Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers von Iida, Fumiko, Saitou, Kaoru, Kawamura, Tadashi, Yamaguchi, Shizuko, Nishimura, Toshihide

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Basic properties of umami and effects on humans von Yamaguchi, Shizuko

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Intravascular gas in multiple organs detected by postmortem computed tomography: effect of prolonged cardiopulmonary resuscitation on organ damage in patients with cardiopulmonary... von Zenda, Takahiro, Takayama, Teruhiko, Miyamoto, Masaji, Yamaguchi, Shizuko, Endo, Tamao, Inaba, Hideo

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Umami and Food Palatability von Yamaguchi, Shizuko, Ninomiya, Kumiko

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Effect of fat content on sensory characteristics of marbled beef from J apanese B lack steers von Iida, Fumiko, Saitou, Kaoru, Kawamura, Tadashi, Yamaguchi, Shizuko, Nishimura, Toshihide

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USEFULNESS OF PATIENT EVALUATION OF HOSPITAL SERVICES AND ADMINISTRATION: 患者満足度調査と患者の意見 von YAMAGUCHI, SHIZUKO, YUKISHITA, TAKEHIKO, MARUI, EIJI

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Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup von Yamaguchi, S, Takahashi, C

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The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Inosinate von YAMAGUCHI, SHIZUKO

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Physicochemical Properties and Flavor Characteristics of Kaburazushi Produced in Toyoma Prefecture von Ueno, Mariko, Terashima, Teruya, Tada, Koutarou, Yamaguchi, Shizuko

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官能評価とは何か，そのあるべき姿 von 山口, 静子

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Preference and acceptance of high-sugar-content tomatoes von TAMAKI, Yuko, AKUZAWA, Sayuri, SAWAYAMA, Shigeru, YAMAGUCHI, Shizuko

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Improvement of menstrual related symptoms in University students by the health education over past six years von Yamaguchi, Shizuko, Horiguchi, Fumi, Muto, Akihiro

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Subtleness and exquisiteness of umami taste in humans von Yamaguchi, Shizuko, Kobori, Ikuko

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医療サービス活動における顧客評価に関する研究 - 患者満足度調査と患者の意見 von 山口静子, 雪下岳彦, 丸井英二

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Hedonic functions of monosodium glutamate and four basic taste substances used at various concentration levels in single and complex systems von YAMAGUCHI, Shizuko, TAKAHASHI, Chikahito

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Palatability of Vegetables Viewed from Sensory Evaluation von YAMAGUCHI, Shizuko

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Fundamental properties of umami taste von Yamaguchi, S. (Yokohama Univ. (Japan). Faculty of Engineering)

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Physicochemical properties and flavor characteristics of Kaburazushi [food fermented with fish meat and turnip] produced in Toyama prefecture [Japan] von Ueno, M.(Tokyo Univ. of Agriculture (Japan)), Terashima, T, Tada, K, Yamaguchi, S

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Studies on the Taste of Some Sweet Substances von YAMAGUCHI, Shizuko, YOSHIKAWA, Tomoko, IKEDA, Shingo, NINOMIYA, Tsunehiko

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Studies on the Taste of Some Sweet Substances von YAMAGUCHI, Shizuko, YOSHIKAWA, Tomoko, IKEDA, Shingo, NINOMIYA, Tsunehiko

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