Concepedia

Tadayoshi Katsumata

TK

Statistics

Publications

5

Citations

329

H-Index

5

Active since

2005

Affiliations

Kyowa Kirin (Japan)(Current)

Virginia Commonwealth University

Tadayoshi Katsumata is an author at Kyowa Kirin (Japan) specializing in food science, agriculture, and gustatory physiology.

Publications per year

2005–2018

5

Publications

5

Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide

Masashi Ogasawara, Tadayoshi Katsumata, Makoto Egi · Food Chemistry · 2005 · 183 citations

Agriculture, Biochemistry, Food Science +9

Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-Insensitive Salt Taste Receptor (TRPV1t)

Tadayoshi Katsumata, Hiroko Nakakuki, Chikara Tokunaga et al. · Chemical Senses · 2008 · 76 citations · Full text

Life Sciences, Neuroscience, Pharmacology +15

Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera

Yui Okabe, Yutaka Inoue, Yusuke Kanda et al. · European Food Research and Technology · 2018 · 34 citations

Agriculture, Food Science, Zoology +14

Strain differences in the neural, behavioral, and molecular correlates of sweet and salty taste in naive, ethanol- and sucrose-exposed P and NP rats

Jamison Coleman, Ashley Williams, Tam‐Hao T. Phan et al. · Journal of Neurophysiology · 2011 · 26 citations · Full text

Life Sciences, Neurobiology, Neuroscience +17

Mechanisms of d-Amino Acid Formation During Maturation of Sweet Rice Wine <i>(mirin)</i>

Yutaka Inoue, Tadayoshi Katsumata, Hirohito Watanabe et al. · Food Science and Technology Research · 2016 · 10 citations · Full text

Agriculture, Food Science, Food Chemistry +12

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