Takashi Yamamoto

6PUBLICATIONS
2CO-AUTHORS
Food sciences not elsewhere classifiedPsychological methodology, design and analysisFood chemistry and food sensory scienceBeverage chemistry and beverage sensory scienceCancer diagnosis
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Publications (6)

|May 01, 2025
GPRC6A as a novel kokumi receptor responsible for enhanced taste preferences by ornithine.

Takashi Yamamoto, Kayoko Ueji, Haruno Mizuta

|Sep 28, 2023
Predicting Perceived Hedonic Ratings through Facial Expressions of Different Drinks.

Yasuyo Matsufuji, Kayoko Ueji, Takashi Yamamoto

|Jan 27, 2023
The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi.

Takashi Yamamoto, Chizuko Inui-Yamamoto

|May 05, 2022
Supplementation effects of a kokumi substance, γ-Glu-Val-Gly, on the ingestion of basic taste solutions in rats.

Takashi Yamamoto, Haruno Mizuta

|Nov 27, 2021
Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice.

Haruno Mizuta, Natsuko Kumamoto, Shinya Ugawa

|May 04, 2021
Analysis of facial expressions in response to basic taste stimuli using artificial intelligence to predict perceived hedonic ratings.

Takashi Yamamoto, Haruno Mizuta, Kayoko Ueji

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Frequent Collaborators

1 joint publications

Shinya Ugawa

1 joint publications

Chizuko Inui-Yamamoto