主たる研究業績 - 味嗅覚

感覚間相互作用 味嗅覚

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. Shogo Amano, Takuji Narumi, Tatsu Kobayakawa, Masayoshi Kobayashi, Masahiko Tamura, Yuko Kusakabe, Yuji Wada* (2022).  Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase, Multisensory Research, 35, 537-554.
3. Shogo Amano, Takuji Narumi, Tatsu Kobayakawa, Masayoshi Kobayashi, Masahiko Tamura, Yuji Wada* (2022). A new technique to synchronize breathing with aroma presentation via the nostril, Transactions of the Virtual Reality Society of Japan, 27 (1), 109-119.
4. Nobu Shirai*, Chizuru Take Homma, Chinatsu Kon, Tomoko Imura, Yuji Wada* (2020). Japanese toddlers prefer the scent of soy sauce to that of honey with a sweet drink, Food Quality and Preference, 86, 104024.
5. 角谷雄哉・鳴海拓志・小早川達・河合崇行・日下部裕子・國枝里美・和田有史* (2019). 呼吸と連動した醤油の匂い提示による塩味増強効果, 日本バーチャルリアリティ学会論文誌 24(1), 77-82.
6. Yuya Kakutani, Takuji Narumi, Tatsu Kobayakawa, Takayuki Kawai, Yuko Kusakabe, Satomi Kunieda, Yuji Wada*, (2017), Taste of breath: the temporal order of taste and smell synchronized with breathing as a determinant for taste and olfactory integration, Scientific Reports, 7, 8922.