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Morinaga Milk Industry Co. Ltd. | 論文
- Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition
- Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans
- MOS-Type Micro-Oxygen Sensor Using LaF_3 Workable at Room Temperature
- Mechanism for the Bitter Tasting Potency of Peptides Using O-Aminoacyl Sugars as Model Compounds^+(Food & Nutrition)
- Synthesis of Bitter Peptides Composed of Aspartic Acid and Glutamic Acid(Food & Nutrition)
- A Mechanism for Bitter Taste Sensibility in Peptides(Food & Nutrition)
- Taste of Proline-containing Peptides(Food & Nutrition)
- Role of the Hydrophobic Amino Acid Residue in the Bitterness of Peptidest(Food & Nutrition)
- Bitterness of Phenylalanine- and Tyrosine-containing Peptides(Food & Nutrition)
- Differences in Flavor Characteristics of Coffee Drinks Originating from Thermal Sterilization Process
- New Taste-blind Substances. Studies on the Sensory Divergence of Bitterness to the Taste-blindness of 2-Mercaptoimidazoline, 2-Mercaptobenzothiazole and Their Derivatives, with Special Reference to Their Molecular Structure
- Bitterness of Leucine-containing Peptides
- Structure-activity analysis of an antimicrobial peptide derived from bovine apolipoprotein A-II