検索結果 84 件

Saranya Serirukchutarungsee, Ippei Watari, Masataka Narukawa, Katarzyna Anna Podyma-Inoue, Pornchanok Sangsuriyothai, Takashi Ono Scientific Reports 13 (1), 2023-04-07

...The taste preference behaviors were studied using the two-bottle taste preference test and analyzed five basic tastes (sweet, bitter, umami, sour, and salty)....

DOI PDF Web Site 参考文献70件

森下 雄太, 青田 毬奈, 岡 宏羽, 長山 利香, 原田 彩菜, 綾部 園子, 村松 芳多子 日本調理科学会大会研究発表要旨集 34 (0), 41-, 2023

<p>【目的】桑の葉は，抗酸化作用や血糖上昇抑制作用など様々な機能性が報告されており，近年では機能性表示食品として利用されている。本研究では，桑の葉のさらなる利用機会を創出するために，手軽に摂取できるパウンドケーキに加え，その嗜好性および抗酸化能を評価した。 </p><p>【方法】パウンドケーキは，小麦粉の一部を凍結乾燥した桑の葉20％または抹茶10％で置換した試料(桑の葉，抹茶)と無添加の試料…

DOI

Shimada, Kunio Sensors 22 (18), 6979-, 2022-09-15

...Typical gustatory characteristics, including the initial response voltage and the cyclic voltammogram form, were clearly varied by five tastes: saltiness, sourness, sweetness, bitterness, and umami....

DOI 機関リポジトリ Web Site 被引用文献1件 参考文献28件

Yoshiki Nakao, Katsumi Tateno, Yoshitaka Ohtubo Frontiers in Physiology 13 2022-05-25

...Here, we demonstrate that taste receptor cells generate oscillating depolarization (<jats:italic>n</jats:italic> = 7) with action potentials in response to sweet, bitter, umami, and salty taste substances...

DOI Web Site 参考文献32件

R. Xi, X. Zheng, M. Tizzano Journal of Dental Research 101 (7), 759-768, 2022-02-22

...<jats:p> Taste receptors are receptor proteins that detect ligands belonging to the 5 taste modalities: sweet, bitter, sour, salty, and umami....

DOI Web Site Web Site 被引用文献1件

Bethany J. Hausch, Mary Lu Arpaia, Salvatore Campisi‐Pinto, David M. Obenland Journal of Food Science 86 (9), 4134-4147, 2021-08-12

...The DA panel identified and evaluated overall richness, creamy, smooth, watery, oily, sweet, bitter, umami, salty, astringent, buttery, nutty, and green....

DOI Web Site Web Site 被引用文献1件

Charles Spence, Carmel A. Levitan i-Perception 12 (3), 204166952110182-, 2021-05

...., sweet, bitter, salty, and sour) with specific colours....

DOI Web Site Web Site 被引用文献2件

北島 誠司 Oleoscience 21 (5), 173-177, 2021

<p>食品の「おいしさ」に大きく貢献していると考えられる味において，甘味，塩味，酸味，苦味，うま味の5基本味は食品の呈味を決定する大きい要素である。しかし，食品の味を表現する際に，上記の5基本味以外も用いられ，コクもその一つである。このコクを増強する物質の一つである「コク味」物質（<i>kokumi</i>物質）について，当社では長年研究を行い，近年カルシウム感知受容体（Calcium-sens…

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成川 真隆, 三坂 巧 自律神経 58 (4), 290-293, 2021

<p>味蕾は数十個の味細胞から構成される．唾液中に拡散した味物質は味細胞によって検出される．検出された味シグナルは細胞内情報伝達を経て，味覚神経へ伝達され，中枢へ入力する．哺乳類において味は，甘味，苦味，旨味，酸味，塩味の五つの味質に分類される．味細胞はそれぞれの味質を特異的に検知するセンサーである味覚受容体を発現し，それぞれの味受容を担う．本稿では，特に味細胞における味の受容伝達機構に着目して…

