||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.