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Phytochemistry|July 20, 2002
Molecular species of glycinin in some soybean cultivarsGuo Yan Zhang, Yukako Hayashi, Shinya Matsumoto, et al.
Bioscience, Biotechnology, and Biochemistry|November 8, 2011
Nerve and behavioral responses of mice to various umami substancesMasataka Narukawa, Kanako Morita, Masahide Uemura, et al.
Neuroreport|July 17, 2008
Characterization of umami receptor and coupling G protein in mouse taste cellsMasataka Narukawa, Keiko Kitagawa-Iseki, Hideaki Oike, et al.
Bioscience, Biotechnology, and Biochemistry|June 19, 2018
Tolerance of bitter stimuli and attenuation/accumulation of their bitterness in humansEmi Mura, Minako Yagi, Kohei Yokota, et al.
Bioscience, Biotechnology, and Biochemistry|February 14, 2018
Diversity of γ- glutamyl peptides and oligosaccharides, the "kokumi" taste enhancers, in seeds from soybean mini core collectionsMasayuki Shibata, Motohiko Hirotsuka, Yukiko Mizutani, et al.
Bioscience, Biotechnology, and Biochemistry|September 12, 2017
Isolation and characterization of key contributors to the "kokumi" taste in soybean seedsMasayuki Shibata, Motohiko Hirotsuka, Yukiko Mizutani, et al.
Bioscience, Biotechnology, and Biochemistry|December 11, 2012
Evaluation of the suppressive effect on bitter taste of gluconateMasataka Narukawa, Tomoko Tsujitani, Yusuke Ueno, et al.
Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry|April 23, 2010
Development of a compact system for the determination of lead using a liquid core waveguide and a blue diode as a light sourceTomoki Yabutani, Honami Kurokawa, Yuka Hayashi, et al.
International Journal of Clinical Pharmacology and Therapeutics|September 6, 2024
A case of a geriatric patient with thrombocytopenia after partial recovery from COVID-19Yukako Hayashi, Kenji Momo, Mutsumi Ando, et al.
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