DOI

Caitlin Baumer-Harrison, Martin A. Raymond, Thomas A. Myers, Kolbe M. Sussman, Spencer T. Rynberg, Amanda P. Ugartechea, Dean Lauterbach, Thomas G. Mast, Joseph M. Breza The Journal of Neuroscience 40 (41), 7795-7810, 2020-09-02

...Type II and III taste bud cells (TBCs) detect molecules described by humans as “sweet,” “bitter,” “umami,” and “sour.” TBCs that detect metallic ions, described by humans as “salty,” are undefined....

DOI Web Site 被引用文献1件

Joanna Jeruzal-Świątecka, Wojciech Fendler, Wioletta Pietruszewska International Journal of Molecular Sciences 21 (14), 5156-, 2020-07-21

...Sour and salty substances are linked to ion channels, while sweet, bitter and umami flavours are transmitted through receptors linked to the G protein (G protein-coupled receptors; GPCRs)....

DOI Web Site 被引用文献3件

Takahiro Ogata, Yoshitaka Ohtubo Chemical Senses 45 (4), 261-273, 2020-03-11

...Here, we examined the numbers of each immunoreactive cell for the type II (sweet, bitter, or umami receptor cells) and type III (sour and/or salt receptor cells) markers per taste bud in the circumvallate...

DOI PDF PDF 被引用文献2件

WU Xiao, TAHARA Yusuke, YATABE Rui, TOKO Kiyoshi Analytical Sciences 36 (2), 147-159, 2020-02-10

...<p>Taste is of five basic types, namely, sourness, saltiness, sweetness, bitterness and umami....

DOI PDF Web Site ほか4件 被引用文献15件 参考文献85件

Eric D. Larson, Aurelie Vandenbeuch, Catherine B. Anderson, Sue C. Kinnamon eneuro 7 (1), ENEURO.0339-19.2020, 2020-01

...We confirmed that chorda tympani responses to sweet, bitter, and umami stimuli were greatly reduced in the knock-outs (KOs) compared with wild-type (WT) littermates....

DOI Web Site 被引用文献1件

Lin, Hamid, Shepherd, Kantono, Spence Foods 8 (4), 124-, 2019-04-15

...The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of chocolate gelato (specifically, sweet, bitter...

DOI Web Site 被引用文献1件

Nur A Aziz, Abbe Mhd Jalil Foods 8 (3), 96-, 2019-03-13

...It has a creamy texture and a sweet-bitter taste....

DOI Web Site 被引用文献2件

Rafaela Prata, José A. Pereira, Nuno Rodrigues, Luís G. Dias, Ana C. A. Veloso, Susana Casal, António M. Peres Journal of Food Quality 2018 1-10, 2018

...Math/MathML" id="M1"><mml:mrow><mml:mi>P</mml:mi></mml:mrow></mml:math> value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet...

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Bruna Marcacini Azevedo, Janaína Madruga Morais‐Ferreira, Valdecir Luccas, Helena Maria André Bolini International Journal of Food Science & Technology 52 (8), 1731-1738, 2017-05-15

..., bitterness and melting rate....

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Ruicong Zhi, Lianyu Cao, Gang Cao Journal of Food Science 82 (3), 794-806, 2017-01-31

...Basic taste solutions (sourness, sweetness, bitterness, umami, and saltiness) with 6 levels plus water were used, which could cover most of the tastes found in food and drink....

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塚田 三香子, 堀井（川邉） 育美, 石黒 絵梨菜, 守田(永井) 清香, 長嶋 智子 聖霊女子短期大学　紀要 45 (0), 1-26, 2017

..., bitter and total taste sensitivity were higher in 1.2% NaCl preferring group....

DOI Web Site

Ryusuke Yoshida, Yuzo Ninomiya Biochemical Journal 473 (5), 525-536, 2016-02-24

...In humans and mice, sweet, bitter, salty, sour and umami tastes are considered the five basic taste qualities....

