@article{oai:shijonawate-gakuen.repo.nii.ac.jp:00000211,
 author = {Morihiko, Sakaguchi and 坂口, 守彦},
 journal = {四條畷学園大学リハビリテーション学部紀要, Annual reports of Faculty of Rehabilitation, Shijonawate Gakuen University},
 month = {},
 note = {われわれの日々の食事はいつでもおいしいことが望ましい. しかし、同じ食材を使って同じ調理法で作っても、かならずしもそうなるとは限らない. その原因は、さまざまな因子がおいしさの感覚に大なり小なり影響するからである. ここでは食事の前に、最中に、あるいは終了後にそれらの因子がどのように作用するのか解説する., Foods constituting our daily meals do not always give palatable feelings even when they are prepared in the same cooking procedures and also by using the same food materials. This most probably results from influences produced by a large variety of factors, some of which correlate closely to brain functions. Those factors are described in relation to taste and flavor of the foods in addition to information obtained before and even after the meals., 総説, Review},
 pages = {9--12},
 title = {食べもののおいしさはこんなことにも左右される},
 volume = {6},
 year = {2010},
 yomi = {サカグチ, モリヒコ}
}