi Ueda, Food Research & Development Laboratories, Ajinomoto Co., Inc. |
