Thanutchaporn Kumrungsee Takeshi Arima Kanako Sato Takumi Komaru Mikako Sato Yasuyuki Oishi Ai Egusa Noriyuki Yanaka
Amino Acids 52(5) 743-753 2020年5月 [査読有り]
Carnosine (β-alanyl-l-histidine) is an imidazole dipeptide present at high concentrations in skeletal muscles, where it plays a beneficial role. However, oral intake of carnosine or β-alanine to increase skeletal muscle carnosine levels has disadv...
Toshihide Nishimura Shingo Goto Kyo Miura Yukiko Takakura Ai S. Egusa Hidehiko Wakabayashi
FOOD CHEMISTRY 196 577-583 2016年4月 [査読有り]
We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5'-monophosphate (IMP), or phosphate was omitted...
We aimed to examine the substance in a precipitate of heat-treated onion concentrate (HOC) that contributes to a sensation of lingering of aroma, a koku attribute induced by the sensing of richness and persistence in terms of taste, aroma and text...
Analysis of the quality of highly marbled beef during dry aging for 60 days after slaughter showed that the changes in some qualities differed from those of conventional meat. The tenderness of these meats did not change during aging for 50 days b...
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