Y
Yohko Miyanaga
Researcher at Mukogawa Women's University
Publications - 16
Citations - 683
Yohko Miyanaga is an academic researcher from Mukogawa Women's University. The author has contributed to research in topics: Taste & Palatability. The author has an hindex of 15, co-authored 16 publications receiving 645 citations.
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Journal ArticleDOI
The effect of various substances on the suppression of the bitterness of quinine-human gustatory sensation, binding, and taste sensor studies.
Tomoko Nakamura,Atsu Tanigake,Yohko Miyanaga,Tazuko Ogawa,Takeshi Akiyoshi,Kenji Matsuyama,Takahiro Uchida +6 more
TL;DR: The sensor output profile was shown to reflect the depressant effect at the receptor site rather well and is potentially useful for predicting the effectiveness of bitterness-depressant substances.
Journal ArticleDOI
Evaluation of the bitterness of antibiotics using a taste sensor.
Takahiro Uchida,Atsu Tanigake,Yohko Miyanaga,Kenji Matsuyama,Masaru Kunitomo,Yoshikazu Kobayashi,Hidekazu Ikezaki,Akira Taniguchi +7 more
TL;DR: The bitterness of nine commercial antibiotics and a commercial clarithromycin dry syrup product was evaluated in gustatory sensation tests and using the taste sensor, which confirmed that the polymer was successful in almost completely masking the bitter taste of the dry maple product.
Journal ArticleDOI
Prediction of the bitterness of single, binary- and multiple-component amino acid solutions using a taste sensor.
Yohko Miyanaga,Atsu Tanigake,Tomoko Nakamura,Yoshikazu Kobayashi,Hidekazu Ikezaki,Akira Taniguchi,Kenji Matsuyama,Takahiro Uchida +7 more
TL;DR: Principal component analysis of the sensor output data suggested that the sourness, astringency and/or smell of the solutions also played a role in the perception of bitterness.
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Bitterness Evaluation of Medicines for Pediatric Use by a Taste Sensor
Toshihiko Ishizaka,Yohko Miyanaga,Junji Mukai,Kiyokazu Asaka,Yuka Nakai,Eriko Tsuji,Takahiro Uchida +6 more
TL;DR: The taste sensor could predict whether or not suspension in an acidic sports drink would enhance or reduce the bitterness intensity of pediatric drug formulations, compared with suspensions in water.
Journal ArticleDOI
The Bitterness Intensity of Clarithromycin Evaluated by a Taste Sensor
Atsu Tanigake,Yohko Miyanaga,Tomoko Nakamura,Eriko Tsuji,Kenji Matsuyama,Masaru Kunitomo,Takahiro Uchida +6 more
TL;DR: Comparing the bitterness intensities of mixtures of 1 g of Clarith dry syrup with 25 ml of water, coffee, tea, green tea, cocoa, milk, and a sports drink, a good correlation was obtained between the results from human taste tests and the predicted values calculated on the basis of multiple regression analysis.