Japan’s rising research stars: Yasuka Toda (original) (raw)

Toda’s research shows that a love for umami allowed our evolutionary ancestors to start eating plants.

By

  1. Sandy Ong
    1. Sandy Ong is a freelance writer based in Singapore.

This is the fourth in a Nature Index series of profiles about emerging early-careers researchers in Japan.

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Nature 615, S76-S77 (2023)

doi: https://doi.org/10.1038/d41586-023-00663-4

This article is part of Nature Index 2023 Japan, an editorially independent supplement. Advertisers have no influence over the content.

References

  1. Toda, Y., Okada, S. & Misaka, T. Agric. Food Chem. 59, 12131–12138 (2011).
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  2. Toda, Y. et al. J. Biol. Chem. 288, 36863–36877 (2013).
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  3. Toda, Y. et al. Curr. Biol. 31, 4641–4649 (2021).
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  4. Baldwin, M. W. et al. Science 345, 929–933 (2014).
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  5. Toda, Y. et al. Science 373, 226–231 (2021).
    Article PubMed Google Scholar

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