Search Results - YOKOMUKAI, Yoshiko

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  1. 1
    Superadditive opercular activation to food flavor is mediated by enhanced temporal and limbic coupling

    Superadditive opercular activation to food flavor is mediated by enhanced temporal and limbic coupling by Seubert, Janina, Ohla, Kathrin, Yokomukai, Yoshiko, Kellermann, Thilo, Lundström, Johan N.

    Published in Human brain mapping
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  2. 2
    What is the scientific definition of the Japanese diet from the viewpoint of nutrition and health?

    What is the scientific definition of the Japanese diet from the viewpoint of nutrition and health? by Sasaki, Satoshi

    Published in Nutrition reviews
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  3. 3
    Current situation and perspectives of ready-to-eat food/meal suppliers

    Current situation and perspectives of ready-to-eat food/meal suppliers by Sakata, Takashi

    Published in Nutrition reviews
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  4. 4
    Electroencephalogram Spectral Characteristics After Alcohol Ingestion in Japanese Men With Aldehyde Dehydrogenase-2 Genetic Variations: Comparison With Peripheral Changes

    Electroencephalogram Spectral Characteristics After Alcohol Ingestion in Japanese Men With Aldehyde Dehydrogenase-2 Genetic Variations: Comparison With Peripheral Changes by Nishimura, Fusae T., Fukunaga, Tatsushige, Nishijo, Hisao, Ono, Taketoshi, Kajiura, Hideaki, Yokomukai, Yoshiko

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  5. 5
    Electroencephalogram spectral characteristics after alcohol ingestion in Japanese men with aldehyde dehydrogenase-2 genetic variations : Comparison with peripheral changes

    Electroencephalogram spectral characteristics after alcohol ingestion in Japanese men with aldehyde dehydrogenase-2 genetic variations : Comparison with peripheral changes by NISHIMURA, Fusae T, FUKUNAGA, Tatsushige, NISHIJO, Hisao, ONO, Taketoshi, KAJIURA, Hideaki, YOKOMUKAI, Yoshiko

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  6. 6
    Age-Dependent Changes in Electroencephalographic Responses to Alcohol Consumption in Subjects with Aldehyde Dehydrogenase-2 Genetic Variations

    Age-Dependent Changes in Electroencephalographic Responses to Alcohol Consumption in Subjects with Aldehyde Dehydrogenase-2 Genetic Variations by Nishimura, Fusae T., Fukunaga, Tatsushige, Yokomukai, Yoshiko, Kajiura, Hideaki, Ono, Taketoshi, Nishijo, Hisao

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  7. 7
    Individual differences in sensitivity to bitter-tasting substances

    Individual differences in sensitivity to bitter-tasting substances by Yokomukai, Yoshiko, Cowart, Beverly J., Beauchamp, Gary K.

    Published in Chemical senses
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