Shinya Fuke

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health

Taste-active components in some foods: A review of Japanese research

Taste active components of dried skipjack. (Part I). Extractive components of dried skipjack (Katsuobushi).