主たる研究業績 - 味覚特性

味覚特性

1. Sana Inoue*, Junji Watanabe, Yuji Wada* (2022). Subjective health awareness and sensory ability of taste and olfaction: A case study of a health promotion class for older people, PLOS ONE, 17(10): e0275093.
2. Yuko Kusakabe*, Yumiko Shindo, Takayuki Kawai, Mari Maeda-Yamamoto, Yuji Wada (2021). The relationships between the response of the sweet taste receptor, salivation towards sweeteners, and sweetness intensity, Food Science & Nutrition, 9, 719.
3. Tomohiro Masuda, Yuji Wada*, Masako Okamoto, Yasushi Kyutoku, Yui Yamaguchi, Atsushi Kimura, Tatsu Kobayakawa, Takayuki Kawai, Ippeita Dan, Fumiyo Hayakawa (2013). Superiority of experts over novices in trueness and precision of concentration estimation of sodium chloride solutions, Chemical Senses, 38(3), 251-258.
4. Masako Okamoto, Yuji Wada, Yui Yamaguchi, Yasushi Kyutoku, Lester Clowney, Archana Singh, Ippeita Dan* (2011). Process-specific prefrontal contributions to episodic encoding and retrieval of tastes: a functional NIRS study, NeuroImage, 54 (2), 1578-1588.
5. Masako Okamoto, Yuji Wada*, Yui Yamaguchi, Atsushi Kimura, Haruka Dan, Tomohiro Masuda, Archana Sighn, Lester Clowney, Ippeita Dan (2009). Influences of food-name labels on perceived tastes, Chemical Senses, 34 (3), 187-194.