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longgang chen
(6 results)?
Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores.
Sensors (Basel). 2010;10(4):3411-43. doi: 10.3390/s100403411. Epub 2010 Apr 8.
Sensors (Basel). 2010.
PMID: 22319306
Free PMC article.
Review.
Beta-cyclodextrin/surface plasmon resonance detection system for sensing bitter-astringent taste intensity of green tea catechins.
Hayashi N, Chen R, Hiraoka M, Ujihara T, Ikezaki H.
Hayashi N, et al. Among authors: chen r.
J Agric Food Chem. 2010 Jul 28;58(14):8351-6. doi: 10.1021/jf1012693.
J Agric Food Chem. 2010.
PMID: 20572674
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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.
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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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