Glutamate: from discovery as a food flavor to role as a basic taste (umami).
about
Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food FlavorA high throughput in vivo assay for taste quality and palatabilityUmami taste components and their sources in Asian foods.Glutamate taste and appetite in laboratory mice: physiologic and genetic analysesVariation in umami perception and in candidate genes for the umami receptor in mice and humansPerceptual variation in umami taste and polymorphisms in TAS1R taste receptor genes.Early milk feeding influences taste acceptance and liking during infancy.Regulation of glutamate metabolism and insulin secretion by glutamate dehydrogenase in hypoglycemic children.The blood-brain barrier and glutamate.Umami taste transduction mechanisms.Nutritional and medicinal aspects of D-amino acids.Is there a relationship between dietary MSG and [corrected] obesity in animals or humans?The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review.Recalled taste intensity, liking and habitual intake of commonly consumed foods.Headaches: a Review of the Role of Dietary Factors.Analysis of meat flavor compounds in pedigree and two-strain Yangzhou geese.Taste receptors for umami: the case for multiple receptors.Luminal chemosensing and upper gastrointestinal mucosal defenses.Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat ProductsTaste signaling elements expressed in gut enteroendocrine cells regulate nutrient-responsive secretion of gut hormonesMolecular characterization of adenosine 5'-monophosphate deaminase--the key enzyme responsible for the umami taste of nori (Porphyra yezoensis Ueda, Rhodophyta).A sweet sound? Food names reveal implicit associations between taste and pitch.Association between salt substitutes/enhancers and changes in sodium levels in fast-food restaurants: a cross-sectional analysis.Study on umami taste: the MSG taste-enhancing activity of N2-alkyl and N2-alkanoyl-5′-guanylic acids having a sulfoxide group inside the N2-substituentPositive/Negative Allosteric Modulation Switching in an Umami Taste Receptor (T1R1/T1R3) by a Natural Flavor Compound, MethionalSeaweeds for umami flavour in the New Nordic Cuisine
P2860
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P2860
Glutamate: from discovery as a food flavor to role as a basic taste (umami).
description
2009 nî lūn-bûn
@nan
2009 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
2009 թվականի հուլիսին հրատարակված գիտական հոդված
@hy
2009年の論文
@ja
2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
name
Glutamate: from discovery as a food flavor to role as a basic taste (umami).
@ast
Glutamate: from discovery as a food flavor to role as a basic taste (umami).
@en
Glutamate: from discovery as a food flavor to role as a basic taste
@nl
type
label
Glutamate: from discovery as a food flavor to role as a basic taste (umami).
@ast
Glutamate: from discovery as a food flavor to role as a basic taste (umami).
@en
Glutamate: from discovery as a food flavor to role as a basic taste
@nl
prefLabel
Glutamate: from discovery as a food flavor to role as a basic taste (umami).
@ast
Glutamate: from discovery as a food flavor to role as a basic taste (umami).
@en
Glutamate: from discovery as a food flavor to role as a basic taste
@nl
P356
P1476
Glutamate: from discovery as a food flavor to role as a basic taste (umami).
@en
P2093
Kenzo Kurihara
P304
P356
10.3945/AJCN.2009.27462D
P407
P577
2009-07-29T00:00:00Z