Detalhe da pesquisa
1.
Agonistic/antagonistic properties of lactones in food flavors on the sensory ion channels TRPV1 and TRPA1.
Chem Senses
; 472022 01 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36374622
2.
Screening of flavor compounds using Ucp1-luciferase reporter beige adipocytes identified 5-methylquinoxaline as a novel UCP1-inducing compound.
Biosci Biotechnol Biochem
; 86(3): 380-389, 2022 Feb 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-34935880
3.
Application of integrative physiological approach to evaluate human physiological responses to the inhalation of essential oils of Japanese citrus fruits iyokan (Citrus iyo) and yuzu (Citrus junos).
Biosci Biotechnol Biochem
; 86(1): 109-116, 2021 Dec 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-34747971
4.
2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human.
Biosci Biotechnol Biochem
; 84(9): 1894-1902, 2020 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-32498601
5.
Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system.
J Sci Food Agric
; 98(3): 923-927, 2018 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-28703308
6.
Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves.
Food Funct
; 7(6): 2574-81, 2016 Jun 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-27087046
7.
Antioxidant activity of fermented meat sauce and isolation of an associated antioxidant peptide.
Food Chem
; 194: 1034-9, 2016 Mar 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-26471650