DOI PDF 被引用文献5件 参考文献147件

Linda A. Barlow Development 142 (21), 3620-3629, 2015-11-01

...Each bud, regardless of its location, is a collection of ∼100 cells that belong to at least five different functional classes, which transduce sweet, bitter, salt, sour and umami (the taste of glutamate...

DOI PDF 被引用文献9件

An Wu, Gennady Dvoryanchikov, Elizabeth Pereira, Nirupa Chaudhari, Stephen D. Roper Nature Communications 6 (1), 8171-, 2015-09-16

...Whether each taste quality (sweet, bitter and so on) is encoded by separate neurons (‘labelled lines’) remains controversial....

DOI PDF Web Site 被引用文献2件

Yoshiro Ishimaru Bioscience, Biotechnology, and Biochemistry 79 (2), 171-176, 2015-02-01

...In recent years, the receptors mediating sweet, bitter, and umami tastes have been identified as members of the T1R and T2R G-protein-coupled receptor families; however, the molecular mechanisms underlying...

DOI PDF 被引用文献1件 参考文献43件

樽野 陽幸 膜 40 (5), 291-295, 2015

...Furthermore, we found that CALHM1 is essentially required for reception of sweet, bitter and umami tastes by mediating the purinergic neurotransmission of tastes from taste bud cells to the gustatory nerve...

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Alissa L. Allen, John E. McGeary, John E. Hayes Alcoholism: Clinical and Experimental Research 38 (10), 2550-2560, 2014-09-25

...In humans, EtOH elicits sweet, bitter, and burning sensations....

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David Castillo, Kerstin Seidel, Ernesto Salcedo, Christina Ahn, Frederic J. de Sauvage, Ophir D. Klein, Linda A. Barlow Development 141 (15), 2993-3002, 2014-08-01

...The ectopic buds are composed of all taste cell types, including support cells and detectors of sweet, bitter, umami, salt and sour, and recapitulate the molecular differentiation process of endogenous...

DOI PDF 被引用文献4件

Jae‐Suk Choi, Yu‐Ri Lee, Yu‐Mi Ha, Hyo Ju Seo, Young Hun Kim, Sun‐Mee Park, Jae Hak Sohn Journal of Food Science 79 (6), M1159-, 2014-04-28

..., bitterness, sourness, turbidity, color, or odor....

DOI Web Site 被引用文献1件

Zaza Kokrashvili, Karen K. Yee, Erwin Ilegems, Ken Iwatsuki, Yan Li, Bedrich Mosinger, Robert F. Margolskee British Journal of Nutrition 111 (S1), S23-S29, 2014-01-02

...<jats:p>In taste cells, taste receptors, their coupled G proteins and downstream signalling elements mediate the detection and transduction of sweet, bitter and umami compounds....

DOI Web Site 被引用文献5件

ZuoJun Ren, Mee-Ra Rhyu, Tam-Hao T. Phan, Shobha Mummalaneni, Karnam S. Murthy, John R. Grider, John A. DeSimone, Vijay Lyall American Journal of Physiology-Gastrointestinal and Liver Physiology 305 (1), G106-G117, 2013-07-01

...<jats:p> Transient receptor potential (TRP) subfamily M member 5 (TRPM5) cation channel is involved in sensing sweet, bitter, umami, and fat taste stimuli, complex-tasting divalent salts, and temperature-induced...

DOI Web Site 被引用文献1件

Akiyuki Taruno, Valérie Vingtdeux, Makoto Ohmoto, Zhongming Ma, Gennady Dvoryanchikov, Ang Li, Leslie Adrien, Haitian Zhao, Sze Leung, Maria Abernethy, Jeremy Koppel, Peter Davies, Mortimer M. Civan, Nirupa Chaudhari, Ichiro Matsumoto, Göran Hellekant, Michael G. Tordoff, Philippe Marambaud, J. Kevin Foskett Nature 495 (7440), 223-226, 2013-03

DOI PDF Web Site 被引用文献52件

Marco Tizzano, Thomas E. Finger Physiology 28 (1), 51-60, 2013-01

...<jats:p> The G-protein-coupled receptor molecules and downstream effectors that are used by taste buds to detect sweet, bitter, and savory tastes are also utilized by chemoresponsive cells of the airways...

