scholarly journals Objective Evaluation of Astringent and Umami Taste Intensities of Matcha using a Taste Sensor System

2013 ◽  
Vol 19 (6) ◽  
pp. 1099-1105 ◽  
Author(s):  
Tomomi UJIHARA ◽  
Nobuyuki HAYASHI ◽  
Hidekazu IKEZAKI
Keyword(s):  
Objective Evaluation ◽  
Sensor System ◽  
Umami Taste ◽  
Taste Sensor

scholarly journals Deviation in Astringent and Umami Taste Intensity Values of Leaf-type Green Tea Using Taste Sensor System in Interlaboratory Trial

2017 ◽  
Vol 64 (2) ◽  
pp. 74-80
Author(s):  
Tomomi Ujihara ◽  
Nobuyuki Hayashi ◽  
Ronggang Chen ◽  
Masaaki Habara ◽  
Hidekazu Ikezaki
Keyword(s):  
Green Tea ◽  
Sensor System ◽  
Taste Intensity ◽  
Leaf Type ◽  
Umami Taste ◽  
Interlaboratory Trial ◽  
Taste Sensor

Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

2013 ◽  
Vol 53 (2) ◽  
pp. 816-821 ◽  
Author(s):  
Nobuyuki Hayashi ◽  
Tomomi Ujihara ◽  
Ronggang Chen ◽  
Kazue Irie ◽  
Hidekazu Ikezaki
Keyword(s):  
Objective Evaluation ◽  
Evaluation Methods ◽  
Taste Sensor

scholarly journals Evaluation of the taste-masking effects of (2-hydroxypropyl)-β-cyclodextrin on ranitidine hydrochloride; a combined biosensor, spectroscopic and molecular modelling assessment

RSC Advances ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. 3564-3573 ◽  
Author(s):  
Sai Kin Chay ◽  
Alison V. Keating ◽  
Colin James ◽  
Abil E. Aliev ◽  
Shozeb Haider ◽  
...  
Keyword(s):  
Molecular Docking ◽  
Complex Formation ◽  
Inclusion Complex ◽  
Molecular Modelling ◽  
Docking Studies ◽  
Sensor System ◽  
Taste Masking ◽  
Inclusion Complex Formation ◽  
Ranitidine Hydrochloride ◽  
Taste Sensor

A correlation between taste masking, assessed using a taste sensor system, and inclusion complex formation, assessed using NMR and molecular docking studies, has been identified for ranitidine HCl and (2-hydroxypropyl)-β-cyclodextrin.

New taste sensor system combined with chaotic recognition

2001 ◽  
Author(s):  
Jie Hu ◽  
Ping Wang ◽  
Rong Li
Keyword(s):  
Sensor System ◽  
Taste Sensor

Evaluation of the Umami Taste Intensity of Green Tea by a Taste Sensor

2008 ◽  
Vol 56 (16) ◽  
pp. 7384-7387 ◽  
Author(s):  
Nobuyuki Hayashi ◽  
Roggang Chen ◽  
Hidekazu Ikezaki ◽  
Tomomi Ujihara
Keyword(s):  
Green Tea ◽  
Taste Intensity ◽  
Umami Taste ◽  
Taste Sensor

Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System

2006 ◽  
Vol 70 (3) ◽  
pp. 626-631 ◽  
Author(s):  
Nobuyuki HAYASHI ◽  
Ronggang CHEN ◽  
Hidekazu IKEZAKI ◽  
Shinya YAMAGUCHI ◽  
Daisuke MARUYAMA ◽  
...  
Keyword(s):  
Green Tea ◽  
Sensor System ◽  
Tea Infusion ◽  
Taste Sensor

Fabrication of Taste Sensor Chip and Portable Taste Sensor System

2006 ◽  
Author(s):  
Shinichi Etoh ◽  
Munehiro Iwakura ◽  
Kenichi Nakashi ◽  
Reiji Hattori ◽  
Kenshi Hayashi ◽  
...  
Keyword(s):  
Sensor System ◽  
Sensor Chip ◽  
Taste Sensor
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