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longgang chen
(6 results)?
Beta-cyclodextrin/surface plasmon resonance detection system for sensing bitter-astringent taste intensity of green tea catechins.
J Agric Food Chem. 2010 Jul 28;58(14):8351-6. doi: 10.1021/jf1012693.
J Agric Food Chem. 2010.
PMID: 20572674
Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores.
Kobayashi Y, Habara M, Ikezazki H, Chen R, Naito Y, Toko K.
Kobayashi Y, et al. Among authors: chen r.
Sensors (Basel). 2010;10(4):3411-43. doi: 10.3390/s100403411. Epub 2010 Apr 8.
Sensors (Basel). 2010.
PMID: 22319306
Free PMC article.
Review.
Item in Clipboard
Evaluation of the astringency of black tea by a taste sensor system: scope and limitation.
Hayashi N, Chen R, Ikezaki H, Ujihara T, Kitajima H, Mizukami Y.
Hayashi N, et al. Among authors: chen r.
Biosci Biotechnol Biochem. 2007 Feb;71(2):587-9. doi: 10.1271/bbb.60514. Epub 2007 Feb 7.
Biosci Biotechnol Biochem. 2007.
PMID: 17284831
Free article.
Item in Clipboard
Techniques for universal evaluation of astringency of green tea infusion by the use of a taste sensor system.
Hayashi N, Chen R, Ikezaki H, Yamaguchi S, Maruyama D, Yamaguchi Y, Ujihara T, Kohata K.
Hayashi N, et al. Among authors: chen r.
Biosci Biotechnol Biochem. 2006 Mar;70(3):626-31. doi: 10.1271/bbb.70.626.
Biosci Biotechnol Biochem. 2006.
PMID: 16556977
Free article.
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