DOI Web Site 被引用文献2件

Kenichi Tokita, John D. Boughter Journal of Neurophysiology 108 (8), 2179-2190, 2012-10-15

...<jats:p> We investigated sweet-bitter and umami-bitter mixture taste interactions by presenting sucrose or umami stimuli mixed with quinine hydrochloride (QHCl) while recording single-unit activity of...

DOI Web Site 被引用文献2件

J. B. Caputo, S. S. Campos, S. M. Pereira, P. M. Castelo, M. B. D. Gavião, L. S. Marques, L. J. Pereira Journal of Oral Rehabilitation 39 (12), 905-913, 2012-09-07

...The following aspects were assessed: dental status (<jats:styled-content style="fixed-case">DMFT</jats:styled-content>); stimulated and non‐stimulated salivary flow; sense of taste (salty, sweet, bitter...

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Piero A. Temussi Journal of Peptide Science 18 (2), 73-82, 2011-12-07

...However, peptides generally do have a taste, covering essentially the entire range of established taste modalities: sweet, bitter, umami, sour and salty....

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SHINDO Yoichiro, MORISHITA Kana, KOTAKE Eiichi, MIURA Hirohito, CARNINCI Piero, KAWAI Jun, HAYASHIZAKI Yoshihide, HINO Akihiro, KANDA Tomomasa, KUSAKABE Yuko Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 75 (6), 1061-1066, 2011

..., bitter, and umami taste signal transduction pathways and that it was specifically expressed in type II taste cells....

DOI Web Site Web Site ほか1件 参考文献36件

Yoshihiro Murata, Toshiaki Yasuo, Ryusuke Yoshida, Kunihiko Obata, Yuchio Yanagawa, Robert F. Margolskee, Yuzo Ninomiya Journal of Neurophysiology 104 (2), 896-901, 2010-08

...Our data support the hypothesis that action potentials in taste cells responsive to sweet, bitter, or umami tastants enhance ATP release through pannexin 1, not connexin-based hemichannels. </jats:p>...

DOI Web Site 被引用文献17件

Sang Hoon Kim, Youngseok Lee, Bradley Akitake, Owen M. Woodward, William B. Guggino, Craig Montell Proceedings of the National Academy of Sciences 107 (18), 8440-8445, 2010-04-19

...<jats:p> Mammalian sweet, bitter, and umami taste is mediated by a single transduction pathway that includes a phospholipase C (PLC)β and one cation channel, TRPM5....

DOI Web Site 被引用文献5件

Y. Shindo, M.-R. Kim, H. Miura, T. Yuuki, T. Kanda, A. Hino, Y. Kusakabe Chemical Senses 35 (2), 171-177, 2010-01-13

DOI PDF 被引用文献4件

Yoshida Ryusuke, Niki Mayu, Murata Yoshihiro, Shigemura Noriatsu, Ninomiya Yuzo Journal of Oral Biosciences 52 (4), 358-364, 2010

...Type II cells express sweet, bitter, and umami taste receptors and transduction components and respond best to sweet, bitter, or umami stimuli, suggesting that sweet, bitter, and umami tastes are detected...

DOI 医中誌 参考文献20件

Ryusuke Yoshida, Tadahiro Ohkuri, Masafumi Jyotaki, Toshiaki Yasuo, Nao Horio, Keiko Yasumatsu, Keisuke Sanematsu, Noriatsu Shigemura, Tsuneyuki Yamamoto, Robert F. Margolskee, Yuzo Ninomiya Proceedings of the National Academy of Sciences 107 (2), 935-939, 2009-12-22

...The cannabinoids increase behavioral responses to sweet-bitter mixtures and electrophysiological responses of taste receptor cells to sweet compounds....

