| Umami in Japanese Cuisine. | Takashi Tamura : Tsukiji Tamura |
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| Effects of water soluble polysaccharide in soy sauce on umami aftertaste. | Miho Imamura : Kikkoman Corporation, Research and Development Division |
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| Application of the liking response of taste and odor to salt-reduce food. | Mitsuya Shimoda : Laboratories of Food Science and Technology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University |
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| Umami compounds enhance the intensity of retronasal aroma sensation in model chicken soup. | Toshihide Nishimura, Ai Egusa : Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University |
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| Measuring temporal taste and flavor perception by temporal dominance of sensations (TDS) and its application. | Hiroya Kawasaki : Institute for Innovation, Ajinomoto Co., Inc. |
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| Consumption experience and food culture change gustatory and olfactory perception. | Tatsu Kobayakawa : Human informatics Research Institute, National Institute of Advanced Industrial Science and Technology |
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| Multi-model interaction of chemical senses: a human brain imaging perspective. | Masako Okamoto, Archana Singh, Kazushige Touhara : The University of Tokyo, Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences |
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