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Publications by Kyoko MICHIKAWA
Taste Quality of Glycine Betaine and Its Contribution to the Taste of a Whelk.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Sensory Identification of Effective Components for Masking Bitterness of Arginine in Synthetic Extract of Scallop.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Taste of Fat: A Sixth Taste Modality?
Physiological Reviews
Medicine
Physiology
Molecular Biology
Judgments of Taste and Judgments of Quality
Journal of Consumer Psychology
Marketing
Applied Psychology
Permeability of Tongue Epithelium and Its Relation to Taste
American Journal of Physiology-Legacy Content
Contribution of Glycine Betaine and Proline to Water Deficit Tolerance in Pepper Plants
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
Discrimination of the Taste of Rice With a Multichannel Taste Sensor.
IEEJ Transactions on Sensors and Micromachines
Electronic Engineering
Electrical
Mechanical Engineering
A Taste of Quality: Harper's, the Atlantic, Scribner's and the Century.
Taste Science~The Relationship Between Aging and Taste Sensitivity~
Japanese Journal of Geriatrics
Gerontology
Geriatrics
A Taste of Bioelectronics
Nature Electronics
Instrumentation
Electronic Engineering
Optical
Electrical
Magnetic Materials
Electronic
Studies on the Sensitivity of Taste and Taste-Blindness in Japanese
Japanese Journal of Health and Human Ecology