DOI Web Site 被引用文献28件

Young Wha Moon, Jong-Ho Lee, Sang Bae Yoo, Jeong Won Jahng Genes & Nutrition 5 (3), 251-255, 2009-12-18

DOI PDF Web Site ほか1件 被引用文献1件

Ryusuke Yoshida, Aya Miyauchi, Toshiaki Yasuo, Masafumi Jyotaki, Yoshihiro Murata, Keiko Yasumatsu, Noriatsu Shigemura, Yuchio Yanagawa, Kunihiko Obata, Hiroshi Ueno, Robert F. Margolskee, Yuzo Ninomiya The Journal of Physiology 587 (18), 4425-4439, 2009-09-14

...Type II taste cells respond to sweet, bitter or umami tastants, express taste receptors, gustducin and other transduction components....

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Piero Andrea Temussi Trends in Biochemical Sciences 34 (6), 296-302, 2009-06

DOI Web Site Web Site 被引用文献9件

Na Gao, Min Lu, Fernando Echeverri, Bianca Laita, Dalia Kalabat, Mark E Williams, Peter Hevezi, Albert Zlotnik, Bryan D Moyer BMC Neuroscience 10 (1), 20-, 2009-03-12

...TRPM5 was positioned immediately beneath tight junctions to receive calcium signals originating from sweet, bitter, and umami receptor activation, while PKD2L1 was positioned at the taste pore....

DOI PDF 被引用文献9件

Y. Ishimaru, H. Matsunami Journal of Dental Research 88 (3), 212-218, 2009-03

...<jats:p> Humans have 5 basic taste sensations: sweet, bitter, sour, salty, and umami (taste of 1-amino acids)....

DOI Web Site Web Site 被引用文献6件

Céline E. Riera, Horst Vogel, Sidney A. Simon, Sami Damak, Johannes le Coutre The Journal of Neuroscience 29 (8), 2654-2662, 2009-02-25

..., bitter, and umami tasting stimuli....

DOI Web Site 被引用文献1件

Uneyama Hisayuki, Kawai Misako, Sekine-Hayakawa Yuki, Torii Kunio The Journal of Medical Investigation 56 (Supplement), 197-204, 2009

...Since then, Japanese taste physiologists have lead the research to establish L-glutamate as the prototype molecule for the fifth basic taste (umami taste), in addition to saltiness, sweetness, bitterness...

DOI 機関リポジトリ Web Site ほか1件 被引用文献8件 参考文献24件

笠井 良次 薬学雑誌 128 (10), 1369-1382, 2008-10-01

...</i> Some of these glycosides taste sweet, bitter or tasteless. The structure-taste relationships of the glycosides of a 3-α-hydroxy-cucurbit-5-ene-type triterpene have been discussed....

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Yijen A. Huang, Yutaka Maruyama, Robert Stimac, Stephen D. Roper The Journal of Physiology 586 (12), 2903-2912, 2008-06-15

...Receptor cells respond to sweet, bitter and umami taste stimulation but until recently the identity of cells that respond directly to sour (acid) tastants has only been inferred from recordings <jats:italic...

DOI Web Site Web Site 被引用文献23件

村田 芳博, 吉田 竜介, 安尾 敏明, 柳川 右千夫, 小幡 邦彦, 植野 洋司, Margolskee Robert F., 二ノ宮 裕三 日本生理学会大会発表要旨集 2008 (0), 167-167, 2008

...However, sweet, bitter and umami receptors are expressed in type II cells, and the mechanisms have not been elucidated. Recent reports have highlighted the role of ATP as a key neurotransmitter....

