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Bioscience, Biotechnology, and Biochemistry|August 9, 2013
Development of a cultured cell-based human-taste evaluation systemTakumi MisakaSeminars in Cell & Developmental Biology|March 8, 2013
Molecular mechanisms of the action of miraculin, a taste-modifying proteinTakumi MisakaJournal of Biochemistry|August 26, 2025
Commentary on: Direct binding of calmodulin to the cytosolic C-terminal regions of sweet/umami taste receptorsTakumi MisakaBioscience, Biotechnology, and Biochemistry|January 11, 2018
Food functionality research as a new national project in special reference to improvement of cognitive and locomotive abilitiesKeiko Abe, Takumi MisakaACS Omega|March 1, 2021
Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH ControlTakuya Yanagisawa, Takumi MisakaJournal of Nutritional Science and Vitaminology|July 1, 2021
Change in Taste Preference to Capsaicin and Catechin Due to Aging in MiceMasataka Narukawa, Takumi MisakaBioscience, Biotechnology, and Biochemistry|July 26, 2022
Identification of mouse bitter taste receptors that respond to resveratrol: a bitter-tasting polyphenolic compoundMasataka Narukawa, Takumi MisakaBiochemical 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 MisakaFEBS Open Bio|August 6, 2025
Menthol-like cooling compounds, including (R)-(-)-carvone, inhibit the human bitter taste receptors for saccharin and acesulfame KMiyuu Saito, Takumi MisakaJournal of Agricultural and Food Chemistry|October 11, 2011
Establishment of a new cell-based assay to measure the activity of sweeteners in fluorescent food extractsYasuka Toda, Shinji Okada, Takumi MisakaPageof 13