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The Japan Food Chemical Research Foundation
FFIJournal No.193
Last updateF03/20/2018

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Foods & Food Ingredients Journal of Japan No.193
Note: Please click pdf icon, if you want to read summary.
ForewordHuman-InformaticsKiyoshi TokoGraduate School of Information Science and Electrical Engineering, Kyushu University193-1.pdf
Feature Articles: Perception of Deliciousness and Kansei Biosensing TechnologiesThe Sense of SmellMakoto KashiwayanagiGraduate School of Pharmaceutical Sciences, Hokkaido University193-2.pdf
Odor Sensing SystemTakamichi NakamotoGraduate School of Science Engineering, Tokyo Institute of Technology193-3.pdf
Mechanisms on Producing a Sensation of Good TasteTohru FushikiGraduate School of Agriculture, Kyoto University193-4.pdf
Gustatory Transduction Mechanisms in VertebratesYukio OkadaDepartment of Physiology, Nagasaki University School of Dentistry193-5.pdf
Cognition Mechanism for Gustatory Sensation in Humans
-Sweet Sensation and Cortical Evoked Potentials-
Nobuki MurayamaDepartment of Graduate School of Science & Technology, Kumamoto University193-6.pdf
Tomohiko IgasakiDepartment of Electrical & Computer Engineering, Faculty of Engineering, Kumamoto University
Hiroaki KiyotaFujitsu Nishi-nihon Communication Systems Limited
The Taste SensorAkira Taniguchi
Hidekazu Ikezaki
Research Laboratory, Anritsu Corporation193-7.pdf
ReviewFormation by Yeast of the Aroma Component Specific to Miso and SoysauceEtsuko SugawaraFaculty of Education, Iwate University193-8.pdf
Protegemos las Plantas Utiles de Paises Andinos Centrales ! (Cuarta)Socrates ShiotaInstitudo de Agri-Cultura Andina y Amazonica193-9.pdf
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