DOI

森 有右, 大坪 義孝, 吉井 清哲 日本生理学会大会発表要旨集 2008 (0), 169-169, 2008

...Type II cells have taste receptor molecules for sweet, bitter, and umami substances, but have no synaptic contact with taste nerves....

DOI

Seth M. Tomchik, Stephanie Berg, Joung Woul Kim, Nirupa Chaudhari, Stephen D. Roper The Journal of Neuroscience 27 (40), 10840-10848, 2007-10-03

...Taste bud cells express G-protein-coupled receptors for sweet, bitter, or umami tastes but not in combination....

DOI Web Site 被引用文献14件

JEEHYUN LEE, DELORES H. CHAMBERS Journal of Sensory Studies 22 (3), 256-272, 2007-06

..., bitter); and other attributes (almond, animalic, grain, musty/new leather, mint, seaweed, straw‐like)....

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Riccardo Accolla, Brice Bathellier, Carl C. H. Petersen, Alan Carleton The Journal of Neuroscience 27 (6), 1396-1404, 2007-02-07

...This is in disagreement with the evidence that GC neurons recorded in both anesthetized and behaving animals responded to multiple taste modalities (including sweet and bitter)....

DOI Web Site 被引用文献24件

Kristina R. Trubey, Schartess Culpepper, Yutaka Maruyama, Sue C. Kinnamon, Nirupa Chaudhari American Journal of Physiology-Cell Physiology 291 (2), C237-C244, 2006-08

...., cells that elevate [Ca<jats:sup>2+</jats:sup>]<jats:sub>i</jats:sub>in response to sweet, bitter, or umami stimuli)....

DOI Web Site 被引用文献5件

Nelson D. LopezJimenez, Margaret M. Cavenagh, Eduardo Sainz, Mayra A. Cruz‐Ithier, James F. Battey, Susan L. Sullivan Journal of Neurochemistry 98 (1), 68-77, 2006-05-30

...We found the taste receptor cells expressing <jats:italic>Pkd1l3</jats:italic> and <jats:italic>Pkd2l1</jats:italic> to be distinct from those that express components of sweet, bitter and umami signal...

DOI Web Site Web Site 被引用文献11件

M.E. Dinehart, J.E. Hayes, L.M. Bartoshuk, S.L. Lanier, V.B. Duffy Physiology & Behavior 87 (2), 304-313, 2006-02

DOI Web Site Web Site 被引用文献1件

柏柳 誠 口腔・咽頭科 18 (2), 207-215, 2006

...Recently, based on a large number of results obtained by the physiological experiments, taste receptors for umami, sweet, bitter, sour and salt substances were identified by using techniques of molecular...

DOI 機関リポジトリ 医中誌 参考文献17件

中原 徳昭, 古田 幸, 境田 博至, 甲斐 孝憲, 榊原 陽一, 西山 和夫, 水光 正仁 日本食品科学工学会誌 52 (8), 355-365, 2005

センサにより本格焼酎の基本的な味を表現することを目的とし, 各脂質膜センサの特性 (意味づけ) について, 官能評価と化学分析を組み合わせた解析を行った. その結果,<br>1. 水和シェルが存在し, ある程度エタノールポリマーの刺激を抑制すると考えられる6～18%のエタノール溶液においては, エタノールに対して主に「苦味」を, …

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志賀 博, 小林 義典, 荒川 一郎, 横山 正起, 雲野 美香 日本顎口腔機能学会雑誌 12 (1), 25-29, 2005

...Ten healthy subjects (5 males, 5 females, ages 22 to 34, average age 24.8) were asked to chew three types of gumi-jelly with three different flavors (normal, sweet, bitter) on their habitual chewing side...

DOI 医中誌 被引用文献1件 参考文献15件

Wei He, Keiko Yasumatsu, Vijaya Varadarajan, Ayako Yamada, Janis Lem, Yuzo Ninomiya, Robert F. Margolskee, Sami Damak The Journal of Neuroscience 24 (35), 7674-7680, 2004-09-01

...<jats:p>The sense of taste comprises at least five distinct qualities: sweet, bitter, sour, salty, and<jats:italic>umami</jats:italic>, the taste of glutamate....

