about
Intake of polyunsaturated fatty acids and vitamin E reduces the risk of developing amyotrophic lateral sclerosisSensitivity to food additives, vaso-active amines and salicylates: a review of the evidenceBiochemical and transcriptomic analyses reveal different metabolite biosynthesis profiles among three color and developmental stages in 'Anji Baicha' (Camellia sinensis)Molecular mechanism of the sweet taste enhancers.Beyond the Paleolithic prescription: incorporating diversity and flexibility in the study of human diet evolution.Effect of Arachidonic Acid-enriched Oil Diet Supplementation on the Taste of Broiler MeatEarly milk feeding influences taste acceptance and liking during infancy.Protein status elicits compensatory changes in food intake and food preferencesL-Amino Acids Elicit Diverse Response Patterns in Taste Sensory Cells: A Role for Multiple Receptors.Global transcriptome and gene regulation network for secondary metabolite biosynthesis of tea plant (Camellia sinensis).Role of gut nutrient sensing in stimulating appetite and conditioning food preferences.Gene expression profile indicates involvement of NO in Camellia sinensis pollen tube growth at low temperatureThree-minute method for amino acid analysis by UHPLC and high-resolution quadrupole orbitrap mass spectrometry.A study on sensory properties of sodium reduction and replacement in Asian food using difference-from - control test.Molecular mechanism for the umami taste synergism.The Effect of Temperature on Umami Taste.Reduction of sodium content in spicy soups using monosodium glutamateGustatory sensory cells express a receptor responsive to protein breakdown products (GPR92)Global Transcriptional Analysis Reveals the Complex Relationship between Tea Quality, Leaf Senescence and the Responses to Cold-Drought Combined Stress in Camellia sinensis.Hypoxanthine enhances the cured meat taste.Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blendsComparison of proximate composition and sensory attributes of Clariid catfish species of Clarias gariepinus, Heterobranchus bidorsalis, and their hybrids.L-Theanine Content and Related Gene Expression: Novel Insights into Theanine Biosynthesis and Hydrolysis among Different Tea Plant (Camellia sinensis L.) Tissues and Cultivars.Two distinct determinants of ligand specificity in T1R1/T1R3 (the umami taste receptor).Increased Subjective Distaste and Altered Insula Activity to Umami Tastant in Patients with Bulimia Nervosa.Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects.Cortical representation of different taste modalities on the gustatory cortex: A pilot study.Assay systems for screening food and natural substances that have anti-hyperuricemic activity: uric acid production in cultured hepatocytes and purine bodies-induced hyperuricemic model mice.The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World.Effects and Mechanisms of Tastants on the Gustatory-Salivary Reflex in Human Minor Salivary Glands.Sour Promotes Risk-Taking: An Investigation into the Effect of Taste on Risk-Taking Behaviour in Humans.
P2860
Q24678388-E6171EF1-CAE6-4137-9CF9-49D8599C3A31Q26782835-6F4C391C-257F-41F4-996D-611ACBE92DC7Q28831038-BAC13D6A-3E09-4176-BC9B-80AAA03F8F46Q33740765-F2E9D3B9-7F55-4D84-A1AB-DFD9C8A83FD3Q33881751-2797060C-955C-4166-9396-1DDAF6517ECBQ33884760-48A76F1C-2B65-4C6D-8944-E792E451C0CCQ35104337-C9DE6CE1-ABB5-4B3C-8DDA-C91CCD6C3018Q35615286-54A799BC-3F1A-40BB-8D9A-CD494CECE4CDQ35674119-0BFA4BF9-5895-450B-84CA-ED01612395B3Q35721511-D34C1E05-D6C4-47EB-81E9-93D40DBD1203Q35994290-F48604EC-5100-49D5-9E7E-29561A1612A9Q36166578-D0F9901D-A164-4139-9469-B8250CA620A9Q36218137-C542D4CD-DE9D-4BAF-B385-ED6A6FF1AAA4Q36903450-F613042F-34BA-487E-B5AC-28805C1A885CQ37023120-6C3C2521-CDCD-4C90-9AAB-9987EBA2037AQ37032719-BDDE835F-FFFB-4A68-B53A-8DE4A3C453B0Q37049782-C3E6AC5A-CF30-4BF2-A9D0-32B223CA977CQ37163781-84F74C8A-EF01-4F28-9BA3-D0618F4CDE59Q37486728-05EDB664-46C2-407A-B65A-8322DB76CD0EQ37631904-71B41DAD-CB8D-4BDF-A579-C65D1DB04860Q37649357-8CEC51F4-9AB8-40FE-9182-9D4112D21C8BQ37675166-636D9EFC-3161-4744-9492-2512D70F14BBQ37740665-4FD2AE3A-82D0-4EAE-8204-5392808B0ECBQ39064750-753109D1-AA17-4D5D-A140-68237544441BQ42068674-0176E78C-B03B-4C55-A0C5-BA16766536A7Q47118142-3CD05AD2-D720-4C2A-996E-F4D20D7BF32EQ47375785-EF8AA2D5-3CC4-493C-B2A9-2EC5C693B08FQ48114479-9AF4EA27-26D9-4D15-B1E9-E7B2BFCEFF4EQ52385002-6FA84324-0917-4AC4-A1A7-CC1D0CCB22F4Q54920233-FEF2E308-B979-4A41-8088-0D01A479A1DEQ55425414-9E03DEE5-2CD3-4F0E-AC7B-21FD276AC18C
P2860
description
2000 nî lūn-bûn
@nan
2000 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Umami and food palatability.
@ast
Umami and food palatability.
@en
type
label
Umami and food palatability.
@ast
Umami and food palatability.
@en
prefLabel
Umami and food palatability.
@ast
Umami and food palatability.
@en
P356
P1433
P1476
Umami and food palatability.
@en
P2093
Ninomiya K
Yamaguchi S
P304
P356
10.1093/JN/130.4.921S
P407
P433
P577
2000-04-01T00:00:00Z