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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2002 9
2003 12
2004 5
2005 12
2006 9
2007 14
2008 13
2009 17
2010 12
2011 4
2012 5
2013 9
2014 10
2015 8
2016 7
2017 8
2018 4
2019 4
2020 3
2021 2
2022 1
2024 0

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152 results

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Page 1
Evaluating the palatability of fermented foods.
Fushiki T, Nakano K. Fushiki T, et al. Biosci Biotechnol Biochem. 2019 Aug;83(8):1417-1421. doi: 10.1080/09168451.2018.1554425. Epub 2018 Dec 16. Biosci Biotechnol Biochem. 2019. PMID: 30556464 Review.
Preference for High-Fat Food in Animals.
Manabe Y, Matsumura S, Fushiki T. Manabe Y, et al. Among authors: fushiki t. In: Montmayeur JP, le Coutre J, editors. Fat Detection: Taste, Texture, and Post Ingestive Effects. Boca Raton (FL): CRC Press/Taylor & Francis; 2010. Chapter 10. In: Montmayeur JP, le Coutre J, editors. Fat Detection: Taste, Texture, and Post Ingestive Effects. Boca Raton (FL): CRC Press/Taylor & Francis; 2010. Chapter 10. PMID: 21452473 Free Books & Documents. Review.
Hunger promotes the detection of high-fat food.
Sawada R, Sato W, Minemoto K, Fushiki T. Sawada R, et al. Among authors: fushiki t. Appetite. 2019 Nov 1;142:104377. doi: 10.1016/j.appet.2019.104377. Epub 2019 Jul 18. Appetite. 2019. PMID: 31326438 Clinical Trial.
Unconscious Affective Responses to Food.
Sato W, Sawada R, Kubota Y, Toichi M, Fushiki T. Sato W, et al. Among authors: fushiki t. PLoS One. 2016 Aug 8;11(8):e0160956. doi: 10.1371/journal.pone.0160956. eCollection 2016. PLoS One. 2016. PMID: 27501443 Free PMC article.
152 results