DOI Web Site 被引用文献23件

Yifeng Zhang, Mark A. Hoon, Jayaram Chandrashekar, Ken L. Mueller, Boaz Cook, Dianqing Wu, Charles S. Zuker, Nicholas J.P. Ryba Cell 112 (3), 293-301, 2003-02

DOI Web Site Web Site 被引用文献91件

阿部 啓子 Ｊｏｕｒｎａｌ　ｏｆ　Ａｐｐｌｉｅｄ　Ｇｌｙｃｏｓｃｉｅｎｃｅ 50 (2), 341-344, 2003

...The taste molecular biology has suggested that, among the five basic taste, sweet, bitter, and umami tastes are received by G protein-coupled receptors on taste bud cells....

DOI Web Site

F. Winquist, C. Krantz‐Rülcker, I. Lundström Sensors Update 11 (1), 279-306, 2002-12

...The first concept of an electronic tongue or taste sensor was based on ion sensitive lipid membranes and developed to response to the basic tastes of the tongue, that is sour, sweet, bitter, salt and “...

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Vicktoria Danilova, Yuri Danilov, Thomas Roberts, Jean-Marie Tinti, Claude Nofre, Göran Hellekant Journal of Neurophysiology 88 (2), 579-594, 2002-08-01

...Sweeteners with sweet/bitter taste for humans also stimulated the Q clusters....

DOI Web Site 被引用文献4件

高橋 梨紗, 細矢 治夫, 福田 朋子, 長嶋 雲兵 Ｔｈｅ　Ｊｏｕｒｎａｌ　ｏｆ　Ｃｈｅｍｉｃａｌ　Ｓｏｆｔｗａｒｅ 8 (1), 17-26, 2002

学習方法として中間層において自己組織化を行い、全体に教師付学習の両方を行う、自己組織化とパーセプトロンを融合した二ューラルネットワークシミュレータの開発をプラットフォーム非依存性を持つ Java 言語を用いて行った。本シミュレータは、自己組織化と教師付学習の双方の特徴を併せもつため、従来のニューラルネットワークよりも高精度な認識処理を実現し、かつ高速学習が可能となる。<br>   …

DOI Web Site Web Site 被引用文献1件 参考文献15件

長嶋 雲兵 情報化学討論会・構造活性相関シンポジウム講演要旨集 tokusi (0), JK03-JK03, 2001

...We used for inputs the set of six parameters: five STERIMOL (L, Wl, Wu, Wr, and Wd) parameters and the sweet/bitter activity. The 22 sampled data is used for training....

DOI

長嶋 雲兵 情報化学討論会・構造活性相関シンポジウム講演要旨集 tokusi (0), JK03-JK03, 2001

...We used for inputs the set of six parameters: five STERIMOL (L, Wl, Wu, Wr, and Wd) parameters and the sweet/bitter activity. The 22 sampled data is used for training....

DOI

長嶋 雲兵 ケモインフォマティクス討論会予稿集 tokusi (0), JK03-JK03, 2001

...We used for inputs the set of six parameters: five STERIMOL (L, Wl, Wu, Wr, and Wd) parameters and the sweet/bitter activity. The 22 sampled data is used for training....

