↓ Skip to main content
What is this page? Embed badge

Koku in Food Science and Physiology

Overview of attention for book
Cover of 'Koku in Food Science and Physiology'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Definition of “ Koku ” Involved in Food Palatability
  3. Altmetric Badge
    Chapter 2 Umami and Koku : Essential Roles in Enhancing Palatability of Food
  4. Altmetric Badge
    Chapter 3 The Quest for Umami
  5. Altmetric Badge
    Chapter 4 Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages
  6. Altmetric Badge
    Chapter 5 The Components Contributing to the Thickness of Beer Aroma
  7. Altmetric Badge
    Chapter 6 Koku Attribute-Enhancing Odor Compounds
  8. Altmetric Badge
    Chapter 7 Effect of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on the Sensory Characteristics of Foods
  9. Altmetric Badge
    Chapter 8 Mechanism of Kokumi Substance Perception: Role of Calcium-Sensing Receptor (CaSR) in Perceiving Kokumi Substances
  10. Altmetric Badge
    Chapter 9 Mouse Trigeminal Neurons Respond to Kokumi Substances
  11. Altmetric Badge
    Chapter 10 Overview and Future Prospect of Studies on Koku
Attention for Chapter 9: Mouse Trigeminal Neurons Respond to Kokumi Substances
Altmetric Badge

Citations

dimensions_citation
25 Dimensions

Readers on

mendeley
12 Mendeley
Summary Dimensions citations
So far, Dimensions has found 25 publications that cite this research output.

25

The most recent citing publications are shown below. View all 25 publications that cite this research output on Dimensions.

This page shows the most recent citations of this research output.

Click here to find out how to access more activity.

This page is provided by Altmetric.