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Masataka Narukawa

Showing results (1-10 of 64) with videos related to

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Bioscience, Biotechnology, and Biochemistry|January 13, 2018
Physiological responses to taste signals of functional food componentsMasataka Narukawa
Journal of Nutritional Science and Vitaminology|July 1, 2021
Change in Taste Preference to Capsaicin and Catechin Due to Aging in MiceMasataka Narukawa, Takumi Misaka
Bioscience, Biotechnology, and Biochemistry|July 26, 2022
Identification of mouse bitter taste receptors that respond to resveratrol: a bitter-tasting polyphenolic compoundMasataka Narukawa, Takumi Misaka
Biochemical and Biophysical Research Communications|July 3, 2018
Tas2r125 functions as the main receptor for detecting bitterness of tea catechins in the oral cavity of miceMasataka Narukawa, Takumi Misaka
IBRO Neuroscience Reports|February 8, 2024
Aging does not affect the proportion of taste cell types in miceHonomi Oka, Masataka Narukawa
Bioscience, Biotechnology, and Biochemistry|August 12, 2010
Adiposity suppression effect in mice due to black pepper and its main pungent component, piperineYukiko Okumura, Masataka Narukawa, Tatsuo Watanabe
Bioscience, Biotechnology, and Biochemistry|November 9, 2006
Umami changes intracellular Ca2+ levels using intracellular and extracellular sources in mouse taste receptor cellsMasataka Narukawa, Tomohiko Mori, Yukako Hayashi
Bioscience, Biotechnology, and Biochemistry|November 11, 2008
L-theanine elicits an umami taste with inosine 5'-monophosphateMasataka Narukawa, Kanako Morita, Yukako Hayashi
Journal of Agricultural and Food Chemistry|February 26, 2011
Specific hydroxy fatty acids in royal jelly activate TRPA1Yuko Terada, Masataka Narukawa, Tatsuo Watanabe
Neuroreport|June 30, 2009
Signalling mechanisms in mouse bitter responsive taste cellsMasataka Narukawa, Eiko Minamisawa, Yukako Hayashi
Pageof 7

Showing results (1-10 of 64) with videos related to

Sort By:
Pageof 7
Bioscience, Biotechnology, and Biochemistry|January 13, 2018
Physiological responses to taste signals of functional food componentsMasataka Narukawa
Journal of Nutritional Science and Vitaminology|July 1, 2021
Change in Taste Preference to Capsaicin and Catechin Due to Aging in MiceMasataka Narukawa, Takumi Misaka
Bioscience, Biotechnology, and Biochemistry|July 26, 2022
Identification of mouse bitter taste receptors that respond to resveratrol: a bitter-tasting polyphenolic compoundMasataka Narukawa, Takumi Misaka
Biochemical and Biophysical Research Communications|July 3, 2018
Tas2r125 functions as the main receptor for detecting bitterness of tea catechins in the oral cavity of miceMasataka Narukawa, Takumi Misaka
IBRO Neuroscience Reports|February 8, 2024
Aging does not affect the proportion of taste cell types in miceHonomi Oka, Masataka Narukawa
Bioscience, Biotechnology, and Biochemistry|August 12, 2010
Adiposity suppression effect in mice due to black pepper and its main pungent component, piperineYukiko Okumura, Masataka Narukawa, Tatsuo Watanabe
Bioscience, Biotechnology, and Biochemistry|November 9, 2006
Umami changes intracellular Ca2+ levels using intracellular and extracellular sources in mouse taste receptor cellsMasataka Narukawa, Tomohiko Mori, Yukako Hayashi
Bioscience, Biotechnology, and Biochemistry|November 11, 2008
L-theanine elicits an umami taste with inosine 5'-monophosphateMasataka Narukawa, Kanako Morita, Yukako Hayashi
Journal of Agricultural and Food Chemistry|February 26, 2011
Specific hydroxy fatty acids in royal jelly activate TRPA1Yuko Terada, Masataka Narukawa, Tatsuo Watanabe
Neuroreport|June 30, 2009
Signalling mechanisms in mouse bitter responsive taste cellsMasataka Narukawa, Eiko Minamisawa, Yukako Hayashi
Pageof 7