DOI

Harold E. Pattee, Thomas G. Isleib, Francis G. Giesbrecht, Roger F. McFeeters Journal of Agricultural and Food Chemistry 48 (3), 757-763, 2000-02-19

DOI Web Site 被引用文献1件

田島 澄恵, 松本 高利, 長嶋 雲兵 Ｔｈｅ　Ｊｏｕｒｎａｌ　ｏｆ　Ｃｈｅｍｉｃａｌ　Ｓｏｆｔｗａｒｅ 6 (3), 115-126, 2000

分子構造によって甘味や苦みの性質を示す22種類のペリラルチン類の分類を３層のパーセプトロン型ニューラルネットをもちいて行った。入力パラメータとして、疎水性パラメータLogPと分子構造STERIMOLパラメータ５種のパラメータを用いると、非線形分類法の一つである３層のパーセプトロン型ニューラルネットで誤認識が全く無しに正しい分類学習が可能となる。入力層ニューロン数と出力層ニューロン数をそれぞれ、6…

DOI Web Site Web Site 被引用文献6件 参考文献19件

M Mathlouthi, F Hutteau Food Chemistry 64 (1), 77-82, 1999-01

DOI Web Site Web Site 被引用文献1件

柏柳 誠, 栗原 堅三 生物物理 39 (2), 86-91, 1999

...The receptor mechanisms of sweet, bitter and umami substances are discussed....

DOI 機関リポジトリ Web Site ほか2件 被引用文献1件 参考文献79件

萬田 正治, 浦田 克博, 野日 鉄也, 渡邉 昭三 日本畜産学会報 65 (4), 362-367, 1994

...The taste responses of cattle to salty (sodium chloride), sour (acetic acid), sweet (sucrose), bitter (caffeine), umami (monohydrate sodium glutamate) and alcohol (ethyl-alcohol) taste solutions were studied...

DOI Web Site 医中誌 被引用文献5件

浦田 克博, 萬田 正治, 渡邉 昭三 日本畜産学会報 63 (3), 325-331, 1992

...Taste responses of hens and female quails to salty (Sodium Chloride), sour (Acetic Acid), sweet (Glucose), bitter (Quinine Hydrochloride) and umami (Monohydrate Sodium Glutamate) taste solutions were studied...

DOI Web Site 被引用文献2件

KIEFER SW Chem. Senses 13 (4), 633-641, 1988

DOI 被引用文献3件

Karen Barale, Saundra N. Aker, Charlene S. Martinsen Journal of Parenteral and Enteral Nutrition 6 (4), 287-290, 1982-07

...No significant difference was noted between patients at admission and the control group for sweet, bitter, or salt....

DOI Web Site 被引用文献2件

NANCY LARSON‐POWERS, ROSE MARIE PANGBORN Journal of Food Science 43 (1), 41-46, 1978-01

...Using a chart recorder to monitor time, time‐intensity (T‐I) measurements were made of the intensity and the duration of sweetness, bitterness, sourness and flavor in distilled water, and the same characteristics...

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豊川 好司, 坪松 戒三 日本畜産学会報 48 (9), 397-402, 1977

...The present experiments give the results of an assessment of the four primary taste qualities of rice straw soaked with the solutions tasting sweet (sugar), bitter (quinine dihydrochloride), salt (sodium...

DOI Web Site

小俣 靖 日本水産学会誌 30 (9), 749-756, 1964

...This sweet-bitter amino acid was found to show a threshold value as low as 0.00125% (Table 3)....

DOI Web Site 被引用文献11件

岡部, 巍, OKABE, Takashi, 郡, 敏子, KŌRI, Toshiko 京都女子大学食物学会誌 007 23-42, 1959-12-12

...In this test, six types have been detected, namely, bitter-sweet, bitter-tasteless, bitter-bitter, bitter-sour, tasteless-sweet, and tasteless-bitter, and the numbers are, respectively, 18,10,, 3,3, and...

機関リポジトリ 医中誌

本田, 公昶 岡山医学会雑誌 71 (11-1), 7389-7407, 1959-10-20

...On the attac of disease, the rate showing the threshold value over normal was high in ordor of the sweet, bitter, sour and salty taste. 2....

機関リポジトリ

本田 公昶 岡山医学会雑誌 71 (11-1), 7389-7407, 1959

...On the attac of disease, the rate showing the threshold value over normal was high in ordor of the sweet, bitter, sour and salty taste.<br>2....

DOI Web Site